The pork recipe I pulled guarantees perfectly seasoned, melts your mouth tender pork. You will love our simple spice mix and easy heating method. This recipe is a guard.
This easily pulled pork is happy food. It’s perfect for a crowd, party and ends ahead of time. I love it with soft rolls, served as a caterpillar in tacos and above scattered salads.
This recipe calls for pork to make in a low oven, similar to how we are Bake ribsA number of lower oven temperature and longer preparation time guarantees the super competition. When I like this, I love ours too Slowly boiler pulled the porkTo be in style pulled chicken sandwichesAnd if you love Tex-Mex, I highly recommend our Carnitas recipeA number
The main components
- Pork. For this recipe, use useless or bone pork shoulder (sometimes called Boston Butt or Pork butt). It’s a hard cut and it’s good when cooked in an extended period. It is also good with fat fat, preventing pork from drying. When the pork is cooked, the fat melts and keeps the species of self-employed.
- Brown sugar and spices. You rub pork with our simple spice, made with brown sugar, salt, black pepper, chili powder and chams.
- Garlic and tomato paste. Garlic invades the pork as slowly cooks, and tomato paste makes color, wealth and umami.
- Apple cider vinegar. Adds a little shade and helps to make a competition to prepare pork. Without it, the pork tastes smooth. Adding the vinegar is everything awakens.
- Fish sauce or Worcestershire. Choose one or the other. They make cooking liquid and add the beautiful Umami explosion, which makes the pulled pork even more delicious.
How to make dragged pork
Pork deep and slow cooking tenderly pork (the same applies I can fry aeration of steamed beef) When we use more body meat, as the shoulder to pork, preparing at a lower temperature in a lengthy period ensures that meat cutting turns into a tender and fever. On the shoulder, gelatin is broken because it is slowly cooked, so it’s so good on the shoulder of slow cooked pork.
To put the stove, you will accompany it with our homemade spices, then on all sides, in the Great Dutch oven on the stove. Then add a little water and all the other ingredients in the basket, being careful to grate so stuck on the bottom of the basket, as you can (hello, taste). Then you will add the lid and bake up the Fork competition.
The pulled pork lasts 2 to 4 hours in the low oven (about 300 ° F). You make it up to Fork Competition, so the preparation time can vary depending on how many pounds of meat you have.
When the pork is cooked, the fat melts. Before serving we make this fat from cooking fluid. How much oil do you make from the cooking liquid? I like to leave a little back. Then you can crush or pull the pork, but you serve, but you like it. I love it with soft bunks Milky Coloss or cut dill acidA number
Dragged a juicy oven to pork
-
Preparation
-
Boil
-
Generic
You will love this easily dragged pork seasoned with a simple ruble, garlic, tomato paste and Apple Cider vinegar. It turns out that it is perfectly seasoned, melts your mouth tender and is excelled in sandwiches, wrappers, Taco and salads.
Makes 8 cups
You will need
4 pounds of useless or bone pork shoulder through any twins
1 tablespoon brown sugar
1 ½ Teaspoon of fine sea salt
1 teaspoon freshly ground black pepper
1 tablespoon of ancho chili powder or use soft chili powder
2 teaspoons of land
1 tablespoon vegetable oil
4 cloves of garlic, peeled
2 tablespoons tomato paste
1 cup water
3 tablespoons of apple vinegar vinegar
1 tablespoon fish sauce or 1 tablespoon worcestershire sauce
Directions:
1Adjust the stove rack to the lower third of the oven so that the Dutch large stove is fitted and heat the oven 300 ° F (148 ° C).
2Make a spice purse, mixing 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon black pepper, 1 tablespoon of Chili powder and 2 teaspoons. Then rub it on all sides of the pig so it is well covered.
BookletHeat a tablespoon of oil in the big Dutch oven on average high heat. When the oil shines, add the pork. Cook for about two minutes for each side, up to the brown from all sides. Be careful of the spice mixture of sugar does not burn. (See tips without making tips for a Dutch furnace).
ThreeSqueeze a plate transfer. Then add garlic and 2 tablespoons of tomato paste into the basket. Mix them around until the tomato paste turns from bright red to boring orange, for about 1 minute.
5Pour 1 cup of water, 3 tablespoons of apple vinegar and one tablespoon of fish sauce (or Worcestershire). Brush the bottom of the brush any stuck bits.
6 years oldReturns into a fringe in the meat of the position – the hottest side. Cover the Dutch oven with the lid and slide in the oven. Cook until pork forking competition for about 3 hours.
HaMove the pork into a cutting board and cool until you can handle it. Pull the pork with forks or fingers. Eliminate the bone (if there is one), any connection texture and large crowds of fat.
HaRemove the cooking liquid and most fat from its surface. Remove the fat, then set aside the cooking liquid.
HaReturn the pulled pork into the basket and add some or all reserved culinary liquid. The taste and season with salt, vinegar or fish sauce. If you use, mix in barbecue sauce.
Adam and Junny tips
- Bones versus useless pork. With this recipe we have used both defenseless and bone pork shoulder and have not found a lot of difference in taste or cooking. So use what is available to you. The important thing is fat, so buy the most cutting pork shoulder, which you can find as it keeps the pork while drying.
- No Dutch Furnace. If you don’t have a Dutch oven, then grate the pork and make the liquid in a high one-sided pot or cast iron pan. Transfer the pork and liquid into the frying pan and cover tightly with aluminum foil.
- Fish sauce. Find a fish sauce in most grocery stores in the international fittings, international markets or online. It has a salt sour cream taste and something we use to raise spices with delicious dishes or dishes in long dishes. For example, you see us uses our homemade pho recipe. If you don’t have anyone, Worcestershire sauce is a good substitute.
- Why doesn’t the pork dragged? You may need to cook pork a little longer. If you have used pork, consider pork buttons such a greasy, more marble cut, as a lean cut of pork is not destroyed in the same way.
- Storage: Keep pork in the air tight container in the refrigerator up to 4 days and 3 months in the refrigerator.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/2 cup
Compound
Scintend
154
Compound
Total fat
7.1 g
Compound
Saturated fat
2.8 g
Compound
Cholesterol
66.9 mg
Compound
Sodium
510.6 mg
Compound
Carbohydrate
1.9 g
Compound
Dietary fiber
0.3 g
Compound
General sugar
0.9 g
Compound
Protein
21.1 g
