 | 2kg pork shoulder, deboned and rolled 2 tbsp brown sugar 1 tbsp salt 1 tbsp paprika 1 tbsp olive oil (preferably garlic infused) |
Preheat your oven to 200c (390f)
While the oven is heating, combine the brown sugar, paprika salt and olive oil to form a rub for the meat. Pat the pork dry with paper towel. Massage the rub into the entire surface of the pork including the fat.
Place the pork on a wire baking tray and then onto an oven dish. Pour some water into the dish to create a bain marie. This method of cooking has two advantages: the pork remains moist throughout the lengthy cooking process and the fat from the meat is separated from what you will eventually eat. Check the water throughout and top up as required, ensuring that it does not evaporate.
While the oven is heating, combine the brown sugar, paprika salt and olive oil to form a rub for the meat. Pat the pork dry with paper towel. Massage the rub into the entire surface of the pork including the fat.
Place the pork on a wire baking tray and then onto an oven dish. Pour some water into the dish to create a bain marie. This method of cooking has two advantages: the pork remains moist throughout the lengthy cooking process and the fat from the meat is separated from what you will eventually eat. Check the water throughout and top up as required, ensuring that it does not evaporate.
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Cook the pork for 30 minutes at 200C (390f) before reducing the heat to 125C (255f) for five hours.
At the end of the five-and-a-half hours, remove the pork from the oven, wrapping it in foil. Let the pork rest for at least 30 minutes. The result is succulent, flavoursome pork at its best that you can simply separate to achieve pulled pork.
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