Pulled pork from the oven

Since there's a mini blizzard on my balcony and I don't feel like being outside hugging my BBQ, I made low and slow pulled pork in the oven. Trust me, it works! With some smoked paprika, it even had a nice smokey taste. Not like real BBQ, but definitely tasty! Be aware it does take about 7 hours to make.

Pulled pork ingredients:

• 1,5 - 2 kg pork neck

• 2 tsp cumin powder

• 2 tsp smoked paprika

• 1 tsp cayennepeper

• 1 tsp Chipotle

• 1 tsp fennel seeds

• 2 tsp salt

• ½ tsp white pepper

• 1 tbsp brown sugar

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cinnamon

• vegetable oil

Nadine's BBQ sauce

• 250 gram ketchup

• 60 ml apple cider vinegar

• 3 tbsp brown sugar

• 2 tbsp honey

• 1 tbsp Worcestershire sauce

• 2 tsp smoked paprika

• ½ mustard powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ½ tsp white pepper

• 1 tbsp Sriracha

• 2 tbsp Hoisin sauce

• 2 tbsp ginger syrup

1. Start with mixing all the ingredients for the meat. It's a dry rub, so don't mix in the oil. The oil is just for a thin layer on the bottom of your Dutch oven. Make sure every inch of the meat is covered in spices.

2. Pre-heat your oven at 120°C. Put a little bit of oil in the Dutch oven and add the meat on top with some extra layer of the spices. 

3. Put the pan in the oven with the lid on. Keep it in there for 3 hours. While the meat is cooking, make the BBQ sauce by putting everything in a saucepan. Bring it to a boil and simmer on low heat for 10 minutes. Set aside for later.

4. After 3 hours, cover the meat in a nice layer of the BBQ sauce and put back in the oven for another 1,5 hours. This time at 150°C. Lid still on.

5. After the first 1,5 hours, add another layer of BBQ sauce and put back in the oven, with the lid still on again for another 1,5 hours. 

6. Now it's time to take off the lid. Give the meat another 30 minutes, to crisp up the spices and give it a nice dark crust. 

7. After it's finishes, pull the meat apart, add some salt to taste and the BBQ sauce (to taste, you can use all or ⅔ and safe the rest to add later). Serve on a bun or in a pita with cole slaw and pickled onion. 

Enjoy!