You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 30 minutes
Cooking time: approx. 150-180 minutes

Ingredients
(for 8-10 people)

• 2 kg pork shoulder
  

For the coffee and spice mix:

• 4 level tablespoons of freshly ground coffee powder
• 1 level teaspoon of cumin (ground)
• 3 level tablespoons brown sugar
• 1 tbsp sweet paprika
• 1 pinch of cayenne pepper

• 6-7 medium-sized onions
• 4 garlic cloves 
• 3 tablespoons oil
• 350 ml dry white wine
• 50 ml whisky
• 350 ml apple juice (unsweetened)
• 4 tins of chunky tomatoes (400 g each)
• 10 stalks of fresh thyme
• Salt/pepper

Heat the Merklinger to approx. 200-220°C.

Pat the meat dry.

Mix the ingredients for the coffee and spice mixture in a small bowl.

Peel the onions and garlic. Roughly dice the onions and finely chop the garlic. Heat the oil in a large pan on the grill and fry the diced onions well. Add the garlic and coffee-spice mixture and sauté briefly. Deglaze with wine and whisky. Add the apple juice and chopped tomatoes and bring everything to the boil. Season to taste with salt. Now add the meat. Cover and leave to braise on the spacer grid on the firebrick for approx. 2 1/2-3 hours. Keep the heat at 180-200°C. (If the sauce boils down too thickly during this time, add a little hot water).

Remove the meat from the pan, shred on a board with 2 forks and return to the pan. Stir in the thyme leaves and season the finished pulled pork stew again with salt and pepper.

Tip:

Serve with fresh, crusty white bread and red cabbage coleslaw