Pulled Pork Recipe
Pulled pork is one of those things that are so simple and delicious that many people enjoy. Sometimes though I disagree with the barbecue sauce that’s added to it, because it limits what you can do with the pork. I’m glad I found a recipe at one of my favorite food blogs that is not only extremely simple, but one that is without extra herbs and spices that would otherwise complicated the beautiful pork flavour.
There are some little things that I’ve added and amended to the recipe from iamafoodblog.com, which originated from the momofuku cookbook. Just some small ideas and personal preferences. The original recipe uses only salt and sugar to marinate the pork, instead of spices and herbs which I think covers up a lot of the original flavours in the meat. So the sugar and salt merely accompanies and compliments the pork, it’s not like the pork went bad and you are trying to hide something iffy right?
In a basic sense, it’s just a simple roast pork recipe, in fact, if you do want to use it as such, go on ahead, it’s brilliant in that aspect as well. You could use it in a wrap, like I do for a quick lunch, or toss it into a salad, a bowl of noodles even. Many uses are opened up to choice without the use of barbecue sauces and spices.
- - Boneless Pork Shoulder - 1KG
- - Salt - 1 tablespoon
- - Sugar - 2 tablespoon
- - Duck fat - 1 tablespoon (Optional)
- * Simply because I had a jar of duck fat lying around from the confits I've made, and duck fat gives of such a wonderful aroma that I hope would impart onto the pork. But only if you have some to spare otherwise it's not entirely necessary.
Equipment you will need:
- - Oven
- - 2 forks
- - Cocotte or cast iron pot/pan
- * Or at least a metal pan/ frying pan that is deep, that can go in the oven and oven a stove at the same time. Because the cooking process will develop a sizeable amount of fond and you would want to deglaze all of that to make a simple meat sauce from it.
- - Mix salt and sugar together
- - Rub the mix all over the pork shoulder
- - Place in a bowl, cover in cling film and let marinate in the fridge overnight or not more than 24 hours
- - The next day, pre-heat your oven to about 120 celsius
- - Take out the pork and place it in you cocotte or cooking vessel of choice, discarding the liquid collected in the bowl
- - If using duck fat, put a dollop of it on top of the meat and let it melt over in the oven
- - Roast in oven for 6 hours, basting the meat with the juices and oils that come out of it every hour.
- - Let the meat rest for at least 30 minutes before pulling apart
- - Meanwhile, you will notice that quite a bit of fond has developed in the cooking vessel.
- - Set over a stove on a medium flame, and pour a little hot water/stock or white wine
- - Using a spatula, scrape and mix until all the fond has dissolved in the liquid.
- - You could use the liquid as a base of a sauce, but I decided to pour the flavor packed liquid back into the pork after I pulled the meat apart.
My mouth is watering just writing about this, I really think this simple recipe might be one of my favorites this year! Serve it any way you like, or eat it as a roast pork, I don’t care, because I’m pretty sure it will be enjoyed anyway!