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Outeiros Altos Tinto

INGREDIENTS (serves 10)

  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1 Tablespoon olive oil
  • 2 teaspoons pepper
  • 1 teaspoons salt
  • 500ml apple cider (or beer)
  • Pork shoulder (about 2½ kg)
  • 250ml smoky barbecue sauce
  • Hamburger buns / soft rolls
  • Coleslaw (optional)


1 /  Make the rub: mix together the smoked paprika, cumin, garlic, pepper, salt, brown sugar and olive oil. Score the skin of the pork shoulder with a sharp knife and spread the rub over the pork.

2 /  Place the pork in a large casserole dish (skin-side up) and pour the cider around it. Cover with a lid and cook in the oven at 150C for roughly 4 to 6 hours – until the meat is falling apart. (Can also be made in a slow cooker). Baste juices over the meat every few hours and add more cider if it gets dry.

3 / Remove from the oven. Put the pork (without liquids) in a large dish. Remove skin, bones and excess fat and shred the meat using two forks.

4 /  Mix the smoky barbecue sauce with the shredded pork to your liking and season with salt and pepper. Serve on buns / rolls with coleslaw on top or on the side.

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