I normally try a recipe out a few times before I blog it here, but this came out perfectly the first time I tried it so here it is!
2kg pork butt/shoulder, 1 teaspoon each dried thyme and oregeno, 1 teaspoon salt, 2 teaspoons each chilli powder and crushed garlic, 1 teaspoon cumin powder, 2 teaspoons brown sugar, 1 onion, 500ml chicken stock, 6 cloves garlic.
Make a dry rub with the spices, sugar and crushed garlic. Rub it well all over the pork. Wrap tightly in cling wrap and refrigerate for at least 6 hours. (overnight is best). When ready to cook, remove the cling wrap and place the meat on a baking rack. Cut up the onion and place it in a deep baking dish, together with the garlic cloves. Pour in the chicken stock. Place the rack with the pork over the onions. Wrap the entire dish well with foil. Place in the oven at 150degrees celsius for 5 hours. Remove from the oven and let the dish stand for 10 minutes. Then remove the foil and with two forks pull the meat apart. Place the pulled pork in a serving dish and set aside. Take half the liquid, garlic and onions and place in a pot on medium heat. Bring to the boil and reduce the liquid to half its amount. Then add some barbecue sauce (shop bought) and stir until thickened. Check for seasoning. I added some Sriracha hot sauce to give it a bit of a kick. Add the sauce to the pulled pork and stir well. I served the pork on a bun and covered it with coleslaw. Delicious!