Slow-Roasted Pulled Pork

Preheat the oven to 150 °C. Pat the pork shoulder dry with a paper towel so the surface of the meat is completely dry.

In a small bowl, thoroughly mix the salt, ground paprika, garlic powder, onion powder, black pepper and ground cumin.

Coat the piece of meat on all sides with mustard, which will act as a binder. Then roll it evenly and rub the prepared spice mixture into the meat.

Arrange the onion wedges and crushed garlic cloves on the bottom of a cast-iron pot. Place the seasoned pork shoulder on top of the vegetables.

Carefully pour the beef stock and apple cider vinegar in along the edge of the pot (not directly over the meat, so as not to wash off the spices). The acid from the vinegar will help break down the connective tissue and further tenderize the meat.

Cover the pot tightly with a lid (or seal the roasting pan extremely well with a double layer of aluminum foil). Bake in the preheated oven for about 4 hours (or until the meat becomes so tender that it almost falls apart when pierced with a fork).

Carefully transfer the roasted meat to a large cutting board or platter and let it rest for 15 minutes. Strain the liquid left in the pot and set it aside.

Shred the meat into thin strands using two large forks. Generously drizzle the pulled pork with a few spoonfuls of the reserved roasting juices to keep it extremely juicy, and serve warm.