Smoky Cider-Braised Pulled Pork

1. Preparation

Preheat your oven to 150°C (300°F) or 130°C (266°F) with a fan setting, or Gas Mark 2.

2. Spice Rub

In a small bowl, combine 2 teaspoons each of smoked paprika, ground cumin, black pepper, and brown sugar with 1 teaspoon of salt to make the spice rub.

3. Marinating the Pork

Place the 2.5 kg boneless pork shoulder in a large casserole dish, skin-side up. Rub the spice mixture all over the pork, massaging it into the meat.

4. Braising with Cider

Pour two medium mugfuls of cider around the pork shoulder in the casserole dish. Cover with a lid or foil.

5. Slow Cooking

Transfer the casserole dish into the preheated oven and cook for 4 to 8 hours. The pork should be tender enough to fall apart easily. Check periodically, and if the dish appears dry, add more cider to keep the meat moist.

6. Shredding the Pork

Remove the cooked pork from the oven and transfer the meat to a large dish, keeping the cooking liquid in the casserole dish. Carefully remove and discard the skin from the pork. Using two forks, shred the meat, discarding any fatty pieces. Skim off any excess fat from the surface of the cooking liquid.

7. Finishing the Sauce

Stir a mugful of smoky barbecue sauce into the cooking liquid left in the casserole dish. If desired, ladle some of the sauce into a bowl for dipping.

8. Combining Meat and Juices

Return the shredded pork to the casserole dish, mixing it with the juices to keep it moist. Adjust seasoning to taste. This dish can be prepared a day in advance and reheated.

9. Serving

Serve the smoky cider-braised pulled pork in soft white rolls, accompanied by coleslaw. Offer the bowl of barbecue juices on the side for dipping, a technique often referred to as 'French dipping.'