BBQ pulled pork

Method

1. 1

   Step 1

   Heat the oven (opens in a new tab) to 150 °C. Mix all the rub ingredients and massage them over every surface of the pork.

   • 10 min
   • 150°C

   Food safety: Wash hands, boards and knives after handling raw pork.

2. 2

   Step 2

   Set the pork in a Dutch oven (opens in a new tab), pour 60 ml of the vinegar and the water around it, cover tightly and roast until the meat is very tender and shreds easily with a fork.

   • 300 min
   • 150°C
   • Dutch oven / casserole pot (opens in a new tab)
   • Oven (opens in a new tab)

   The meat is ready at about 90–95 °C inside, when the connective tissue has melted.

   

3. 3

   Step 3

   Uncover and roast 30 minutes more to darken the crust. Meanwhile simmer the ketchup (opens in a new tab), molasses (opens in a new tab), worcestershire, mustard and remaining 80 ml vinegar in a small pan for 5 minutes.

   • 30 min
   • low heat
   • Saucepan (opens in a new tab)
4. 4

   Step 4

   Rest the pork 20 minutes, then pull it into shreds with two forks, discarding any large pieces of fat. Skim the fat from the pan juices and stir a few spoonfuls of the juices and half the sauce through the meat.

   • 20 min
5. 5

   Step 5

   Pile into toasted buns with slaw and pickles, and pass the remaining sauce at the table.

   • 5 min