Tag: versatile meat

2,5kg pork belly or pork shoulder (rind removed)

Dry rub:
45ml brown sugar
15ml salt
15ml smoked paprika
10ml ground cumin
5ml fennel seeds

500 – 750ml cider
250ml Homemade BBQ Sauce (in the recipe section of this blog)

Preheat your oven to 220℃.
Place the meat in an oven roasting tray.
Mix together the dry rub ingredients and sprinkle all of the ingredients onto the meat.
Place the pork in the preheated oven and roast for 30 minutes before removing.
Turn the oven down to 160℃ and pour 500ml cider onto the meat.
Cover the oven tray with aluminium foil and seal it tightly all around.
Place the meat back into the oven for 5 hours. Check the liquid every 2 hours or so and add more if necessary. There should be at least 1,5cm of liquid in the roasting tin.
Remove the meat once it falls apart and shred apart with two forks.
Pour the BBQ Sauce onto the pulled meat and mix the meat, BBQ and pan juices together.
Serve on a roll or on mashed potato and a coleslaw salad.