How to make pulled pork – recipe | Felicity Cloake Masterclass

If you want the most perfect version of pulled pork, you'll have to dig a pit, pile it with well-seasoned wood, and lovingly stoke the fire for hours while the meat is cooked. smokes gently - or visit the barbecue heartland of the southern United States, where they'll do it for you. This version, however, is about as good as you can get in a home kitchen.

Prep 15 mins Cook 7 hrs + Rest 30 mins + Serves 4

1.6 kg bone-in pork shoulder, from the neck2 tbsp salt2 tbsp black muscovado sugar1 tbsp smoked paprika2 tbsp liquid smoke (optional)1 dash of apple cider vinegar (optional)

1 A note on cutting

Pulled pork is traditionally made with what is known in the States United as Boston or Pork Butt, and is actually the top of the shoulder – “bone-in neck stub with a good layer of fat on top,” according to chef Neil Rankin – although, in practice, you'll get good results with any bone-in shoulder with enough fat. Pork belly will also work, but will yield less meat.

2 Heat the oven to full heat

Dry the pork with a kitchen towel and line a roasting pan with large sheets of Aluminium foil. enough to fold over the top of the meat (you'll probably need two pieces placed at right angles). Put the pork on the foil in the middle of the pan. Heat the oven as hot as possible, i.e. 240C (220C fan)/475F/gas 9.