BBQ pork shoulder 

6 hour braised pork / Cauliflower Purée / Apple purée / Pea Shoots / Crackling
Pork shoulder rub

  • Paprika
  • Cumin
  • Fennel seed
  • Garlic
  • Ground ginger
  • Allspice
  • Brown sugar

Rub pork then fill with water (cider if available) fill half way up then cover braise in oven for 6 hours till meat falls apart

BBQ sauce

  • Toasted Fennel seed/ cumin seed/ coriander seed/ black peppercorns/ carraway seeds (1tsp each)
  • 2x sliced whiteOnions/garlic x 2 cloves
  • Add toasted seeds to onions and garlic then heat until caramelised in a heavy saucepan with vegetable oil (20ml)
  • Add cider vinegar vinegar (50ml) / apple juice (200ml) and reduce till all gone then add
  • Dark brown sugar (100g)
  • Honey (100ml)
  • Dijon mustard (100ml)
  • Ketchup (500ml)

Bring to boil and simmer for 10 minutes then blitz smooth in a blender.

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