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@ ewelina
2023-10-01 15:22:09
## Chef's notes
*Spice Mix- I used one called Magic Dust Rub (red pepper, mustard, garlic, romaine cumin, chilli, black pepper, Jalapenos, salt, brown sugar)
## Details
- ⏲️ Prep time: 2 days
- 🍳 Cook time: 24 hours
- 🍽️ Servings: 6
## Ingredients
- 2,2 kg Pork shoulder
- favourite spice mix*
- few drops of liquid smoke
- broth (from cooking meat)
- 1/2 can passata
- 2 shots of Jack Daniel's
- 1 Tbsp honey
- 1 tsp butter (optional)
- salt
## Directions
1. Rub the meat with your favourite spice mix (be generous, meat should be nicely coated), add few drops of liquid smoke.
2. Vacuum meat in a plastic bag and place in the frigde overnight.
3. Next day remove from the fridge and prepare water bath. I am using a huge pot (10 liters) filled with water leaving around 5cm (2 inch) from the egde.
4. Connect immersion cooker, and set it up for 70C (158F) and 24 hours. When the required temperature is reached, transfer the bag with the meat to the pot. Check the water level every few hours and top up if it evaporates too much.
5. After 24 hours, remove the bag with the meat, open it and pour the resulting broth into a smaller pot (this will be the base for the sauce for the meat).
6. Preheat the oven to 200C (392F). Transfer the meat to a large baking tray (from the oven equipment) and bake for about 20 minutes.
7. In the meantime, prepare the sauce: Heat the meat broth, add 2 shots of Jack Daniel's and boil for a while to evaporate alcohol. Add the spices (start with 2 tablespoons), passata, honey.
8. Cook around 20 minutes, stirring frequently add salt to taste. I usually add a tea sppon of butter just to make it more smooth and creamy but this is optional
9. Remove the meat from the oven and shred it with meat claws. Serve with sauce.