James Martin's BBQ pulled pork

By cooking this barbecue recipe mainly in the oven, you get that authentic American-style tender pork without having to fire up the coals for hours – and you can do it ahead of time.

Serves 8 Prep 25 mins Cook 4½ hrs before finishing on the BBQ

2 onions, sliced

3 bay leaves

1 tbsp each mustard powder and

smoked paprika

1.5-2kg pork shoulder, boned with rind attached and tied (ask your butcher to do this)

140g tomato ketchup

4 tbsp red wine vinegar

1 tbsp Worcestershire sauce

3 tbsp soft dark brown sugar

1 Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you get it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and

roast for 4 hrs. This can be done up to two days ahead – simply cover the tray in foil and chill until ready to barbecue.

2 Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce over the meat. 3 Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred. 4 Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using two forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. PER SERVING 520 kcals, fat 29g, saturates 10g, carbs 15g, sugars 14g, fibre 1g, protein 49g, salt 1.1g