Pulled pork from the oven

Ingredients for 8 servings:

• n. B. Salt
• 1 tsp, heaped paprika powder, smoked
• 1 tsp, heaped cumin
• 1 tsp pepper
• 1 liter of cider
• 1 liter BBQ sauce (Mississippi BBQ sauce)
• 3 ½ kg pork neck, with/without bone, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

Hearty, delicious and perfect for a barbecue

Remove the meat from the refrigerator and let it rest for 15-20 minutes. Place the dry ingredients in a bowl and stir lightly. Mix the dry ingredients with the cider and BBQ sauce (don’t be stingy!) until you have a slightly runny paste (it should smell pungent because of the cumin). Place the pork neck in an ovenproof dish. Rub the paste all over the meat. Wait 10 minutes until the paste has dried and add another layer of BBQ sauce (optional). Preheat the oven to a maximum of 90 degrees Celsius (any warmer and the meat will become tough). Fill the ovenproof dish 1/3 full with cider and then seal it tightly with aluminum foil. This should only allow the excess pressure to escape. Leave in the oven for up to 8 hours, checking occasionally for any cider left. Top up if necessary. Once the meat is completely cooked and you didn’t poke around in it too much during cooking, you can take it out again and sear it on the grill for 10 minutes if necessary to create a crust. Don’t throw away the liquid from the bowl; use it as a sauce for the meat! Tear the meat into smaller pieces and place them in the liquid. When everything is ready, add a dash of BBQ sauce on top and keep everything warm in the oven until ready to serve. Tip: As an alternative to the oven, you can also prepare the meat in a smoker at 85°C. All other steps remain the same.