Ingredients
- 1 bone-in pork shoulder, approximately 2.4 kg
- 1 tablespoon(s) ground cumin
- 1 tablespoon(s) smoked paprika
- 1/4 tablespoon(s) cayenne pepper
- 1 level teaspoon(s) of ground pepper
- 1 tablespoon(s) dehydrated onions
- 1 tablespoon(s) garlic powder
- 1 tablespoon(s) dried oregano
- 1 tablespoon(s) of salt
- 80 g brown sugar
- 4 tablespoon(s) Worcestershire sauce
- 1 large can of crushed tomatoes
-
barbecue sauce
Preparation
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The day before, mix the spices, onions, garlic, oregano, salt, brown sugar and Worcestershire sauce. Rub the palette with this preparation (you can remove the rind if you prefer). Refrigerate for 12 hours.
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The same day, preheat the oven to 120°C (th. 4).
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Place the meat in a casserole dish, add the crushed tomatoes, cover and bake for 6 hours, basting regularly with the cooking liquid. After 6 hours, lower the temperature to 90°C (th. 3) and continue cooking for another 2 hours. Using 2 forks, shred the meat. Serve the pork with the cooking sauce and barbecue sauce, accompanied by mash or wedges.
