Pulled pork is appearing on more and more menus in gastropubs and upmarket food haunts. It’s delicious and easy as anything to make at home – I served this up at our annual family BBQ and it went down a storm. Serve it with salads and potato side dishes as a main course or with plenty of fried onions and crusty bread or wraps. It’s called pulled pork because it’s cooked long and slowly and becomes so tender you can pull it apart with a couple of forks. I use what my butcher calls pork butt and cook it in my slow cooker on low for about 8 hours. You could also cook it in a lidded casserole in the oven on a very low heat for the same amount of time.

• A large joint of pork shoulder or butt end (roughly 5lbs), trimmed of the rind. Your butcher can do this for you. It needs to be able to fit into your crockpot or largest casserole dish.
• A dry rub: 1 tablespoon of dark brown sugar, 1 tablespoon of sea salt, 1 tablespoon of ground cumin and 1 tablespoon of paprika
• Two onions, peeled and sliced
• 3 cloves of garlic – crushed
• A cup of water

To make…

• Massage the dry rub mix into the pork and leave for a few hours.
• Lay the onions, garlic and water stock in the bottom of the crockpot.
• Place the pork on the bed of onions.
• Cook on low for 8 hours.
• Transfer the meat to a carving plate, pull it away from the bones and shred it coarsely with a pair of spoons. Keep it warm under some foil until you are ready to serve it.
• Place the liquid from the crockpot in a saucepan and reduce it until you have a thick gravy to spoon over the pulled pork. In the unlikely event of there being any leftover, the meat will remain moist if it’s stored with the remaining gravy mixed in.
• Serve with rolls or flatbread, fried onions and your favourite relish. 

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