Toffee Apple Braised Pulled Pork September 24 2018
Mix the ingredients together to make a dry BBQ mix and rub this into the meat. Leave to rest for a few hours in a cool place.
Pop the pork shoulder in a deep metal roasting tray, and add a 1 ½ bottles of Toffee Apple cider Bottle
Now you have a choice, if you want a really smoky pork, then you place in a covered BBQ with some smoking wood chunks such as the apple below.
Cook overnight at around 110-120°c, this will give you a thick crust on the outside of the meat full of flavour.
The cheaty, but still amazing way is to cook in your indoor oven at 110°C overnight and then finish off on the BBQ. Reserve any of the liquid from the bottom of the tray and set aside in a metal bowl or saucepan.
Whichever way you cook, the meat should be tender, moist and ready to be pulled.
You can either wait for the meat to cool a little and pull the meat into strands with your hands, or use a couple of forks or similar implements to pull the pork apart. You should be left with a tray of moist smoky pulled pork and a couple of clean bones.
At this point you will need to make sure you have a low temperature BBQ with the coals to one side, and with a lid, place the pulled pork in the tray in the bit away from the coals, and add a chunk or two of the apple wood.
Spoon over the reserved meat and cider juices, leaving a small amount for the end. Allow to smoke gently with the lid on until your guests arrive, hopefully hungry for a pulled pork lunch. For a final flourish of flavour, stir in a few tablespoons of good BBQ sauce to the last of the reserved meat juices and pour over the pulled pork.
Serve in a bread roll, with BBQ sauce and plenty of homemade slaw. See our BBQ sauce and cider slaw recipes.