Sunday, October 7, 2012
pulled pork recipe
I am very suggestible. If there's a food trend - I want to try it. Hence, pulled pork had to be on the menu. I bought a big shoulder of pork at the farmer's markets today and did this to it.
Make a dry rub of two tablespoons of brown sugar, 1 teaspoon of dried thyme, 1 tsp of smoked paprkia and a good pinch of salt. Rub it into all exposed areas of the pork - with a little for the skin. Then prepare the skin as per usual. (I rub it with olive oil, then salt it liberally).
Turn the oven up to the max heat. Pop in the pork on a rack, with some water in the bottom of the roasting tin. Roast for 15 mins then turn the heat down to as low as it'll go.
Cook it slowly for four to five hours.
Remove the skin and place it on an oven tray and turn the heat up again and give it a blast for 15 mins. Rest the meat. Then, cut it into chunks and, using two forks, tear it into shreds. This is hard work, but if you've roasted it long enough it should fall apart of its own accord.
We ate this with a radicchio, radish and red apple salad. Oh my. It'd also be awesome as traditional sliders on little buns - with some of the cooking liquid drizzled over top.