Pulled Pork in the Oven
Try this Pulled Pork in the oven recipe, or contribute your own.
Try this Pulled Pork in the oven recipe, or contribute your own.
- 3 laurbã¦rblade
- 1 nakkesteg (min var ca 2 kg)
- 2 l vand
- 130 g salt
- til rub
- 50 g brun farin
- 50 g paprika
- 2 spsk. friskkvã¦rnet peber
- 2 spsk. havsalt i flager
- 2 tsk. lã¸gpulver
- 2 tsk rã¸get paprika
- til vinegarsauce
- 1 dl ã¦blecidereddike (eller anden lys eddike)
- 1 dl ufiltreret ã¦blemost
- 0 ,25 dl ketchup
- 25 g brun farin
- ca. 2 tsk. havsalt
- ca. 1 tsk. friskkvã¦rnet peber
- Carbohydrate 112.123 g
- Cholesterol 0 mg
- Fat 10.713 g
- Fiber 53.1500007629395 g
- Protein 21.615 g
- Saturated Fat 2.324 g
- Serving Size 1 1 Recipe (255g)
- Sodium 74.2 mg
- Sugar 58.9729992370606 g
- Trans Fat 0.832 g
- Calories 476 calories
Step-by-step
- Set aside 2 days for making pulled pork: 1 day for preparing the meat and 1 day for cooking and eating.
- Day 1: Start early, preferably in the morning. On day 1, the pork neck roast should be brined. This helps to salt the meat so that when your pulled pork is ready, the meat is not too fresh. In addition, the brine also has a small effect on tenderness.
- Put 2 liters of water in a pot along with 130 g of salt and your bay leaves. Bring the water to a simmer until the salt is dissolved. Let the water cool completely!
- While the water is cooling, you can trim your pork neck fillet. Cut off the most visible fat and tendons so you get a nice roast.
- Once the water has cooled, put the roast in the water. Place a plate on top of the roast to keep it submerged. Place the pot in the refrigerator for 8-10 hours.
- Day 1 (continued): After the 8-10 hours in the brine, the roast should be rubbed with the rub. Mix all the rub ingredients well in a bowl. Take the roast out of the brine and pat it completely dry!
- When the roast is dry, it's easiest to prepare some plastic wrap on the kitchen counter. When rubbing the roast, it's best to use a pair of disposable gloves, as the paprika stains a lot! Put on as much rub as possible, into all the nooks and crannies. Then wrap the roast well in plastic wrap. Use a little extra wrap rather than too little. Refrigerate the roast overnight.
- Day 2: Day 2 is cooking and eating day. And now the fun begins.
- Start by getting up early. You should allow about 12-14 hours from start to finish in the oven. My roast was ready after 12 hours, but this varies from oven to oven and from the fibers of the meat.
- Place the roast in a COLD oven and set the temperature to 110 degrees Celsius (not convection - use regular. If you only have convection, I would recommend 100-105 degrees Celsius).
- Now you can safely go back to bed, because now the roast should be cozy in the oven for 12+ hours. If you're curious, you can measure the temperature in between :)
- When the core temperature reaches 94-96 degrees Celsius, the roast is done.
- Pull the meat apart with 2 forks in the dish you will serve the meat in. Mix the meat well so that the hard crust with the rub is distributed throughout the dish. Now pour about half of the vinegar sauce over the meat (save the rest and serve it with the meat, so the eaters can add more if they like).
My Pulled Pork Adventure: A Culinary Journey
As a busy working mom, time is my most precious commodity. Finding quick, easy, and delicious meals is a constant quest, a culinary treasure hunt if you will. This pulled pork recipe, however, is a delightful exception – a slow-cooked masterpiece that rewards patience with incredible flavor. It might seem counterintuitive to spend a whole day (well, mostly overnight) preparing a single dish, but the result is so worth it. The tender, succulent meat practically melts in your mouth, a testament to the magic of low and slow cooking. The rich, smoky flavor profile is just perfect, whether served on buns, atop a crisp salad, or simply enjoyed on its own.
The preparation process is surprisingly straightforward, despite the seemingly long timeframe. The brining process, though requiring a few hours of chill time, is passive and effortless. It's essentially a set-it-and-forget-it step that infuses the pork with incredible moisture and flavor. Then comes the rub – a flavorful blend of spices that creates a beautiful crust and adds depth to the already delicious pork. The actual oven time is a lengthy yet worry-free affair; you simply pop the seasoned pork into a cold oven and let it do its thing. This allows for a gentle, even cooking process that ensures maximum tenderness. The final step of pulling the meat apart is immensely satisfying – the aroma fills the kitchen as you separate the strands, revealing the perfectly cooked, fall-apart consistency. Serve it with your favorite sides and prepare to be amazed.
This recipe has become a staple in our household, a crowd-pleaser that’s just as satisfying for a casual weeknight dinner as it is for a weekend gathering. The leftovers are equally delicious, often repurposed into tacos, quesadillas, or hearty sandwiches. It's a testament to the versatility and deliciousness of this recipe; one that allows for creative culinary exploration and improvisation. The beauty of this dish lies not just in its amazing taste but also in its ease of preparation. It may require some initial effort and a touch of patience, but the end result is well worth the wait. It's a culinary adventure that's both rewarding and delicious.
This pulled pork recipe is more than just a meal; it’s an experience. A journey that starts with anticipation, continues with the comforting aroma of slow-cooked pork, and culminates in the pure joy of savoring each tender bite. This is a dish I would wholeheartedly recommend to any home cook, regardless of their skill level. Trust me, the effort is minimal compared to the incredible payoff!
