Head, shoulders, knees and toes. Yes, you can use any part of the pig for this dish, but it works best with meat that is slightly coarse and has fat marbling. The slightly coarse pieces of meat with a lot of fat need more time in the oven. In return, they are extremely juicy and tasty when they are done. And they are very easy to prepare! Like in this recipe.
Ingredients
- 10 g salt
- 2 clove garlic
- 1 tsp cayenne pepper
- 2 tsp smoked paprika powder
- 1 tsp cumin
- ½ tsp black pepper
- 1 tsp sugar
- 1 tsp dijon mustard
- 1 kg pork shoulder
- 1 dl apple juice
- 3 tbsp apple cider vinegar
Method
- Make the spice mix first. Mix the spices with minced garlic, sugar and mustard in a small mixing bowl. Put the meat in the pot, and rub it in with the spice mix. Ad apple juice and put the lid on.
- Set the oven to approximately 120 °C. Place the pot with the lid on a tray on the bottom shelf of the oven, and note the time. The meat should stand like this for at least 5 hours, but it doesn't matter if it stays an hour or two more.
- About half an hour before you are about to eat, you can take the pot out of the oven and put it on the stove to cool down a little. Leave the lid on. In the meantime, finish the side dishes, which can be pita bread and coleslaw, salad, or baked root vegetables.
- Pull the pork into bite-sized pieces when it is cool enough to handle. You can see how the muscle fibers are almost falling apart. Place them in a mixing bowl, and season with salt and pepper if necessary. You can also ad the apple cider vinegar, because it's good to have something that sharpens the flavor a bit.
- Serve in pita bread or on a serving platter. Feel free to have a couple of different sauces ready on the table, such as barbecue sauce, sweet chilli sauce or sour cream dressing with dill.
