Who said that this can be only made in the winter? Very nice indeed in the summer too!
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.
- 2.3 kgs Pork Shoulder , Butt (neck) roast, boneless
- Frixos Red Sauce , press Link for recipe
- 600 ml Chicken Stock , Bouillon
- 60 ml EVOO , Extra Virgin Olive Oil
- 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 Cumin , ground
- 2 teaspoons Coriande , ground
- 1 teaspoon Cayenne Pepper
- 5 tablespoons Smoked Paprika
- 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 125 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 4 – 4 ½ hours, remove the meat from the oven and transfer to a cutting board to cool down for 30 minutes. Reserve 1 ½ cups 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 most of the reserved juices and warm up. Mix well.