Pulled Pork and Barbecue Sauce.
1000g pork shoulder
100ml cider vinegar
1tbsp smoked paprika
2 cloves crushed garlic
1tbsp honey
1 tsp cumin
1tbsp Dijon mustard
Pinch salt & chilli powder
1. Place pork in a oven proof dish with all the ingredients & rub into the pork well.
2. Place in fridge and marinade for 24 hours.
3. Pour 200ml of water into the tray with the pork, cover well with foil and place in oven at 120 degrees for 5 hours.
4. Once removed from oven the meat should come away easily in strands, use a fork.
5. "Pull" the pork using 2 forks, the pork will be stringy and moist.
6. To make the barbecue sauce pour the cooking liquor from the pork into a pot and reduce till it thickens slightly. Note you may have to add some soft brown sugar and or Dijon mustard and smoked paprika.
7. To serve toast a glazed bun fill with warm pork and drizzle barbecue sauce over.
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