Pulled pork is amazingly simple and affordable to make. The number of guests you will be able to serve from this recipe depends on the size of the deboned pork shoulder. You will require a number 2 or number 3 three-legged pot or a number 10 Dutch Oven (a thick-walled cast iron cooking pot with a tight-fitting lid). Donnie Claassen, our National Sales Manager and an avid braaier himself, adapted this recipe from Jan Braai’s recipe book titled Die Demokratiese Republiek van Braai.
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