Pulled pork from the oven

Ingredients for 1 servings:

• 1.2 kg boneless pork neck
• 1 tbsp paprika powder
• 2 tsp sea salt
• 2 tsp powdered sugar
• 2 tsp garlic powder
• 2 tsp mustard powder
• 2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp black pepper, ground
• 1 tsp cayenne pepper or Pul Biber
• ½ liter apple juice or orange juice
• 0.2 liters of beef broth

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours; Total time approx. 1 day 8 hours 20 minutes

takes time

Mix the spices into a rub and rub it vigorously into the meat. Wrap the meat tightly in cling film and store it in a bowl in the refrigerator overnight, ideally in a bowl, so that the meat juices can run out. Preheat the oven to 120°C. Pour the juices and stock into a suitable bowl. Unwrap the roast and add any liquid that has collected in the film to the juices and stock mixture. Fit the roast with a thermometer, place it on the rack in the middle of the oven, and place the bowl with the stock mixture on the floor of the stovetop below. Wait about 8 hours, until the internal temperature of about 92°C is reached. It’s better to allow more time, as the meat needs at least half an hour or more to rest afterwards. From about 70°C, brush the meat occasionally with the stock mixture or mop. Once the internal temperature is reached, wrap the meat tightly in aluminum foil and let it rest. This can take longer and can, for example, be done in a slightly cooled oven. The remaining mop can usually be used as a sauce. Season with BBQ sauce if desired and thicken slightly. After the roast has rested, pull the meat apart with two forks. Serve the pulled pork in a bun or wrap with the sauce and coleslaw.