Pulled pork has been on Joris’ meal plans for a while now. So there was no stopping him when pork shoulder finally went on special. What we love about pulled pork is its great versatility and ability to fit just about anything on the menu. This time around we portioned our pulled pork into 4 lots in preparation for pulled pork burgers, pulled pork tacos, pulled pork with kimchi fried rice and pulled pork banh mi. (The meals were spaced out and not eaten on consecutive nights.)
It’s best to have the pork dry rubbed the night before so it can refrigerate overnight.
About 1.5kg pork shoulder
1 tbsp paprika
2 tbsp salt
2 tbsp brown sugar
1 cup apple juice
1/2 cup cider vinegar
Good quality BBQ sauce
Start by removing the skin and trimming the fat off the pork. Mix your paprika, salt, brown sugar and pepper in a bowl and rub the mix over the pork. Refrigerate overnight.
Fill oven tray with onions, apple juice and cider vinegar and set pork on a rack above. Preheat oven to 220°C and place tray in oven for 20 minutes.
Remove tray from oven and cover with foil. Cook for another 5-6hrs at 140°C, basting every hour or so.
Once the pork is ready (ie. falls apart easily), shred and remove any bits of bone. Add some (nice) BBQ sauce and stir in some onions and pork juice from the tray.
Serve in any form you like.