Combine dry ingredients to make a rub.
Rub all of the pork shoulder with half the rub and refrigerate for 1 hour minimum.
Remove pork from fridge and cover it with the remaining rub.
Place in baking tray on wire rack and pour in 300ml of water.
Cover tray in foil to make it airtight.
Place in preheated over at 130 degrees for 5 hours.
Removed and shred pork.
Pour juices from tray into a jug.
Place pulled pork back into baking tray and pour over juices.
Allow to marinate and then place back in oven to reheat before serving.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 40.3mg||12 %|
|Sodium 67.8mg||2 %|
|Potassium 411.2mg||11 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 16.7g|
|Protein 11.7g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
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