Honestly, this was beyond good!! After dinner, I struggled to put it in the fridge as I couldn't stop picking it at even after having a portion that was way too big. I served it with crispy roast potatoes and a basic coleslaw with two varieties of BBQ sauce, Smoky Bacon and Sweet Whisky. The Sweet Whisky was my favourite and paired perfectly. The brand was Bulls-Eye Sweet Whisky Glaze from Coles, There is plenty left over and tonight we are having Pulled Pork and Pineapple Nachos from the link below served with Corn on the cob.
2kg Pork Shoulder
4 tbsp Brown sugar
2 tbsp Smoked Paprika 1 tbsp Garlic Powder
330ml Apple Cider 4 tbsp Oil (I used Olive Oil)
1. Preheat oven to 170 degrees Celcius (fan-forced). 2. Cut Pork into 4 smaller portions and trim all excess skin/fat off. 3. In a medium-sized bowl combine sugar, smoked paprika and garlic powder. Coat each piece of pork with the rub mixture. 4. Heat oil over medium heat in a Dutch oven or similar ovenproof saucepan with a lid. ( If you do not have one complete this step using your frying pan. Quickly seal off each piece of Pork. 5. Pour into the ovenproof saucepan the bottle of apple cider. Put the lid on and place into the oven. If you don't have an ovenproof saucepan and lid place pork into a baking tray after it has been sealed off, pour in the cider and cover with tin foil. 6. Cook for two hours covered and then a following one hour uncovered. 7. Once cooked pour out the leftover liquid into a bowl and set aside. Using two forks shred pork apart until all pieces are shredded, Pour the leftover liquid onto the pork and mix through (don't pour all the liquid in at once in case it is too much. You just want the pork to be coated.
Enjoy Mel xx