Welcome to your new favourite pulled pork recipe! Designed to ensure a tender, flavourful experience, this dish is recommended for ages 3 and up, making it a perfect addition to family dinners, gatherings, or a cozy night in. The slow cooking method allows the rich blend of spices and other ingredients to fully penetrate the pork, creating an unforgettable taste sensation.
Recommended from age 3+
Prep Time: 10 minutes | Marinate time: 24-48 hours | Cook Time: 6-8 hours
Ingredients:
- 2 kg pork shoulder
- 250 g smoked bacon
- 2 red onions
- 1 whole garlic head
- 1 fennel bulb
- 3 dl wine (white or red, depending on preference)
- 2 dl tomato juice
- 1 dl olive oil
- 50 ml balsamic vinegar
- 4 tablespoons mustard
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon sumac
- 1 tablespoon paprika
- 1 tablespoon thyme
- 1 teaspoon urfa biber (or chilly flakes)
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- 1 teaspoon of pepper mix
- 6 bay leaves
- Water or beer, as needed
Instructions:
1. Preparation for Pulled Pork:
Begin by thoroughly cleaning the pork shoulder – trim any excess fat and membranes. Using a long needle or a sharp knife, create small, but deep incisions throughout the meat. Roughly chop the fennel and onions, and crush the garlic cloves.
2. Marinade:
In a large, deep pot, combine all the spices, sugar, fennel, onions, and crushed garlic. Add olive oil, mustard, balsamic vinegar, and tomato juice to the mixture. Submerge the pork shoulder in this aromatic marinade and massage well, ensuring the spices and liquids are evenly distributed. Pour the wine over the meat.
Cover the pot with a lid or plastic wrap. Refrigerate and let marinate for 24-48 hours for the best flavour.
3. Cooking Pulled Pork:
Remove your marinated pork from the refrigerator and eliminate any non-heat-resistant covering. Add the sliced smoked bacon to the pot and pour in enough water or beer to halfway submerge the meat. Cover with a heat-resistant lid and choose your cooking method: oven, stove, or slow cooker.
For oven cooking, preheat your oven to 150°C (300°F) and allow the pork to cook slowly for about 8 hours. On the stove, maintain the lowest possible heat for roughly the same duration. If using a slow cooker, set it to low and cook for 6 hours.
4. Shredding Pulled Pork:
After 6-8 hours, the pork should be fork-tender and easily shred into strips. If it’s not ready, continue cooking, checking every 30 minutes.
5. Caramelizing Pulled Pork:
For an extra flavour punch, heat a skillet with a little olive oil. Add the shredded pork (or only a part of it, a few portions), 1 tablespoon each of mustard and balsamic vinegar, and a spoonful of barbecue sauce (for 2 portions, for 4 double the quantity of each).
Pour in a bit of cooking liquid from the pork.
Stir and simmer until most of the liquid evaporates and the pork is beautifully caramelized.
6. Serving Pulled Pork:
Serve your mouthwatering pulled pork on a platter, surrounded by warm pita bread, crispy fried potatoes, and a vibrant chopped salad featuring queen of the ice, onions, tomatoes, cucumbers, radishes, bell peppers, and crunchy corn kernels. Or, serve it with horderves, make a pulled pork sandwich 🙂
Crafting Unforgettable Memories
This low-and-slow pulled pork recipe promises not only a delicious meal but also an opportunity to create lasting memories with friends and family. Regardless of your cooking experience, this guide aims to provide a straightforward path to a dish that’s sure to impress.
Bon appétit! I say:
Klar Appétit!
Attention! When preparing this meal, avoid ingredients that may cause allergies or contain excessive fat, spices, salt or sugar.
How does it taste? Leave your comment or your questions below.
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