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Special Offers
For 2014
Summer Parties &
Barbecues – our Speciality
Ideal Wedding
reception Venue
60 Seater Conservatory
Riverside Dining Bar &
Function Room
Meeting Room
7 stunning B & B
letting rooms
2 Riverside Terraces
1acre Riverside Beer
Garden
Fantastic walking &
cycling area
Giffords Circus
17th – 28th July
FOXSTOCK.CO.UK
Music Festival – August
Bank Holiday
Email:
Ingredients
• 2 onions, sliced
• 3 bay leaves
• 1 tbsp each mustard powder and
smoked paprika
• 1½ -2kg/3lb 5oz-4lb 8oz) pork
shoulder, boned with rind attached
• 140g tomato ketchup
• 4 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 3 tbsp soft dark brown sugar
Method
1. Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves
in the bottom of a large roasting tin. Mix the mustard powder, paprika
and 1 tsp ground black pepper with a good pinch of salt. Rub this all
over the pork, making sure you rub it into all the crevices. Place the
pork, rind-side up, on top of the onions. Pour 200ml water into the
bottom of the tin, wrap well with foil and bake for 4 hrs. This can be
done up to 2 days ahead – simply cover the tray in foil and chill until
ready to barbecue.
2. Light the barbecue. In a bowl, mix the ketchup, vinegar,
Worcestershire sauce and brown sugar. Remove the pork from the
tin and pat dry. Place the roasting tin on the hob, pour in the ketchup
mixture and bubble vigorously for 10-15 mins until thick and glossy.
Remove the bay leaves and pour the sauce into a food processor;
blitz until smooth. Smear half the sauce mixture over the meat.
3. Once the barbecue flames have died down, put on the pork, skin-side
down. Cook for 15 mins until nicely charred, then flip over and cook
for another 10 mins. The meat will be very tender, so be careful not
to lose any between the bars. Alternatively, heat a combined oven-
grill to high, place the pork on a baking tray and cook each side for
10-15 mins until nicely charred.
4. Lift the pork onto a large plate or tray. Remove string and peel off the
skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp
of the barbecue sauce to the meat and toss everything well to coat.
Pulled pork
