Pulled pork

Serves 8 Ready in 3 hours

2 tbsp paprika

1 tbsp chilli powder 1 tbsp ground cumin 1½ tsp coarsely ground black pepper 2 tsp sea salt

2kg lean boneless pork leg joint, all visible fat removed 2 spring onions, thinly sliced diagonally, to serve

Salad, to serve

FOR THE SAUCE:

100ml cider vinegar 100ml unsweetened apple juice

1 level tbsp soft light brown sugar

2 level tsp sweetener ½ tsp chilli flakes 1 tsp Tabasco sauce

1 Light the barbecue for indirect medium heat.

2 Put the paprika, chilli powder, cumin, black pepper and sea salt in a bowl and mix well. Rub the spice mixture all over the pork, making sure you get some into all the nooks and crannies. Barbecue the pork over indirect medium heat for 2½-3 hours or until tender, turning occasionally. Close the lid if you have one.

3 If cooking over coals you may need to top up the barbecue with hot coals halfway through.

4 When the meat is almost cooked, put all the sauce ingredients and 150ml water into a saucepan over a high heat. Bring to the boil then turn the heat to low and simmer until reduced by about one-third (about 10 minutes).

5 Season to taste and keep warm. Let the pork rest on a large platter for 15 minutes. Using two forks, shred the meat, arrange on the platter and pour over the sauce while the meat is warm. Scatter the spring onions and serve with the salad.

Tip: Put the pork in a casserole pan with the sauce, cover and cook in the oven at 120°C/fan 100°C/ gas ½ for 5-6 hours.