Pulled pork

on

Today I'd like to share a recipe for a universal lunch/dinner idea - pulled pork.


 

It tastes delicious served in a bun or a pitta, but it works just as well as a base for a classic dinner, served with some veggies. For a full flavour, I'll use a homemade barbecue sauce today. Meat melts in your mouth, and thanks to the homemade sauce I'm able to choose the balance between smoked paprika and the heat of cayenne pepper.

BBQ sauce recipe: https://hubbyinthekitchen.blogspot.com/2022/05/homemade-bbq-sauce.html



Ingredients

  • 2 kg boneless pork shoulder
  • 300 ml dry apple cider 
  • 280 g BBQ sauce
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp freshly grouned black pepper
  • 2 tsp brown sugar
  • 1 tsp salt

Method

  1. Assemble the spice mix. Into a small bowl add 1 tsp salt and 2 tsp each of ground black pepper, smoked paprika, cumin and brown sugar. Mix well.
  2. Into a deep, ovenproof dish put 2 kg boneless pork shoulder. I'm not removing the skin beforehand - I'm only cutting it delicately to make it easier for grease to flow out.
  3. Cover the meat generously with your spice mix. Do it on all sides, putting the spice into the cuts in the skin as well as any other gaps in the meat, to transfer as much flavour as possible into the meat.
  4. Pour dry apple cider into the dish. I've used around 300 ml. I wouldn't recommend regular, sweet cider - there is enough sugar in the spice mix.
  5. Cover the dish with a lid or kitchen foil and bake it in a conventional oven preheated to 150 deg C for about 4.5 hours. Check that the liquid has not evaporated every once in a while and add more cider if required. 
  6. After 4.5-5 hours take the dish out of the oven. It's worth checking the pork shoulder with a fork at this point - it's ready if it's soft and the muscle fibers come apart easily. Once pork is out of the oven, take off the skin.
  7. Transfer the meat onto a large slicing board; set the dish aside for a bit without discarding the liquid. Remove the large, unappetizing leftover greasy bits and shred the pork into smaller pieces, using two forks.
  8. Put pulled pork back into the dish. Meat kept in the liquid leftover from cooking will remain juicy even for a few days, and it will be easy to reheat.
  9. Pour a cup of BBQ sauce over the pork. Stir the pork together with the sauce and serve in a bun, pitta bread or with veggies for dinner.
  10.  Enjoy! 

Comments

Post a Comment