Wash a good 3 - 3.5 kg of pork shoulder, pat dry and divide so that it fits well into the pot. Mix the spices well and make a rub. Rub the meat really well all around, massage it in really well.
Peel the onions and garlic, cut into wedges and spread on the bottom of the CP. Put the meat on top. Pour the beef stock, the CP should be 2/3 full. Pour some water up if necessary.
Cook the meat on medium or in the car for about 12 hours. On a high, I would say about 8 hours is enough. Then take the meat out of the CP and tear it apart on a large board with 2 forks. Store the meat temporarily.
Use a ladle to reduce the sauce from the CP to an amount suitable for the amount of meat, then empty the rest. To thicken or to reduce the spiciness, add a little cream and possibly mixed cornstarch. Use the hand blender to puree the onion and spice leftovers in the CP in the juice to make a creamy stock.
Put the meat back in and let it simmer for about 45 minutes on low.
The juice tastes wonderfully creamy and of paprika and herbs, and not like ketchup or BBQ sauce.
Serve the meat with flatbreads, pita or hamburger buns, lettuce, tomatoes, cucumber slices, paprika, onion rings, vegetables, grated cheese, sauces of your choice (now also the BBQ sauce).
Leftovers can be frozen very well.
Due to a meal in an XXL restaurant here with us, where we could enjoy delicious pulled pork that not only tasted like BBQ sauce and did not float in it, we have, with the help of tips and opinions from US-American CP fans , designed our own recipe, which we tested for New Years and which was so well received by friends and family that we have to share it.
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