Barbecue pulled pork

Tender pork shoulder that shreds effortlessly, coated in a dark, syrupy reduction. The smoky aroma of paprika and the vinegar's acidity perfectly balance the richness of the meat.

• Prep time: 20 min
• Cook time: 360 min
• Difficulty: Medium
• Calories: 782
• Protein: 47 g
• Carbs: 25 g
• Fat: 51 g

Ingredients

• 1 kg Pork shoulder ( whole )
• 1.3 tbsp Smoked paprika
• 1.3 tbsp Brown sugar
• 0.7 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 1.3 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 1.3 tbsp Sunflower oil
• 33.3 ml Red wine vinegar
• 200 ml Dry cider
• 133.3 ml Barbecue Sauce

Instructions

1. Rub preparation

   In a bowl, mix the smoked paprika, brown sugar, grey sea salt, and ground black pepper. Generously coat the pork with this mixture, pressing with your hands to make the spices stick to the meat.

2. Searing the meat

   Heat the sunflower oil in a cast-iron pot. Sear the pork on all sides until a dark, caramelized crust forms. Remove the meat and set aside.

3. Sautéing aromatics

   In the same pot, sauté the sliced onions and minced garlic. Deglaze with red wine vinegar, scraping the bottom of the pot with a wooden spatula to release the juices.

4. Braising

   Put the meat back in the pot. Add the dry cider. Cover tightly and bake at 120°C for about 6 hours. The meat is ready when it offers no resistance to pressure.

5. Shredding and glazing

   Remove the meat and shred it using two forks. Meanwhile, reduce the cooking juices over heat until they coat the back of a spoon. Add the barbecue sauce to the reduced juices, then mix everything with the shredded meat to glaze it well.

Chef's tips

• Do not trim all the fat from the shoulder; it's what keeps the meat moist during the 6-hour cook.
• If the juices are too thin after cooking, reduce them over high heat: they should be syrupy to properly coat the meat.

Storage

Keeps for 3 days in the fridge in its juices. Freezes perfectly once shredded.