Mighty tasty and easy to cook, this impressive pulled pork feast is marinated in red cabbage and cider for ultimate tenderness
1. In a small bowl, mix together the sugar, paprika, garlic, ginger, mustard and oil, and season with pepper. Place the pork skin-side down in a plate and smooth the mixture into the top and sides of the pork with the back of a teaspoon. Chill for 30 mins or overnight, if you have time.
2. Preheat the oven to 150C/130C fan/gas 2. In a food processor, whiz the red cabbage into a paste or, if you haven’t got a processor just chop the cabbage up finely. In a large bowl or jug, mix together the cabbage to the red cabbage vinegar and sweet cider. Remove the pork from the fridge and pour the vinegar mixture over it. Cover with foil.
3. Roast for 5 hours 30 mins, removing the foil (but keeping it) and the string, after 2 hours of cooking. Cover in the foil again and rest out of the oven for 20 mins. Serve with new potatoes, red cabbage and coleslaw.