Now that's some pulled pork!

I know, it's been a really long time since I last posted. Let's just say I was knitting away for the Christmas holidays. I ended up knitting all of our Christmas presents and basically started doing it in August, so blogging had to take a step back.

I didn't stop cooking though :)

A few people have already asked me for this recipe and since this was on the menu today, I decided to not post some of my really dated recipes pilling up but post this one instead.

The States are known to have this amazing BBQ, especially in the South. Ribs are what is most common when you go to American restaurants but there is another pork famous recipe that is known by all: pulled pork.

Pulled pork is made from the pork shoulder or butt (ya.. it is actually called that way!), slowly roasted or smoked for a long period of time and them pulled apart and made into this amazing sandwich that is topped with BBQ sauce. Trust me, the slow cooking mixed with the dry rub make this meat into a delicious texture. For Spanish people, it can be compared to the meltiness of the cochinillo: 3 week old piglet cooked into a wood oven.

Now, the best way to get this meat done is by using a BBQ or a smoker. Since I have neither, I have to work wonders with my oven :) I completely forgot last night to take pictures when I was rubbing the rub onto the pork shoulder. This recipe needs about 1h30 to 2hours of cook time per pound, I decided to start the roasting last night.

Spain does not have the same traditional meat cuts as they have in North America. They are not big on roasts therefore the pork shoulders are not usually available. This is when having a butcher at a market comes in handy. I explained what I needed and he actually took out a whole pig leg and asked me where I wanted it cut. :) Fresh and perfect! I ended up with a 4kg piece so about 9 lbs.... So basically needed a bit more than 14 hours to finally roast it to perfection.

The trick is to have a meat thermometer in order to make sure that the internal temperature rises over 190F (88C) to have the meat shred easily and fall off the bone. A normal roast needs about 170F but this is pulled pork.

Pulled Pork Sandwich

Ingredients:

1 pork shoulder (mine was 9 lbs)

For the rub:
3 tbsps paprika
2 tbsps cumin
2 tbsps garlic powder
1 tbsp dried mustard
1 tbsp of salt
1/2 tbsp celery salt
1/2 tbsp onion salt
1/2 tbsp chili powder

For the BBQ sauce:
1/2 cup ketchup
1 tbsp balsamic vinegar
1 tbsp worchestershire sauce
1 tbsp brown sugar
1 tbsp dijon mustard
1 tbsp honey
2 garlic cloves

Remove the pork shoulder from the fridge 2 hours at least before cooking it. It needs to warm up.

Mix the ingredients of the dry rub together.

Trim the pork shoulder from the fat on one side while leaving some on the other.

Rub the dry rub well into the meat.

Let the rub sit for at least 1 hour before putting it into the oven.

Heat the oven at 225F / 100C, no higher than this; the meat will get dry.

When ready, place the meat into the oven, fat side up, with the meat thermometer into the thickest piece of meat without touching the bone.

Set the thermometer at 88C / 190F, and wait.

Mine finally beeped pass 14 hours (good thing I got it into the oven last night!).


About 30 minutes before the end of the roast, make the BBQ sauce.

In a large pan, heat some oil olive.

Mince the garlic and add it to the oil when it is ready.

After browning it, add the remaining ingredients and cook for about 5 minutes.

Add water to make the sauce more liquid and there you have it!


Back to the roast.

Look at this beauty!

Now, using 2 forks, work through the meat.

Remove the bone and work through the rest of the meat.

Here is mine done:

Now, I add a bit of dry rub remaining and to add a bit more flavor, I added it to the meat and mixed it.

Final result:

And there you have it! Place some pulled pork into a bum or bread, pour some BBQ sauce on top and enjoy your amazing sandwich!

Simply incredible texture and taste! A must have!