Low & Slow Pulled BBQ Pork with Mac & Cheese

Slow cooked melt in the mouth shoulder of pork. Served with smokey BBQ sauce and Mac & Cheese. The perfect combination for a taste of the Deep South.

INGREDIENTS (Serves 6-8)

5kg approx Boneless Pork Shoulder

4 tsp Smoked Paprika

4 tsp Ground Cumin

4 tsp Pepper

4 tsp Brown Sugar

2 tsp Salt

2 x 568ml Medium Dry Cider

300 – 400ml Smokey BBQ Sauce

METHOD

Mix 4 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 2 tsp salt. Rub over the pork.

Place the pork in a big casserole dish with deep sides, skin-side up, and pour in 1 bottle of cider. Cover and cook at 150°C /130°C fan/gas 2 for 6-8 hours until the pork is falling apart. Check every few hours and top up with cider as required.

Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off and remove any fatty bits. Skim any excess fat off the surface of the liquid.

Add the smokey BBQ sauce to the cooking juices, mix together and return the pork to the pan, shred with 2 forks and mix through all the lovely juices.

Serve with Mac & Cheese.