Pulled Pork

Servings: 4-6

Ingredients:

2 kg pork shoulder

1 jar of Dic Ann’s sauce

Instructions:

– Marinate the pork in an airtight zip-lock bag with the Dic Ann’s sauce for 24 hours

– preheat the oven to 325°F

– put the pork and the sauce in a Dutch oven (Creuset style).

– make sure the sauce doesn’t come higher than ¼-1⁄3 of the way up the meat, so that it roasts properly and doesn’t end up boiled.

– cook for 1 hour 30 minutes and turn the meat

– cook for another 1 hour 30 minutes and check. If the meat starts to shred with a fork, it’s ready. Shred it in the remaining sauce and serve on your favourite bun.

– add our spicy mayo or your favourite barbecue sauce for a slightly sweeter taste.