Eight hour smoky pulled pork in Guinness
- 1 Pork shoulder joint (bone in or out) (2.5 kg will feed 4 plus easily)
- 100 ml olive oil
- 100 ml Worcestershire sauce
- 30 g smoked paprika or a mixture f normal and smoked paprika
- 1 bunch of thyme
- A few bay leaves
- About 300 ml of Guinness original
- 1 bulb of Garlic, peeled and crushed]]
- Juice and zest from 1 lemon
- A tablespoon of muscovado sugar
- sea salt and freshly ground black pepper
- Cut a criss-cross of slashes in the skin with a very sharp knife such as a Stanley knife. The skin won't go crispy but it helps to keep the meat moist and the slashes let the marinade through. I normally leave the lemon skins in while it marinades and also whilst it cooks.
- Place the joint in a large tray, pour the marinade over and refrigerate overnight, 'basting' now and then.
- Preheat the oven to maximum heat
- Mix all of the ingredients together and
- Cover the roasting tray with tin-foil, sealing the edges. Ensure that the roasting tray is very well sealed or the joint is likely to dry out after 8 hours cooking. #see talk page
- Place in the oven and immediately turn the heat down to 140° C (257° F - gas 1)
- Cook for 8 hours
- Decant the joint to another roasting tray, shred whatever meat you are going to consume immediately, store the remaining meat in a Lock and Lock style box and resrigerate for later use. This way it will stays moist and fresh.
- Using a fat strainer separate most of the excess fat from the cooking juices and discard. Add the cooking juices back to the roasting tray and heat up over the hob. Mix in the shredded meat, stir well to mix then transfer to a serving dish.