1 x 2kgā3kg (41ā2 lb-61ā2 lb) pork butt (front middle shoulder), bone in, rind removed
4 onions, peeled and quartered
Salt and pepper
***FOR THE MAYO
300g mayonnaise
1 tablespoon smoked paprika
1 tablespoon paprika
1 teaspoon honey
1 tablespoon wholegrain mustard
Instructions
In a bowl, mix the paprika, sugar, garlic and thyme leaves. Season with salt and pepper, then add a little olive oil to create a paste.
Rub the mixture all over the pork, then cover with plastic wrap and put it in the fridge for up to 24 hours to absorb the spice rub.
Preheat the oven to 280 degrees. Put the onions into a roasting pan, sprinkle with the thyme stalks and place the pork, fattiest side up, on top. Drizzle the pork and onions with some more oil.
Roast for 1 hour, then cover with foil and cook for a further 4ā5 hours, until the meat is really tender and falling off the bone. The internal temperature using a meat thermometer should be 190 to 195 degreed.
Once the pork is cooked, leave it covered loosely with foil and set aside to rest for up to 1 hour before pulling the meat away from the bone in chunks.
To make the mayo, mix all the ingredients together in a bowl and season with salt and pepper. Serve the pork with the mayo and the onions. I also recommend drizzling some of the pan drippings over the pulled pork.
Recipe by Swine + Wine at https://www.swineandwine.ca/pulled-pork/