Serves 6 - 8
- 2kg Shoulder Pork or Boston Butt.
- 1 tbsp each of salt, garlic powder, chili powder, cumin, black pepper and paprika.
- 100ml cider vinegar mixed with 100ml water.
I like to use a spray bottle to spritz the pork during cooking with the cider vinegar mixture.
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This is a really simple way to enjoy a shoulder joint that pulls apart and melts in your mouth. A great value meal that works well as a sit down dinner or to make delicious pulled pork rolls for the family.
Pre-heat your oven to 160°c
Mix together the salt, garlic powder, chili powder, cumin, black pepper and paprika in a small bowl.
Rub the spice mixture all over the outside of the pork, giving it a good massage to make sure it’s fully covered.
Put the pork into the oven for around 4 hours. After the first hour, every half hour or so, give it a good spritz with the cider vinegar and water mixture.
Check the pork after three hours to make sure it hasn’t dried out too much, if you feel it would benefit from protection at this stage, cover it with baking paper, spritz with the cider vinegar mixture.
For perfection the pork should have reached an internal temperature of around 85°c.
When you’re happy, remove from the oven, leave to rest covered loosely for half an hour and then pull it apart and enjoy.