Pork

Pulled Pork Shoulder

Ten hours and a dry rub. This is the recipe that feeds a crowd for the price of one cheap cut of meat.

What goes in

• 4 lb boneless pork shoulder, also sold as pork butt
• 2 tbsp brown sugar · 1 tbsp smoked paprika
• 2 tsp salt · 1 tsp black pepper · 1 tsp garlic powder
• 1 tsp onion powder · 1 tsp ground mustard · 1/2 tsp cayenne
• 1 yellow onion, sliced
• 1 cup chicken broth
• 2 tbsp apple cider vinegar

Stir in at the end

• 1 cup barbecue sauce
• 6 soft buns and coleslaw, to serve

How to make it

1. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, mustard and cayenne into a rub.
2. Pat the pork dry and press the rub into every surface.
3. Scatter the onion in the pot, sit the pork on top fat side up, and pour the broth and vinegar around it, not over it. Lid on.
4. Low 10 hours or high 6 hours, until a fork twists in it with no resistance.
5. Lift the pork onto a board and shred it, discarding any large fat pieces. Skim the fat off the liquid in the pot.
6. Return the pork to the pot with a cup of the cooking liquid and the barbecue sauce. Serve on buns with slaw.