If you’ve not tasted pulled pork you don’t know what you are missing!
The pork meat which is usually used is the pork shoulder. Pulled pork is an American classic recipe, where pork is slow cooked for several hours on a reasonably low temperature which then results in a succulent, delicious soft and tender meat which can then be simply shredded with forks.
All credit for this great video and recipe goes to Home Cooking and Adventure.
Makes about 12-15 servings
4 pounds (1.8kg) boneless pork shoulder or pork butt
2 tbsp (30ml) vegetable oil
2 tbsp (30g) brown sugar
1 tbsp (15g) salt
2 tsp (6g) smoked paprika
1 tsp (3g) mustard powder
1/2 tsp (2g) ground black pepper
1 tsp (2g) ground cumin
For adding to pot
1 large onion, sliced thin
4 cloves garlic, minced
1 cup (240g) vegetable stock
1/4 cup (56ml) apple cider vinegar
1/4 cup (56g) tomato paste
To moisten pulled pork
1/3 cup (80g) BBQ sauce
1 pound (500g) red and green cabbage
1/4 cup (56g) mayonnaise
1/4 cup (56g) sour cream
1 tbsp (15ml) lemon juice
1 tbsp (15g) mustard
1 tbsp (15g) sugar
1 tbsp (15ml) apple cider vinegar
salt and freshly ground black pepper
1. Preheat oven to 300F (150C).
2. In a small bowl combine the seasoning ingredients: brown sugar, salt, smoked paprika, mustard, cumin and pepper. Rub the seasoning over all sides of the pork.
3. Heat a cast iron pot or skillet over medium heat, add oil and sear the pork for about 2 minutes on each side.
4. Remove the pork from the pot. Add vinegar, onion, garlic and tomato paste into the pot and place the pork on top. Pour the vegetable stock, add fresh thyme and bring the liquid to a boil.
5. Cover the pot and continue cooking in the oven for 3-4 hours.
6. Meanwhile prepare the coleslaw. Cut the green and red cabbage thinly. Cut the carrots into thin strips and onion into thin slices.
7. In a small bowl combine mayonnaise with sour cream, lemon juice, mustard, apple cider, sugar, salt and pepper. Pour over the cabbage mixture and Toss to coat. Refrigerate until ready to serve. Coleslaw it is best if served the same day but it keeps well refrigerated for few days.
8. Remove the pork from the pot and place on a board. Reserve some of the cooking juices.
9. Shred the pork using two forks.
10. In a small bowl combine BBQ sauce with about ½ cup (120ml) cooking juices and pour over the pulled pork, and toss to coat. Keep warm until ready to serve or reheat if needed.
11. Prepare pulled pork sandwiches.
12. Cut the bread rolls in half and top with pulled pork, add some more BBQ sauce, coleslaw and pickles if used, add the top of the bread and enjoy.
Video/Recipe Source: Home Cooking Adventure