Perfect Pulled Pork
- 1.5kg pork shoulder
- 1 litre chicken stock
For the spice rub
- 50g table salt
- 75g muscovado sugar
- 1 tbsp dried sage
- 1 tbsp English mustard powder
- 1 tsp dried thyme
- 1 tbsp cracked black pepper
- 1 tbsp cumin seeds, toasted
- 3 star anise, toasted and crushed
- 1 tsp garlic powder
Combine all of the dried mix.
Lay the pork shoulder in a roasting dish. With a sharp knife, score 10 or so deep holes into the flesh.
Rub the spice mix all over and into the grooves, making sure the mix is full rubbed in.
Wrap the joint completely in cling film and place in the fridge overnight.
The following day, remove the pork from the fridge and take off the cling film. Place into a casserole dish and pour in the chicken stock.
Cover with a lid and place into a pre-heated oven at 150C for 5-6 hours.
Two hours before end of cooking time, remove the lid. This will give you a lovely crispy crust.
Once cooked, remove from the oven and leave to rest for half hour or so before pulling the meat.