I I find that I like the idea of barbecue sauce more than the real deal. It’s often too sweet when I want more of an umami spice. This incarnation, I think, hits the mark, to accompany the slowly roasted pork that will feed a crowd.
Five Hour Pork Shoulder Recipe with Plum BBQ Sauce
Preparation time: 15 minutes
Cooking time: 4 hours 40 minutes (+ marinating and resting time)
For the pork
- 2 red onions, peeled and cut into quarters
- A whole garlic bulb, sliced in the middle
- 3 star anise
- 2 cinnamon sticks
- 2.2 kg of bone-in pork shoulder (if you buy it from a butcher, ask him to mark the skin)
- 1 teaspoon of ground ginger
- 1 tsp smoked paprika
- 1 teaspoon ground cinnamon
- 2 tsp of fennel seeds
- 2 teaspoons of garlic granules
- 2 teaspoons of flaked salt
- 10 plums, halved, without pits
For the sauce
- 100 ml of ketchup
- 1 tbsp dark brown muscovado sugar
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of black soy sauce
- 1 tablespoon of red wine vinegar
- 2 tsp smoked paprika
- 1 tsp Dijon mustard
- A few dashes of chili sauce
- Place parchment paper at the bottom of a large baking dish. Arrange the onions, garlic, cinnamon sticks and star anise in the pan and place the pork on top.
- In a small bowl, combine the remaining spices and salt. Scrub all of the pork. Cover with foil and let sit in the refrigerator for at least an hour. The longer you can leave it on while scrubbing, the better – overnight if you have time. When it comes to cooking the pork, take it out of the refrigerator a good 40 minutes before putting it in the oven so that it does not cook above refrigerator temperature.
- Preheat the oven to 220C / Gas 7. Remove the aluminum foil from the pork and place the pan in the oven. Roast for 40 minutes.
- Lower the heat to 150C / Gas 2. Take the pork out of the oven and add the plums to the bottom of the mold. Put the foil back on the whole thing and put the pan back in the oven. Cook for four hours, or until the pork is super soft and can be removed from the bone with a spoon.
- Remove the pork from the pan and set aside on a large serving platter. Cover loosely with foil and let stand for at least half an hour. If you want to crisp the crackle, then you can remove the skin and run it under a hot grill for a few minutes.
- Meanwhile, prepare the plum sauce. Put all the sauce ingredients in a small saucepan and bring to a boil. Stir and cook until the sugar has dissolved. Add the onions and plums to the roasting pan with a little cooking juice (but not too much pork fat). Squeeze the garlic cloves from their skins and add them too, along with a little black pepper. Simmer for five minutes, mashing the plums with the back of your spoon.
- Shred the pork from the bone with two forks. Pour about two-thirds of the sauce over the pork and use tongs to mix everything together. Put the rest in a bowl and let people help themselves if they need it.