Pulled pork from the oven

Ingredients for 6 servings:

• 2.7 kg pork neck
• 4 tbsp mustard
• 6 drops of flavoring (liquid smoke), e.g. E.g. Hickory
• 150 g rub (e.g. BOFA or Magic Dust)
• 1 ½ liters of apple juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours 20 minutes

Pulled pork for those who don’t have a smoker

Get a decent piece of pork neck (2.5-3.0 kg) from your trusted butcher. If there are any tendons left on the surface, simply trim them off with a sharp kitchen knife, as they won’t be truly tender. When preparing the meat, the meat should be at about room temperature. Depending on the amount of meat, pour 3-4 tablespoons of mustard into a small bowl, add about 6 drops of liquid smoke, and mix thoroughly. Then rub the pork neck with the mustard on all sides. I recommend wearing disposable gloves unless you like the smell of smoke on your hands. Finally, place the piece of meat on a wire rack with a drip tray (tip: available at your local Swedish furniture store) and rub it all over with the rub—you don’t have to be sparing. Insert a meat thermometer into the center and pour the apple juice into the drip tray. Now place everything in the oven at 140°C (284°F) top/bottom heat on the middle rack for 6-7 hours. The meat should reach an internal temperature of approximately 92°C (190°F). Then let it rest for about an hour, covered with aluminum foil or in a roasting pan. Finally, shred the meat using meat claws (or forks). Now you can enjoy your pulled pork either in a true American style, in a burger with BBQ sauce and coleslaw, or with baked potatoes.