How to Cooking

How to Cooking

How to cooking

How to make Pulled Pork

Pulled pork is a classic American recipe in which pork, usually pork shoulder or pork shoulder, is slow cooked for several hours over low heat, resulting in tender and juicy meat that can be easily shredded with just a few minutes. some forks.

How to make Pulled Pork

Source:Home Cooking Adventure


Makes about 12-15 servings

4 pounds (1.8kg) boneless pork shoulder or rump
2 tablespoons (30ml) vegetable oil

2 tablespoons (30g) brown sugar
1 tablespoon (15g) salt
2 teaspoons (6g) smoked paprika
1 teaspoon (3g) mustard powder
1/2 teaspoon (2g) ground black pepper
1 teaspoon (2g) of ground dill

To add to the pot
1 large onion, thinly sliced
4 cloves of minced garlic
1 cup (240g) of braised vegetables
1/4 cup (56ml) apple cider vinegar
1/4 cup (56g) ketchup
Fresh thyme

To moisten pulled pork
1/3 cup (80g) BBQ sauce

Caabage coleslaw
1 pound (500g) of red and green cabbage
2 carrots
1/2 onion
1/4 cup (56g) mayonnaise
1/4 cup (56g) sour cream
1 tablespoon (15ml) lemon juice
1 tablespoon (15g) mustard
1 tablespoon (15g) sugar
1 tablespoon (15ml) apple cider vinegar
freshly ground salt and black pepper

1. Preheat oven to 300F (150C).

2. In a small bowl, combine seasoning ingredients: brown sugar, salt, smoked paprika, mustard, cumin, and pepper. Rub seasoning all over the sides of the pork chops.

3. Heat a cast iron pot or skillet over medium heat, add oil and marinate the pork for about 2 minutes on each side.

4. Remove the pork from the pot. Put vinegar, onions, garlic and ketchup in a pot and place the pork on top. Pour in the vegetable stock, add fresh thyme and bring the liquid to a boil.

5. Cover the pot and continue cooking in the oven for about 3-4 hours.

6. While preparing the coleslaw. Thinly slice green and red cabbage. Cut carrots into thin strips and onions into thin slices.

7. In a small bowl, combine mayonnaise with sour cream, lemon juice, mustard, cider, sugar, salt and pepper. Pour the cabbage and Toss mixture on top. Refrigerate until ready to serve. Coleslaw is best if served the same day but refrigerated well for a few days.

8. Remove the pork from the pot and place on a board. Stock up on some cooking juices.

9. Chop the pork with two forks.

10. In a small bowl, combine BBQ sauce with about ½ cup (120ml) of cooking juice and pour over pulled pork, and top. Keep warm until ready to serve or reheat if needed.

11. Prepare pulled pork buns. For bread, I like to use the homemade variety. Recipe here. Preferably pre-made bread.

12. Cut the bread roll in half and top with pulled pork, add some BBQ sauce, coleslaw and pickles if using, add the top of the bread and enjoy.


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