Pulled Pork “Magic Dust”

VARIATION 1: In the Oven (Low & Slow)

1. Prepare the meat:
   • Pat the meat dry and rub with oil.
   • Massage “Magic Dust” all over.
   • Optional: Let marinate in the fridge overnight.
2. Preheat the oven:
   • 120 °C fan or 130 °C top/bottom heat.
3. Cooking:
   • Roughly chop onions/garlic and place in a roasting pan or baking dish.
   • Place the meat on top and pour in apple juice or cola.
   • Cover with a lid or aluminum foil.
   • Cook for 6–8 hours until the meat is very tender.
4. Pulled (shredded):
   • Let the meat rest for 10 minutes.
   • Shred with two forks.
   • Optional: Fold in BBQ sauce.

VARIATION 2: On the Grill (Indirect Heat)

Ideally with a kettle grill or gas grill with a lid.

1. Prepare as above.
2. Set up the grill:
   • Target temperature in the cooking chamber: 110–130 °C (indirect zone!).
   • Add smoking wood (chunks or chips) as desired (e.g., hickory, applewood).
3. Cooking:
   • Place the meat in the indirect zone (not directly over the coals!).
   • Set a drip pan with apple juice or cola underneath for moisture.
   • Close the lid.
   • Cooking time: 7–10 hours, internal temperature: 92–95 °C.
4. Optional – Texas Crutch (accelerator):
   • After about 5 hours, when the meat stalls at around 70 °C, wrap it in aluminum foil.
   • Continue cooking until it reaches the target temperature.
5. Pull & Serve:
   • Let rest briefly, then shred with forks.
   • Mix with BBQ sauce and serve.