Pulled pork

Ingredients for 4 servings:

• ½ tsp vegetable oil
• 1 kg pork shoulder
• 120 ml barbecue sauce
• 60 ml cola
• 60 ml chicken broth
• 28 g brown sugar
• ½ tbsp mustard
• ½ tbsp Worcestershire sauce
• ½ tbsp chili powder
• ½ onion(s)
• 1 garlic clove(s)
• ¼ tsp thyme, chopped
• ½ pinch(s) of salt
• 1 pinch(s) of pepper
• 1 dash of lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Preheat the oven to 140°C (top/bottom heat). Pour the vegetable oil into the roasting pan. In a bowl, combine the barbecue sauce, cola, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, onions, garlic, and thyme, and mix well with salt, pepper, and lemon juice. Place the pork shoulder in the bowl and rub in the marinade. Optionally, you can refrigerate the shoulder for 1-2 hours, or overnight, to allow the marinade to absorb into the meat. Place the pork shoulder in the roasting pan and pour the remaining marinade over it. Cover the roasting pan and braise the meat for 3 hours at 140°C (284°F). Then increase the temperature to 160°C (320°F) and cook the shoulder for another 2 hours, then cook for another 30 minutes at 200°C (400°F). You can also open the lid to allow the sauce to thicken slightly. If the meat is starting to get too dark or dry, simply cover it with aluminum foil. Finally, cook the meat for another 30 minutes at 250°C. Check the meat for a firmer texture and see if it’s falling apart. For best results, pour sauce over the meat repeatedly throughout the cooking process. If the rind is still attached, it’s best to remove it. You can also boil the rind and use it as a sauce: Boil the rind with bay leaves, allspice, peppercorns, onions, and vegetable stock in a saucepan, then strain.