INGREDIENTS:
1.5KG Pork Shoulder
2 tsp. Paprika
2 tsp. Cumin
2 tsp. Black Pepper
2 tsp. Brown Sugar
1 tsp. Salt
1 liter Chicken Stock
Good Quality Smoky BBQ Sauce
METHOD:
1) Take your Pork Shoulder out of the fridge 20-minutes or so before you start cooking to allow it to reach room temperature.
2) Massage the entire Pork Shoulder with cumin, paprika, black pepper, brown sugar, and salt making sure to reach every nook and cranny!
3) Place Pork in the bottom of a roasting tin and pour the chicken stock around the meat so that it’s 3/4 submerged in liquid.
4) Wrap in foil making sure to create a foil tent that doesn’t touch the meat (if the foil touches the top of the meat could burn!)
5) Place in a preheated oven at 300F/150C for around 4-hours, checking every hour or so to make sure the meat hasn’t dried out. If the liquid is running low, top up with further stock or a good quality cider.
6) Remove from the oven and pull the pork apart using two forks. Once shredded, add the BBQ sauce and give it a good mix!
7) Serve on top of nachos, loaded fries; in slider buns, on top of burgers, in arepas – however you like! ?
Original of the video here
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