SERVES 8 PREP 10 MINS
COOK 3 HOURS
The secret to this meat being melt-in-the-mouth is to cook it slowly. Get it in the oven early! It’s good value and such an easy way to serve up filling food.
3 garlic cloves, crushed
few sprigs thyme
2tsp sea salt
2tsp creole seasoning (we used Barts)
1kg whole boneless pork shoulder, skin scored
3tbsp balsamic vinegar
600ml chicken stock
8 white rolls
8tbsp Reggae Reggae Sauce (Levi Roots)
3 beef tomatoes, sliced
1 Heat oven to Gas 9, 250C.
2 Put the onions and garlic and thyme in a large roasting tin.
3 Spread the salty mixture and creole over the pork and put on top of the onions. Cook for 20—30 mins until starting to turn brown.
4 Reduce oven to 140C, Gas 1. Pour the vinegar and chicken stock around the pork and cover with foil.
5 Cook for 2 hours 45mins until the pork is so tender you can pull it apart with a couple of forks. Remove foil, increase heat to maximum heat to crisp up crackling if needed for 15 mins.
6 Use a couple of forks to literally “pull” or shred the pork. Serve the rolls with watercress, tomatoes, shredded pork topped with Reggae Reggae sauce and rocket with crackling on the side.
Per serving; 324 cals, 6g fat (2g sat fat), 29g carbs