麻豆约拍

The Craze -聽house band for this special show.聽

Jak's Pulled Pork

2 onions, sliced

3 bay leaves

1 tbsp smoked paprika

1陆 -2kg/3lb 5oz-4lb 8oz pork shoulder, rind attached and tied (ask your butcher to do this). You can also use Belly with the bone in.

3 tbsp soft dark brown sugar

1. Heat oven to 200C. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices.聽

2. Place the pork, rind-side up, on top of the onions.聽

3. Pour 200ml water into the bottom of the tin. This can be done up to 2 days ahead

4. Put in oven for 1hr at 200 then 6-8 hours at 120c.

5. Light the barbecue. Then pop into barbeque for final smokiness.

6. Pull apart with 2 forks and serve with a big salad with apple red cabbage slaw


If you rather have it mixed with BBQ sauce here is a great easy & quick recipe:

1 tbsp rapeseed oil
1 onion, finely chopped
400g can chopped tomatoes
3 garlic cloves, finely chopped
85g brown sugar
3 tbsp apple/cider vinegar
2 tbsp Worcestershire sauce
1 tbsp tomato pur茅e
1 tsp hot pepper sauce

1. Heat oil and add the onion.聽

2. Cook over a gentle heat 3 mins, until softened.聽

3. Add remaining ingredients, season and mix.聽

4. Bring to the boil, then reduce heat and simmer for 20 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.