Pulled pork: Your go‑to for sandwiches, snacks, and pasta
If you're searching for an alternative to sandwiches, a party snack idea, or a pasta recipe for a family dinner, you've come to the right place. Pulled pork, known as shredded pork, fits perfectly in all these scenarios. In the United States, people smoke the meat for hours to achieve the desired tenderness of the fibres. This is also possible in the oven, but you must be patient.
Before roasting the pork, it's worth soaking it in a brine that enhances its 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. Slow roasting at a lower temperature breaks down the connective tissue 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 are 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 additions, such as chipotle or sriracha mayo, work brilliantly. If you prefer subtle accompaniments, prepare a lighter dressing with yoghurt 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, courgette, and red bell peppers. Mix the sauce with pasta, and sprinkle with sesame seeds and spring onions.
How to roast shoulder for pulled pork?
The first step is soaking the meat in brine. Then you need to 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 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.
- Remove the meat from the oven and shred the fibres with a fork.
