Pulled Pork Chefsache

For a proper Pulled Pork you need above all time and of course a good recipe, like this one: Rub 1 kg of pork neck with 2.5 tbsp of spice, let it sit in the fridge for a day. Mix 400 ml each of vegetable broth and orange juice with 2 tablespoons sugar in a baking dish and put in the oven. Cook meat on a rack over the broth at 130 °C for 6 hours, until the core temperature reaches 90 °C. Baste the meat with the broth every 30 minutes and then let it rest in aluminum foil for another hour. It can then be pulled apart.

Besides Pulled Pork, the Holy Trinity of BBQ includes Beef Brisket and Spareribs, which are cooked for the same length of time and at a low temperature.