For the pulled pork
Small boneless pork shoulder joint, about 600g
Sea salt and black pepper
½ tsp paprika
pinch dried chilli flakes, optional
1 onion, peeled and quartered
For the BBQ sauce
1 tsp vegetable or olive oil
3 tbs red wine vinegar
3 tbs demerara sugar
100g tomato ketchup
3 tsp soy sauce
6-8 pitta breads
And don't forget the special ingredient...
2x 410g tins Branston Baked Beans
Preheat the oven to 190°C/160°C fan/Gas 5
Place the onions in a roasting tin and put the pork joint on top. Rub the salt, pepper, paprika and chilli all over the meat. Pour 150ml water into the tin and cover tightly with foil. Cook for 1 hour, basting occasionally, then turn the oven down to 160°C/140°C fan/Gas 3. Baste the meat in the juices and turn the joint over, re-cover and cook for a further 3 hours, basting at regular intervals.
If using a slow cooker, rub the seasonings over the meat and place the joint on top of the onions in the slow cooker pan. Add 400ml water, cover with the lid and cook for 6-8 hours, turning and basting occasionally.
Once the meat is cooked, lift out of the tin or dish and set aside. Discard the cooking juices.
To make the sauce, gently fry the garlic in the oil for 1-2 minutes over a low heat then add the vinegar and simmer for a few minutes until reduced by about a half.
Add the sugar, ketchup and soy sauce and stir until the sugar dissolves. Turn up the heat and cook for a few more minutes, stirring all the time, until glossy and thick.
Return the meat to it’s cooking tin or dish and coat with most of the bbq sauce, reserving a little for serving. Cook for a further 30 minutes in the oven or on high heat in the slow cooker.
When the meat is cooked, remove any fat or rind and shred with two forks. Warm the pitta breads and Branston Baked Beans.
Pile the pork and beans into the pitas with extra sauce on the side to serve.