Pulled pork

Ingredients for 8 servings:

• 1.7 kg pork shoulder or neck, whole
• 2 tbsp paprika powder, sweet
• 1 tsp chili powder
• 1 tsp black pepper, freshly ground
• 2 tbsp brown sugar
• 1 tbsp coarse sea salt
• 150 ml cloudy apple juice
• 50 ml apple cider vinegar
• 1 cinnamon stick(s)
• 8 large burger buns
• e.g. barbecue sauce
• Toppings of your choice, e.g. leaf lettuce, onions, coleslaw

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 7 hours; Total time approx. 1 day 7 hours 20 minutes

Pat the meat dry. Mix the spices, except for the sea salt, and rub the spice mixture all over the meat, including any cracks and creases. Then wrap it in cling film or place it in a suitable bowl with a lid and let it rest in the refrigerator for 24 hours. The next day, remove the meat from the refrigerator about 2 hours before roasting and bring it to room temperature. Preheat the oven to 120°C (top/bottom heat). Rub the meat with the sea salt and place it in a roasting pan. Pour the apple juice, apple cider vinegar, and cinnamon stick into the side of the roasting pan. Close the roasting pan with the lid, place it on the lowest rack on the oven rack, and let the meat braise for 4 hours. Do not open the oven during this time, or the temperature will drop! Remove the lid after 4 hours. During the 5th hour, baste the meat three to four times with the liquid from the roasting pan. Leave the oven closed again during the 6th and 7th hours. Nothing else needs to be done. After 7 hours, remove the meat from the roasting pan and let it rest in aluminum foil for another 10-15 minutes. Meanwhile, strain the sauce into a sauce bowl, if necessary. Shred the meat in a bowl with two forks and toss with some of the sauce. Top the toasted burger buns with lettuce, onions, and pulled pork, if desired, drizzle with barbecue sauce, and enjoy.