this, a shoulder of pork was slowly simmering away in the oven. Pulled pork is a food of patience and waiting, a virtue I am without. Patience has been a big part of the last year as I mentioned here and over the past week it has been a recurring theme on lots of the blogs I read, whether it be about knitting, cooking or ballet. I thought before launching into the recipe I would at least touch on patience as it's something I could use to improve on. All that being said, I was so desperate to eat that I only managed to take one measly photo before my hunger/patience caught up with me. And now the pork...
1 bottle BBQ sauce
1 Tbsp. salt
3 Tbsp. paprika
1 Tsp. mustard powder
1 Tbsp. black pepper
1 Tbsp. cayenne pepper
1 Tsp. cumin
1 Tsp. onion powder
1. Mix all ingredients in a bowl and rub generously over the pork. Wrap tightly in cling film and store in the fridge eight hours or over night.
2. Place pulled pork in a dutch oven and with the lid off put in the oven at 110 C for 1 hour.
3. Add about a cup of water, put the lid on return to the oven for 5 to 6 hours at 95 C.
4. Use two forks to shred the meat into bite size pieces, mix with BBQ sauce (to taste, we used about 3/4 of the bottle for the whole piece of meat) Return to oven for an hour on 95 C.
I served on bakery fresh buns with red cabbage slaw. The perfect worth the wait dinner.