Pork rump slowly braised in BBQ sauce until the meat falls off the bone – super rich finger licking pork

Ingredients for 5 servings:

• 2 ½ kg pork, rump and thick rib approximately 1:1
• 3 tbsp spice mix (grill spice paprika or gyros or Schwenkbraten)
• 2 onions, in rings
• 1 clove(s) garlic, peeled and crushed with the back of a knife
• 1 bottle of sauce, 300 ml, BBQ-
• 1 cup sugar
• 1 tsp smoke salt, or 1 tsp salt and a few drops of liquid smoke
• 1 jar mango chutney, mild
• ½ jar mango chutney, hot
• 1 cup soy sauce sweetener (Ketjap manis)
• ½ cup soy sauce

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 15 minutes

best in a slow cooker, but also works in the oven

Rub the meat thoroughly with the barbecue seasoning the day before and let it rest in the refrigerator. Then, the next day, thoroughly mix all ingredients except the onion, garlic, meat, and barbecue seasoning (which is already gone – on the meat). If you do it by hand with a fork, the chunks from the chutney will remain. In a blender, it’s faster and more homogenous, but you won’t have any chunks left afterward; everyone has to decide for themselves what they prefer. Place the onion and garlic at the bottom of the pot, add a “sip” of the mixed sauce, then the meat, and then spread the rest of the sauce evenly over it. Either put it in the oven at 80 degrees Celsius (176 degrees Fahrenheit) or in the slow cooker on high – always covered and cook for 6 hours. You should stir the ingredients occasionally so that the pieces that weren’t completely covered are nicely nestled in the sauce. After 6 hours, the bones will be prominent and easy to pull out, but the meat itself won’t fall apart. If necessary, you can also cook this dish with spare ribs, but it will be fattier and taste different. This meat can be removed from the “fat layers,” resulting in relatively lean meat, very tender and full of flavor—you can remove it, but you don’t have to. It’s delicious with fresh bread and a salad. Note on the quantities: for good, hungry (meat) eaters, this recipe is more suitable for 4 people, because the bone content is relatively high and some of it ends up in the sauce as fat during cooking. This causes the pieces to “shrink.” Based on the calculation here, for 2.5 kg and 5 people, the amount of meat is approximately 200-250 g per person—just for your information and calculation purposes.