Pulled pork reimagined: From classic sandwiches to Asian pasta
You're in the right place if you're searching for an alternative to sandwiches, a party snack idea, or a pasta recipe for a family dinner. Pulled pork, also known as shredded pork, fits perfectly in all these situations. While Americans traditionally smoke the meat for hours to achieve the desired tenderness, it can also be prepared in the oven with patience.
Before roasting the pork, consider soaking it in a brine to enhance its natural pink colour. Mix water with salt in a ratio of 2 tablespoons per litre of water, pour it over the portion of meat, and refrigerate it for 12 hours.
What meat to choose for pulled pork?
To prepare shredded pork, shoulder works best because it contains more fat than ham, making the meat much more tender and juicy. Due to the slow roasting at a lower temperature, the connective tissue breaks into gelatin, allowing the fibres to soften and easily fall apart when pierced with a fork.
Classic sandwich with pulled pork
You can make a popular American sandwich using a bun or large slices of wheat-rye bread. Spread barbecue sauce on both sides of the bread and place a generous portion of meat inside. Pickles, coleslaw, or red cabbage coleslaw make great additions to the sandwich.
Instead of classic slices, you can opt for naan bread, tortillas, or pita. Fill them with sauce, pulled pork, and crunchy vegetables. Besides barbecue sauce, mayonnaise-based sauces with spicy additives like chipotle or sriracha mayo work great. If you prefer more subtle additions, prepare a lighter dressing with yogurt and fresh herbs.
Pasta with pork in Asian style
Another idea for tender shoulder meat is making homemade pasta with it. Combine the shredded beef with teriyaki sauce and sautéed vegetables like onions, zucchini, and red bell peppers. Mix the sauce with pasta, and sprinkle with sesame seeds and scallions.
How to roast shoulder for pulled pork?
The first step is soaking the meat in brine. Then, you must marinate the shoulder and bake it in the oven.
Ingredients:
- 2 kg pork shoulder,
- 90 g salt,
- 3 litres of water,
- 2 tablespoons olive oil,
- spices: 1 teaspoon brown sugar, two teaspoons ground sweet paprika, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 0.5 teaspoon ground hot pepper.
Instructions:
- Mix cold water with salt, submerge the meat, and refrigerate for 12 hours.
- Remove, rinse, and pat dry with a paper towel.
- In a large bowl, mix olive oil, sugar, and spices. Rub the meat thoroughly with the marinade. Cover with a lid and refrigerate for at least 2 hours.
- Transfer the marinated shoulder to a covered baking dish. Allow the meat to reach room temperature, then cover it and place it in an oven preheated to 100°C (212°F) for 8-12 hours.
- For the last 15 minutes of baking, when the meat is thoroughly tender, remove the lid and increase the oven temperature to 200°C (392°F).
- Remove the meat from the oven and shred the fibres with a fork.
