Pulled Pork
from Graham's kitchen
Graham's Pulled Pork
Ingredients
Should feed 8 to 10 people
3.25kg Pork Shoulder (try and get one with quite a bit of fat)
½ litre Apple Juice or Cider
Rub
5 garlic cloves, crushed
2 dried chillies, crushed (optional)
2 Tbsp dried thyme
2 Tbsp cumin seeds
2 Tbsp Smoked Paprika
2 Tbsp Sea Salt
Method
Mix all ingredients together and rub all over the meat.
Pre-heat oven to 180°C.
Place meat in a deep oven tray and add apple juice or cider into the tray.
Cover with tin foil (double layer) and seal well.
Place in the oven for 30 minutes and then turn down the oven to 100°C and cook for 8 to 10 hours.
The skin will be soft so remove it and grill it on a flat tray to make crackling.
Shred the meat with two forks (the bone should just pull out). There will be quite a lot of liquid in the pan, just shred the meat into it so it stays moist.
Notes
Serve with BBQ Sauce or Salsa Verde on a fresh white roll