Homemade pulled pork (Swiss pork shoulder with rind)

Preparation:

Marinate the pork shoulder for 12 hours with American BBQ sauce and spicy meat4you spice mix.

Add fresh herbs for the aroma, they will ensure freshness.

Preparation:

After the marinating process, put the roast in the oven at around 65-70 degrees for 12 hours.

This gentle method keeps it juicy. Draw up the juice that comes from the meat with a syringe and inject it into the meat again and again.

Completion:

Now take the roast out of the oven and let it rest briefly. It's important that you pull the roast hot/warm... it doesn't work very well when it's cold. Put the fletch in a separate container. Bring the remaining pan juices to the boil with the bouillon and BBQ sauce, refine and season to taste. Finally, add the pulled meat and let the meat absorb the hot sauce.

Now you can top your burger however you like.

Good appetite