How to make pulled pork – recipe | food

IIf you want the best version of pulled pork, you’ll need to dig a hole, stack it with well-seasoned wood, and gently blaze for hours on end while the meat smokes gently – or visit the heart of barbecue in the southern US, where they’ll do it for you. However, this version is about as good as you can get in a home kitchen.

to equip 15 minutes
cook 7 hours+
comfort 30 minutes +
serve 4

1.6 kg boneless pork shoulderfrom the end of the neck
2 tablespoons of salt
2 tablespoons dark muscovado sugar
1 tablespoon smoked paprika
2 teaspoons of liquid smoke
(my choice)
1 tablespoon apple cider vinegar (my choice)

1 note on the cut

Pulled pork is traditionally made with what’s known in the United States as Boston or pork butt, and is actually the top of the shoulder—”the bone end of the neck with a good layer of fat on top,” according to chef Neil Rankin—though, in With practice, you will get good results from any bone in the shoulder with enough fat. Pork belly will work, too, but results in less meat.

2 Preheat oven to full blast

Pat the pork dry with a kitchen towel and set a grill tray with foil large enough to fold over the top of the meat (you’ll likely need two right-angle pieces). Lay the ham on the tin foil in the middle of the tin. Preheat the oven as hot – ie 240°C (220°C fan) / 475°F / Gas 9.


3 Make the rub

Mix the salt, sugar and smoked paprika, then roughly cut them in half. Set one half aside and rub the other into the meat with your hands. Note that you can customize the spice rub as you wish, adding chili, cumin, coriander, onion, garlic powder, ground fennel seeds, or any other flavors you like with the pork.

Rub the mixture well into the joint.

4 roast pork

We put the pork in the hot oven, leaving it uncovered for the time being, and let it roast for about 40 minutes, by which time it should brown well; If at any time it appears to be burning, rather than turning brown, turn the heat down a bit and keep an eye on it.

5 Lower the oven level

Remove the ham and turn the oven to 140°C (120°C fan)/275°F/Gas 1. Pour liquid smoke, if using, over the ham – this is readily available in specialty stores and online; It’s by no means mandatory, but it will help achieve great barbecue flavor without the need for charcoal – then fold the tin foil over the top of the meat to make a sealed package.

6 Low and slow roasting

Place the can in the oven again and cook for six to seven hours, until the meat is tender enough that a spoonful and/or the internal temperature of the ham is at least 89°C. (If you don’t have a cooking thermometer, this gives you plenty of time to go out and buy one, if your budget allows. Or put one on your Christmas list; it’s a very useful piece of several.)

All crunchy.

7 brown, then the rest

Uncover the ham, then pour the juices from the tin into a heatproof jug and set aside for now. Turn oven over again to 240°C (220°C fan)/475°F/gas 9 and cook pork, uncovered, for another 10 minutes, until cooked through. Remove it, cover it and let it rest for at least 30 minutes.

8 cut meat

Use two forks or your fingers to pull the meat into small pieces, leaving any cracking aside for now. Stir in the reserved half of the seasoning mixture and meat juices, plus a pinch of apple cider vinegar, if you like it fresh, then cut the crackers into slivers with scissors and arrange on top. If possible, leave it to soak for a few hours before reheating it.


9 serving suggestions

Classically served with fluffy white rolls, sharp coleslaw, pickles, hot sauce or potato salad, the pulled pork also pairs well with baked sweet potatoes and as a filling for tacos stuffed with lettuce and shredded beans and topped with sour cream. Leftovers, if you have them, scattered loosely on nachos or filled with tomatoes and beans as a smoked soup to serve with rice.

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