Ingredients
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1.5 kg of PorkPork shoulder with skin and bone
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100 ml of Apple juice
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50 ml of WhiskeyOr apple juice
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DRY RUB spices:
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1 tbsp. of Paprika powder sweet
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1 tsp. of Smoked paprika
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1 tsp. of Ground cumin
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1 tsp. of Chilli powder hot
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2 tbsp. of Brown sugar
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1 tbsp. of Mustard powder
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1 tbsp. of Salt
Directions
Pulled pork is pork roasted in an enclosed grill at a low temperature until it becomes very soft so the meat easily falls apart into fibers. Pulled pork is cooked for quite a long time, often left on the grill overnight. This dish is an American invention, a cult dish. It is usually made on a grill outside in the summer. They have special techniques on how to make the meat even softer, how to marinate it, how to bake it and what sauce to serve it with.
Pulled pork is definitely worthy of consideration in a healthy kitchen because of its slow cooking! Let’s make it as a homemade version in the oven, as that’s suitable for any time of year.
First, the logic behind cooking Pulled pork:
- Choose meat. It should be a pork shoulder with skin and preferably bone-in.
- DRY RUB pork spices. There can be a variety of options. However, the spice mix is sure to include paprika, sugar, mustard and salt.
- Marinate. Wrap the rubbed meat tightly in plastic wrap and leave it in the fridge overnight.
- Stew liquid should be sweet and sour, like cider, apple juice + whiskey, beef or vegetable broth + vinegar, etc. Pour about 150 ml at the beginning of stewing, then add more if necessary.
- Cook the meat for 5 to 8 hours in the oven at 150 degrees Celsius under a lid.
- Take it out, cover it with foil containing the holes, then let it rest for about 10 to 15 minutes.
- Remove the foil. Then remove the skin, bone and fat. Pull the meat into fibers with two forks.
- Leave the juice in which the pork was stewed. Remove excess fat from its surface and add it to the pork for juiciness, then mix it.
Bon Appetit!
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Steps
1
Done
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MARINADE MEAT IN DRY RUB spicesFor the DRY RUB, mix all the spices until smooth. |
2
Done
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BAKEPreheat the oven to 150 ˚C. |
3
Done
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LET THE MEAT RESTOnce the meat is already very soft and falling apart into fibers, take the cauldron out of the oven. Then, take the meat off the cauldron and place it on a plate. Cover it loosely with foil and let it rest for 10 to 15 minutes. |
4
Done
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PULL THE MEAT INTO FIBERSTake off the foil. Then remove the skin, bone and fat from the meat. Pull the meat apart into fibers with two forks. |