Try it at your next barbecue! Pulled pork recipe and variations.
Incorporating Dutch oven cooking into your barbecue is sure to liven things up. While roast chicken is a classic example of Dutch oven cooking, the downside is that it can be difficult to eat and get your hands dirty.
That's why we recommend "pulled pork"! This time, we'll introduce how to make pulled pork, which is bursting with flavor with every bite, along with some simple variations.
What is pulled pork?
Pulled pork is a dish made by slow-cooking a large piece of pork seasoned with several spices, then shredding it finely with a fork or by hand (pulling), and finally serving it with barbecue sauce. It is a traditional dish from the American South, such as North Carolina and Texas, and is a staple at local barbecues and parties.
By cooking a large cut of pork for a long time on a grill or in a Dutch oven, the meat becomes tender and falls apart easily, and the excess fat renders out, allowing you to fully enjoy the rich flavor of the meat without it being greasy.
In its country of origin, it's commonly eaten as a hamburger by placing it in a hamburger bun with vegetables and bacon, or as a sandwich by placing it in a hot dog bun or slice of bread.
A pulled pork recipe you can make on a grill!
Traditionally, pulled pork is cooked by smoking it for a long time, but as it's a regional dish, the recipe varies slightly from household to household. This time, we'll introduce a recipe for pulled pork made in a Dutch oven, which can be easily made even at a Japanese barbecue.
It's incredibly easy to make! Just put the ingredients in a pot and simmer it slowly, and it's almost done.
- <Materials>
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- Pork shoulder loin block... 1 kg
- Onion... 1
- Carrot... 1
- Celery stalk...1
- Water...80ml
- ●Sugar...1 tablespoon
- ● Paprika powder... 1 tablespoon
- ●Salt...1 teaspoon
- ●Black pepper...1 teaspoon
- ● Cumin... 1 teaspoon (optional)
- Barbecue sauce... appropriate amount (3-5 tablespoons)
- <Instructions>
-
- 1. Put all the ingredients marked with ● into a plastic bag or airtight bag and shake well to mix.
- 2. Divide the block of meat into four equal parts, place them in the mixture from step 1, sprinkle the flour evenly over the surface of the meat, and let it rest in the refrigerator for at least 6 hours.
- 3. Place the sliced onions, the carrots cut into 3mm half-moon shapes, and the celery cut into 5mm pieces into the Dutch oven, then place the meat seasoned with spices on top.
- 4. Pour water into the Dutch oven, cover with a lid, and heat over medium heat for 5 minutes, then reduce heat to low and steam for 2 hours.
- 5. Once the meat is soft enough to easily crumble with a fork, remove from the heat, add the barbecue sauce, and mix everything together with a fork until well combined. (You can remove the vegetables or mix them in together.)
I understand the desire to tenderize the meat quickly, but using a pressure cooker can break down the cells too much, causing the flavor to leach out. Slow simmering is key, so I recommend cooking it with plenty of time to spare.
Pulled pork recipe variations
If you're going to spend a long time simmering pulled pork, you'll want to make a large batch and enjoy it in various ways, right? It's a simple dish, so you can easily customize it! We'll introduce some recipes that go well with American-style sandwiches, as well as variations that you can make in large quantities without getting tired of them.
Pulled pork sandwich (serves 1-2)
Lightly toast both sides of two slices of 8-slice bread, then layer with lettuce (2 leaves), pulled pork (200g), sliced red onion (a small amount), and avocado (1/4 of an avocado). Wrap in parchment paper, then tightly in plastic wrap. Cut into bite-sized pieces and serve.
Pulled pork coleslaw salad (serves 4)
Shred four outer cabbage leaves into thick strips about 2 mm thick, rub with 1/2 teaspoon of salt, and let sit for 5 minutes. Rinse off the salt with water, squeeze out the excess water thoroughly, and mix lightly with 40g corn, 100g pulled pork, 1 tablespoon yogurt, 1 tablespoon mayonnaise, and a pinch of salt and pepper.
BBQ-style grilled udon noodles (serves 2-3 people)
Cut the cabbage (4 outer leaves) into bite-sized pieces and sauté in a small amount of sesame oil over medium heat. Add the boiled udon noodles (2 servings) and pulled pork (150g), mix well, and season with salt and pepper to taste.
Spanish-style omelet with pulled pork (serves 4)
Heat 1 tablespoon of olive oil in a 24cm diameter frying pan over medium heat. Lightly sauté the diced onion (1/2 of a medium onion) and julienned carrot (1/3 of a medium carrot). Pour in the mixture of eggs (4) and pulled pork (100g), cover, and cook over low heat for 7 minutes. Once the surface has set, use a plate or similar to flip it over and brown the other side until done.
Enjoy tender, slow-cooked pulled pork on a barbecue!
This time, we introduced pulled pork, a classic American home-style dish. The tender, slow-cooked pork pairs perfectly with the barbecue sauce! At The Meat Guy, we also offer barbecue sauce that goes perfectly with pulled pork, so please be sure to order them together when you order!
Products used in this recipe
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Pork shoulder loin (pork collar) block
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The Meat Guy Original BBQ Sauce [Hot] Small Size
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Paprika powder
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Cumin seeds
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Italian-made Sicilian natural sea salt, Fino (fine grain type)
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Black pepper
The Meat Guy's Recommended Products
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Pulled Pork Meal Kit (Spicy)
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Pork loin block
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Pork shoulder loin, whole block
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Pork belly block with skin
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Pork shoulder loin (pork collar) block