The renowned Mr Brown Pulled Pork - Oriental
This recipe requires preparation in advance!
I love pulled pork - we make it from this recipe about once every 3 months but Robin's photo of her version of Mr. Brown's Pulled Pork looked so wonderful, I though I'll have to give that one a try too. Hers was an adapted version of the original (Dutch). I have further adapted hers.
The meat is great as a main meal with vegetables and potatoes or with a salad or even as a sandwich filler. My favourite way is to have it as a kebab-type filling in pitta bread with salad.
I have included this in the North American recipe category as a homage to the original.
| The renowned Mr Brown Pulled Pork - Oriental | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 955 |
| Ready in: | 16 hours 15 minutes |
| Prep. time: | 12 hours 15 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 21st January 2013 |
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Best recipe reviewJust brilliant 5/5 Thanks Robin, this recipe is The Best! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.3 kg (3 lb) boneless pork shoulder.
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon smoked paprika powder
- 3 tablespoons paprika powder
- 4 tablespoons cane sugar
- 2 teaspoons coarse sea salt
- 2 teaspoons kona karashi (Japanese mustard powder)
- 2 tablespoons garlic powder
- 1 tablespoon ginger powder
- 1 teaspoon cayenne pepper or a chilli powder mix of your choice
- ½ cup Shaoxing rice wine, sherry or even spirit of your choice
- 1 onion, peeled and roughly chopped (or equivalent in spring onions or leeks)
- 1 apple, peeled, cored and cubed
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After 4 hours...
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Ready to cook
Mise en place
- Preheat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
Method
- Mix the spices, cut deep slashes all over the meat and rub the mixture well into the pork.
- Place in a Lock & Lock-style box and refrigerate for 24 hours, shaking up now and again.
- Chop the apple and onion and place in the base of a baking dish
- Sit the pork on top, pour over the wine and add a little more rub to the top
- Cover with tin-foil and cook for 4 hours
Serving suggestions
Shred with two forks and serve in pitta breads with a green salad.
Chef's notes
If you are not to use it all in one go, only shred what you will use straight away, store the remainder in the refrigerator, unshredded in a Lock & Lock box. This way it will stay moist. Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step-by-step roasting guide
- Pulled pork
- The renowned Mr Brown Pulled Pork - Oriental
- The renowned Mr Brown's Pulled Pork (Slow cooker recipe)
- The renowned Mr Brown's Pulled Pork (Sous-Vide recipe)
- Cochinita pibil
- Beer pickled belly of pork
- Eight hour smoky pulled pork in Guinness
- Pulled pork (slow cooker recipe)
- Slow roast recipes
- Our smoker recipe section
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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