Pulled Pork

Ahhhh pulled pork, there’s no denying it’s sweet and savory goodness.

It’s flavorful, sweet, tangy and a little spicy at the same time, plus it can be eaten at any time of the day. Once it’s done, you can stuffed and eat it between soft white buns or have it paired with creamy mashed potatoes, or even on its own. The MAGIC is the 8-10 hour slow and low roasting process in the oven, that makes the meat fall right off, It can be really tender and juicy, such that all you need are forks to pull it apart. Topped with our homemade barbercue sauce, this is one dripping yummy pile of goodness.

If you’re a fan of meat roasts, this is a must-do! Enjoy this yummilicious dish and share it with your friends!

Happy New Year everyone!

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  • Servings: 4

  • Time: 10 hr

  • Skill: Easy

Ingredients

  1. Whole pork shoulder 2-3 kg

  2. 2 cups water or stock

  3. few drops liquid smoke

  4. Dry Rub

  5. 3 tbsps dark brown sugar

  6. 1 tbsp smoked paprika

  7. 1 tbsp chili powder

  8. 1 tsp sea salt

  9. 2 tsps ground cumin

  10. 1 tsp black pepper

  11. 1/2 tsp dry mustard

  12. 1 tbsp galic powder

  13. Basting sauce

  14. 1 tbsp dark brown sugar

  15. 1/2 cup apple cider vinegar

  16. 1/3 cup ketchup

  17. Sauce

  18. 3/4 cup apple cider vinegar

  19. 1/2 cup ketchup

  20. 5 tbsps dark brown sugar

  21. 2 tsps smoked paprika

  22. 1 tsp chili powder

  23. Whole pork shoulder 2-3 kg

  24. 2 cups water or stock

  25. few drops liquid smoke

  26. Dry Rub

  27. 3 tbsps dark brown sugar

  28. 1 tbsp smoked paprika

  29. 1 tbsp chili powder

  30. 1 tsp sea salt

  31. 2 tsps ground cumin

  32. 1 tsp black pepper

  33. 1/2 tsp dry mustard

  34. 1 tbsp galic powder

  35. Basting sauce

  36. 1 tbsp dark brown sugar

  37. 1/2 cup apple cider vinegar

  38. 1/3 cup ketchup

  39. Sauce

  40. 3/4 cup apple cider vinegar

  41. 1/2 cup ketchup

  42. 5 tbsps dark brown sugar

  43. 2 tsps smoked paprika

  44. 1 tsp chili powder

Instructions

  1. Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.

  2. Cover up and let it marinate for 2 hours.

  3. Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.

  4. Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.

  5. For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.

  6. Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.

  7. Add BBQ sauce. Enjoy.

  8. Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.

  9. Cover up and let it marinate for 2 hours.

  10. Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.

  11. Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.

  12. For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.

  13. Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.

  14. Add BBQ sauce. Enjoy.