• Gather all the ingredients.
  

1 day in advance

• Combine all the rub spices (3 tablespoons paprika powder,1 tablespoons smoked paprika powder,2 tablespoons cumin,1 tablespoons chili powder,½ tablespoons cayenne pepper,2 tablespoons black pepper,2 tablespoons sea salt ,2 tablespoons granulated sugar,2 tablespoons brown sugar) in a bowl and mix well.
  3 tablespoons paprika powder, 1 tablespoons smoked paprika powder, 2 tablespoons cumin, 1 tablespoons chili powder, ½ tablespoons cayenne pepper, 2 tablespoons black pepper, 2 tablespoons sea salt , 2 tablespoons granulated sugar, 2 tablespoons brown sugar
  
• Remove the 2½ kilo pork shoulder from its packaging and let it drain for a moment, then pat the meat dry with a paper towel.
  2½ kilo pork shoulder
  
• Place a large sheet of aluminum foil on the counter, approximately 80 centimeters, and place the meat in the middle of the foil.
• Rub the spice mix onto the meat, turning the meat in the rub to ensure all sides are coated and as much rub as possible sticks to the meat.
  
• Wrap the meat in aluminum foil (to prevent it from drying out in the fridge). Place the wrapped meat in the refrigerator, ideally the night before the day you intend to cook the meat.
  

Preparing the Pulled Pork

• Take the meat out of the refrigerator to allow it to reach room temperature.
• Preheat the oven to 120 ℃.
• Place the meat including aluminum foil in an oven dish. Place the baking dish in the middle of the oven on the bottom rack.
  
• Let the meat cook in the oven for 4 hours at this temperature. After 4 hours, increase the temperature to 150 degrees.
• After another 4.5 hours, the meat is ready. Remove the meat from the oven and let it rest in a warm spot in the kitchen.
  
• Set the oven to 200 ℃ and bake the 1 Italian bun according to the instructions on the packaging.
• After about 45 minutes you can pull the meat apart with two forks.
  
• The sauce you pair with the pulled pork sandwich is entirely personal. Two tasty options are 1 eetlepel BBQ saus (optioneel) or 1 eetlepel zaanse mayonnaise.
  
• Doe ongeveer 100 gram pork shoulder op een broodje.
  100 gram pork shoulder, 1 Italian bun, 1 eetlepel zaanse mayonnaise, 1 eetlepel BBQ saus (optioneel)
  

Optioneel

• Fry the fries / potato slices at 170 ℃ for about 5 minutes
  fries, cowleslaw

Did you taste it?

• When the meat comes out of the oven you can tear off a small piece after a few minutes. If you don't think the pork has enough flavor (which is almost impossible with the amount of herbs) you can still rub the meat with BBQ sauce. This is called glazing the meat, which gives it even more flavor. But of course you can also put this on your sandwich.