Ingredients

• 3 tbsp hot smoked paprika
• 3 tbsp sweet smoked paprika
• 3 tbsp brown sugar
• 3 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 4 tbsp runny honey
• 2 tbsp apple juice
• 2kg/4lb 8oz boneless pork shoulder
• 1 tbsp vegetable oil
• 2 shallots
• peeled and diced
• 1 fresh pineapple
• flesh chopped into small chunks
• 1 tsp wholegrain mustard
• 50ml/2fl oz apple cider vinegar
• 150g/5½oz soft light brown sugar
• salt and fresh ground black pepper
• 6 spring onions
• trimmed and finely sliced
• 4 Thai shallots
• peeled and finely sliced
• 1 small bunch coriander
• finely chopped
• 1 small bunch Thai basil
• finely chopped
• 1 small bunch mint
• finely chopped
• 3 large red chillies
• finely sliced
• 1 small Thai red chilli
• finely sliced
• 2 limes
• juice only
• 2 tbsp rapeseed oil
• 1 tsp Thai fish sauce
• plus extra to taste

Directions

• For the pork shoulder
• mix the paprikas
• sugar
• garlic powder
• cumin
• coriander
• honey and apple juice in a small bowl. Rub the marinade thoroughly all over the pork shoulder. Cover and leave to marinate in the fridge for 24 hours.
• Preheat the oven to 150C/130C Fan/Gas 2. Cover the pork in foil
• place in a roasting tin and slow roast for 8 hours. Leave to rest for 1 hour before tearing apart with forks.
• For the pineapple relish
• heat the oil in a saucepan and sweat the shallots for 5 minutes. Add the pineapple
• mustard
• vinegar and sugar and simmer for 1–2 hours
• or until soft and syrupy. Season with salt and pepper.
• For the Thai garnish
• mix the spring onions
• shallots
• herbs
• chillies and lime juice in a bowl. Place half of this mixture in a blender or food processor. Blitz with the oil and fish sauce. Taste and add more fish sauce
• if preferred.
• To serve
• spread the Thai purée on the base of a serving board and add the pulled pork on top. Scatter over the rest of the Thai garnish and drizzle over a few drops of the Thai fish sauce. Serve with the relish alongside.