Name: Spiced Pulled Pork
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Ingredients: 2 kg free-range pork shoulder; 2 tbsp extra virgin olive oil; 4 tsp salt; 250 ml apple cider vinegar; 2 tsp crushed garlic; 2 tsp hot chilli flakes; 2 tbsp fennel seeds; 2 tbsp smoked paprika; 1 tbsp black peppercorn; 1 tsp coriander seeds; 1 bottle BBQ Good Sauce

2 kg free-range pork shoulder

2 tbsp extra virgin olive oil Buy Now

4 tsp saltBuy Now

250 ml apple cider vinegarBuy Now

Dry Rub Spice Mix

2 tsp crushed garlic

2 tsp hot chilli flakes

2 tbsp fennel seeds

2 tbsp smoked paprika

1 tbsp black peppercorn

1 tsp coriander seeds

1 bottle BBQ Good SauceBuy Now

Preheat oven 220 degrees celcius.

Score the pork with a sharp knife, 1 cm deep and drizzle over the olive oil and salt.

Use a mortar and pestle to combine the dry rub and grind the ingredients, except the BBQ sauce.

Heat a large frypan and brown each side of the pork for 2 minutes per side.

Place pork in a large baking dish and pour in apple cider vinegar. Place dry rub ingredients and bbq sauce over the pork evenly, massaging in with hands.

Cover the pork with foil and bake in the oven 4 hours, turning the oven down to 140, & top up the apple cider vinegar if needed.

Once finished, remove pork and let settle before shredding with a fork and mixing in all the juices.