This pulled pork is tender, smoky, and packed with layers of flavor. The pork cooks low and slow in a rich sauce until it practically falls apart, then it’s shredded and folded back into a glossy, sticky glaze that clings to every bite. It’s hearty, comforting, and perfect piled onto sandwiches, tacos, flatbread, or just served straight from the pan. It’s a little prep up front: a dry rub, some searing, and building a flavor base, but after that the pot does the work for you. The result? Pulled pork that’s smoky, slightly sweet, and notorious for leaving no left-overs. 🍖 INGREDIENTS (Serves 6) For the pork & rub: • 1kg / 2lbs pork shoulder, cut into 4 equal cubes (~250g / 0.5lb each) • ½ tsp salt • ½ tsp black pepper • ½ tbsp smoked paprika • ½ tbsp garlic powder For the braise: • 2 tbsp olive oil (for searing, added in two stages) • 1 large red onion, finely chopped • 1 shallot (or small onion), finely chopped • 3 garlic cloves, minced • 1 tbsp dark brown sugar • ½ tbsp dried oregano • 1 tsp ground cumin • ½ tbsp sweet paprika • ½ tbsp oyster sauce • ½ tbsp apple cider vinegar • 70g tomato paste (small can) • 400ml / 1.5 cups beef stock • 200ml / chicken stock To finish: • ½ cup BBQ sauce • 1 tbsp cornstarch 🌿 OPTIONAL TOPPINGS / SERVING IDEAS Fresh buns, tacos, flatbreads, tortillas, or rice bowls Pickled red onion, coleslaw, or sliced jalapeños 🎶 Music: Clear Air - Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...