This is it: the perfect recipe for Pulled Pork

Preparation

Preheat oven to 220 ° C / 425 ° F / Gas 7

In a large bowl, combine the smoked salt, brown sugar, pepper, coriander and paprika. Set aside.

Take the pork shoulder and pat dry with a paper towel. Result, the fat with a sharp or supply not by Stanley knife. Take dry rub half of the tape and rub into the pork skin and lightning. If you can rub into the slots of lard. Cover the remaining problem and set aside.

A baking pan large enough to take the pork shoulder with paper. The blade should the bottom of the box thoroughly fit and large enough to cover pork loosely. Place the pork in the pan and leave uncovered. Bake in preheated oven for 50 minutes.

Reduce the oven to 125 ° C / 250 ° F / Gas 2.1

Wrap the foil over the pork fold all edges to seal packages. Pork Return to oven and bake until the internal temperature of the pork is 89 ° C / 192 ° F / gas. It takes about 7 hours and to take fourth. Every hour from 5:00 below. Once the temperature is reached, turn off the oven and let the pork in the oven for 30 minutes.

Remove pork from oven and let stand still for 30 minutes wrapped in foil.

Pour. Juice from the pork and keep it aside and place the pork on a cutting board or plate size With a sharp knife, carefully remove the skin of the pig, but do not worry, you can back the fat, it is me mixed pork and adds flavor and moisture. With a fork (and fingers if the pig is pretty cool) Pull the whole pork shoulder; should be shredded and sometimes again in large blocks - not pieces of pork, gentle persuasion break a fork concern.

Show all minced pork in a baking dish, season and rub the remaining sauce taste. Add salt and pepper to taste, I'd be surprised if you need.

Cover the pork and when it's cold in the refrigerator overnight (if you have time to develop the flavors). Before serving, gently heat the pork in a hot oven.

Serve the meat into small soft bread with a little coleslaw, or use tortillas, coleslaw and a little crunchy salad. I also like pork is in dough, a bit like a Cornish Pasty.