Pulled Pork (Slow-Roasted Shredded Pork)

Pulled pork is slow-roasted, fork-shredded pork, which over hours turns meltingly tender and juicy.

The meat

1. Pat the pork shoulder dry with kitchen paper.

The seasoning

2. Mix the salt, the sugar, the smoked paprika, the garlic powder and the pepper, then rub it thoroughly over the meat on every side.

3. If there is time, put it in the fridge for a few hours or overnight, so the spices mature in.

The roasting

4. Cover the meat, and at a low temperature roast it for long hours, until it is completely tender.

5. It is done when it can be pulled easily into strands with two forks.

6. Toss the pulled meat with its own drained juices, so it does not dry out.

Tip: Patience is the key – the slower it roasts, the more tender it becomes.