Cook slowly at low temperature to allow the meat to become tender and be pulled apart. Marinating overnight infuses the meat with the aromas of the spices and herbs.
Mix with my classic Red Sauce and serve in French Baguette bread with pickled veggies and herbs.
Pulled Pork
In a large plate add all the cut vegetables.
Pulled Pork
Servings: 12 People
Ingredients
- 2.5 kgs Pork Shoulder , Butt (neck), boneless
- Red BBQ Sauce , press Link for recipe Red Sauce
- 3 French Baguette bread , cut to 4 portions each
- 600 ml Chicken Stock , Bouillon
- 60 ml EVOO , (Extra Virgin Olive Oil)
- 1 small bunch Chives , cut to 5 cm length
- 1 cup fresh Coriander , picked leaves stems removed but kept on their small stem
- Pickled Julienned Vegetables , press Link for recipe pickled veggies
- 100 grs Sugar
- 1 Yellow Onion , finely chopped or grated
- 1 clove Garlic , pressed or grated
- 2 tablespoons Sea Salt
- 1 tablespoon freshly ground Black Pepper
- 2 teaspoons dry Coriander , ground
- 1 teaspoon Cayenne Pepper
- 5 tablespoons Sweet Smoked Paprika
Instructions
- The night before cooking the pork butt take a non-stick oven-proof baking dish, add the pork and pour over it the stock and the oil. Then rub on the pork the spice rub the onion and the garlic and place it in the refrigerator covered with plastic wrap.
- An hour before cooking take the pork butt out of the refrigerator and let come to room temperature. Turn the oven on, air circulation at 140 degrees C.
- Put a thermometer probe at the thickest part of the meat and wrap the meat with some parchment paper, while tacking in the dish the ends of the paper. Then cover it with aluminium foil and place in the pre-heated oven.
- When internal temperature reaches 90 degrees C., it should take about 3 – 3 ½ hours, remove the meat from the oven and transfer to a cutting board to cool down for 30 minutes. Reserve 1 cup from the juices.
- Cut the meat in slices along the grain, or even better pull apart with 2 large forks.
- Take a large sauce pan and place on medium heat. Add the pulled pork and some of the reserved juices and warm up. Add the red sauce and stir well.
- In the meantime, cut each piece of the French baguette. Serve the pulled pork inside the baguette, add some pickled veggies, few coriander leaves and couple of chives. Serve with potatoes and pickles.
