Pulled Pork “Magic Dust”
Ingredients for about 4–6 servings:
- 1.5–2 kg pork neck or shoulder (boneless)
“It’s a kind of Magic Dust” by Rock'n'Rubs - 2 tbsp oil (rapeseed or sunflower)
- 150 ml apple juice or cola
- 100 ml BBQ sauce (optional, for extra flavor)
- Optional: 1–2 onions & 2 cloves of garlic
Preparation
Option 1: Oven (Low & Slow)
- 1
Prepare the meat
Pat dry, rub lightly with oil, and massage all over with Magic Dust. Optionally, cover and let marinate in the fridge overnight.
- 2
Preheat the oven
At 120°C fan or 130°C top/bottom heat.
- 3
Start in the roasting pan
Roughly chop onions & garlic and place them in a roasting pan or baking dish. Lay the meat on top and pour in a little apple juice or cola. Cover with a lid or aluminum foil.
- 4
Cook
Braise for 6–8 hours until the meat is very tender (ideally use a thermometer).
- 5
Pulled Chicken
Let the meat rest for 10 minutes, then shred it with two forks. Mix in BBQ sauce if desired.
Option 2: Grill (indirect heat + smoke)
- 6
Preparation
As above: Oil the meat & season with Magic Dust from Rock'n'Rubs. Use a kettle or gas grill with a lid.
- 7
Set up the grill
Indirect zone at 110–130°C. Have smoking wood (e.g., hickory/apple) ready. Place a drip pan with apple juice or cola underneath the meat.
- 8
Cook
Place the meat over indirect heat and close the lid. Cook for 7–10 hours until the internal temperature reaches 92–95°C.
- 9
Optional: Texas Crutch (faster & juicier)
Wrap tightly in aluminum foil at an internal temperature of around 70 °C and continue cooking until the target temperature is reached.
- 10
Pull & Serve
Let it rest briefly, shred, and mix with BBQ sauce if desired.
Tips:
- A meat thermometer takes the guesswork out of cooking (look for the “stall” around 65–75 °C).
- Leftovers are perfect for burgers, tacos, sandwiches, or bowls.
