I know, I know, it needs to bake for 6 hours and yes, you have to cook it for that long, there is no way around it. If this makes you feel better I, personally, don’t mind leaving the oven on, on a low setting, while I run some errands for an hour or so. But I usually stay at home that day, cleaning up, catching up on my reading or relaxing. A rainy weekend is ideal for this recipe.
Step 1a: the mix.
Step 1b: the rub.
Its mild flavor makes it an extremely versatile protein, which is good as a 2 kg beast, being obviously to big for one person, could get quite repetitive. I plan on sharing some recipes with you in the next few weeks but to name a few here are some of my favorite variations. The BBQ sandwich with coleslaw is an obvious one and I can’t do without it. I also like to prepare quick fajitas or easy and fresh salads. And I sometime use it to replace the ground meat in my Quickest chilli of the far west recipe.
Step 4: the pull.
With no real effort needed the investment of time is well worth it. It is a great staple to have in the freezer. So get ready to mix, rub, wait and pull.
- 3 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Brown sugar
- 1 tbsp Dry mustard
- 3 tbsp Coarse sea salt
- 1 (about 2 kg) Pork roast, I use the butt or the shoulder.
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork, cover and refrigerate for at least 1 hour, or over night if you have planned your time well (I don’t!).
- After an hour, or when you are ready to cook the meat, preheat the oven to 300F/150C and roast the pork for 5 to 6 hours.
- When the pork is done, take it out of the oven and allow the meat to rest for about 10 minutes.
- “Pull” the meat while the pork is still warm. To do so, grab 2 forks, using 1 to steady the meat and use the other to “pull” shreds of meat off the roast.
- Pour any remaining juices from the pan over the pulled meat. This will help to give it moister.
- Divide in individual portions and freeze.
- If your roast comes with crackling don’t throw it away. It will become extra crunchy and, as long as it’s cut into bite size pieces, it will offer a nice contrast of texture.
- After 6 hours in the oven the brown sugar and fat will burn at the bottom of the pan. It does that to me every time but doesn’t affect the taste in any way, so don’t worry.
- Don’t worry either if your meat looks completely overcooked and black. It’s normal and the magic lies within.