Pulled Pork - part of a 21st celebration

Eldest turned 21 and her request for the actual day was for us all to travel miles for a pulled pork 'burger'. Me saying that I could make it as good as if not better was probably only a minor factor to us not travelling said miles (friends coming round with bottles etc were probably the main ones). So now to confess - not that it will be a surprise - that I made it up from a variety of recipes found online. Result was so well recieved that it will be repeated!

Take a 2.5+kg Pork Shoulder and remove the skin and fat (make pork crackling from the skin or discard depending). Place meat in a roasting tray.
Mix together
- 3tbsp paprika
- 3tbsp garlic salt
- 1 tbsp dark brown soft sugar
- 1tbsp dry mustard
Rub the mixture all over the pork. Cover and refrigerate over night.

The next day pour some cider or apple juice in the bottom of the roasting tray to max of 1 cm depth (aim is to add some moisture but not too much), cover and tightly seal with silver foil, and cook the pork in oven at 150C (max) for about 6 hours.

If cooking in slow cooker there’s no need to add any liquid.

The BBQ sauce

70ml cider vinegar 
150ml Dijon mustard
100 ml tomato ketchup
75g soft dark brown sugar
2 crushed garlic cloves
1tsp cayenne pepper
0.5tsp ground pepper

Combine all ingredients. Bring to simmer and stir until sugar dissolved. Taste and adjust (eg add more vinegar) if required. Take off heat

When meat is done transfer onto a warm plate or another pan, cover and keep warm. Stir/scrape the residual juices in the roasting pan to combine and add to the BBQ sauce. Simmer sauce for 10-15 minutes.

After this time 'pull' the pork, ie shred, using a couple of forks. Pour half of the BBQ sauce over it and toss to combine. Serve the pulled pork with buns and coleslaw and the rest of the BBQ sauce in a jug for those who want more.
 
 
Repeated the above for Open Gardens post event bbq on 4th August 2013. Wasn't sure how many I was cooking for so used about 6kg of pork (combination of shoulder and leg), 1x30g jar of garlic salt, 1 of paprika and guesstimated the sugar and mustard powder.  Some left over and now in freezer for another time.