- marine moth - 3 Art. spoons
- paprika - 2 Art. spoons
- garlic powder - 1 st. a spoon
- mustard - 1 Art. spoon (dry)
- brown sugar - 1 st. a spoon
- pork shoulder - 2-3 Kilogram
- Sauce Barbecue: apple cider vinegar - 1-5 glasses
- mustard - 1 glass
- ketchup - 1/2 cup
- brown sugar - 1 / 4-1 / 2 Cups
- garlic - 2 teeth
- salt - 1 teaspoon
- cayenne pepper - 1 teaspoon
- black pepper - 1/2 teaspoonfuls
1. Preheat the oven to 150 degrees. Mix all the dry ingredients for pork in a small bowl. Grate a mixture of spices over the entire surface of the pork. Cover and refrigerate for at least 1 hour. 2. Put the pork into a frying pan and bake in the oven for 6 hours. When the pork is ready, put it on the dish and let stand for 10 minutes. Cut the pork into very small pieces. 3. While the pork is cooling down, prepare the barbecue sauce. To do this, mix together the apple cider vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne pepper and black pepper in a saucepan. Cook over low heat for 10 minutes until the sugar completely dissolves. Add chopped garlic and reduce the fire to a minimum. 4. Put the sliced pork into a large bowl and pour half the barbecue sauce over it. Repeat if necessary until the pork is evenly coated with the sauce. 5. Put the pieces of pork on a roll for your choice and serve as sandwiches.
Servings: 10-12