Spice Trip

This dish is seriously rewarding. You may want to cook it overnight, or start it in the morning so it’s ready in time for dinner. It doesn’t take too long to set up and the final result is worth the wait. If you can’t find chipotle or ancho chillies, add an extra tablespoonful of paprika instead.

SERVES 6–8

PREP: 30 MINS

COOK: 5 HRS

½ shoulder of pork, (about 2kg/4½lb) off the bone

250ml (8fl oz) dry cider or apple juice

olive oil

sea salt and freshly ground black pepper

For the dry rub:

2 tbsp fennel seeds

1 tbsp black peppercorns

1 dried chilli or 2 tsp dried chilli flakes

2 chipotle or ancho chillies, chopped

2 garlic cloves

½ tbsp coriander seeds

½ tbsp cumin seeds

1 tbsp smoked paprika

2 tbsp brown sugar

For the barbecue sauce:

400ml (14fl oz) tomato passata

1 tbsp Dijon mustard

2 tbsp sugar

60ml (2½fl oz) cider vinegar

For the coleslaw:

½ white cabbage, finely sliced

1 bunch (about 300g/11oz) radishes, finely sliced

4 spring onions, finely sliced

2 green apples, finely sliced

2 handfuls each of coriander and mint leaves

juice of 2 limes

olive oil

sea salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/gas 7. Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling.

Sprinkle the pork generously with salt. In a deep, flameproof casserole (with lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get it in all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C/275F/gas 1, cover and cook for a further 3½–5 hours, until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary.

Remove from the oven. Take the pork out and place on a plate or board. Place the casserole over a high heat and bring to the boil. Add the barbecue sauce ingredients and season to taste. Turn the heat down and leave to bubble for 10–15 minutes, until it has thickened and reduced a little. Meanwhile, pull the pork apart with two forks so it’s nicely shredded.

Make the coleslaw by combining the cabbage, radishes, spring onions and apples. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste.