Mouthwatering and succulent is all there is to say. Well worth the effort.
Ingredients
- 1.5 kg shoulder of pork deboned and skinned
- 2 glasses apple juice
- For the Rub
- 1 tbsp sweet paprika
- 4 tsp soft light brown sugar
- 1 tsp chilli powder
- 1 tsp celery salt
- 1 tsp dried garlic powder
- 1 tsp English mustard powder
- 1 tsp ground black pepper
- ½ tsp sea salt
- For the Barbecue sauce: <\b>
- 1 tbsp Dijon mustard
- ½ tsp smoked paprika
- 6 tbsp tomato ketchup
- 4 tbsp fresh lemon juice
- 4 tbsp teriyaki sauce
- 4 tbsp dark muscovado sugar
- 1 tsp Worcestershire sauce
Method
- Pre heat the oven to 200C gas 6.
- Mix all the rub ingredients together well. Rub ¾ of the rub all over the pork shoulder and chill well for at least 1 hour or up to 24 hours.
- When ready into a baking tray and re-rub any mix over the joint.
- Place in the oven for 20 minutes to start to brown. Once browned lightly remove the tray from the oven and turn it down to 180G gas 4.
- Bring the apple juice to the boil and pour around the joint and seal really well with foil.
- Place back in the oven and cook for 2 hours 30 minutes or slightly longer, or until a fork passes through easily, do not overcook.
- Meanwhile make the barbecue sauce by combining all the ingredients and heating gently for 10-15 minutes.
- Once the pork is cooked remove and cool slightly. Add any juices to the bar b q sauce and ‘pull’ the meat apart into long strands.
- Place into a bowl dust well with the last ¼ of rub and mix well.
- Add enough sauce to just coat the meat and serve in seeded buns.
- Serve with coleslaw and more sauce.
