Ingredients
- 1 Pork Shoulder 1.8 – 2 kgs
- 1 TBS Vegetable Oil
- 200 ml Chicken Stock
- 100 ml Apple juice
- 1 TBS of Dry rub mix
- 50 ml Bedford Banger BBQ
- Meat injection syringe (optional)
Dry Rub
- 2 TBS Cumin
- 2 TBS Dark Brown Sugar
- 2 TBS Salt
- 3 TBS Smoked Paprika
- 1 TBS Ground Black Pepper
- 2 tsp Chili Powder
- 1 tsp Cayenne
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Mustard powder
Pork Injection Marinade
- 100 ml Apple juice
- 50 ml cider vinegar
- 10 ml olive oil
- 25 ml Worcestershire sauce
- 30 ml Bedford Banger BBQ sauce
- 1 tsp Salt
BBQ Sauce
1 bottle of Bedford Banger BBQ
Instructions
- Marinade: Combine all the ingredients for the marinade. Fill up the meat syringe & start injecting your meat evenly all over. (This part is optional but definitely makes your end product more juicer).
- Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Set aside 1 TBS for the cooking liquid. Pat Pork Butt dry. Massage the seasoning thoroughly into pork. Flip the pork shoulder over and repeat with remaining dry rub. Place in the refrigerator and allow to rest for an hour, or preferably overnight.
- Brown the Pork Butt: Heat the oil in a Heavy bottomed frying pan or casserole dish on a medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Transfer the meat to the casserole dish
- Slow Cook: Add the seared pork to the casserole dish facing up. Combine the Chicken stock, Apple juice, Dry rub & BBQ sauce & pour over the Pork Shoulder. Cover and cook at 150 deg C, flipping the pork over 2-4 times during cooking. Cook for 5-6 hours or until the pork is fork tender .
- When pork is done cooking, Rest for 30 Mins remove it from the Casserole dish as soon as its cool enough to handle. Using two forks, shred the pork.
- BBQ Sauce: Add half of the sauce (or sauce to taste) to the pork and toss to coat. Serve with the remaining BBQ sauce on the side. Enjoy!
- Or, If NOT using BBQ Sauce: Strain the cooking liquid through a fine-mesh strainer. Skim off as much fat as possible from the surface and discard. Add enough cooking liquid to the pork so that it is moistened. Toss to coat. Enjoy! I personally use some of the cooking liquid & BBQ sauce & keep the meat nice & moist
Serves 6 people
Serve in Buns with fresh Coleslaw Or simply in a bowl with some Buttery Mash Potato
