“My doctor told me to stop having intimate dinners for four, unless there are three other people.”
Orson Welles, American Actor
This dish is perfect if you need to serve many people. Make ahead, shred it onto a serving platter and leave for you guests to help themselves with barm cakes and apple chutney. It’s so relaxing for you as host.
1½ kg (3lb 4oz) boneless pork shoulder, all visible fat removed * 1 tbsp dried red chilli flakes * 1 tbsp mustard powder * salt & freshly ground black pepper * 2 tbsp white wine vinegar * 250ml (8 floz) chicken stock * 3 onions, thinly sliced * 4 garlic cloves, finely chopped * 8 barm cakes * Happy Slaw and Apple Chutney to serve
Pre-heat your oven to 165°C/325°F/Gas 3. Put the pork into a roasting tin. Mix the chilli flakes, mustard powder, salt and pepper. Rub into the pork. Mix the white wine and stock, pour over the pork and scatter over the onions and garlic.
Put a piece of baking paper on the top of the pork, then cover with foil and roast for 2½ hours. Remove the baking paper and foil, then roast for a further 45 minutes. Transfer the pork to a serving plate and ‘pull’ it with a fork to shred it and remove the onions with a slotted spoon. Serve on a warmed plate, ideally one with a lid. Ideally served with Barm Cakes, Happy Slaw and Apple Chutney.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.