Pulled Pork

1. Mix the 2 tsp each of ground cumin, smoked paprika, brown sugar, and pepper together, along with the 1 tsp of salt. Apply this mixture over the pork. Put the pork in a big enough dish with the skin-side up and pour the 2 mugfuls of cider onto it. Cover this preparation and heat in the oven at around 140-degree Celsius for between 4 to 8 hours. Remember to check this dish every few hours for dryness, in case of which add another mugful of cider.
2. Once ready, take out and separate the meat, keeping it in another big dish while leaving the liquid in the original dish. Cut off the skin and shred the meat with the help of two forks. Get rid of the fatty bits, and off the resultant sauce, skim any excess fat. Add a mugful of barbeque sauce to the original bowl with the liquid, mix well and add some portion of this mixture to a bowl so that it can be used as a dipping.
3. Put the pulled pork back into the original dish with the remaining liquid so that it remains moist and add any seasoning if you please. You can serve this pulled pork in soft white rolls and some coleslaw, along with the dipping for the added experience.

Trivia

Pork is actually the most commonly consumed meat worldwide, and evidence of pig husbandry dates back to around 5000 BC.