Ingredients Checklist
- 2kg pork shoulder, trimmed of excess fat
- 75ml beer
DRY RUB
- 1 tbsp smoked paprik
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
BBQ SAUCE
- 1 ½ cups tomato sauce
- ¼ cup brown sugar
- ¼ cup dijon mustard
- 3 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
TO SERVE
- Tortilla
- Shredded red cabbage
- Tomato salsa
- Coriander
Instructions
- Mix together dry rub ingredients in a small bowl, rub over pork and refrigerate overnight.
- reheat oven to 150°C. Place pork into a dutch oven into which it fits snugly. Pour over beer, cover with lid and bake for 3 hours, basting every hour.
- Remove lid, increase oven to 180°C and bake for 20 minutes or until a crust forms.
- eanwhile, whisk together bbq sauce ingredients in a small saucepan until combined and simmer for 5 minutes over low heat.
- Add pork dripping to the bbq sauce and shred the pork with two forks, ensuring it is not too fine.
- our over the bbq sauce and mix through.
- Serve as part of a shared taco meal with warmed tortillas, shredded cabbage, salsa and coriander.
