Preparation 10 mn / Cooking time 8hrs (70C th 6)
Serves 8 people
- 1 pork shoulder
- 1 Tsp salt
- 1 Tsp oregano
- 1 Tsp sugar
- 1 Tsp brown sugar
- 2 Tsp paprika
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 4.5 fl oz (125 ml) apple juice
1/ Combine all the dry ingredients (salt, sugars, oregano, onion power, garlic power, paprika) in a bowl.
2/ Rub the pork shoulder with the olive oil until absorbed by the meat.
3/ Generously rubdry mixture on the meat’s surface.
4/ Program the application to a customized setting of 200°F/93°C and insert the meat°it probe into the thickest part of the shoulder.
5/ Baste the meat regularly with the apple juice.
6/ Once the temperature has reached 160°F/70°C, it will increase more slowly (this is known as the floor). To speed up the roasting, place the meat in a pan with a bit of apple juice covering the bottom and cover the pan with aluminum foil.
7/ Take the pork out of the oven once the probe alerts you to the end of roasting and shred the meat.
Recipes proposed by Le barbecue de Rafa
Equipment used :
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