Slow-Cooked Pulled Pork

Meat that falls apart under a fork after six hours of slow cooking. The dark, syrupy sauce coats every fiber with a mahogany glaze and smoky notes.

• Prep time: 20 min
• Cook time: 360 min
• Difficulty: Medium
• Calories: 732
• Protein: 47 g
• Carbs: 15 g
• Fat: 51 g

Ingredients

• 1000 g Pork shoulder ( whole )
• 2 tbsp Brown sugar
• 1.3 tbsp Smoked paprika
• 0.7 tbsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 pinch Hot pepper en poudre
• 0.7 piece Onion ( chopped )
• 2 piece Garlic ( pressed )
• 66.7 ml Red wine vinegar
• 1.3 tbsp Mustard
• 1.3 tbsp Sunflower oil
• 1.3 tbsp Worcestershire sauce

Instructions

1. Rub preparation

   In a bowl, mix the brown sugar, smoked paprika, salt, pepper, and chili powder. Vigorously rub the pork shoulder on all sides to work the spices into the meat.

2. Searing the meat

   Heat the sunflower oil in a cast iron pot. Brown the pork on each side until a dark, caramelized crust is formed. Remove the meat and set aside.

3. Slow braising

   Sauté the chopped onion and garlic in the same pot. Deglaze with red wine vinegar, scraping up the browned bits. Return the meat, add the mustard, Worcestershire sauce, and a bit of water. Cover and bake at 120°C or simmer over very low heat for 6 hours.

4. Final shredding

   Remove the meat when it falls apart effortlessly. Reduce the cooking liquid if it's too thin until it becomes syrupy. Shred the meat with two forks and mix with the reduced sauce.

Chef's tips

• Don't trim the fat from the shoulder; it's what keeps the meat moist during the 6-hour cook.
• If the juices are too thin at the end, remove the meat and boil the liquid rapidly to concentrate it.

Storage

Keeps for 4 days in the fridge. Reheat gently in a pan with a splash of water to restore moisture.