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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Pulled pork recipe.jpg|thumb|300px|right| | + | {{Template:AdvancePreparationIcon}} |
| + | {{recipesummary | ||
| + | |Servings = Serves 6 | ||
| + | |Difficulty = 2 | ||
| + | |ImageComment = Oh - how I love pulled pork! | ||
| + | |TotalTime = 5 hours 15 minutes plus overnight | ||
| + | |PrepTime = 15 minutes plus overnight marinade | ||
| + | |CookTime = 5 hours | ||
| + | |Image = [[Image:Pulled pork recipe.jpg|300px]] | ||
| + | }} | ||
| + | [[Image:Pulled pork on cider.jpg|thumb|300px|right|24 hours later, sitting over the cider, ready for the oven]] | ||
| + | [[Image:Spice mix for pulled pork.jpg|thumb|300px|right|Spice mix for pulled pork]] | ||
==Pulled pork - about this recipe== | ==Pulled pork - about this recipe== | ||
| − | + | '''Pulled pork''' ('''carnitas''') is a classic American [[barbecue]]-style dish that can just as easily be cooked in a normal domestic [[oven]]. | |
| − | + | Lots of recipes suggest adding a tablespoon of [[liquid smoke]] over the meat at the final stage. I prefer to leave chemicals like that in the garage! However, if you have your own [[Smoking food|smoker]], I would smoke it for an hour or so before you start the cooking process. | |
| − | + | If you like this, you will also love [[Cochinita pibil]] and [[Beer pickled belly of pork]]! | |
| − | + | ||
| − | + | ||
| − | + | ||
| + | Note: This recipe needs to be prepared 24 hours in advance. | ||
===Ingredients=== | ===Ingredients=== | ||
* 1.3 kg (3 lb) boneless [[pork shoulder]]. | * 1.3 kg (3 lb) boneless [[pork shoulder]]. | ||
| − | * 2 | + | * 2 level teapoons [[Sea Salt|sea salt]] |
| − | * | + | * 3 tablespoons [[Brown sugar|brown sugar]] |
| − | * 2 tablespoons [[Paprika|paprika]] | + | * 2 tablespoons [[Paprika|paprika]] - [[smoked paprika]] if you have it. |
| − | * 1 | + | * 1 teaspoon [[Cinnamon|cinnamon]] powder, freshly ground if possible - see ''Chef's notes'' |
| − | * | + | * 2 teaspoons [[Mustard powder|mustard powder]] |
| − | * 1 teaspoon [[Peppercorns|peppercorns]], [[Ground|ground]] to a powder in a [[Coffee grinder|coffee grinder]] | + | * 1/2 teaspoon [[Peppercorns|peppercorns]], [[Ground|ground]] to a powder in a [[Coffee grinder|coffee grinder]] |
| − | * | + | * 2 teaspoons [[Chilli powder|chilli powder]] or a bunch of your favourite [[Dried|dried]] [[Chillies|chillies]], powdered |
| − | * | + | * 2 teaspoons [[coriander seeds]], [[Ground|ground]] to a powder |
* 2 teaspoons [[Garlic powder|garlic powder]] | * 2 teaspoons [[Garlic powder|garlic powder]] | ||
* 1 teaspoon [[Ginger powder|ginger powder]] | * 1 teaspoon [[Ginger powder|ginger powder]] | ||
| Line 29: | Line 38: | ||
'''The reduction''' | '''The reduction''' | ||
* 1 tablespoon [[Brown sugar|brown sugar]] | * 1 tablespoon [[Brown sugar|brown sugar]] | ||
| − | * | + | * [[White wine vinegar]] to taste |
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
| − | Mix all of the [[Spices|spices]] together in a large [[ | + | |
| + | If you are lucky enough to have a [[Smoking food|smoker]], smoke the joint for an hour or so. | ||
| + | |||
| + | Mix all of the [[Spices|spices]] together in a large [[baking tray]]. | ||
Make random slashes in the [[Meat|meat]]. | Make random slashes in the [[Meat|meat]]. | ||
Rub the [[Spice|spice]] mix all over the [[Pork|pork]] and into the cuts you've made. | Rub the [[Spice|spice]] mix all over the [[Pork|pork]] and into the cuts you've made. | ||
Cover and [[Refrigerate|refrigerate]] for 24 hours. | Cover and [[Refrigerate|refrigerate]] for 24 hours. | ||
| − | |||
===Method=== | ===Method=== | ||
# Preheat the [[Oven|oven]] to 150° C (300° F - gas 2) | # Preheat the [[Oven|oven]] to 150° C (300° F - gas 2) | ||
| − | # Slice the skin off the joint | + | # Slice the skin off the joint - we're not going to use it today. |
| − | # Place the [[Pork|pork]], 'skin-side-up' on a wire rack resting on a tray full of [[Cider|cider]]. The pork must be clear of | + | # Place the [[Pork|pork]], 'skin-side-up' on a wire rack resting on a tray full of [[Cider|cider]]. The pork must be clear of the cooking liquor. |
# Cover and seal with two layers of [[Tin-foil|tin-foil]] so the joint can [[Steam|steam]] in the [[Cider|cider]]. | # Cover and seal with two layers of [[Tin-foil|tin-foil]] so the joint can [[Steam|steam]] in the [[Cider|cider]]. | ||
| − | # Cook for 4.5 hours, don't fiddle! | + | # Cook for 4.5 hours, and don't fiddle or mess about with it! |
# After 4.5 hours, turn the heat up to 200° C (400° F - gas 6). | # After 4.5 hours, turn the heat up to 200° C (400° F - gas 6). | ||
| − | # Reserving the original tray and its juices, place the joint on its rack over a clean, [[ | + | # Reserving the original tray and its juices, place the joint on its rack over a clean, dry [[roasting tray]] and [[Roast|roast]] uncovered for a further 30 minutes. |
# When the [[Pork|pork]] is cooked, use two forks to shred the pork into tiny pieces. | # When the [[Pork|pork]] is cooked, use two forks to shred the pork into tiny pieces. | ||
| − | # | + | # To the juices, add the final [[Sugar|sugar]], taste, and then add a splash or so of [[white wine vinegar]] to balance the flavours. Use a wooden spatula to get all of the goodness from the pan and then whisk well. |
# Tip the [[Pork|pork]] into the [[Sauce|sauce]] and heat until it is reduced to a sticky mass. | # Tip the [[Pork|pork]] into the [[Sauce|sauce]] and heat until it is reduced to a sticky mass. | ||
| Line 54: | Line 65: | ||
Serve on [[Toasted|toasted]] buns with [[cole-slaw]] and buttery [[Corn on the cob|corn on the cob]]. | Serve on [[Toasted|toasted]] buns with [[cole-slaw]] and buttery [[Corn on the cob|corn on the cob]]. | ||
| + | ===Chef's notes=== | ||
| + | The spices in this are not an exact science. If you don't have a certain spice, use something else. Look at the individual spice links on this page or our main [[:Category:Spices|spice category]] to find similar spices that you may have instead. If you favour a certain flavour, add more of it. Mess around, be bold!! | ||
| + | |||
| + | Having made this five or six times now, I would be inclined to leave out the [[cinnamon]] as I find the flavour somewhat overpowering. However, it does seems to be included in most traditional recipes. | ||
| + | |||
| + | I have also started to coat the pork with a good splash of [[lime]] or [[lemon juice]] before I add the rub. | ||
| + | |||
| + | {{Template:ThinkPig}} | ||
| + | |||
| + | ===See also=== | ||
| + | * [[The renowned Mr Brown Pulled Pork - Oriental]] | ||
| + | * [[Cochinita pibil]] | ||
| + | * [[Beer pickled belly of pork]] | ||
| + | * [[Eight hour smoky pulled pork in Guinness]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
| + | [[Category:Cooking with beer]] | ||
| + | [[Category:Chilli pepper recipes]] | ||
[[Category:Barbecue recipes]] | [[Category:Barbecue recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
[[Category:Meat recipes]] | [[Category:Meat recipes]] | ||
[[Category:Pork recipes]] | [[Category:Pork recipes]] | ||
| + | [[Category:North American recipes]] | ||
[[Category:Spicy recipes]] | [[Category:Spicy recipes]] | ||
| + | [[Category:Favourite recipes]] | ||
Revision as of 18:55, 29 May 2012
Pulled pork - about this recipe
Pulled pork (carnitas) is a classic American barbecue-style dish that can just as easily be cooked in a normal domestic oven.
Lots of recipes suggest adding a tablespoon of liquid smoke over the meat at the final stage. I prefer to leave chemicals like that in the garage! However, if you have your own smoker, I would smoke it for an hour or so before you start the cooking process.
If you like this, you will also love Cochinita pibil and Beer pickled belly of pork!
Note: This recipe needs to be prepared 24 hours in advance.
Ingredients
- 1.3 kg (3 lb) boneless pork shoulder.
- 2 level teapoons sea salt
- 3 tablespoons brown sugar
- 2 tablespoons paprika - smoked paprika if you have it.
- 1 teaspoon cinnamon powder, freshly ground if possible - see Chef's notes
- 2 teaspoons mustard powder
- 1/2 teaspoon peppercorns, ground to a powder in a coffee grinder
- 2 teaspoons chilli powder or a bunch of your favourite dried chillies, powdered
- 2 teaspoons coriander seeds, ground to a powder
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
Cook it over:
- 450 ml cider
The reduction
- 1 tablespoon brown sugar
- White wine vinegar to taste
Mise en place
If you are lucky enough to have a smoker, smoke the joint for an hour or so.
Mix all of the spices together in a large baking tray. Make random slashes in the meat. Rub the spice mix all over the pork and into the cuts you've made. Cover and refrigerate for 24 hours.
Method
- Preheat the oven to 150° C (300° F - gas 2)
- Slice the skin off the joint - we're not going to use it today.
- Place the pork, 'skin-side-up' on a wire rack resting on a tray full of cider. The pork must be clear of the cooking liquor.
- Cover and seal with two layers of tin-foil so the joint can steam in the cider.
- Cook for 4.5 hours, and don't fiddle or mess about with it!
- After 4.5 hours, turn the heat up to 200° C (400° F - gas 6).
- Reserving the original tray and its juices, place the joint on its rack over a clean, dry roasting tray and roast uncovered for a further 30 minutes.
- When the pork is cooked, use two forks to shred the pork into tiny pieces.
- To the juices, add the final sugar, taste, and then add a splash or so of white wine vinegar to balance the flavours. Use a wooden spatula to get all of the goodness from the pan and then whisk well.
- Tip the pork into the sauce and heat until it is reduced to a sticky mass.
Serving suggestions
Serve on toasted buns with cole-slaw and buttery corn on the cob.
Chef's notes
The spices in this are not an exact science. If you don't have a certain spice, use something else. Look at the individual spice links on this page or our main spice category to find similar spices that you may have instead. If you favour a certain flavour, add more of it. Mess around, be bold!!
Having made this five or six times now, I would be inclined to leave out the cinnamon as I find the flavour somewhat overpowering. However, it does seems to be included in most traditional recipes.
I have also started to coat the pork with a good splash of lime or lemon juice before I add the rub.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
