Pulled pork with barbecue sauce

We make a dry spice blend of paprika, sugar, mustard and salt and use it to rub whole boneless pork shoulders before cooking them long and slow, till fall-apart tender.

Separately we cook onion and garlic with vinegar, mustard, tomato sauce and a whole cupboard full of spices till thick, sweet and tangy. We then pull the pork into shreds, toss it through the sauce and dish it up. 

Pork, Dijon mustard, salt, sugar, smokey paprika, BBQ sauce [tomato sauce (tomatoes 79%, sugar, salt, acetic and citric acid, natural flavours), onion, Dijon mustard (mustard seeds 33%, vinegar, salt, sodium bisulphite), sugar, cider vinegar, olive oil, garlic, smokey paprika, salt, cayenne pepper, black pepper, cinnamon, star anise, cloves]

Serve stuffed into a warm milk bun with crisp coleslaw or as a taco filling with shredded lettuce or cabbage, guacamole and tomato salsa. You could also serve with a baked potato, sweet corn and salad. For a cool twist on sweet corn, boil or barbecue it, then finely microplane some lime zest into butter and toss, with a few flakes of sea salt. 

LOWER CARB: Take large iceberg lettuce leaves and spoon pulled pork into the middle. Top with pickled jalapenos and slaw and roll into fat cigar shapes.