Easy Pulled Pork

Steps

1. 1.

   Rub The Pork

   Pat the pork shoulder dry with paper towels. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cumin and cayenne in a small bowl. Rub it all over the meat, pressing it into every side. If you have time, wrap and chill it overnight. If not, leave it 30 minutes at room temperature while the oven heats.

2. 2.

   Heat The Oven

   Heat the oven to 150°C (300°F). Scatter the sliced onions over the bottom of a heavy casserole or deep roasting tin. Sit the pork on top, fat side up.

3. 3.

   Add The Liquid

   Pour the vinegar and apple juice around the pork, not over it, so you don't wash off the rub. Cover tightly with a lid or two layers of foil crimped round the edges. The tighter the seal, the juicier the meat.

4. 4.

   Slow Roast The Easy Pulled Pork

   Roast 5 to 6 hours. Check at 5 hours. It's ready when a fork twists easily in the thickest part and the bone wiggles loose. If you have a thermometer, you want about 93 to 95°C (200 to 203°F) inside. Don't pull it early at 70°C. It will be cooked but tough.

5. 5.

   Crisp The Top

   Uncover, turn the oven up to 220°C (425°F) and roast 15 minutes more to darken the bark on top. Optional, but worth it.

6. 6.

   Rest And Shred

   Lift the pork onto a board and rest it 20 minutes. Pull out the bone and any big soft fat pieces. Shred the meat with two forks or your hands (gloves help, it's hot). Skim the fat off the juices in the tin and mash the onions into them.

7. 7.

   Sauce And Serve

   Put the shredded pork back in the tin and toss with about 150 ml of the skimmed juices and the barbecue sauce. Taste for salt. Serve piled into toasted buns with coleslaw and a little extra sauce on the side.