Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Pulled pork is shredded pork that has been simmered in spices for a long time, becoming incredibly tender and easily pulled apart with a fork along the grain. Typically, pulled pork is made from the shoulder. Pulled pork is delicious on its own, as a main course, but is also often used in other dishes and appetizers. It's used in sandwiches, salads, Mexican burritos, or tacos, and served with beans, potatoes, or noodles. The easiest way to cook pulled pork is to fry it until golden brown, then braise it in the oven with onions, garlic, and spices. The result is delicious and juicy.

Ingredients:

• 1 boneless pork shoulder weighing 1.3-1.8 kg, trim off excess fat and cut the meat into 4 pieces
• 2 tsp chili powder
• 2 tablespoons of vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, crushed
• 2 bay leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, chili seasoning, bay leaf

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Mix in a small bowl chili powder with 2 teaspoons of salt and 1 teaspoon of black pepper and rub the mixture all over the pork.
Step 3
• Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4 to 7 minutes. Transfer to a plate.
Step 4
• Drain almost all the oil from the cauldron, reserving only 0.5 tablespoons. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1.5 cups of water and scrape up any browned bits from the bottom of the cauldron. Add the bay leaf, then return the pork to the cauldron. Bring to a boil, then cover and place in the oven.
Step 5
• Simmer until the pork is very tender, 2-2.5 hours. Discard the bay leaf and, using two forks, shred the pork, discarding any large pieces of fat. Stir to combine with the onion, garlic, and cooking liquid. Season with salt and pepper to taste.
  Exit: 6 tbsp.

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