[A - Ingredients]
2-3kg whole pork shoulder
2 cups of water/stock
A few drops of liquid smoke
3tbsp dark brown sugar
1tbsp smoked paprika
1tbsp chilli powder
1tsp sea salt
2tsp ground cumin
1tsp black pepper
1/2tsp dry mustard
1tbsp garlic powder
[B - Basting Sauce]
1tbsp dark brown sugar
1/2 cup apple cider vinegar
1/3 cup tomato ketchup
[C - Barbecue Sauce]
5tbsp dark brown sugar
3/4 cup apple cider vinegar
1/2 cup tomato ketchup
2tsp smoked paprika
1tsp chilli powder
[Steps]
[A] Place paprika, dry mustard, chilli powder, cumin, garlic powder, black pepper, brown sugar and sea salt in a mixing bowl. Mix well and rub onto pork.
Cling wrap and let marinade for 2hrs.
In a roasting tin, add in water and liquid smoke.
Place a wire rack (rack should not be touching the water) over and brush with oil. Sit pork on the rack and roast at 100degC for 8-10hrs.
If the top gets charred too quickly, place a sheet of foil over.
[B] Mix all ingredients together. Brush onto pork at every hour.
[C] Place all ingredients in a saucepan and boil till it thickens.
When roasting is done, let pork rest on rack for 1/2 hour, then pull apart using forks.
Mix barbecue sauce in.
Adapted from The Meat Men
Video tutorial click here