Barbecue pulled pork
Ingredients
- 1 kgPork shoulder (whole)
- 1.3 tbspSmoked paprika
- 1.3 tbspBrown sugar
- 0.7 tspGray sea salt
- 0.7 tspBlack pepper ground
- 1.3 pcOnion (sliced)
- 2 pcGarlic (minced)
- 1.3 tbspSunflower oil
- 33.3 mlRed wine vinegar
- 200 mlDry cider
- 133.3 mlBarbecue Sauce
Method
Tender pork shoulder that shreds effortlessly, coated in a dark, syrupy reduction. The smoky aroma of paprika and the vinegar's acidity perfectly balance the richness of the meat.
- 1
In a bowl, mix the smoked paprika, brown sugar, grey sea salt, and ground black pepper. Generously coat the pork with this mixture, pressing with your hands to make the spices stick to the meat.
- 2
Heat the sunflower oil in a cast-iron pot. Sear the pork on all sides until a dark, caramelized crust forms. Remove the meat and set aside.
- 3
In the same pot, sauté the sliced onions and minced garlic. Deglaze with red wine vinegar, scraping the bottom of the pot with a wooden spatula to release the juices.
- 4
Put the meat back in the pot. Add the dry cider. Cover tightly and bake at 120°C for about 6 hours. The meat is ready when it offers no resistance to pressure.
- 5
Remove the meat and shred it using two forks. Meanwhile, reduce the cooking juices over heat until they coat the back of a spoon. Add the barbecue sauce to the reduced juices, then mix everything with the shredded meat to glaze it well.
Frequently asked questions
How do you get this dish right?
- Do not trim all the fat from the shoulder; it's what keeps the meat moist during the 6-hour cook.
- If the juices are too thin after cooking, reduce them over high heat: they should be syrupy to properly coat the meat.
How long does this dish keep?
Keeps for 3 days in the fridge in its juices. Freezes perfectly once shredded.
