Pulled pork from the oven

Ingredients for 10 servings:

• 2,500 g pork neck
• 3 tbsp salt
• 3 tbsp brown sugar
• 3 tbsp paprika powder, sweet
• 2 tbsp smoked paprika powder
• 2 tbsp rosemary
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp allspice
• 1 tbsp mustard seeds
• 1 tbsp cayenne pepper
• 1 tbsp coriander
• 1 tsp cinnamon
• 250 ml apple juice
• 150 ml vegetable broth, double concentrated
• 2 tbsp Worcestershire sauce
• 100 g mustard

Instructions

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

Combine all the spices in a bowl and pulverize or grind in a mortar and pestle. Wash the meat and pat dry. Mix the apple juice with the broth and Worcestershire sauce and inject it into the meat every 2 cm using a syringe. Reserve the remaining mixture. Rub the meat generously with the mustard and work it in well. Then spread the spice mixture on top. Don’t be stingy! Leftover spice mixture can be stored for use on steaks, for example, as long as it hasn’t come into contact with the meat. Wrap the prepared meat in plastic wrap and refrigerate for at least 12 hours (up to 36 hours is no problem). Allow the meat to come to room temperature 1 hour before starting to cook. Place the meat in a large, lidded roasting pan and add the remaining apple juice mixture. Insert a meat thermometer into the meat and cook at 120°C (top/bottom heat) for about 7-10 hours. After 5 hours, remove the lid and baste the meat with the juices once every hour. When the meat reaches an internal temperature of 90°C, remove it and check if it shreds easily. We served the pulled pork with coleslaw and barbecue sauce as a burger. Leftover meat is great for freezing.