Ingredients:

• 2 kg pork collar butt

For the dry rub:

• 2 tbsp salt
• 1 tsp ground black pepper
• 2 tbsp chilli flakes
• 1 tbsp garlic granules
• 2 tsp ground cumin
• 2 tsp mustard seeds

To braise

• 375ml dark beer
• 4 cloves garlic, chopped

For the BBQ sauce:

• 1/2 cup ketchup
• 2 tbsp whole-grain mustard
• 3 tbsp chilli paste
• Juice of one orange
• 1/3 cup dark brown sugar

Method: 

1. Combine rub ingredients in a large zip lock bag. Add the pork, fill the bag with air and close.
2. Shake vigorously to coat the pork in the spices. Remove the air, reseal, and refrigerate for at least an hour, ideally overnight.
3. Preheat oven to 250°C. Unwrap pork and place in a deep roasting pan.
4. Cook for 45 minutes, until dark brown and even blackening in places.
5. Remove from oven and lower temperature to 160°C.
6. Pour the beer over the pork and add the garlic.
7. Cover tightly with aluminium foil, poke a few holes and return to the oven.
8. Braise for 2.5 hours until the pork is very tender.
9. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
10. Add the sauce ingredients. Bring to a simmer until reduced by half and thick, about 20 minutes.
11. Pull the pork apart into large shreds.
12. Pour the sauce over the pulled pork and work through until fully absorbed.