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Prep: 5hours
Cook: 4hours



1.7kg pork butt
1/2 cup Sweet Brown Meat Rub
2 carrots
2 onions
6 mushrooms
2 cups water


Rub Sweet Brown Meat Rub into pork, cover and sit in fridge for 4 hrs minimum. (I leave mine overnight)
Heat oven or BBQ to 160°C. Clean and rough cut vegetables for the base of the tray. Using a high sided roasting tray place vegetables in the bottom and place the pork on top. Roast / BBQ For 1 hour uncovered. Then add 2 cups of water to tray, cover with baking paper and foil and roast slowly for further 2-3 hours. (You will know its ready when you can pull it apart with a fork)

Pull the pork apart while hot and add the pan juices to get all the flavour or mash the roasted veges and make a gravy. Serve with fresh rolls, BBQ sauce and coleslaw.

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