Pulled pork from the oven

Ingredients for 15 servings:

• 3 kg pork neck
• ½ liter apple juice
• ½ liter vegetable broth
• e.g. BBQ rub, of your choice
• n. B. BBQ sauce, of your choice

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours; Total time approx. 1 day 9 hours 30 minutes

Mix the apple juice and vegetable stock. Carefully rub the rub into the pork neck, including any wrinkles and loose lobes. Using a marinade syringe, inject approximately 60-80 ml of the stock into the meat at various points. Only inject as much as the meat can hold. Wrap the meat in plastic wrap and place it in the refrigerator to marinate for 24 hours. Store the remaining stock in a sealed container in the refrigerator. Remove the meat and stock from the refrigerator at least 2 hours before cooking. Place the meat on a rack in the center of the oven at approximately 110°C. Place a large baking dish on the floor of the oven with half of the stock. Once the stock has evaporated, pour the remaining stock into the dish. Once the meat has reached an internal temperature of 92°C (200°F) after approximately 6-10 hours, remove the meat from the oven and carefully wrap it in aluminum foil, followed by two large towels. Place in a cooler with at least two large bottles filled with hot water and let rest for at least one hour. Pour the stock from the casserole dish into a saucepan. Loosen the residue from the bottom of the casserole dish with boiling water from the kettle and add it to the saucepan until the pan contains half a liter of liquid. Place the meat in a large casserole dish and pull it apart using two forks. Bring the stock to a boil, pour it over the meat and mix well. Mix in the BBQ sauce if desired or serve it separately. Serve the pulled pork on plates with your choice of sides, in wraps with some salad, sour cream and BBQ sauce, or in a burger bun with some coleslaw.