Southern BBQ Pulled Pork

• 1.2 kg Pork shoulder, boneless
• 2 tbsp Smoked paprika
• 2 tbsp Light brown sugar
• 2 tsp Ground garlic
• 2 tsp Ground onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• ½ tsp Cayenne pepper
• 180 ml Ketchup
• 2 tbsp Yellow mustard
• 60 ml Apple cider vinegar
• 1 tbsp Worcestershire sauce

1. Heat the oven to 150°C (300°F). In a small bowl, mix the smoked paprika, light brown sugar, ground garlic, ground onion, fine sea salt, black pepper and cayenne pepper.
2. Pat the pork shoulder dry, then rub it all over with the spice mixture, pressing it in well. Put the pork into a dutch oven with the lid on.
3. Roast for 5 hours, turning the pork once halfway through, until very tender and a fork twists easily. If the pot looks dry at any point, add a small splash of water to prevent scorching.
4. Lift the pork onto a board and rest for 20 minutes. Skim excess fat from the cooking juices in the pot, leaving the flavourful juices behind.
5. Stir the ketchup, yellow mustard, apple cider vinegar and Worcestershire sauce into the juices in the pot. Warm over low heat for 3 to 5 minutes, stirring, until glossy and well combined.
6. Shred the pork, discarding any large pieces of fat, then return it to the pot. Toss with the sauce and warm for 10 minutes, stirring once or twice, until piping hot.
7. Taste and adjust with a little more apple cider vinegar for extra tang, if you like. Serve hot, spooning a little extra sauce over the top.

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