Pulled Pork, Garlic Mayonnaise and Red Jalapeno Ciabatta

• 4 pounds Pork Shoulder
• 1 Tablespoon Paprika
• 1 Tablespoon Freshly Ground Black Pepper
• 1 Tablespoon Rock Salt
• 1 Tablespoon Cayenne Pepper
• 1 Tablespoon Onion Powder Granules
• 1 Tablespoon Garlic Powder Granules
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 cup Packed Dark Brown Sugar
• 1/2 cups Rock Salt
• 8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Cold Tap Water
• 4 Tablespoons Dry Rub Mix
• 1 Tablespoon Soy Sauce
• 1/2 cups Packed Brown Sugar
• 3 whole Dried Bay Leaves
• 1/2 whole White Onion, Sliced
• 2 whole Large Ciabatta Breads, Oven Baked
• 1 jar Red Jalapenos Slices (You'll Only Need A Few, To Taste)
• 4 leaves Romaine Lettuce
• 4 Tablespoons Homemade Garlic And Coriander Mayonnaise (see TastyKitchen Recipe In My Box With This Title)

1. FOR THE DRY RUB MIX: Mix all of the ingredients together in a bowl and store in an air tight container.
2. Set aside.
3. FOR THE MARINATING BRINE: Add the salt to the cold water in a large bowl and stir well.
4. Next, add the dry rub mix, soy sauce and the brown sugar.
5. Stir well.
6. Rinse your pork shoulder and place in a large sealable food bag.
7. Pour the brine solution into the food bag so that the meat is fully covered, add the bay leaves and seal.
8. Place the bag into a large bowl (to catch any drips) and refrigerate overnight for approximately 12 hours.
9. When you are ready to cook the pork, pre heat your oven to gas mark 1 (275 degrees).
10. Take the meat from the brine and pat dry using some paper towels.
11. Take the remaining dry rub mix and cover the meat rubbing it into all of the little nooks and crannies.
12. Place fat side up into a roasting tray and place uncovered into the oven.
13. Cook for approximately 8 hours (2 hours per pound).
14. Once pork is cooked and juices are running clear remove it from the oven.
15. When its cool enough to handle, pull apart with forks.
16. FOR THE ASSEMBLY: In a small skillet, heat some oil until hot and saute the sliced onions and a handful of red jalapeno slices.
17. Cook until onions are nice and light brown in colour.
18. Meanwhile, heat a separate skillet with some butter and place the two ciabattas face down and gently fry for a few minutes.
19. Remove to a plate and spread the mayo * onto the inside of the warm ciabattas.
20. Next place on some pulled pork (be generous!).
21. Then add some of the fried onions and jalapenos.
22. Then a few leaves of romaine lettuce.
23. Place the tops on the ciabattas and cut in half.
24. Best served with a nice cold glass of sweet apple cider and a side of Bs Slaw.
25. A 4-pound shoulder may seem like a lot of meat for just two people, but my cooking is nearly always just for two.
26. Therefore, expect some leftovers which can be reheated the next day in the oven at around 375 degrees.
27. * The recipe for Homemade Garlic and Coriander Mayonnaise can be found here on TastyKitchen, in my box.

pork shoulder, paprika, freshly ground black pepper, salt, cayenne pepper, onion, garlic, chili powder, ground cumin, brown sugar, salt, water, rub mix, soy sauce, brown sugar, bay leaves, white onion, ciabatta breads, red, garlic

Taken from tastykitchen.com/recipes/main-courses/pulled-pork-garlic-mayonnaise-and-red-jalapeno-ciabatta/ (may not work)