Simon Rimmer served up a tasty slow cooked smoky pork shoulder with charred corn rice on Sunday Brunch.

The ingredients are: 2.5kg pork shoulder, butterflied with most of the fat removed, 3 sliced onions, 4 ancho chillies, soaked, 330ml bottle dark Mexican beer, 4 cloves garlic, 1 lime halved, 50g hot English mustard, 100g soft dark brown sugar, Tbs smoked paprika and 50ml sherry vinegar.

For the corn and rice : tin sweetcorn, drained and patted dry, 1 diced onion, 250g long grain rice, 500ml chicken stock, Peel of a lime and 50g butter.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.