Pulled Pork Recipe
Many casual dining establishments the world over are turning on to adding a great Pulled Pork Recipe to their menu. Pulled Pork sandwiches are very popular in many restaurants and pubs. You need not leave the comfort of your own home in order to enjoy this great dish. You may have tried Pulled Pork at an establishment and are hoping to possibly re-create the flavours at home. There are so many spices and sauces that can be used to make this great Pork variation that the possibilities truly are endless.
Many casual dining establishments the world over are turning on to adding a great Pulled Pork Recipe to their menu. Pulled Pork sandwiches are very popular in many restaurants and pubs. You need not leave the comfort of your own home in order to enjoy this great dish. You may have tried Pulled Pork at an establishment and are hoping to possibly re-create the flavours at home. There are so many spices and sauces that can be used to make this great Pork variation that the possibilities truly are endless.
What many people like to do is cook enough Pork in order to not only feed yourself and your family for that evening meal, but also have leftovers for the next few days’ worth of lunches. The particular cut of Pork you might buy for this does not really matter. What matters most is you get a cut with as much meat to cover your meal and leftover requirements. Many people prefer to buy a boneless piece of Pork. By doing this, the Pulled Pork will be easier to season and flavour, as well as ultimately be easy to pull apart before serving.
A favourite method for making Pulled Pork is to put the roast in your slow-cooker early enough in the morning so it has the whole day to simmer and roast away. You can find a Pulled Pork Recipe that will come close or even make better the kind of Pulled Pork you may have eaten when out dining. After you pull apart the meat, consider adding a great hearty sauce and some diced onions to the mixture, then let the meat cook for another hour or so. A basic mixture like this will turn any Pulled Pork dish into a sure-fire favourite in no time!
PULLED PORK
To serve about six people you’ll need:
One boneless pork butt or boneless shoulder (about 3 lb)
4 tablespoons soft light brown sugar
2 tablespoons coarse salt
2 tablespoons paprika
2 tablespoons cinnamon powder
1 tablespoon mustard powder
10 turns of the peppermill
1 tablespoon chilli powder (I used chipotle chilli powder for the smoky taste, but you can use your favourite)
1 teaspoon coriander powder
1 teaspoon onion salt
12 fl oz (1 ½ cups) apple juice
6 fl oz (¾ cup) water
4 tablespoons soft light brown sugar
2 tablespoons coarse salt
2 tablespoons paprika
2 tablespoons cinnamon powder
1 tablespoon mustard powder
10 turns of the peppermill
1 tablespoon chilli powder (I used chipotle chilli powder for the smoky taste, but you can use your favourite)
1 teaspoon coriander powder
1 teaspoon onion salt
12 fl oz (1 ½ cups) apple juice
6 fl oz (¾ cup) water
Mix all the dry ingredients in a large bowl, and rub them thoroughly all over the pork in the same bowl. If your cut of meat has been boned and rolled, you can push some of the rub into the space where the bone used to be as well, seasoning the meat inside and out. Leave the meat in the bowl and leave, covered, in the fridge overnight.
About six hours before you want to eat, preheat the oven or smoker to 150° C (300° F). Place the pork joint, skin side up, on a rack in a roasting tin. Pour the apple juice and water into the bottom of the tin. (The liquid should not be touching the meat.) Cover the roasting tin tightly with a few layers of tin foil and place in the oven for five hours. Don’t poke at the pork while it’s cooking; it should be left to steam gently in its tinfoil hat.
When the five hours are up, remove the tinfoil. If the liquid in the pan looks like it might dry up, add a wine glass of water. Turn the heat up to 200° C (400° F) and cook the joint uncovered for half an hour. Remove the meat to a large bowl, keeping the juices in the bottom of the roasting tin.
Use two forks to shred the pork. It’ll come to pieces very easily after the long cooking time, and should be moist and delicate with a slight crisp to the outsides. Place the shredded pork in a large frying pan with all its juices and the liquid from the roasting tin. Add another tablespoon of soft light brown sugar, an extra teaspoon of chilli powder if you want some extra kick, and a tablespoon of liquid smoke if you can find some (I like applewood liquid smoke for this recipe). Cook over a medium heat until the liquid in the pan begins to become syrupy.
EASY PULLED PORK SANDWICHES
1 lb pork tenderloin, trimmed, cut into 4 pieces
1 (14.5 oz can) diced tomatoes, undrained
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup BBQ sauce
1 tsp. garlic powder
1 tsp. ground cumin
6 light wheat hamburger buns, toasted
1 (14.5 oz can) diced tomatoes, undrained
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup BBQ sauce
1 tsp. garlic powder
1 tsp. ground cumin
6 light wheat hamburger buns, toasted
In medium saucepan, combine 1st 7 ingredients over medium-high heat. Cover, bring to boil, reduce heat, simmer for 55 minutes. Remove pan from heat. Remove pork from sauce.
With 2 forks, shred the pork, return to sauce. Place about 1/3 cup pork mix on bottom half of buns, top with other buns.