Updated: Jul 9, 2018
1kg boneless pork shoulder or belly
2 tbsp chipotle paste
1 tbsp tomato purée
2 tbsp soft brown sugar
300g tin pineapple pieces
Option - cut the pork fat off - unless you want to have crackling. To do crackling, leave the fat on, score it in criss crosses and uncover for the last 30 minutes.
Heat oven to 160C/140C fan/gas 3. Rub the pork generously with salt.
Whisk the chipotle with the tomato purée and sugar, then rub 2 tbsp of this over the underside of the pork. Whisk the rest with 300ml water to make a marinade.
Lay the pork in a roasting tin and pour in the marinade – don’t pour it over the skin. Cover with foil and roast for 3 hrs or until tender.
About 30 mins before it’s ready, scatter the pineapple round it, baste in the juices, re-cover and put back in the oven for the remaining 30 mins.
When ready, take the pork out of the oven, and leave to rest for a few minutes. Using a fork, loosen the meat into shreds.