Pulled pork in the oven

Ingredients for 6 servings:

• 1 ½ kg pork shoulder
• 250 ml broth
• 200 ml cider
• 2 tbsp honey, liquid
• 500 g rub
• 100 ml apple cider vinegar
• 200 ml soy sauce
• 100 ml water
• 50 ml Worcestershire sauce
• 100 ml broth
• 4 tbsp paprika powder
• 2 tbsp pepper
• 2 tbsp oregano
• 1 tbsp sugar
• 3 tbsp honey, liquid
• 2 tbsp steak seasoning
• 2 tbsp rub

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 hours; Total time approx. 16 hours 45 minutes

suitable for beginners

First things first: Pork shoulder is best for pulled pork. Pork neck also works as an alternative. A meat thermometer and a marinade syringe are also required. Marinate the meat the day before. To do this, wash it and then pat it dry. Then, for the marinade, combine the stock, cider, and warmed or liquid honey in a container and mix until the honey has dissolved. Inject the marinade into the meat about 1 cm deep every 2 cm. And since the meat is already wet from the marinade, it doesn’t need to be rubbed with oil or mustard (although you can still rub it in if you like). Carefully and generously massage the rub in. Then place the meat in a freezer bag and vacuum seal it, or wrap it tightly in cling film and let it rest in the refrigerator overnight. Be sure to use a plate as a base, as the marinade will leak out. The next day, warm the meat at room temperature for about 2 hours. For the mop, mix all ingredients well and have a brush ready. Preheat the oven to 110°C (top/bottom heat) (no fan). Place the meat on a wire rack, insert a meat thermometer, and place a bowl of water underneath to collect any juices. Braise for approximately 6-7 hours, monitoring the ambient temperature and adjusting the oven temperature if necessary. When the internal temperature reaches 75°C (167°F), brush the meat every hour with a mop. When the internal temperature reaches 90°C (194°F +/- 5°F), the meat is perfect. This takes approximately 8 hours. Caution: When the internal temperature reaches 70°C (168°F), a lot of juices will run out, causing the temperature to remain at 70°C for a long time. This is nothing to worry about. Shred the meat with a fork or similar utensil and serve. Toasted burger buns are a perfect accompaniment. Notes: The meat can be kept warm in the oven at 60°C (top/bottom heat) until guests arrive. I prefer to serve the barbecue sauce at the table so everyone can decide how much to use.