Pulled Pork and Chorizo

Yum yum – I love pulled pork.  This was bought at the WI in Shaftesbury and yet again I forgot to weigh it.  It was a small rolled shoulder.  Once combined with the other ingredients, this would amply serve 8.

INGREDIENTS
Rolled shoulder of pork
1 onion
3 carrots
1/2 bottle of white wine
Bay Leaf

Sauce
olive oil
2 onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp smoked paprika (it does not have to be smoked)
2 tins of Italian tomatoes
a large glass of white wine

To Finish
1 large chorizo sausage, skinned
1 pot soured cream or crème fraîche
Flat leaf parsley, roughly chopped

1.  Preheat the oven to 200ºC.
2.  Rub salt over the pork skin and leave it for half an hour or so.  Then pat the moisture which has collected on the skin with a paper towel.
3.  Put the shoulder on top of the roughly chopped onion and carrots in a roasting tin and roast it in the oven for 1 hr.
4. Remove the shoulder and then gently remove the crispy skin and set aside for a treat. (If it is not crisp, then lay it flat on a baking tray and finish it off in an oven set to 180C.)
5.  Add half bottle of wine to the roasting tin with the pork and cover it with tin foil.
6.  Turn down the heat to 150C for about 4 hours until the meat is falling apart.  Check it now and then and add water if the liquid is drying up.
7. While the pork is in the oven, make the tomato sauce putting olive oil in a pan with sliced onion. When it is glossy, add the garlic and smoked paprika. After a couple of minutes, add wine and then tomatoes. Simmer for a few minutes.  
8.  After removing the pork from the oven and leave it to rest in a dish, while covered in foil to retain moisture.
9.  Blend the vegetables and liquid left in the roasting pan.
10. Mix the blended vegetables with the tomato sauce and pour over the pork.
11. Optional - Slice the chorizo and quarter those slices. Put them in a dry pan over a medium and when the oils have released, add them to the pork.
Serve with polenta, potatoes, crème fraîche or soured cream, sprinkled with parsley or chives.