Delicious tender pulled pork. The recipe is easy, but it does require some time. There is two parts to the recipe. The first is the spice rub that goes on the meat. The second is the BBQ style sauce the meat is covered with.
Made this for a family picnic. Everyone seemed to love it. It does, however, make for a lot of pork. Adjust quantities as you see fit.
2 kg of pork shoulder, in two pieces of roughly 1kg each
1 Boston lettuce
6-12 buns of your choice
For the rub :
2 tablespoons paprika
2 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 teaspoon yellow mustard seeds, freshly ground
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground coriander seeds
1/2 teaspoon freshly ground cumin
For sauce :
1 cup ketchup
3/4 cup apple cider vinegar
3/4 cup cola
1 tablespoon maple syrup
1 heaping tea spoon of brown sugar.
1. Grind the whole spices with a mortar and pestle, if not already done. Then mix together all the spices (for the rub section above).
2. Measure two tablespoon of the spices and set aside. Rub the remaining spices on the pork. Wrap tightly in cling wrap and refrigerate over night.
3. Heat the oven to 325F. Remove the cling wrap and wrap tightly in aluminium foil (you want to prevent the juices from escaping the meat). Put in the oven for 6 hours.
4. About 30 minutes before the pork is done cooking, mix together all the sauce ingredients plus the reserved spice mix in a sauce pan. Bring to a boil, then reduce to a simmer until the sauce darkens and has reduced.
5. Take the pork out of the oven and allow to rest for 20-30 minutes. Then remove the aluminium foil.
6. Using two forks pull the pork apart into long shreds. Mix the meat with half of the sauce while both are still warm.
** Optional step : drive 2 hours to picnic.
7. Assemble the sandwich. Put a leaf of Boston lettuce at the bottom on the bun, pile in as much meat as you care for. Spoon some of the sauce unto the top of the bun as condiment.