- 2 Tbsp smoked paprika
- 1½ Tbsp garlic powder
- 1 Tbsp ground cumin
- 1 Tbsp chilli powder
- 1 Tbsp ground black pepper
- 1 Tbsp dried oregano
- 2 tsp ground coriander seed
- 1 tsp ground cloves
- ⅔ cup fine salt
- 1 cup brown sugar
- 4 dried bay leaves
- 1 pork shoulder (approx. 1.3kg), skin removed
- bread rolls, sauerkraut, pickles and Wild Man Sauce, to serve
1 Preheat oven to 110°C. Combine the spices in a small bowl with 1 ½ Tbsp salt and half the sugar to make a dry rub. Mix the remaining salt, sugar and bay leaves in a large bowl with ¼ cup of the dry rub and 1½ L cold water. Place the pork in a large ziplock bag with the liquid, seal well and refrigerate overnight.
2 Drain the pork and pat dry with kitchen paper. Massage the remaining dry rub into the surface, then arrange in a roasting pan and bake for 6-7 hours, until the internal temperature reaches 105°C.
3 Remove the meat from the oven and cover with a tea towel. Set aside for 15 minutes to rest, then shred with forks. Serve on bread rolls with warmed sauerkraut, pickles and your Wild Man barbecue sauce.
COOK’S NOTES: For this recipe you are best to use a meat thermometer, but it can be just as simple to keep cooking until the meat shreds easily.