Pulled pork from the oven

Ingredients for 6 servings:

• 2 kg pork shoulder or pork neck, preferably on the bone
• 3 tbsp mustard, medium hot
• 1 ½ liters of apple juice
• 100 ml BBQ sauce of your choice
• 1 tbsp liquid smoke
• 8 tbsp cane sugar
• 6 tbsp coarse sea salt
• 6 tbsp paprika powder, sweet
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp oregano, dried
• 3 tsp chili powder or cayenne pepper
• 2 tsp coriander powder
• 1 tsp pepper, coarsely crushed
• 1 tsp cumin

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 8 hours; Total time approx. 12 hours 20 minutes

simply

First, prepare the spice mix. To do this, mix all of the ingredients for the rub together. Now remove any tendons or silver skin from the meat, but under no circumstances trim away the fat! This carries the flavor and keeps the meat juicy. Now mix the liquid smoke with the mustard and spread it on the meat. Rub the meat generously with the rub. Every crevice and every fold should be covered in the rub. If you like, you can inject the meat with apple juice using a meat syringe; this makes it even juicier. Now let our pulled pork rest for about 2-3 hours so that the spices can absorb the spices. It can be longer, but no longer than 12 hours, as otherwise it could taste bitter. After the resting period, place the meat on the grill. Pour the apple juice into the roasting pan that will later be placed under the meat and insert the meat thermometer into the center of the meat. Now place everything in the center of the preheated oven at 140°C (top/bottom heat). The meat needs to reach an internal temperature of 92°C, which takes about 6-8 hours depending on the thickness. Once the desired temperature has been reached, remove the meat from the oven, cover it with aluminum foil, and let it rest for about 1 hour. The meat will still be hot afterward. After the resting time, shred the meat with pulled pork forks or regular forks. I like to do it with my fingers. The pulled pork is now ready.