- 1.8kg/2kg boned pork shoulder
- 200ml stout
- flour tortillas
For the marinade:
- 2 red chillies, roughly chopped
- 3 garlic cloves, crushed
- 2 tablespoons brown sugar
- 4 tablespoons maple syrup
- 3cm chopped ginger
- 1 tablespoon Dijon mustard
- A handful of thyme sprigs, leaves picked
- 2 tablespoons olive oil
1. Score the skin of the pork, leaving 5mm gaps. Pat dry with kitchen paper and transfer to a roasting tin.
2. For the marinade, blitz the chillies, garlic, sugar, maple syrup, ginger, mustard, thyme, oil and seasoning until smooth.
3. Coat the pork in the marinade. Cover and chill for a minimum of 2 hours, preferably overnight. Once done remove from the fridge 30 minutes before cooking.
4. Preheat the oven to 220°C (gas 7/fan 200°C).
5. Add seasoning to the pork & cook for 20 minutes, then pour in the stout around the meat, cover with foil, and reduce the temperature to 140°C (gas 1/fan 120°C).
6. Roast for 5 hours, basting occasionally with the meat juices.
7. Remove the foil and turn up the heat to 220°C (gas 7/fan 200°C). Cook for a further 20 minutes; remove from the oven and leave to rest, covered, for 20 minutes.
8. Meanwhile, make a gravy. Pour the meat juices into a pan. Skim the fat from the surface, and then boil for 5 minutes, until thickened slightly. Then transfer to a serving jug.
9. Using 2 forks, shred the pork onto a serving plate and drizzle over a little of the gravy. Serve with warm tortillas, and the remaining gravy.