Pulled pork is
pretty much everywhere these days, from On-trend US inspired eateries,
restaurants, pubs even fast food joints are doing it, so safe to say it must be
pretty tasty right. Too right it is and I love the stuff, I've made it a few
times now and over time I have developed this recipe
The great thing
is, pork shoulder being a tough old joint, it’s fairly cheap but as with all
cheaper cuts, the right cooking method combined with spices and assorted
flavourings can be a thing of joy.
This recipe in
particular gives you soft, meltingly tender meat, that is, Smokey hot from the
chipotle and sweet yet sharp, almost the perfect combination
You can serve
it with a salad, potatoes of some sort, or like this in a bun with coleslaw.
I have in the
past made coleslaw which goes perfectly but short of time used shop bought.
The buns are
important and if bread weren't my nemesis I would have made some, if you don’t want to make bread then the best I've found are M&S ultimate burger buns, any
other relish, well that’s up to you really
Finally you’ll
need to plan as the best results are found if you apply the rub and leave overnight.
Plus the oven time is 7 hours, seems a lot but really once it’s in you don’t need
to do much,
Ingredients
1Kg Pork
Shoulder
1 Red onion
peeled and halved
1 Bay leaf
Rub
2 Chipotle
Chillies
2 Teaspoons
Cumin Seeds
2 Teaspoons
Peppercorns
2 Tablespoons
Paprika
2 Tablespoons
of caster Sugar
2 Tablespoons
of Soft Dark Brown Sugar
1 Tablespoon of
Salt
Sauce
750 Ml Chicken
stock
3 Tablespoons
of Tomato Ketchup
About 100ml of
Coke
2 teaspoons of
red wine vinegar
Large Freezer
Bag
Middle sized
oven dish with Lid
Right then, the
night before you want to eat, take the chillies, cumin seeds and peppercorns
and using a pestle and mortar or a grinder if you have one, grind to a powder,
then tip into the freezer bag, add to this the sugars, salt and Paprika, grab
the bag at the top and shake well, so that all the ingredients are thoroughly
mixed.
Remove any packaging
from the pork and with a sharp knife stab all over, then place the meat into
the bag. With the bag sealed gently rub the mixture into the meat, place in the
fridge overnight
Next day, take
the bag from the fridge and allow it to come to room temperature, heat the oven
to 120 degrees, place the onion halves cut side down in the base of the oven
dish, along with the bayleaf.
Remove the meat from the bag and spoon out any of
the rub onto a small plate or bowl, add 2 tablespoons of the mixture to the
stock and stir well. Pour the stock over the onions, place the meat on top. Put
the lid on the dish and place in the oven.
Cook for 7 hours, returning to baste
every 30-40 mins, if the liquid looks like its running dry, top up with water
from the kettle.
After 7 hours
the meat should be cooked, lift out the meat and place on a plate and cover
with foil, leave to rest for about 15-20 mins. Meanwhile remove the onion and
bayleaf from the sauce that’s left in the pan. Add to the sauce the ketchup,
coke and vinegar, if you pan is heat proof place on the stove, if it’s not
transfer the contents to a reasonable sized saucepan.
Bring the sauce
to the boil. Now for tasting, it should sweet, tangy and hot. If it’s lacking
flavour completely, add some more of the mixture you spooned from the bag, if
its lacking sweetness try a bit more coke and/or ketchup, if it’s not sharp
enough add a little more vinegar, it shouldn't need more salt or pepper. When
the sauce is to your liking leave to simmer
Put the pork on
a chopping board, use a knife to remove the top, thick layer of fat. Now with
two forks begin to pull apart the pork into string like strands, when complete
add to the sauce and stir well, leave to very gently simmer. Keep an eye on it
and again if its dry add a little water, the flavours already there can take a
little extra water
Almost there,
prepare whatever accompaniments you want. In this case lightly toast the buns,
lather the pork on top with some of the sauce, dollop on the coleslaw, and dig
in. Oh and you’ll definitely need a napkin.