It takes a little planning ahead but as the saying goes “good things come to those who wait”. Nothing beats the taste of slow roasted pulled pork. Soft, juicy tender & succulent pork finished off with a smoky BBQ sauce and served in bun with home made pickled cucumber. What more could you want?
1.6kg shoulder of pork from the neck end, bone in
Chipotle mixture ( http://www.bart-ingredients.co/)
Good quality BBQ sauce
Marinade your pork for a minimum of 30 minutes. The longer you leave the better. I left mine over night and really soak up the flavours.
Once ready to cook preheat the oven to 220ºc. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, place in the pork and enough water to cover the bottom of the pan. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125ºC, then fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89ºC and it’s soft enough to spoon apart. Pour off the juices and reserve.
Turn the heat back up to 220ºc and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with foil, and leave to rest for 30 minutes. Use two forks, or your fingers to pull the pork into shreds, stir in the juices. If possible, leave to soak for 24 hours before reheating in a warm oven.