Pulled pork is simply American BBQ at its best, so here the recipe! Pulled pork should be so tender that it practically comes apart before you start to shred it. It’s flavourful, soft and moist. The best cut to use is the shoulder, a tough cut of meat which becomes tender.
Traditionally it is a barbecue recipe meaning it’s cooked on a grill for hours! However, those without access to a grill rejoice because thankfully pulled pork is easy to make at home in your slow cooker, pressure cooker or even in your oven! Pulled pork demands love and time but I think we can all agree its worth it!
An amazing thing about pulled pork is its versatility. Adding it to burgers with coleslaw is a combination to die for. Fresh coleslaw perfectly compliments the pork and adds freshness and a much needed crunch.
It is an amazing filling for sandwiches, tacos, wraps and quesadillas. It’s a common addition to nachos and it can even be used as a pizza topping!
We knew getting the spice balance right is really important to so in our recipe. Our rub is made up of salt, sugar, pepper, onion, chilli powder, cinnamon and mustard powder.
We added some maple syrup or honey (if you register for The Cooking Hacks you can change the ingredient!), soy sauce, harissa and tomato puree as well, but also beer or water. These wet ingredients prevent the pork from becoming dry while cooking and become a wonderful sauce once the pork has finished cooking.
So here is the recipe to do in manual mode, but if you register for The Cooking Hacks (in addition to changing the ingredients and quantities) you can also get the recipe instructions for Tefal Companion, Cook4Me, Monsieur Cuisine Connect and Kenwood Kcook Multi.
Step nr: 1 - Chop the onion
Ingredient list for step nr: 1
Preparation time 1 Minute
Total time 1 Minute
Place the onion on the chopping board and cut the onion.
Step nr: 2 - Mix the sauce
Ingredient list for step nr: 2
Preparation time 30 Seconds
Total time 30 Seconds
In a bowl add the onion, tomato paste, soy sauce, harissa, honey, chilli powder (optional), cinnamon, mustard powder, pepper and salt into the cooking bowl and mix togheter.
Step nr: 3 - Cook the sauce with water
Ingredient list for step nr: 3
Cooking time 8 Minutes
Total time 8 Minutes
Temperature100 Degrees Celsius
In a saucepan, pour the sauce and add a little quantity of water, and then simmer.
Step nr: 4 - Let the sauce cool down
Rest time 10 Minutes
Total time 10 Minutes
Pour the sauce in a bowl and let it cool for about 10 minutes.
Step nr: 5 - Leave the pork to marinade
Ingredient list for step nr: 5
Rest time 4 Hours
Total time 4 Hours
Place the pork into a bowl, add the sauce, mix togheter and then let marinade for 4 hours.
You can start this recipe the previous evening, leaving the pork to marinate for the whole night.
Step nr: 6 - Preheat the oven
TimeNo times for this step
Preheat the oven to 170°C with the dutch oven inside.
Step nr: 7 - Cook the pork
Ingredient list for step nr: 7
Cooking time 3 Hours
Total time 3 Hours
Temperature170 Degrees Celsius
Take the dutch oven from the oven and add pork, marinade and water. Cover with the lid and cook in the oven for 3 hours.
Step nr: 8 - Check the meat and cook the pork
Cooking time 30 Minutes
Total time 30 Minutes
Temperature170 Degrees Celsius
Check the meat and cook for other 30 minutes without the lid, or until the pork is very tender and falling apart.
Step nr: 9 - Shred the meat and serve
Preparation time 5 Minutes
Total time 5 Minutes
Put the meat in a bowl. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. It should fall apart easily. Then serve.
Season the meat with barbeque sauce to increase the flavor.