pulled pork

pulled pork

Until a couple of weeks ago I didn’t even know what pulled pork was, but now I am hooked. Very easy to make, low-fat, low-carb and delicious. This is my first ever pulled pork. I started off using this recipe from FotoCuisine but then realised that I didn’t have any ginger or limes or roasted jalapeños … so I decided to improvise.

Instructions below the links.

[pics and recipe updated – got the hang of it now!]

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Rub lots of coarse sea salt and freshly ground black pepper into the pork shoulder and let stand for an hour or so. Then sear in hot pan with olive oil. Pour liquid into a baking dish (approx 3 tbsp rice wine vinegar, juice of two limes, 1 cup white wine and 1 cup orange juice) and add one head of peeled garlic cloves.  Place seared pork into the  baking dish, cover well with aluminum foil. Roast slowly in 150ºC oven for about 2 1/2 hours, turning every half hour or so. Pull apart with forks to serve. Use braising liquid to make sauce.

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8 Responses to “pulled pork”

  1. Maya Gonzales Berry Says:

    Looks really yummy!!! Will have to give this a go soon. When I was living in Utrera it was hard to find fresh ginger. When I would find a nice fresh piece at the Corte Ingles in Sevilla, I would take it home, chop it up and freeze it–that way I didn’t have to worry when I needed fresh ginger for a recipe.

  2. Wandering Coyote Says:

    Pulled pork is going to be one of my fall projects! It’s just too delicious to procrastinate much longer! I’m going to do it in my slow cooker, though. Can’t wait!

  3. azahar Says:

    I’ve only ever found fresh ginger at the Corte Inglés too, Maya. Must remember to keep it on hand. Also limes.

    I tried it again on top of the stove, WC, and it came out quite different. More like stewed meat, which I imagine would also be the result in a slow cooker. It was still delicious, but the texture is different when it’s cooked in the oven. I think I prefer the oven-cooked version.

  4. Peter Says:

    Looks great! I love how you improvised! I prefer oven to stovetop, too, but as long as it cooks “low and slow” (low temp, long time), then it’ll be pretty good.

  5. azahar Says:

    Hi Peter! Thanks for stopping by. Glad to hear you didn’t mind me taking such liberties with your very fine recipe. I actually made it again over the weekend (though without ginger – not easy to find here) and it turned out fabulous. The limes really made a difference! And my fingers smelled like margaritas all afternoon. 🙂

  6. Maya Gonzales Berry Says:

    I made it last night, and the meat was very tender and tasty!

  7. Amiek Says:

    Unfortunately I haven’t any trips to Seville planned, but when I come, I’ll bring you ginger…

  8. azahar Says:

    Glad you enjoyed it, Maya.

    I bought ginger the other day to try it again PROPERLY this time … but when I cracked open the ginger it was all dry and “hairy”. Gross.

    We might have to set up a “ginger connection”, Amiek. Though I may have better luck at the Chinese grocery.


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