Pulled Pork
Tags:
alcohol-free
gluten-free
lactose-free
Description
For the preparation of this plucked meat, you need to bring one quality with you: Patience!
Because it takes quite a while for the finished meat to come out of the oven. But when it does, you'll be thrilled! So juicy, so full of flavour, so tender! The effort was really worth it. Time to really celebrate your Pulled Pork Burger. We wish you bon appétit!
Zutaten für
For pulled pork
1.5
kg
pork shoulder
2
Tablespoon(s)
honey
2
Tablespoon(s)
rapeseed oil
1
Tablespoon(s)
mustard
100
g
rob of your choice
50
ml
barbecue sauce
Preparation
Prepare the pulled pork
1
Mix the oil, honey and mustard and rub the meat with it.
2
Spread the rub generously all over the meat, then wrap everything in cling film and leave to marinate overnight in the fridge.
Tip: A rub is a mixture of spices. You don't have to buy it, you can make it yourself.
3
Preheat the oven to 120°C convection oven. Remove the meat from the foil, place on a rack and cover with some aluminium foil. Place a dish underneath the meat in the oven to catch the juices.
4
It is best to use a roast thermometer for the cooking process. Aim for a core temperature of around 93°C to 95°C. The estimated cooking time is about 5 hours.
Tip: Don't be surprised if the core temperature stagnates for an unusually long time at about 70°C - this is a so-called plateau phase in which the temperature rises more slowly.
5
When a core temperature of 93°C to 95°C has been reached, leave the meat to rest in the switched-off oven for another hour.
6
Now shred the meat in the tray with the collected gravy and add barbecue sauce and spices to taste.
Zutaten für
For pulled pork
1.5
kg
pork shoulder
2
Tablespoon(s)
honey
2
Tablespoon(s)
rapeseed oil
1
Tablespoon(s)
mustard
100
g
rob of your choice
50
ml
barbecue sauce
