Pulled Pork

Name: Pulled Pork
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 12
Ingredients: Pork shoulder 11 lbs; Mustard 2 tbsp; Smoked paprika 1.8 oz; Sweet Paprika 2.8 tbsp; Muscovado sugar ¼ cup; Fine salt 2 ½ tbsp; Garlic powder No remarks 7 tsp; White pepper 2 tsp; Powdered coriander ½ tsp; Oregano dried ½ tsp; Pepper cayenne 1 tsp; Ground anise 0.4 tsp; Ketchup 1.3 cups; Apple cider vinegar 2 tbsp; Fine salt ½ tsp; Black pepper ½ tsp; Powdered ginger ½ tsp

651

Calories per serving

Energy Kcal 651
Carbohydrates g 12.9
of which sugars g 11.2
Protein g 81.9
Fats g 30.2
of which saturated fat g 9.88
Fiber g 3.2
Cholesterol mg 279
Sodium mg 1602

Difficulty: Easy
Prep time: 30 min
Cook time: 10 h
Serving: 12 persone
Cost: Average

PRESENTATION

Originating from the southern United States, it has gained immense popularity worldwide, especially among street food lovers: we're talking about pulled pork, the shredded pork that stars in one of the most famous American sandwiches! Characterized by tender and succulent meat, pulled pork is traditionally slow-cooked on a barbecue for several hours using a technique that imparts a pleasantly smoky note. Its unmistakable flavor, on the other hand, comes from both the mix of spices and aromas with which it is coated before cooking, the so-called dry rub, and the barbecue sauce that is usually added after shredding. Pulled pork is typically paired with coleslaw, the classic cabbage and carrot salad, and enjoyed inside a soft burger bun, but if you prefer, it is also excellent served on its own for an unforgettable all-American dinner!

Also, try the chicken variant, pulled chicken!

INGREDIENTS

651

Calories per serving

Pork shoulder 11 lbs (5 kg)

Mustard 2 tbsp (30 g)

For the rub: Smoked paprika 1.8 oz (50 g); Sweet Paprika 2.8 tbsp (40 g); Muscovado sugar ¼ cup (50 g); Fine salt 2 ½ tbsp (35 g); Garlic powder 7 tsp (20 g) - No remarks; White pepper 2 tsp (10 g); Powdered coriander ½ tsp (3 g); Oregano ½ tsp (3 g) - dried; Pepper 1 tsp (5 g) - cayenne; Ground anise 0.4 tsp (2 g)

For the sauce: Ketchup 1.3 cups (300 g); Apple cider vinegar 2 tbsp (30 g); Fine salt ½ tsp (3 g); Black pepper ½ tsp (3 g); Powdered ginger ½ tsp (2 g)

Preparation

How to prepare Pulled Pork

To make pulled pork, first prepare the rub: take a large jar and pour in the sweet and smoked paprika 1, muscovado sugar 2, and fine salt 3.

Add the garlic powder 4, white pepper 5, and ground coriander 6.

Finally, add the dried oregano 7, cayenne pepper 8, and ground anise 9.

Mix all the spices well to obtain a homogeneous blend 10; if necessary, you can also sift it. Now take the pork shoulder, add the mustard 11 and spread it with your hands over the entire surface, both top and bottom, to create a thin layer 12.

Then sprinkle the meat with the rub 13, making sure to cover it completely 14. Meanwhile, light the barbecue and set it up for indirect cooking 15.

Pour the charcoal into one half of the barbecue 16 and place an aluminum tray in the other half to collect the meat's juices 17, then position the pork shoulder on the grill in the area without direct heat 18.

Set the air vents to achieve a chamber temperature around 300°F and proceed with smoking 19. Cook with the lid on for at least a couple of hours or until the rub has formed a crust, the so-called bark 20. At this point, transfer the meat to an aluminum tray and wrap it all in foil. Place the tray back on the barbecue 21 and continue cooking for another 6-8 hours, ensuring the chamber temperature remains between 265-300°F. You can check that the meat is cooked by measuring the internal temperature, which should reach 206-208°F.

After the cooking time, drain the cooking liquid that has formed in the tray and remove the bones with kitchen tongs 22, then shred the meat using just 2 forks 23, leaving a few whole pieces 24.

Prepare the sauce: pour the ketchup into a bowl along with the apple cider vinegar 25, pepper, salt 26, and ground ginger 27.

Mix well 28 and add the sauce to the shredded meat 29. Stir to combine the seasoning evenly 30.

Now you can enjoy your pulled pork on its own or use it to make a fantastic sandwich with the indispensable coleslaw 31 32 33!

How to store

Pulled pork can be stored in the refrigerator for 5 days in an airtight container; before serving, you can reheat it in the oven, microwave, or in a pan with a little added water.

It is recommended to season only the meat that will be consumed and to store the leftover meat without seasoning.

Tips

The perfect cut of meat for pulled pork is the Boston butt, an American cut that includes a portion of the pork shoulder and neck. For this reason, pork shoulder is usually used in Italy, but alternatively, you can also choose the neck: keep in mind that the cooking time will vary based on the weight of the meat.

You can customize the rub by adding cumin, mustard powder, or dehydrated onion.

Try replacing the classic burger bun with a traditional Greek pita made from scratch!

If you have a charcoal barbecue, you can use the snake or minion technique.

For oven cooking

If you don't have a barbecue, you can also make pulled pork in a home oven: prepare the pork shoulder following the same recipe instructions, then cook in a convection oven at 300°F for a couple of hours. After this time, wrap it all in foil and continue cooking in a static mode at 265-300°F for another 6-8 hours, until it reaches an internal temperature of 206-208°F.

For the translation of some texts, artificial intelligence tools may have been used.