Tuesday, November 8, 2016

Pulled Pork, my way

I have been wanting to try pulled pork since I saw a video of it on the internet.

This weekend, I finally got the opportunity  to give this dish a try.  

When FF went to Portugal for 4 days , he asked me to let some lights on at night to keep some unwanted visitors away. He assume that people who don't listen to Jesus,  would think twice before entering  a well-lit home . I played ''Home Alone''  over the weekend. To make my presence felt in our empty home, I let the light burn through the night and to eer double my security.  I slow cooked a kg pork shoulder for 12 hours , engulfing the whole house in this sweetish , barbecue smell.  The subtle  aroma  of cooking meat in the air screams Beware! Cook at work ,   don't intrude!  I was left undisturbed  through the nights and was merrily well fed during the day. FF also was happy to be welcomed  home by a healthy , sated wife and a plateful of pipping hot meat buns.

Making this recipe is very simple, though it took almost 2 days in the making. Perfect when you're bored and wants to kill some time.
Dry rub:
1/2 cup brown sugar
1 tsp. mustard seed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika
1/2 tsp. cayenne powder
1/2 tsp. cumin powder
1 tsp. pepper
1 tbsp. coarse salt 

1 kg pork shoulder
1 large onion, chopped
4 cloves of garlic, minced
200 ml pineapple juice
100 ml water
about 2 tbsp. Worcestershire sauce
3 tbsp. apple cider vinegar
a cup of your favourite barbecue sauce

 Mix dry rub ingredients together in a mixing bowl. 

 Wash pork shoulder and pat dry. Roll pork in the dry rub mixture until well coated.

 Transfer in a ziplock  bag or sandwich bag.  Seal bag and refrigerate for about 24 hours or more.

           Put marinated pork in the crock pot. Add chopped onion and mince garlic into the pot.

Add Worcestershire sauce, apple cider vinegar , pineapple juice and water. Cook meat and sauce in crock pot's ''low'' setting for about 10-12 hours. Again, each kitchen gadget works differently, check your pork after 6 hours of cooking. If it's tender enough then you can take it out of the pot. 

 Once the meat is cooked and fork tender, transfer into a big bowl, along with the cooked onion.Shred meat using a thong or 2 forks.

Add your favourite barbecue sauce. And it's ready! 
You can put in between burger buns,

in your sandwiches,

, in your pao

 or as a filling for your Meat Buns!

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