Serves 4, prep time 20 minutes, cooking time 3 hours, for the pork shoulder
INGREDIENTS
FOR THE PORK
2kg pork shoulder joint
3 tbsp of honey
2 tsp of all-purpose seasoning
1 tbsp of rock salt
3 sprigs of thyme
3 crushed garlic cloves
TO SERVE
4 flatbreads
1 ripe avocado, cubed
2 large tomatoes, cored and cubed
Handful of coriander
Handful of beetroot shoots
Lime to serve
FOR THE BBQ SAUCE
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, chopped
½ can of chopped tomatoes
2 tbsp tomato purée
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp chipotle Tabasco
1 tsp cayenne pepper
2 tbsp white vinegar
3 tsp of brandy (optional)
METHOD
FOR THE PORK
Preheat the oven to 160ºC. Place the pork joint on a baking tray, brush with honey, add the seasoning, salt, garlic and thyme.
Place in the oven for 3 hours, basting halfway. 20 minutes before the end of the cooking time, remove the pork from the oven, sprinkle with rock salt.
Return to the oven and turn up the heat to 220ºC. When skin is crispy remove from the oven and allow to stand.
FOR THE BBQ SAUCE
Place the oil in a saucepan over a low heat, add the shallots, and cook for 5 minutes until they soften.
Add all the other ingredients; stir and bring to the boil. Turn down heat to
medium and cook for a further 20 minutes, stirring until the sugar dissolves.
Remove from the heat and set to one side to cool.
Pour the BBQ sauce into a liquidiser, or use a handheld blender, blitz until smooth.
TO SERVE
Place the pork joint in a dish, remove the skin, using two forks, shred the meat.
Add the BBQ sauce and mix well. Place the flatbreads on a surface; add the pork, layer the avocado, tomato, coriander and beetroot shoots, then squeeze over some lime juice, fold the bread over the filling and serve.