This recipe was given to me from my Uncle who got it from his friend in California. It's a great dish for parties, family dinners, or even keeping in the fridge and making sandwiches out of it! I made it recently for my Mum's birthday dinner and it went down a treat so I figured why not share it so even more people can enjoy it?
This recipe is in 2 parts that come together in the end, the meat, and the sauce. Please note that for the meat you'll prob have a fair bit of spice rub left over. Which you can use to season other meats, or store for next time. If you want cut it down to about half, you'd prob still have enough to coat your meat.
For the meat and dry rub you'll need:
This recipe is in 2 parts that come together in the end, the meat, and the sauce. Please note that for the meat you'll prob have a fair bit of spice rub left over. Which you can use to season other meats, or store for next time. If you want cut it down to about half, you'd prob still have enough to coat your meat.
For the meat and dry rub you'll need:
- 1 shoulder of Pork (around 6lbs, and this should feed 4-6 hungry people if it's all you're serving, or could stretch to more if you're serving a combo of dishes/lots of bread/etc)
- 1 cup Smoked Paprika (You could use regular if you can't find smoked, but I find there's a pretty big difference in taste and smell between the two)
- 1 cup Brown Sugar
- 3 tbsp Black Pepper
- 1 tbsp Salt
- A Pinch of Cayenne (or if you like it spicy, as this recipe is a little sweet, you can add in more)
- 1 inch / 1.6 tbsp Butter (it's an odd one I know, I just used 1 and a half tbsp as I can't get sticks of butter where I am, but someone on Reddit worked out what that would be in tbsp for me and 1.6 tbsp was just a little messy!)
- 2-3 White Onions (Finely chopped)
- 1 cup Tomato Ketchup
- 1 cup Brown Sugar
- 1 cup Apple Cider Vinegar (couldn't find it anywhere! So I used regular cider vinegar instead)
- 3 tbsp Smoked Paprika
- A Pinch of Cayenne (again, add more if you're a fan of spicy)
- Apple Cider Vinegar with a splash of Worchester Sauce (for basting)
- White hamburger rolls / dinner rolls / flour pancakes / etc (for serving with)
- Head of Iceberg Lettuce (keep the large leaves for serving in, shred the rest for salad)
- Sauce pan / large pan / wok
- Large casserole dish
- Oven tray with rack
- Tin foil
- Parchment / grease proof paper
- Mixing bowls
- Forks, spoons, jugs, bowls
- Measuring cups and spoons
- Serving dish / platter
- Oven and Hob
- Imelda May - Love Tattoo / Mayhem
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Signing UpStep 1: The Dry Rub and Preparing the Meat
The dry rub is simple, combine all the dry ingredients together in a bowl or similar, and mixed together. (Fig 1 and 2)
If you get your shoulder of pork from a butcher, they should cut the layer of skin and fat off the meat for you, often still giving it to you anyway. If your pork still has this layer, you'll need to remove it with a sharp knife, cutting as close to the flesh as possible to remove all the fat. You can keep this aside later for making crackling if you like. (Fig 3)
Place the pork into a large casserole or baking dish (Fig 4), take some of the dry rub and start rubbing it into the meat turning it and making sure you cover it completely (Fig 5). Cover this and place it in the fridge to marinate for at least two hours but preferably over night. (Fig 6)
If you get your shoulder of pork from a butcher, they should cut the layer of skin and fat off the meat for you, often still giving it to you anyway. If your pork still has this layer, you'll need to remove it with a sharp knife, cutting as close to the flesh as possible to remove all the fat. You can keep this aside later for making crackling if you like. (Fig 3)
Place the pork into a large casserole or baking dish (Fig 4), take some of the dry rub and start rubbing it into the meat turning it and making sure you cover it completely (Fig 5). Cover this and place it in the fridge to marinate for at least two hours but preferably over night. (Fig 6)
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but what would be a possible paprika substitute?
paprika and i don't get along lol
Let me know how it turns out if you do decide to fiddle with the recipe, I'd like to play with different spices myself in the future =D