1.
In a small bowl mix 1sp salt, 1 tsp black pepper, cayenne pepper, smoked paprika.
2.
Rub all over the pork shoulder.
3.
Add the brown sugar and vinegar to the stock and stir to dissolve and combine.
4.
Pour this liquid over the joint to cover, alongside the bay leaves, peppercorns and onions.
5.
Cover with lid or foil and place in a pre-heated oven (160c/ 140c fan) for min. 3, ideally 4 hours, until tender. Check the meat every hour, ensuring there’s plenty of stock liquid covering the meat.
6.
The meat is cooked when it’s soft enough to pull away.
7.
Remove from the oven and transfer the meat to a large dish. Shred the meat apart using 2 forks and add some of the strained cooking liquid mixed with BBQ sauce back into the meat to desired consistency.
8.
To assemble the dish, layer the tortilla chips with the pulled pork, grated cheese, BBQ sauce and jalapeños . Place under the grill and then serve with your favourite accompaniments.
