Sweet Pulled Pork

Pork has many amazing cuts that are delicious and affordable. Shoulder is definitely one of my favorites, and gives a pulled pork the best of its kind. You can choose a fatty cut with the skin and fat on, or you can select a lean cut with skin and top fat removed. This time, I used the lean version since I have to cut down on fatty foods before summer kicks in, without cutting my favorite meals! 

There are many recipes for pulled pork, and again many ingredients you can enjoy playing around with. Remember, you always need bitterness to sweetness, or at least in my book you do. Thus, in every sweetened recipe; ribs, pulled pork etc., using brown sugars or any honey glaze technique, it is important to add a vinegar; white, apple cider or balsamic, to cut that sweetness. Don't forget your salt and pepper, even in small doses as it's crucial to most recipes (even deserts). 

Here's one of my pulled pork version, unique and delicious. You can stuff tacos, serve it on bread, toss it in pasta, sprinkle on your pizza or even serve it in the morning with a side of sunny side eggs... 

Whichever way you want to eat it, it's always good.

Yields 6-8 people 

Prep time 20 minutes

cooking time 5-6 hours oven or slow cooker

Ingredients:

Preheat oven at 250 degrees f.

1kg to 1.25kg Lean Pork shoulder

Dry mix combined in a small bowl

1 tsp salt

1 tsp Paprika

1 tsp Chili powder

1 tsp Mustard powder

1 tsp ground cloves

1 tsp onion powder

1/8 tsp Thai Chili flakes or 1/4 tsp regular Chili flakes

1/4 tsp cinnamon

2 tbsp brown sugar

1/2 tsp black pepper

Liquid in a deep roaster pan

1 tsp Ginger paste or fresh ginger grated

1 tsp minced garlic (jar or fresh)

4 whole cloves

150 ml tomato sauce can

1/3 cup red wine

1 tbsp white vinegar

1 sweet potato diced small cubes 

1 onion cut in quarts

1 tsp Salt/Pepper

Steps

1. Rinse and pat dry your meat, place on a large wooden board or plate.

2. In a bowl, mix well all dry ingredients. Coat the shoulder meat all around with dry mixture. Rub with hands, until meat is well coated.

3. In a deep oven roaster, mix all "liquid" ingredients, including the onions, sweet potato etc. 

4. Gently place the meat in the roaster with the liquid. Cover tightly with plastic wrap, then aluminum wrap, sealing all around nicely. Make sure to overlap the plastic with the aluminum. That way, you are covering the plastic from the heat in order not to melt, and sealing the taste and steam. Place the lid as well, if you have (not necessary if you wrap properly).

5. Place in the preheated oven set to 250 degrees f, center rack for approx 5-6 hours depending the size of the roast. If using a slow cooker, follow same procedures and cook approx same time depending your cooker. 

NOTE: You can do it overnight, lower your heat if so at 175 degrees f.

6. Remove from the oven, place the meat aside in a separate dish and with a hand blender, puree the liquid. As the sweet potato, onions and all other chunks will be very tender, you can also use a potato masher if you don't have a blender. The texture will thicken the pulled pork, the sweet potato will give a natural sweetness and starch.

7. Place back the meat in the pan, shred with 2 forks and combine with the mixture. You can taste and adjust any components, salt/pepper etc. 

8. Increase heat oven to 400 degrees f. and finish uncovered until preferred consistency, less sauce more time, more sauce less time!

Enjoy

Sincerely

T @Stuffedfaces