This is a first attempt in what I hope to be an going quest to get it right! I’m very luck to have a fantastic butcher locally called Bashford & co. So I get my fantastic rolled pork shoulder from them and they score the fat for me as well.
I served this in soft white rolls with a homemade coleslaw. The meat, although meltingly tender and falling apart was a tiny bit dry in the parts that didn’t have too much fat around. I think that’s why pulled pork nearly always is served with a sauce of some description.
1 rolled pork shoulder. Bone out and fat scored.
2 tablespoons Sea salt
2 tablespoons demerera sugar
2 teaspoons cinnamon
1/2 star annise
1 table spoon of black pepper corns
Pre-heat the oven to 200c fan.
In a grinder or pestal and mortar grind the star annise and pepper into a powder – use a little salt to help as an abrasive. Mix with the other rub ingredients.
Cut the string and unroll the shoulder. Massage the dry rub into the flesh side (not the rind side).
Rub a generous amount of salt into the rind and then e-roll the shoulder back into a circle but there’s no need to tie it back up really. Put it in a roasting tin.
Pop in the 200c (fan) oven for 30mins, this should get the rind fat beginning to brown and blister.
Now loosley cover the top with a bit of foil, reduce the heat to 130c (fan) and cook for 6-7 hrs. There’s no need to check it, baste it or anything! I went out and came home to the delicious smell of roasting pork!
For the last 10mins, remove the foil and turn the heat back up to 200c (fan) to crisp up the top.
Serve in soft white rolls with homemade coleslaw. Add barbecue sauce if you wish.