Pulled pork

Pork shoulder is the usual choice: its fat and connective tissue keep it moist through a long cook and make it easy to shred. Ask for a shoulder joint, often sold as pork butt or Boston butt in US-style recipes.

Rub a boneless pork shoulder with salt, pepper, paprika and a little brown sugar, then cook it on low for about 8–10 hours, until it pulls apart easily with forks. Add only a small splash of stock, cider or water; the pork releases plenty of liquid as it cooks.

For tender, shreddable pork, cook the centre to about 90–95°C; this is higher than the minimum needed for food safety because it helps the shoulder break down. In the oven, cook a covered shoulder at about 150°C until it reaches that temperature and pulls apart easily.

In a soft roll or bap, serve it with crunchy coleslaw and pickles; for tacos, add salsa and lime. It also works well on nachos or loaded chips, with barbecue sauce on the side.

Yes, if it was cooled promptly and kept in the fridge. Refrigerate leftovers within 1–2 hours, keep them chilled, and eat within 48 hours; freeze them if you will not use them in time.

Reheat it only once, until steaming hot throughout. Add a splash of water, stock or cooking juices and cover the pan or dish so the meat does not dry out.