Pulled Pork

Pulled Pork is an American dish born in North Carolina. It is the shoulder of the young pig but the specialty lies in the preparation and cooking: it is flavored and cooked slowly.

The traditional cut, to prepare the Pulled Pork, is the Boston butt, a portion of the pork shoulder, including the shoulder blade, which ensures the right proportions of muscle, fat and collagen .... But we used the pork neck and it was delicious!

What do you need

• 2 kg Pork (thigh, neck or shoulder)

• Smoked paprika (2 tablespoons)

• Mustard (2 tablespoon)

• Brown sugar (2 tablespoons)

• ground black pepper (1 tablespoon)

• Cayenne pepper (1/2 tsp)

• Garlic powder (1 tablespoon)

• onion powder (1 tablespoon)

• Salt (1 tsp)

• Apple cider vinegar (1/4 cup)

• Water (3/4 cup)

• 2 sliced onions

How to proceed

The night before, prepare the meat by spreading the mustard on all sides and evenly.

Put all the spices (paprika, black pepper, cayenne pepper) together with the garlic, onion powder and brown sugar in a bowl and mix with a spoon.

Once you have the spice mix, rub it carefully on all sides of the pork leg so that it adheres well. Cover with cling film and leave in the fridge overnight.

Lightly grease the bottom of the slow cooker pot, then pour the sliced onions, apple cider vinegar and water inside.

Gently place the pork in the Crock Pot so as not to “wash off” the spices. Cover and cook on LOW mode for about 10 hours.

Remove meat from the pot and cut it to shreds with the help of two forks, remove any pieces of fat if they are too large.

Collect the cooking juices and blend it.

Return the meat and the sauce to the slow cooker and mix them during cooking.

You can enjoy it directly like this or serve it with onion and peppers confit, coleslaw salad and homemade sauces, or inside our tortilla or burger buns cut in half and lightly buttered and toasted in a pan over medium heat until golden brown. Enjoy your meal!