Pulled Pork Ingredients:

• One pork shoulder
• 4 onions
• 3 garlic cloves, crushed
• 3 tablespoons smoked paprika
• 2 tablespoons brown sugar
• Fresh thyme
• Salt and pepper
• Olive oil

Pickled Jalapeño Mayo Ingredients:

• 300g plain mayonnaise

• 4 tablespoons chopped pickled jalapeños

• 1 tablespoon honey

• 1 tablespoon wholegrain mustard

• Salt and pepper

Procedure

1. Take a mixing bowl and add your crushed garlic alongside the paprika, brown sugar, salt and pepper. Mix this until well combined and then slowly add olive soil to the mixture until it becomes a paste. Add the fresh thyme but make sure to keep the thyme stalks.
2. Pour your marinade onto the pork and massage it into the skin. Drizzle some olive oil on top of the pork in order to keep it moist. The longer you let it marinade the better it will taste. Ideally, place in the fridge two to three days prior to cooking for the ideal pulled pork.
3. Once the pork has been marinated and you are ready to serve, preheat the oven to 140C/284F.
4. Cut the onions into quarters and let them sit at the bottom of the pan. Add the thyme stalks on top of the onions and then place the pork shoulder on top.
5. The slower you cook the pork, the juicer and more tender it will be. Place your pork shoulder in the oven and cook for around five and a half to six hours, until the pork is falling off the bone.
6. Once the pork has been cooked, remove it from the tray, cover it in tinfoil and let it rest for half an hour.
7. You will be able to easily remove the pork from the bone using a fork. Place in a bowl and your deliciously tender pulled pork is ready.

To make the Pickled Jalapeño Mayo:

1. Simply add several tablespoons of mayonnaise to a small bowl. Then add honey, the chopped pickled jalapeño and wholegrain mustard along with some salt and pepper. Stir together and serve with your pulled pork.