Shopping List

• 1 Sharwood's Jalfrezi Simmer Sauce
• 1.2kg / 2lb 10oz pork butt
• 2 cucumbers, halved, deseeded and sliced
• 1/2 cup white wine vinegar
• 1/2 cup fine sugar

Instructions

1. In a large mix bowl, add the pork and pour over the Sharwood’s Jalfrezi Simmer Sauce, covering all the pork.
2. Transfer the pork to a shallow baking dish and cover with cling film.
3. Leave in the fridge for 1 – 2 hours. (Not essential if you don’t have the time)
4. Preheat the oven to 180°C/160°c fan/ 350F / Gas Mark 4.
5. Remove from fridge, remove the cling film and place the pork in the oven for 30 minutes.
6. Turn down the oven to 160°C/140°c fan / 320F / Gas mark 3.
7. Remove pork from the oven and baste. Cover the pork with foil, pinching the foil round the edges of the tin to make a good seal.
8. Put the pork in the oven and cook for 3 – 3 ½ hours until the pork is cooked through (basting once every hour and re-covering).
9. Take out the pork and place on a large wooden board.
10. Leave to rest for 15 minutes then pull it apart with 2 forks.
11. For the cucumbers, bring the white wine vinegar and sugar to the boil in a pan. When cooled, pour over the cucumbers and serve alongside the pork.