Pulled pork in a roasting pan

Ingredients for 12 servings:

• 2 ½ kg pork neck
• 4 tbsp, heaped clarified butter
• 1 tbsp, heaped sugar, brown
• 1 tbsp paprika powder, sweet
• 1 tbsp cayenne pepper
• 1 tbsp garlic granules
• 1 tbsp salt
• 1 tbsp steak pepper
• 1 tbsp cumin powder
• 2 large onions
• 3 garlic cloves
• 1 shot of whiskey
• 300 ml barbecue sauce
• 300 ml apple juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 hours 10 minutes; Total time approx. 12 hours 55 minutes

you just have to be patient

Halve the pork neck and sear it on all sides in a roasting pan in clarified butter for 10 minutes. If the roasting pan is large enough, you don’t need to halve it. After searing, remove it from the roasting pan. Mix together the brown sugar, steak pepper, cayenne pepper, garlic granules, salt, cumin, and paprika powder. Toss the meat in the mixture and rub it. Roughly chop the onions and sauté them in the roasting pan; crush the garlic cloves with a heavy knife and add them. Deglaze everything with whiskey. Then add the barbecue sauce. Top up with apple juice and stir. Add the meat and sprinkle the remaining spices from the rub over the meat. Set the oven to 80-85°C (top/bottom heat). Place the lid on the roasting pan and place it on the middle rack of the oven. Very important: cook in the oven for at least 12 hours, ideally overnight, without lifting the lid. Don’t even take a quick look; that’s the secret to great pulled pork. After the cooking time, remove the roasting pan from the oven, remove the lid, and carefully remove the meat from the roasting pan. Tear it into small pieces with two forks. Then add these pieces back to the roasting pan with the sauce and stir. If the meat is too dry, you can top it up with more barbecue sauce and apple juice. This goes best with baguette or potato dumplings and a green salad.