Time: 6 hours plus marinating time
Complexity: easily
Servings: 12

Pulled pork (eng. Pulled Pork) is a favorite dish in Western countries. It involves marinating pork for a long time and then roasting it in the oven or on a barbecue until the meat falls apart easily. Meat shredded into fibers Pulled meat can be used in a variety of dishes, but it's primarily used in sandwiches and open-faced sandwiches. Traditionally, pulled meat is paired with coleslaw.

Ingredients:

Dry marinade for rubbing

• 1 (2 – 3 kg) piece of pork, preferably shoulder
• 3 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp. l. brown sugar
• 1 tbsp mustard powder
• 3 tablespoons coarse sea salt

Cole Slaw Salad

• 1 head of white cabbage, shredded
• 2 carrots, grated
• 1 red onion, thinly sliced
• 2 green onions, chopped
• 1 fresh chili pepper, thinly sliced
• 1.5 cups mayonnaise
• 1/4 cup Dijon mustard
• 1 tbsp. apple cider vinegar
• Juice of 1 lemon
• A pinch of sugar
• 0.5 tsp celery seeds
• A few drops of hot sauce
• 12 burger buns

Barbecue sauce

• 1.5 cups apple cider vinegar
• 1 cup mustard
• 0.5 cups ketchup
• 1/3 cup brown sugar
• 2 cloves garlic, crushed
• 1 teaspoon of salt
• 1 teaspoon cayenne pepper
• 0.5 tsp ground black pepper
• Fat left over from frying pork

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, barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, white cabbage, carrot, garlic powder, mustard powder, sea ​​salt flakes, ground cayenne pepper, paprika, ketchup

We recommend

Preparation:

Step 1
• In a small bowl, combine paprika, garlic, brown sugar, mustard powder, and salt. Rub the mixture over all sides of the pork. Cover and refrigerate for at least 1 hour or overnight.
Step 2
• Preheat the oven to 300°F (150°C). Place the pork in a roasting pan and roast for about 6 hours. A thermometer inserted into the thickest part of the pork shoulder should read 165°F (76°C), but generally, you want it to be cooked to the point where the meat falls apart easily.
Step 3
• Make barbecue saucewhile the pork is baking. In a saucepan, combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne pepper, and black pepper and bring to a boil over medium heat. Simmer, stirring, for 10 minutes, until the sugar dissolves. Remove the sauce from the heat and set it aside.
Step 4
• When the pork is done, remove it from the oven and transfer it to a large platter. Let it rest for about 10 minutes. Meanwhile, pour 3/4 cup of water into a roasting pan and set it over medium heat. Use a wooden spoon to scrape up any browned bits and reduce the water by about half. Pour the sauce into a saucepan and simmer for another 5 minutes.
Step 5
• While the pork is still warm, you need to tear the meatUse two forks. Hold the pork with one and tear it into pieces along the grain with the other. Place the pork pieces in a bowl and pour half of the sauce over them. Mix well until all the meat is coated.
Step 6
• To serve, spoon the meat onto the bottom half of the bun, top with the coleslaw, and cover with the other half of the bun.
Step 7
• Serve sandwiches with pickles and remaining sauce in a separate bowl.
  
  
  Recipe pulled beef on buns.
  
  A dark stout beer goes well with this dish.
  
  
  

  Cole Slaw Salad

  
  In a large bowl, combine the cabbage, carrots, red onion, green onions, and chili pepper. In another bowl, combine the mayonnaise, mustard, vinegar, lemon juice, and sugar. Drizzle the dressing over the salad and toss gently. Season with celery seeds, hot sauce, salt, and black pepper. Refrigerate for 2 hours before serving.

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