Yay pulled pork! Who doesn’t like pulled pork? Tender goodness that just melts in your mouth. Let me just ask you a question though. What is the beauty of pulled pork? What is so good about it, apart from the fact that it tastes so frikin good? Well, for me, it’s that once you have made it, there are so many different dishes you can incorporate it in. Such as burgers, pastas, salads, tacos, nachos, quesadillas, grilled cheese sandwiches and the list goes on and on.
So my next recipe will be pulled pork sliders with a lemon and yoghurt slaw, and they are going to be awesome. In fact, I have already made them and tried them, so I can proudly say that they are indeed awesome. But that is just one recipe, and if there are so many great ways to serve pulled pork, why stop there? Why not get other people among the action? This is the greater motive behind this post because this blog isn’t just about uploading recipes, it is about expanding a food community. So I am going to attempt to get other bloggers to see what creativity they can spark with this pulled pork recipe. And it’s going to be an amazing celebration of food porn!!
Now before we move on to the recipe let me just quickly talk about the cut of meat I used. Some people like to use the loin of pork, however, I got the cut that most people would normally use for pulled pork, the shoulder. Whenever I get a cut of meat like this, I usually go to this butcher shop my dad showed me in a market. To my surprise, the pork shoulder was actually quite cheap.
As you may already see from the photos, I got the cut with the bone in it, rather than the boneless cut. The boneless cut is more expensive, simply because it will have more meat per kilo on it. But let me just remind you that there is a trade-off because cooking with the bone gives the meat more flavour and it allows the meat to go tender much more easily (this is the case when cooking just about any meat). Just something to be aware of. But boneless pork or not, this recipe will still work for both, and you will still end up with amazing pulled pork. All you’ve got to do is cook that bad boy low and slow.
Thanks so much for reading through this post. And don’t worry, as I mentioned before this is not the end of our pulled pork journey. There is still plenty more to come, and hopefully not just from me but from other amazing food bloggers too. Keep it real, and have an awesome day!
Smokey and Spicy Pulled Pork
- 1.5 kg of pork shoulder 1.75kg if the cut has the bone
- 1 onion quartered
- 4 cloves of garlic
- 3-4 thyme sprigs
- 2 bay leaves
- 2 tablespoons of Worcestershire sauce
- 1/2 a cup of chicken stock
- 1/4 a cup of balsamic vinegar
- 2 teaspoons of cornflour/cornstarch
The dry rub
- 1 tablespoon of brown sugar
- 1 teaspoon of mustard powder
- 2 teaspoons of smoked paprika
- 1.5 teaspoons of cayenne pepper
- 2 teaspoons of salt
- 1/2 a teaspoon of black pepper
Pre-heat your oven to 140 degrees Celsius.
Mix all of the ingredients for the dry rub together in a bowl, then rub as much of it over the pork as you can.
Put the onion, garlic, thyme, bay leaves, Worcestershire sauce, chicken stock and balsamic vinegar in an oven-proof pot.
Next, gently place the pork in the pot with those ingredients, and make sure you add any excess dry rub as well so that none of it gets wasted.
Cover the pot, place it in the oven and gently cook for 3-4 hours.
Once the pork is cooked, use a pair of tongs to transfer it it onto a plate but keep the juices in the pot. (don't forget that the pot is hot, have a tea-towl or mittens on hand). Then cover the pork with aluminium foil.
Pre-heat the pot on high heat and bring those juices to a boil, then turn the heat down low and simmer for 15 minutes.
Strain the juices through a sieve into a bowl, and use the back of a spoon to make sure that you have pushed as much as you can through that sieve.
Return the juices back to the pot on low heat.
Add your 2 teaspoons of cornflour to a bowl, then add 2 teaspoons of water and mix them together. Next, add that cornflour mixture to the juices in the pot and stir through to thicken into a glaze.
Take the foil off of the pork, then use 2 forks or your clean hands to pull all of that pork into shreds. Put the pulled pork into the pot with the glaze, then mix through until all of it is coated.
Re-heat when you are ready to serve.
- Patience is everything with this dish. Give the pork the time it needs to go tender enough to pull. Do not turn the heat up to speed up the process, do not check to see how it's going halfway through. Just let the pork do its thing.
Hope you enjoy the pulled pork!
Looking for any more meaty goodness? Check out this Sirloin Steak with Chimichurri Sauce recipe.