First attempt of making pulled pork last year. Tried to slowroast for ever (over 9 hrs) but temperature inside the pork never went over 60 degrees celcius. Still solid as a rock. Then turned up the heat and charred the meat. Now it was pulled pork, though with charred bits.
The dryrub went well.
Ingredients for dryrub:
2 tsp Szechuan pepper
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp mustard seeds
1 tsp white pepper
2 tsp (smoked) paprika powder
2 tsp chilli powder
2 tsp oregano
4 tsp salt
2 tbsp dark sugar
4 tbsp white vinegar (or any flavoured white vinegar)
2 large onions
1.5 kg pork : neck, shoulder, or belly
Grind and mix dryrub with 2 tbsp dark sugar.
Rub 1.5 kg pork meat (shoulder-neck-belly) with vinegar, en then rub drymix all over the pork. Leave to marinate a few hours/ overnight.
I am trying this once again now. Last attempt lasted forever and did not go well. Now I am inclined to raise the temperature to at least 160 degrees. Foodlab says: 120 degrees, which wil take about 8 hours, or at 190 degrees will take about 3 hours.
One of the things is to properly preheat the oven, to a higher temperature then necessary, then after adding the pork to the oven, reduce temperature and slowcook.