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Sunday, April 20, 2014

Pulled Pork

A few weeks back I hosted a dinner for two good friends. We met up to celebrate my new job and also the fact that my friend’s blog post was published on The Journal.ie! What a great article, check it out here. I knew they are big fans of pulled pork so I thought I could try it out and cook it myself. It was a great experience!


For the dry spice rub:
50g soft dark brown sugar
4tbsp smoked paprika 
3tbsp flaked sea salt
1tbsp cayenne pepper
1tbsp ground cumin
1tbsp ground black pepper
1tbsp dry mustard powder
2tsp dried thyme

For the pork:
2kg boneless pork shoulder
Barbecue sauce, to serve
Sautéed cabbage, to serve
6 Foccacia buns

Alternatives:
Instead of mustard powder you can use regular or strong mustard, just spread it over meat before rubbing the spice mix all over.

If you like to be a little adventurous you can pour some coca-cola into the dish just before putting the meat in the fride.

Method:
For the dry spice rub: Put all the ingredients in a bowl and mix well.

For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours or overnight. Reserve the remaining rub.
Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.

Stand the pork on a rack in a roasting tin, skin side up. Pour 200ml water or the coca-cola mixture into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.

After 5 hours take the cover/foil off and grill for further 45 minutes until the heat forms a crust all over the meat. It will look quite dark.


You can check the pork's internal temperature - it should be at least 75C.

When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the buns and fill with the hot pork. Serve with barbecue sauce, sautéed cabbage and chips.
 

Barbecue Sauce:
1-2tbsp cider vinegar
2-3tbsp packed dark brown sugar
1tbsp smoked paprika
4tbsp ketchup
1tbsp yellow mustard
1tsp salt
1/2tsp dried crushed red pepper

Method:
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Heat up the sauce in a pen or microwave before serving.


Sautéed red cabbage:
1 small red cabbage
2 tbsp olive oil
1tbsp balsamic vinegar
Salt & Pepper


Method:
Heat a pan over medium high heat. Add oil and shredded cabbage and sauté 5 minutes. Add balsamic vinegar to the pan and turn the cabbage in it. Season with salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.



You can also serve your delicious pulled pork on a salad 


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