Juicy, hearty pulled pork recipe for your burgers and sandwiches

Slow-cooked until it's tender enough to be shredded, pulled pork goes with pretty much any kind of carb. ANDREW BALDUS, executive chef of Meat Smith, shares his recipe.


Serves 8-10
½ bone-in pork shoulder

For the spice rub:
2 tbsp sweet paprika
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp mustard powder
1 tsp sugar
1 tsp salt

125ml apple cider vinegar
Salt, to taste

1 Remove the skin from the pork shoulder with a knife, leaving as much fat as possible. Alternative. ask the butcher to remove the skin for you.
2 Combine all the ingredients for the spice rub in a bowl. Pat the rub onto the pork and cover all sides evenly.
3 Transfer the pork into a roasting pan and use cling wrap to cover it. Chill overnight.
4 Remove the pork from the refrigerator and rest at room temperature for 2 hours. Place it in an oven preheated to 120 deg C, fat-side up, and cook for 4-6 hours until a fork can pierce through the meat easily.
5 Remove the pork from the oven, and rest it for 2 hours. Shredding the pork without resting it can cause the meat to lose moisture. Remove the bones and cartilage.
6 Shred the meat into bite-sized pieces.
7 Add the apple cider vinegar and salt, and mix evenly. Serve on a roll with slaw, or over rice.

This article was originally published in Simply Her July 2015.