(10 votes)
Loading ...
I never would have thought that preparing a juicy and tasty pulled pork it was so easy.
We just need a nice piece of pork that is not excessively lean. That is why the needle is good for a recipe since it has some fat.
It is also important to have a balanced marinade for flavorr. In the case of this recipe, we have used sauce and hot spices such as chili to also give it a spicy touch, but it is not excessive.
But without any doubt, the secret is time so that it stays tender. So it is important to respect the marked times and also the temperature so that the piece is done smoothly.
Then, to have a delicious pulled pork, you have to shred the meat. In this way we will have an appetizing meat to make some exquisite sandwiches.
Pulled pork
Juicy and delicious pulled pork with all the flavor to enjoy as a family.
- Mayra Fernandez Joglar
- Recipe type: meat
- Calories: 150
- Rations: 10 snacks
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 800 g of pork needle
- 50 g onion
- 4 cloves of garlic
- 2 g of ground chili
- 5 g of La Vera paprika
- 5g Worcestershire sauce
- 10 g tomato paste or concentrate
- 15 g mustard
- 40 g ketchup
- 80 g white vinegar
- 30 g brown sugar
- Salt and pepper
- 1 hoja de laurel
- Olive oil
- 500 ml water
Preparation
In a large pot we pour a jet of olive oil, when it is hot dwe pray the pork needle to seal it and that the juices remain inside the piece.
Meanwhile, in the blender glass we put the rest of the ingredients except the bay leaf and the we grind.
When the meat is ready, add the pasta to the meat, the bay leaf and add the water. We let the sauce take temperature and boil for about 5 minutes.
Then we lower the temperature to a mild temperature and cover. We let it be done during 3 hours, during which we will occasionally water the meat with the sauce. And every hour we will turn it around.
Little by little we will see that the meat is becoming more cooked, less rigid and at the end of cooking the meat will begin to separate. Which does not indicate that it is ready.
We discard the bay leaf. We remove the meat and we unravel or unravel. It is best to do it with your fingers but we will have to be careful not to burn ourselves. We can leave it for a few minutes to lose heat.
While we go up to high heat and, uncovered, we will reduce the sauce until it is concentrated and we have about a third left. At this point it is interesting not to go overboard because we will need enough sauce to make juicy sandwiches.
Mix the shredded meat with the reduced sauce and we let it rest a couple of hours. Although the best is from one day to the next.
At the moment of serving, we heat the rested meat. Meanwhile, we prepare the sandwiches by toasting them in the toaster or on the grill. Add lettuce and top with the hot pulled pork.
We serve at the moment as the sauce will soften the breads and they will lose their crunchiness.
