Pulled Pork
I had previously created a pulled pork recipe but lost it. I have used a friends version of my original but didnt like it at all so its back to the drawing board. This is a work in progress.
I had previously created a pulled pork recipe but lost it. I have used a friends version of my original but didnt like it at all so its back to the drawing board. This is a work in progress.
- 1 tablespoon worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 tablespoon cayenne pepper
- 3 pounds lean pork roast fat trimmed
- 1.5 cups red onion diced
- 4-6 cloves garlic diced
- 0.5 cups brown sugar packed
- 0.5 cups apple cider vinegar
- 0.5 6 oz can tomato paste
- 2 tablespoons chili powder (chipotle optional)
- 2 tablespoons paprika (smoked preffered)
- 1 tablespoon tamarind paste
- 2 teaspoons whole peppercorns ground
- 1 teaspoon whole cumin ground
- 1 teaspoon liquid smoke (optional)
- 0.25 cups water
- Carbohydrate 17.0888920192548 g
- Cholesterol 84.36818082 mg
- Fat 13.6834279995261 g
- Fiber 0.54900000925857 g
- Protein 24.5472800841101 g
- Saturated Fat 4.84828396942381 g
- Serving Size 1 1 Serving (136g)
- Sodium 46.7905797106771 mg
- Sugar 16.5398920099962 g
- Trans Fat 1.78958879562111 g
- Calories 294 calories
Step-by-step
- Trim the fat from the pork roast.
- Dice the garlic and onion.
- Heat small amount of olive oil in a pan and add diced garlic and onion.
- Remove after 2-3 minutes, when starting to colour.
- Add to the crock pot.
- Turn pan to high and add more olive oil.
- Sear the pork on all sides then remove from the heat.
- In a clean pan, dry roast the whole peppercorns and cumin on med-low heat.
- When the cumin begins to snap and become fragrant remove from the heat and grind in mortar and pestle or spice grinder.
- Alternatively, you can use pre-ground spices if preferred.
- Add the pepper and cumin and all remaining ingredients except pork to the crock pot and turn to high.
- Mix thoroughly.
- Add the pork roast and cover with the sauce.
- Cover the crock pot and leave on high for two hours.
- Turn to low and continue cooking approximately three to four hours or until the pork shreds easily with a fork.
- Mix with the sauce, adding a small amount of water if you want it saucier.
- Re-cover the crock pot and leave on low for 30 minutes to re-heat.
- Serve on crusty buns.
- Popular toppings include grated cheese (cheddar, monteray jack etc), horseradish or coleslaw.
The Critical Searing Step
Sear the pork roast on high heat before it enters the slow cooker to trigger the Maillard reaction, developing deep savory notes that simmering alone cannot achieve. Trim excess fat carefully to prevent a greasy sauce, leaving a thin protective layer to keep the lean roast moist during long hours of heat. Sweat the diced onions and garlic for precisely two to three minutes in a hot pan until they just begin to color, preventing bitterness from over-browning.Spice Chemistry and Regional Roots
Roast whole peppercorns and cumin seeds on medium-low heat until the cumin snaps and releases aromatic oils, mirroring traditional pit-master techniques found across Southern barbecue belts. Grind these toasted spices immediately for maximum volatile oil extraction. Tamarind paste and apple cider vinegar introduce the characteristic acidity required to cut through rich pork proteins, balancing the brown sugar and chili powder within the braising liquid.Textural Science
Collagen denaturation transforms tough pork cuts into tender shreds when cooked over four to six hours, while boiling the meat instead of braising would tighten muscle fibers and create a dry texture. Let the shredded pork rest in the reduced sauce for thirty minutes on low heat to absorb the flavors fully before serving on crusty buns.
