Slow-Cooked Smoky Pulled Pork
4 – 5 large onions
3 tablespoons hot smoked paprika
2 tablespoons raw sugar cane
4 garlic cloves, peeled and crushed
4 thyme sprigs, leaves finely chopped, stems reserved
2.5Kg pork shoulder
Salt and freshly ground black pepper
Preheat the oven to 140ºC
Place the meat into a baking tray on a bed of quartered onions, generously drizzled with Olive Oil. Mix the paprika, sugar, garlic and thyme leaves in a bowl. Season with salt and pepper, then add a little olive oil to create a paste. Rub the mixture all over the pork, massaging it into the meat. If possible, leave in the fridge overnight (or up to 2 days for serious flavour) to marinate. If not, you can start cooking straight away.
Roast for 1 hour, then cover with foil and cook for a further 4–5 hours, until the meat is really tender and falling off.
Meanwhile, make the chipotle mayonnaise. Combine all the ingredients in a bowl, season with salt and pepper and mix well.
Once the pork is cooked, cover it loosely with foil and set aside to rest for up to 1 hour.
Serve with roasted vegetables, or with fresh baked rolls with BBQ sauce or a spicy mayonnaise.