Yes I am quite aware this sounds rather rude, however it is an American Thing so behave. What we have here is sumptuous slow roasted pork, shredded apart and then smothered in a BBQ sauce. It's melt in the mouth soft and seriously delicious.

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Method

 

​In a small bowl, combine the chilli, mustard seeds fennel seeds, garlic, olive oil, salt and pepper.  Gently rub this into the pork shoulder.  Place the pork into a roasting tin, cover with foil and cook for 20 minutes at 220C.

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After the time is up, turn the oven down to 150C and continue to cook for around 4 hours.

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When the pork has cooked, remove and allow to cool for half an hour.   Shred the pork with two forks.  This can be kept in a tub in the fridge for a good few days or frozen (as long as the pork joint wasn't frozen to begin with).

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Take a saucepan and put your shredded pork into it.  Add the BBQ sauce to get the consistency and taste you want have and then gently warm through.  You can also leave the sauce out and simply have it, or any condiment of your choice, on the side - I have to admit I prefer it that way.

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Serve in baps, topped with crunchy coleslaw and Be Content.

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