Hey (Again?),
Slow. Slow is always best when cooking a pork shoulder for pulled pork, we don't want to shock the muscle fibres with too much heat, no one want's tough, dry meat!
That really is the key to good braised pork - time! so set your oven to 150 (Degrees Celsius) and get ready to put your feet up (well, after some work up front!).
No messing about with this one here is the recipe:
- 1.5kg Pork Shoulder Joint (Boneless)
- 1 and 1/2 White Onions
- 3 Inch piece of Fresh Ginger
- 3 Garlic Cloves
- 1 tsp Garlic Powder
- 2 tsp Smoked Paprika
- 1 tsp Paprika
- 1 tsp Dried Oregano
- 2 bay leaves
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 tsp Coriander Seeds
- 2 Desert Spoons Tomato Puree
- 500ml Veg Stock
- 1 Tin Chopped Tomatoes
- 1 heaped tsp Sugar
- equal part Malt Vinegar to Sugar
- Season to taste
There is a video below if reading isn't for you, if however you would like to hear my life story and how I came to make pulled pork shoulder...well I have a treat for you.
I am joking - just the method below!
Pulled Pork Method
- Rough chop the onion, garlic and ginger - throw them into stove top safe casserole dish (cast iron for the win) on a low heat and sweat them down.
- Once Onions are translucent throw all of the spices in and cook on low heat for two more minutes
- Add tomato puree - then cook for a minute
- Add tinned tomatoes and stock and bring up to a simmer
- Stir in sugar and vinegar
- Nestle pork shoulder in the braising liquor
- Cover and get it in the oven at 80
- Do some washing up, maybe a load of laundry, make a cup of tea and put your feet up - literally nothing to do now for an hour.
- After an hour have a little look at how the pork is doing, if you can flake it with a fork we are ready to continue
- If not - bring temperature of the oven down to 100 and leave for 30 mins to finish off
- Next we take the pork out and put it to one side.
- Put sauce back on stove and reduce it down by about half.
- Blend the sauce - and then season to taste.
- Remove the fat from your pork shoulder
- Shred the pork using to forks (see video if not sure)
- Bind your shredded pork using the sauce
- Pat yourself on the back - you've made pulled pork!
- Put on burger - in a baguette, pffft - eat it how ever you want, it's goooood (also can freeze for a month!)
And that is that! Hope you enjoy this pulled pork recipe - sorry for the chaotic energy.
Thanks bye!
