Pulled Pork

Ingredients

• Boneless pork shoulder (Boston butt) 1.5 kg
• Brown sugar 25 g
• Smoked paprika 1 tbsp
• Salt 1.5 tsp
• Black pepper 1 tsp
• Garlic powder 1 tsp
• Onion powder 1.5 tsp
• Cayenne pepper 1/4 tsp
• Apple cider vinegar 45 ml
• Barbecue sauce 190 ml

Instructions

1. 1

   Mix the sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne and rub the mixture all over the pork.

2. 2

   Heat the oven to 150C. Put the pork fat side up in a Dutch oven or deep roasting pan, pour the vinegar around it and cover tightly with a lid or foil.

3. 3

   Roast for 5-6 hours, until the meat is very tender and falls apart when pressed with a fork.

4. 4

   Uncover, raise the oven to 200C and roast for 20 minutes to crisp the outside.

5. 5

   Rest the pork for 15 minutes, then shred it with two forks, discarding any large pieces of fat.

6. 6

   Skim the fat from the pan juices and stir the barbecue sauce and a few spoonfuls of the juices into the meat.

7. 7

   Serve warm, on its own or in buns with coleslaw.