Perfect Pulled Pork
January 08, 2016 | Serves 6
- 1.75-2kg Pork Shoulder (no bone)
For the Dry Rub:
- 2 Tablespoons of Paprika
- 1 Tablespoons of Garlic Powder
- 1 Tablespoon of Mustard Powder
- 1 Tablespoon of Coarse Salt
- 1/2 Tablespoon of Cayenne Pepper
For the BBQ Sauce:
- 1 Cup of Apple Cider Vinegar
- 3 Tablespoons of Maple Syrup
- 3 Tablespoons of Tomato Paste
- 2 Cloves of Garlic
This is one of my favourite things to make. It’s an all day affair but requires little effort and is SO worth it. From start to finish you’re looking at minimum 6 hours, which sounds long but really isn’t when you see how little you have to do. My Sunday ritual has turned into waking up and popping the pork in the oven before breakfast, then feasting on it for a late lunch/early dinner. The key is browning the top first, then cooking it low and slow so it melts in the mouth and, just as important, is the vinegar based barbecue sauce, which literally makes this the best thing ever. Really. You can serve it with loads of sides or just a big crunchy helping of my Simple Slaw.
Preheat the oven to 220’C.
Combine all of the rub ingredients in a bowl. Place your pork shoulder in a deep roasting tray, fat side up. If needed, trim the fat so that it is about a centimetre thick.
Rub the spice mixture all over the pork, coating all sides and massaging the spices into the meat (you can do this ahead of time if you like, then just cover it and put it in the fridge until ready to cook).
Cook the pork at 220’C for 45 minutes until crisp and starting to blacken on top.
After 45 minutes, take the pork out and turn the heat down to 125’C. Cover the pork in tinfoil, pressing it tightly around the roasting tray. Pop it back in the oven and roast covered at 125’C for about 5 hours, until the meat falls apart easily. Half way through, check the pork and baste it with the juices, then cover again and continue roasting.
When it’s ready, take it out and leave it to rest, still covered, for about 30 minutes (if making a few hours ahead of time and you can leave it for longer then leave it resting until as late as possible).
While the meat is resting, make the sauce. Combine all of the sauce ingredients in a saucepan on medium heat. Whisk well and then adjust the mixture to let it come to a boil. Then turn the heat down a little and let it simmer for 20-30 minutes until smooth and thick.
There should be quite a lot of liquid in the roasting tray. In the tray, use two forks to pull and shred the pork, it should come apart very easily. Mix the pulled pork around in the juices, then transfer the meat to a large bowl, discarding or keeping the juices as stock.
Drizzle the bbq sauce in on top of the pork and mix well.