Pulled Pork

Ingredients

• 2kg pork shoulder
• 1 cinnamon stick
• 2dl saurer Most, trüb, without alcohol

Rub

• 2 tsp. salt
• 2 tbsp. paprika, mild
• 2 tbsp. paprika, spicy
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. black pepper corns
• 2 tbsp. brown sugar

Cole Slaw

• 100g yogurt nature
• 100g mayonnaise
• 5cl saurer Most, ohne alkohol
• 200g carrots
• 200g white cabbage

Instructions

1. Pat the meat dry. Mix spices and rub onto the meat.
2. Wrap in clear film and refrigerate for 24h.
3. Remove from fridge and let sit at room temperature for 2h.
4. Preheat oven to 120°C (Ober-/Unterhitze).
5. Add cinnamon stick, saurer Most, and meat into a Creuset (Dutch oven).
6. Cover with lid and place into the oven on the lowest rack.
7. After about 4h, check the internal temperature — it should eventually reach 90°C.
8. Remove lid and continue cooking uncovered for 3h.
9. In the first hour uncovered, baste meat 2–3 times with the juices.
10. For the coleslaw: mix all ingredients in a bowl, season with salt and pepper, and refrigerate for 15 minutes.
11. After the final 3h, check that meat has reached 90°C.
12. Remove from oven and let rest for 20 minutes.
13. Shred the meat with a fork and mix with some BBQ sauce and some of the cooking juices.