Slow-Roasted Pulled Pork with Homemade Barbecue Sauce

Step 1: Pat the pork dry and place it in a large ceramic dish. Mix the rub ingredients in a small bowl, then rub the mixture all over the pork, working it into the cracks and crevices. Turn the pork fat-side up, with as much rub as possible covering it. Refrigerate uncovered for 24 hours.

Step 2: Preheat the oven to 110°C/230°F. This temperature applies to both fan-forced and standard ovens.

Step 3: Transfer the pork to a roasting pan fat-side up without wiping off the rub. Discard any liquid and loose rub left in the brining dish. Pour the beer and water around the pork, adding extra water as needed to bring the liquid level to 2.5 cm/1 inch.

Step 4: Roast uncovered for 12 hours, or until the internal temperature reaches 95°C/203°F and the meat falls apart easily with two forks. Check that your oven will not automatically turn off during the cooking time; some ovens have an auto-off function that activates at 12 hours. Allow for oven preheating time.

Step 5: Transfer the pork to a large pan, reserving the roasting juices. Rest for 20 minutes, then shred with tongs or forks. Discard the fat cap if desired; leaving some on makes the shredded pork juicier.

Step 6: Pour 3/4 cup of the roasting juices and 1 cup of barbecue sauce over the pork, then toss to combine.

Step 7: Serve with the remaining barbecue sauce on the side. Pair with cornbread, coleslaw, potato salad, or macaroni salad, or serve in soft rolls with coleslaw and barbecue sauce.

Step 8: Place the sauce ingredients in a large saucepan and whisk to combine.

Step 9: Bring to a simmer over medium heat, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.

Step 10: When the pork is cooked, add 1/2 cup of the roasting juices to the sauce and simmer for 5 minutes. Add water to adjust the thickness; the sauce should be thick and syrupy. Serve warm or at room temperature, not cold from the refrigerator.