Average Rating  ? No. of Servings   9 Approximate Cost   $20.87 Comments: ALLERGY ALERT: Make sure you buy GF BBQ sauce. Try to purchase similar sized cuts of pork shoulder with the bone left in. This can be put in the oven 24 hours prior to serving.  Ingredients: 2.40 kg   pork roast   470.00 g   bbq sauce GF   120.00 g   mayonnaise (Best or Helmann))   0.50 c   Apple Cider Vinegar   0.50 c   chicken stock (liq)   1.00 tbsp   worcestershire sauce   1.00   brown onion (ea)   0.25 c   brown sugar

Directions: ALLERGY ALERT: Make sure you buy GF BBQ sauce. Try to purchase similar sized cuts of pork shoulder with the bone left in. METHOD Pierce the pork. Cover with baking paper and then foil (otherwise the foil tends to stick to the skin) Cook at 130 degrees for 10 hours or over night. Check periodically - to liquid still in the dish. Once cooked, remove from oven, reserve liquid and set aside allow to cool. Once cool enough to handle remove skin, fat and bone. Flake the pork into pieces - BE AWARE THAT THIS TAKES A LONG TIME WITH LARGER AMOUNTS. Skim fat off cooling liquid if there is any, mix half of the liquid with all of the BBQ sauce and simmer to thicken. Pour over the pork. Serve with coleslaw and soft rolls or potatoes. TO MAKE CRACKLING: Cut the skin into 1 x 5cm strips. Salt well. Lay them on a tray in a 220°C oven, after 20 mins or so drain off as much fat as possible. Return to the oven for another 30 minutes or so - keep an eye on it.