Special guest post – Noshon.it’s succulent pulled pork

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Hold on to your oven mitts kids, because I have something super exciting to share with you.  Today we have a Merci Mama first, a guest post from one of my favourite new blogs, and a new friend, Noshon.it.

I first met Vijay from Noshon.it when he featured my caramelised pork banh mi on his World Cuisine Wednesday.  Vijay is the “Chief Nosher” at Noshon.it, which is a free daily email that features a food blogger with a different theme each day.  With various editions such as Meatless Monday, Healthy Tuesdays, Sweet Tooth Friday’s (hell yes) and Gluten Free Sundays, there’s something for everyone.  My favourite part of Noshon.it is that with each recipe Vijay shares a cooking tip that helps you improve your cooking techniques.  Do yourself and your cooking a favour and mosey on over to Noshon.it and sign up for their awesome newsletters.

I am so excited that Vijay who is a native Texan has decided to share his fabulous and crazy easy recipe for pulled pork without the need for a smoking pit.

Take it away Vijay….

 

Hi from the other side of the world everyone! Thanks so much to Jules for having me.  It’s truly a pleasure to be blogging here today.  One of the best things about what I do is that, although we’re based out of Boston, Massachusetts, I have the opportunity to connect and make friends with people from every corner of the globe.  That’s the way Jules and I became friends!  The love of food has no boundaries and this post is living proof of that.

Although we’re shivering in our boots during the cold of winter here in Boston, I know that it’s summer in Australia and when I think of summer, I think barbecue!

Growing up in Texas, BBQ was a big part of my life growing up. There’s nothing that a true Texan takes quite as much pride in as a good piece of smoked brisket or fall off the bone ribs.  Beef is king in Texas, but over the years, as I’ve traveled across the U.S and sampled different styles of barbecue, I’ve started to appreciate the regional specialties.

If you travel to North Carolina, pulled pork is the name of the game.  Slow roasted pork shoulder (or whole hogs, even!) are smoked for hours until meltingly tender then shredded and doused with a vinegar and mustard based sauce.  Even without a smoker or grill, I’ve figured out how to recreate a classic Carolina-style pulled pork from the comfort of your own kitchen.  Don’t be thrown off by the list of ingredients.  It literally couldn’t be easier and you probably have most of this stuff in your pantry already.

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First, massage your favourite BBQ rub into a big hunk of pork shoulder and, ideally, let it rest in the fridge overnight (you can skip this if don’t have the time).  I like to make my own rub from a combo of spices that’s bit heavier on the sugar, which creates a beautiful crust on the pork as it cooks.  My secret is that before applying the rub, I coat the pork with yellow mustard, which helps the rub stick and gives the pork a slight tang.

After about 6 hours in the oven, uncovered and untouched, the rub transforms into a thick crust with a the pork falling apart.

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While it’s cooking, I make the sauce, which is tangy, sharp and spicy from a combination of vinegars, yellow mustard and chill flakes.  Traditional Carolina pulled pork BBQ sauce is thinner than some of the other ones you may be used to, but I think it works perfectly with the rich pork.  I also mix up a quick vinegar-based coleslaw to add a crunch to the sandwiches.

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Shred the pork with your hands (hence the name “pulled” pork), toss with a generous amount of sauce, and pile on top of buns with the slaw.  The combination of rich, meaty pork, tangy sauce, and crunchy slaw sandwiched between a soft bun might just be the perfect sandwich.  My favourite part is the little intensely flavoured bits of crunchy “bark” (the edge of the pork with the rub) that are mixed in.  I hope you guys enjoy and please let me know what you think Twitter or Facebook.

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Oven Roasted Pulled Pork Sandwiches with Slaw

Serves 4-6

what you need:

For the pork:

  • 2 tbsp yellow mustard
  • 1.8-2.2 kg (4-5 lb) pork shoulder
  • 2 tbsp brown sugar
  • 1 tbsp white sugar
  • 1 tbsp sea salt/kosher salt
  • 1/2 tbsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1/2 tsp ground dry mustard
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ginger

For the slaw:

  • 1/2 cup white vinegar
  • 2 tbsp sugar
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp celery seeds
  • 1 tsp dry ground mustard
  • 350 g (12 ounces) shredded cabbage and carrots
  • 1/2 red onion, thinly sliced
  • 3-4 spring onions (scallions), sliced

For the sauce

  • 1 cup white vinegar
  • 1/2 cup cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp crushed red pepper flakes
  • 1 tsp soy sauce
  • 1 tsp hot suace

To serve

  • hamburger buns

what to do:

Marinate the pork.  Trim the pork of any big chunks of excess fat.  Rub with the yellow mustard.  Combine all of the rest of the pork ingredients in a bowl and whisk (you can also use about 1/2 cup of your favourite bbq rub here).  Cover the pork generously with the spice mixture, rubbing it in.  Wrap in foil and refrigerate, ideally overnight (or a few hours at the least).

Make the coleslaw.  In a bowl, whisk together the vinegar, sugar, oil, salt, celery seeds, and ground mustard.  Add the shredded cabbage, carrot, red onion and spring onions.  Toss to combine and refrigerate until ready to use.

Make the sauce. Combine everything in a small saucepan and bring to a simmer over medium heat.  Whisk to dissolve the sugar and remove from the heat.  Allow to cool then store in a jar until ready to use.

Cook the pork.  Preheat the oven to 150C/300F.  Remove the pork from the foil, tap off any excess visual moisture with a paper towel, and place in a roasting pan.  Place in the oven, uncovered, and cook until the pork reaches an internal temperature of of 87-93C(190-200F).  This took me about 5 1/2 hours.  To be honest, it’s hard to overcook it.

Allow the pork to rest for 15 minutes then, using your fingers or two forks, shred the pork into small pieces.  I like slightly bigger pieces of pork but some people like very thin shreds, it’s all up to you.

In a bowl, douse the pork with the sauce and toss to combine.

Place a mound of pulled pork on top of your buns, top with coleslaw, and enjoy!

 

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