Slow-cooked pulled pork
Slow-cooked pulled pork
- 1 5-lb pork shoulder blade roast on the bone, (skin off, some fat left on)
- Maldon sea salt and freshly ground pepper to taste
- 1 tbsp coriander seeds
- 1 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 2 white onions, thinly sliced
- 1 tsp ancho or chipotle chili powder
- 1 jar green tomatillo salsa
- 2 cups water
- 1 cup smoky barbecue sauce (not too sweet)
- 1/4 cup cider vinegar
1 Preheat oven to 350°F. Score the existing fat on the pork roast in a criss-cross pattern and rub generously with sea salt, pepper and coriander seeds. Heat olive oil in a large ovenproof pot over medium heat. Cook pork, fat side down, for 15 minutes, until deep golden brown.
2 Turn pork over and continue cooking to sear all sides. Remove pork from pot, set aside, and pour out all but 2 tbsp of fat. Add sliced garlic and onions and sauté for about 10 minutes, stirring occasionally, until onions are soft and beginning to caramelize. Return pork to pot, placing it on top of the onions.
3 Add the ancho chili powder, salsa and water to the pot and stir well to combine.
4 Bring the mixture to a boil; cover pot with a lid and transfer to the oven to cook pork for 2-1/2 to 3 hours, until the meat is very tender and pulls apart easily with a fork. Allow pork roast to cool slightly in the cooking liquid, just until cool enough to handle.
5 Remove pork from pot and place on a cutting board. Pull the meat into long strands with your hands or with two forks, discarding any bone and excess fat. Return pulled pork to the cooking liquid in the pot (there should be about 2 cups) and chill overnight in the refrigerator.
6 The next day, skim away the fat from the top of the pot and discard. Gently reheat the pork in the liquid on the stovetop. Stir in the barbecue sauce and cider vinegar and cook for 30 minutes over low heat, until the pork is moist and nicely coated with a rich sauce. If it’s a little too soupy, cook until the liquid is further reduced.
7 Serve pork hot on toasted buns, with homemade coleslaw and pickled onions on the side.
For pickled onions
1 Peel and thinly slice one red onion.
2 In a small pot, heat 1/4 cup white wine vinegar with 1 tbsp granulated sugar and 1/8 tsp Maldon sea salt over medium.
3 Add the sliced onion, tossing gently to combine. Remove from heat and let sit for 20 minutes so flavours infuse. Serve at room temperature.
(Serves 10 to 12)