Paprika pulled pork.

Shallot trivet.

Slow roasted pulled pork is a huge family favourite. On a recent trip to Nashville we had some of the most delicious pulled pork ever. Yesterday was a busy day and the girls were busy revising so I needed a hearty filling dinner that was tasty and fairly effortless. Cue my paprika pulled pork. The pork is marinaded in a lemon, garlic and paprika wet rub, is roasted on a trivet of shallots and is surrounded by potatoes left to roast in the sticky pork juices. Oh My Word!

Paprika pulled pork.

1 boned and rolled pork shoulder joint

Juice of a lemon

3 garlic cloves grated

2 tsp paprika

1 tsp salt

1 tbsp oil

4 shallots peeled and halved to use as a trivet

How to…

• Whisk together the marinade ingredients and pour over the pork. Leave to marinade for at least 2 hours and up to 12 hours or overnight.

Lemon, garlic and paprika wet rub.

• Preheat the oven to 170c.
• Place the peeled and halved shallots on the bottom of a sturdy roasting tin. Place the marinaded joint on top of the shallots. Pour over any remaining marinade.

Ready to roast.

• Add 200ml of water to the bottom of the pan, you could use beer or Bourbon and coke if you wanted to!
• Cover tightly with foil and place in the oven.
• Roast for 3 to 4 hours. In the final hour place root vegetables around the joint. Turn them over several times so that they pick up the stickiness in the bottom of the pan. Leave to roast for an hour.
• Rest the meat and surround by the roasted roots. Make a gravy using the caramellised shallots and pan juices.
• Serve with finely shredded and lightly steamed savoy cabbage. Oh and lashings of that deep, dark gravy.

Fall apart pulled pork

Any leftovers can be used to make pulled pork sandwiches, steamed pork buns or as a topping on nachos.

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