Pulled pork

1,5 kg is enough for 10 – 12 burgers

 

Pulled pork is famous American recipe, especially served at BBQ. It comes from Southern US states and it is based on shredded barbecued pork shoulder. It is typically slow-baked meat with various spices.  

It is usually served in burger buns (you can find a recipe for homemade burger buns here) or a sandwich bread. It is also usually accompanied by Coleslaw salad (you can find a recipe for homemade coleslaw salad here).

Good advice, serve with lots of good quality barbecue sauce. 

Whenever you are planning food for a nice family dinner, BBQ or throwing a party this recipe will help you to feed bunch of people in no time. You can marinate meat the night before and then slowly bakes it on the day of the party. It is one of those meals which you can prepare ahead and when you have guests over you can just pull it out of the oven.

Pulled pork is extra tender, super delicious and easy to prepare.

 

Storing and freezing instructions

 

To Store - put leftover pulled pork in an airtight container in the fridge for 2-3 days.

To freeze - Pulled pork can be frozen for up to 3 months.

Ingredients  

1,5kg – 1,8 kg boneless pork shoulder

Seasoning – mix in one bowl

35g brown sugar

1 tablespoon of salt

2 and half teaspoon smoked paprika

1 teaspoon ground black pepper

1 teaspoon ground cumin

2 tablespoons of Dijon mustard 

35 ml sunflower oil

1 large onion

5 cloves of garlic

300 ml vegetable stock

60 ml apple cider vinegar

60 g tomato paste

4 stalks of fresh thyme

Directions

1. In small bowl combine: 35g brown sugar,1 tablespoon of salt, 2 and half teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon ground cumin and 2 tablespoons of Dijon mustard. Mix well.

2. Rub the seasoning/paste into the meat, put into the bowl, cover with plastic foil and put into the fridge for a night (if you don’t have time, 1 hour is okay).  

Preheat oven to 150 degrees.

3. Heat up sunflower oil in cast iron and fry the meat on each side (about 3 mins each side). Meat should have golden brown colour. Remove the meat from the cast iron.

4.  Add vinegar and bring to boil.

5. Chop onions and garlic, add tomato paste and thyme and fry in the cast iron over medium heat.

6. Add vegetable stock. Bring to boil.

7.  Remove the cast iron from the heat. Put the meat back to the cast iron. Baste the meat before putting it into the oven and also through cooking (every hour).

Cover the pot and put into the oven.

8. Bake for 3 and ½ to 4 hours. Your meat is ready, when you pull the meat easily with a fork.