By Ina Paarman
The butcher will gladly loosen the rind over the shoulder for you and cut the fat remaining
on the meat into a diamond pattern. Preparing pulled pork requires little effort, but lots of
time. The delicious result is well worth it. We are cooking the pork in the oven, whereas
traditionally, it is smoked over a slow fire.
You will need:
3 kg bone-in, skin-on pork shoulder
3 T (45 ml) Ina Paarman's Braai & Grill Seasoning
2 onions, cut up into biggish chunks
2 cups (500 ml) boiling water
2 x 25 g Ina Paarman's Liquid Chicken Stock
1 x 200 ml Ina Paarman's Honey & Soy Coat & Cook Sauce
1 sour dough bread
Method
If the rind has not been loosened, proceed as follows: cut
through the skin of the pork shoulder with the tip of a
chef's knife. Slide the knife blade just under the skin and
work around to loosen the skin while pulling it off with
your other hand. Cut a diamond pattern into the remaining
fat on the meat.
Rub the pork generously with the Braai & Grill Seasoning,
pat the Seasoning into the meat and fat.
Drape skin back over the meat.
Wrap the shoulder tightly in plastic wrap and refrigerate for a minimum of 8 hours or overnight, up to
a maximum of 48 hours.
Chop the onions and pile into a roaster with a lid, or
a deep oval cast iron pot, barely bigger than the
meat. Add Chicken Stock to boiling water and pour
in on the side. Adjust the oven rack 2 slots below
the middle and preheat the oven to 140°C, for a fan
oven and 150°C, for a regular oven.
Unwrap the meat (keeping the skin on top) and
place on the bed of onions. Cover with a tight fitting
lid or foil. Roast for 5½ hours. Uncover and lift off
skin.