Gerrit's oven-baked pulled pork

Ingredients for 10 servings:

• 100 g cane sugar, white or brown
• 1 tsp ground pepper
• 1 tsp, heaped cumin
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped thyme
• 2 m.-sized onion(s)
• 2 cloves garlic
• 500 ml veal stock or an alternative liquid
• 12 cl whisky, preferably smoky Scotch
• 2 tsp, leveled salt
• 1 ½ kg pork neck

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 hours; Total time approx. 22 hours 30 minutes

Deliciously tender meat through low-temperature cooking

The first seven ingredients are required for the dry marinade. Place the cane sugar and spices in a sufficiently large bowl or dish. Finely dice the onions, press the garlic, and add to the mixture. Rub the well-mixed dry marinade vigorously into the meat and refrigerate for about 2 hours. For the stock, mix 500 ml of veal stock with whiskey and salt. Place the pork neck in an ovenproof dish and allow the stock to flow in from the sides. Carefully pour the stock over the meat with a spoon and place in the oven preheated to about 100 °C (top/bottom heat). After about 2 hours, reduce the temperature to 85 °C and pour the stock over the meat. For the next 8 hours, pour the stock over the meat every 1-2 hours, making sure it never dries out completely. Once the cooking time is up, shred the meat with two forks or a suitable utensil (meat claws) and mix it with the stock remaining in the dish. A quick tip: Instead of veal stock, you can use almost any liquid for the broth—apple juice, orange juice, or even cola. This way, this recipe always has a different flavor and never gets boring.