Ingredients:

  • 1.8 – 2.2 kg (4–5 lb) Boneless Pork Shoulder (Boston Butt), skin scored or removed
  • 50g (1/4 cup) Light brown sugar, packed
  • 2 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 Tbsp Coarse sea salt
  • 1 Tbsp Freshly ground black pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (Optional, for heat)
  • 2 Tbsp Neutral cooking oil (e.g., vegetable or rapeseed oil)
  • 1 large Yellow onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 350 ml (1 1/2 cups) Dry or medium English hard cider
  • 250 ml (1 cup) Chicken or beef stock (low sodium)
  • 60 ml (1/4 cup) Apple Cider Vinegar
  • 1 Tbsp English Mustard or Dijon
  • 1 Tbsp Black treacle or dark molasses

Instructions:

  1. Combine the Rub: In a small bowl, thoroughly mix all ingredients for the rub (brown sugar through cayenne pepper).
  2. Coat the Pork: Pat the pork shoulder dry with kitchen paper. Massage the rub generously and evenly over the entire surface of the meat.
  3. Rest: Place the rubbed pork on a plate, cover loosely, and allow it to rest at room temperature for at least 30 minutes, or refrigerate for up to 12 hours for deeper flavour.
  4. Preheat: Preheat your oven to 135°C (275°F).
  5. Sear: Heat the oil in the Dutch oven over medium-high heat. Sear the pork on all sides until a rich, dark crust has formed (about 3-4 minutes per side). Remove the pork and set aside.
  6. Sauté Aromatics: Add the chopped onions to the pot and cook, scraping up any delicious brown bits (the fond), for 5 minutes until softened. Add the smashed garlic and cook for 1 minute more.
  7. Deglaze and Add Liquid: Pour in the hard cider, scraping the bottom of the pot thoroughly. Allow the liquid to reduce slightly (about 3 minutes).
  8. Braise Assembly: Add the stock and apple cider vinegar. Return the pork to the pot, ensuring it is nestled amongst the onions. The liquid should come about halfway up the sides of the meat.
  9. Cover and Cook: Cover the Dutch oven tightly with its lid (or use foil under the lid to ensure a perfect seal). Place in the preheated oven.
  10. The Managed Cook: Cook for 5–7 hours. Crucially, check the internal temperature after 5 hours using the thermometer inserted into the thickest part of the meat, avoiding the bone.
  11. Test for Doneness: Continue cooking until the internal temperature reaches 90°C–96°C (195°F–205°F). The meat should feel incredibly tender.
  12. Rest: Remove the pot from the oven, but do not uncover it. Let the pork rest, covered, for at least 30 minutes.
  13. Separate Liquid: Carefully remove the pork shoulder from the pot and place it in a large dish. Strain the braising liquid into a saucepan, discarding the solids (onions/garlic).
  14. Reduce Glaze: Bring the strained liquid to a rapid simmer over medium-high heat. Stir in the mustard and treacle/molasses. Reduce the liquid until it has thickened to a syrupy glaze consistency (about 10–15 minutes).
  15. Shred: Use two forks or meat claws to shred the pork. Discard any large pieces of fat or connective tissue.
  16. Toss and Serve: Drizzle 1/2 to 3/4 of the reduced glaze over the pulled pork and toss thoroughly. Serve immediately with the remaining glaze on the side.