Pulled Pork

Steps

1. 1

   Pat the meat dry. Mix spices and rub onto the meat.

2. 2

   Wrap in clear film and refrigerate for 24h.

3. 3

   Remove from fridge and let sit at room temperature for 2h.

4. 4

   Preheat oven to 120°C (Ober-/Unterhitze).

5. 5

   Add cinnamon stick, saurer Most, and meat into a Creuset (Dutch oven).

6. 6

   Cover with lid and place into the oven on the lowest rack.

7. 7

   After about 4h, check the internal temperature — it should eventually reach 90°C.

8. 8

   Remove lid and continue cooking uncovered for 3h.

9. 9

   In the first hour uncovered, baste meat 2–3 times with the juices.

10. 10

    For the coleslaw: mix all ingredients in a bowl, season with salt and pepper, and refrigerate for 15 minutes.

11. 11

    After the final 3h, check that meat has reached 90°C.

12. 12

    Remove from oven and let rest for 20 minutes.

13. 13

    Shred the meat with a fork and mix with some BBQ sauce and some of the cooking juices.