Pulled Pork with Crackling, Quick Pickles and Lettuce Wraps


Quick pickles, fresh coriander leaves, 4 romaine lettuces, sliced in half and pulled into leaves, to serve Preheat your oven to the highest setting, around 250°C/230°C fan.
Line the base of a large roasting tin with silver foil, then put in the sliced onion, garlic and the vegetable stock (this is just to keep the vegetables moist at the first stage of cooking).
Mix together the spices, apart from the paprika, and rub all over the flesh of the pork shoulder, avoiding the skin. Rub the salt into the scores on the skin and place the pork in the roasting tin on top of the onions and garlic.
Cook in the oven for 15 minutes, then turn the heat right down to 140°C/120°C fan and leave to cook for 1 hour. Rotate the tray and return to the oven for another hour. Repeat this for a total of 5 hours; by this point the flesh should be really juicy and tender and ready to be pulled. Remove the tray from the oven and turn it back up to 250°C/230°C fan. Once it’s hot, return the pork for a final 15 minutes to re-crisp the crackling.