Pulled pork

Ingredients for 6 servings:

• 2 kg roast pork (pork neck roast)
• some olive oil
• some water
• 3 tbsp paprika powder
• 2 tbsp salt
• 2 tbsp sugar
• 1 tbsp Dijon mustard
• 1 tbsp cumin
• 1 tbsp black pepper, freshly ground
• 1 tbsp garlic powder
• 1 tbsp cayenne pepper
• 2 ½ dl ketchup
• 1 dl tomato juice
• 2 dl red wine vinegar
• 2 ½ dl apple juice or apple cider
• 6 tbsp honey
• 4 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 4 tbsp Dijon mustard
• 2 cloves garlic, pressed
• 2 onions, finely chopped
• 1 dash of lemon juice
• 1 tbsp cinnamon
• some sauce, liquid smoke, alternatively ready-made “smoked” BBQ sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

Preheat oven to 120°C. Mix all ingredients for the sauce, from ketchup to liquid smoke, and simmer in a pan over low/medium heat for about 1 hour until slightly thickened. Mix all ingredients for the rub, from paprika powder to cayenne pepper, rub the meat with it, and roast uncovered in a roasting pan for 1 hour. Remove from the oven, brush with olive oil, and return to the roasting pan, covering the bottom with a little water. Then, covered, roast for at least 6 hours (can be a little longer). Then, using two forks, pull the meat apart on a platter (or in the roasting pan, or wherever works best) and return it to the sauce. Let it simmer gently for another 30 minutes. Originally, pulled pork would be a filling for buns, perhaps with some coleslaw. We eat it “just as it is” as a main course and with side dishes.