Slow-Roasted BBQ Pulled Pork

• 1.5 kg Pork shoulder, boneless
• 1 large Yellow onion
• 4 cloves Garlic
• 40 g Brown sugar
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• ½ tsp Chili flakes
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 g Ketchup
• 60 ml Apple cider vinegar

1. Heat the oven to 150°C (300°F). Slice the onion into thick rounds and scatter them over the base of a roasting tin; lightly crush the garlic cloves and add them to the tin.
2. In a small bowl, mix the brown sugar, smoked paprika, ground cumin, chilli flakes, fine sea salt and black pepper. Rub the mixture all over the pork, pressing it in so it adheres well.
3. Sit the pork on top of the onions and garlic. Roast for 4 hours, turning the tin once halfway through, until the meat is very tender and pulls apart easily with a fork.
4. Transfer the pork to a board and rest for 15 minutes. Tip the onions and garlic into a saucepan, then spoon off and discard most of the surface fat from the roasting juices, leaving a few tablespoons behind for flavour.
5. Add the ketchup and apple cider vinegar to the saucepan and bring to a gentle simmer over medium heat. Cook for 8 to 10 minutes, stirring, until the sauce is glossy and slightly thickened; taste and adjust with a pinch more salt or pepper if needed.
6. Shred the pork with two forks, discarding any large pieces of fat. Toss the shredded pork through the warm sauce until evenly coated, then serve straight away or cool for make-ahead.

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