Name: Pulled pork
Prep time: 120 min
Cook time: 240 min
Total time: 360 min
Yield: 10 servings
Cuisine: Bread
Ingredients: 2 kg pork shoulder; vegetable oil; 1 Tbs red chilli; 1 Tbs mustard seeds; 2 tsp cumin ground; 2 tsp paprika; sea salt and freshly ground black pepper; 200 ml vinegar white wine; 250 ml apple cider; 100 ml molasses; 3 onions finely sliced; 6 cloves garlic cloves, sliced

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Ingredients (12)

2 kg	pork shoulder
	vegetable oil
1 Tbs	red chilli
1 Tbs	mustard — seeds
2 tsp	cumin — ground
2 tsp	paprika
	sea salt and freshly ground black pepper
200 ml	vinegar — white wine
250 ml	apple cider
100 ml	molasses
3	onions — finely sliced
6 cloves	garlic — cloves, sliced

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Method:

Preheat the oven to 170 C.

Combine the chilli, the cumin, the paprika, black pepper to taste, the mustard seeds and the salt, and then rub the mixture into the pork shoulder – allow to rest for at least two hours.

To make the pork, brush a roasting dish with oil and place the spiced meat in the dish.

Mix the vinegar, the cider, the sugar and then pour it over the meat, covering with onions and garlic.

Cover with parchment paper and then wrap the whole lot in foil before placing into the oven to roast for 3 hours.

Remove the parchment and foil and then roast for another hour.

Pull the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

Pile the pulled pork shoulder on a serving plate and serve with a salad and sourdough bread.