High quality pork shoulder joint, approx 1.8kg
4 tbsp brown sugar
2 tbsp cumin
1 tbsp paprika
1 tsp thyme
1 tsp chilli powder
1/2 tsp black pepper
Combine the sugar, spice and herbs together (any unused spice rub can be stored indefinitely in an airtight container). Rub the pork shoulder with the spice mix and place in a casserole dish (this can be done the previous day and stored covered in the fridge overnight for a richer flavour).
Heat the oven to 220°C/gas 8/450°F, then cook the pork for 30 minutes, uncovered. Turn down the heat to 140°C/gas 1/275°F, cover the meat and cook for a further 5 hours or until it is soft and tender. Turn the heat back up to 220°C/gas 8/450°F and put the meat back in, uncovered for 10 minutes or so to crisp up.
If cooking in a slow cooker, place in the pot, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
When the pork is cooked, allow to rest for 10-30 minutes covered with foil, then pull apart with forks. May be served as is in soft rolls, or tossed in a favourite BBQ or hot sauce first.
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