Slow-Cooked Pulled Pork
Ingredients
- 1,000 gPork shoulder (whole)
- 2 tbspBrown sugar
- 1.3 tbspSmoked paprika
- 0.7 tbspGray sea salt
- 0.7 tspBlack pepper ground
- 0.7 pinchHot pepper en poudre
- 0.7 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 66.7 mlRed wine vinegar
- 1.3 tbspMustard
- 1.3 tbspSunflower oil
- 1.3 tbspWorcestershire sauce
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the fridge. Reheat gently in a pan with a splash of water to restore moisture.
