TEXAS PULLED PORK - shredded pork with sauce

Preparation steps

• Buy at least a pound of pork for this recipe. I took a pork shoulder (pork shoulder), which in America is called Boston butt, I don't know if that would be our neck .. But you can see exactly which part is on the link. This piece weighed 1 kg and was enough for 4 people. Cut the meat a little on the fat thicker part so that you can push in the spice mixture.
• The day before mix all the spices for rubbing.
• Slowly add the spice mixture. Since the mixture contains chili powder and hot pepper, it is best to use disposable rubber gloves while rubbing. Push the mixture into all the cuts in the meat.
• Rub the mixture and then massage the meat well.
• Now switch to plastic wrap and wrap very tightly. Be careful, the meat will drain the liquid while standing in the refrigerator, so turn the "package" so that the parts of the foil where they overlap are facing up, so that the liquid does not squeeze into the plate or refrigerator. Leave to stand for 24 hours or overnight.
• The next day prepare the marinade for cooking the meat. Chop the onion and garlic and mix with all the other Marinada ingredients.
• Remove the meat and unwrap it from the foil. Place in a large refractory pot or bowl for which you have a lid.
• Pour over the marinade, let the onion cover the meat. Cover and place in the oven to cook at 150 C degrees. MUST NOT BE MORE THAN 150 C! And so it cooks for 4 hours! Yes you read that right, it cooks for 4 hours! : D If you cook for less than 4 hours, the meat will not fall apart and that's the whole point! If you buy 2 kg of meat or even more then the meat is cooked for 6-8 hours! Some cook for as much as 10-15 hours and while browsing the internet and reading about Texas food and tradition, I came across recipes where cooking for up to 20 hours! Crazy Americans but that's the way it should be. Stick to the recipe! : D
• When done, remove the meat to a plate.
• Divide the sauce in half. Transfer one portion to a small saucepan and continue to cook until the liquid has evaporated in half. This part is used for mixing with meat. The other part of the sauce stays as it is and is used for watering the bread!
• You can now separate the meat from the fatty parts in one go. Using two forks, chop the meat into small pieces, piece by piece.
• Transfer the meat to a bowl.
• Drizzle the shredded meat with the sauce you have boiled.
• Stir everything well to soak the meat in the sauce.
• Pork prepared in this way is traditionally served with various paninis or pastries, it goes best with sweet Texas Roadhouse bread and Texas potato salad! Add fresh peppers, tomatoes, salad, pickled vegetables, whatever you want, to the pastries and meat as desired. It goes great with BBQ sauce, I don't know if we have it to buy, if you hope to buy it! You can also add ketchup.
• But for a real experience, serve in a deeper plate: 1. First add the lower part of the pastry 2. Pour in 2 tablespoons of the sauce (which you did not boil extra) 3. add mayonnaise, then meat, salad or pickled vegetables 4. Fold over the top of the pastry and then pour everything nicely with the sauce. : D