Pulled Pork in the Oven

Name: Pulled Pork in the Oven
Yield: 8
Cuisine: American,Signature Cuisine
Ingredients: Pork: 1.5 kg of; Apple juice: 100 ml of; Whiskey: 50 ml of; Paprika powder sweet: 1 tbsp. of; Smoked paprika: 1 tsp. of; Ground cumin: 1 tsp. of; Chilli powder hot: 1 tsp. of; Brown sugar: 2 tbsp. of; Mustard powder: 1 tbsp. of; Salt: 1 tbsp. of

Features:

Cuisine:

Serves 8
Medium

Ingredients

1.5 kg of Pork
Pork shoulder with skin and bone
100 ml of Apple juice
50 ml of Whiskey
Or apple juice
DRY RUB spices:
1 tbsp. of Paprika powder sweet
1 tsp. of Smoked paprika
1 tsp. of Ground cumin
1 tsp. of Chilli powder hot
2 tbsp. of Brown sugar
1 tbsp. of Mustard powder
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	MARINADE MEAT IN DRY RUB spices For the DRY RUB, mix all the spices until smooth. Rub pork shoulder with DRY RUB. Next, wrap the rubbed meat tightly in plastic wrap and leave it in the fridge overnight. On cooking day, take the meat out of the fridge and let it stand for a while at room temperature.
2 Done	BAKE Preheat the oven to 150 ˚C. Pour the apple juice and whiskey into a cauldron. Put the meat skin side up, put it on the stove and bring the liquid to a boil. Then put the lid on, place the meat in the oven and bake it for 5 to 8 hours. The time will depend on the size of the piece and the meat itself. If during baking it will be necessary, you can add some juice or water.
3 Done	LET THE MEAT REST Once 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	PULL THE MEAT INTO FIBERS Take off the foil. Then remove the skin, bone and fat from the meat. Pull the meat apart 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 meat for juiciness, then mix it. Pulled Pork is done! Bon Appetit!