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 a 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.
A Pulled Pork Journey: From Lost Recipe to Culinary Success
As a busy working mom, finding time to cook delicious, home-cooked meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and trying to squeeze in a few moments of "me time" before collapsing into bed. So, when it comes to meal prep, efficiency and flavour are key. That's why I'm always on the lookout for recipes that are both delicious and easy to execute, even on a hectic weeknight. My pulled pork recipe fits that bill perfectly.
This journey started with a lost recipe – a heartbreaking loss, I must say. My original pulled pork recipe, a family favourite, vanished into the digital ether. I tried recreating it based on memory, even using a friend’s adaptation of my original recipe, but neither attempt produced the same mouthwatering results. So, I decided to go back to the drawing board, armed with my culinary instincts and a determination to recapture that perfect pulled pork flavour.
The process of rediscovering this recipe became a personal culinary adventure. I experimented with different spice blends, tweaking ratios and trying new ingredient combinations. It was a journey of trial and error, guided by my taste buds and a deep-seated longing for that lost flavour profile. Finally, after countless attempts, I arrived at the perfect recipe. The result? A succulent, tender pulled pork that's bursting with flavour and unbelievably easy to make.
The beauty of this pulled pork recipe lies in its simplicity. It's a crock-pot masterpiece, meaning minimal hands-on time, letting the slow cooker do most of the work for you. The flavour is rich and complex, thanks to a blend of spices and aromatics. The slow cooking process allows the pork to become incredibly tender, practically falling apart at the slightest touch. Serve it on crusty buns, with a scattering of coleslaw and cheese or just enjoy the delicious pork itself. It is a really versatile dish.
What I love most about this recipe is its versatility. It can be easily adapted to your own taste preferences. Feel free to experiment with different spices or add your own unique twist. For example, you could add a touch of smoky paprika for an extra layer of flavour, or even a dash of your favorite BBQ sauce. The possibilities are endless!
Beyond its deliciousness, this recipe embodies a significant element of my personal philosophy on cooking: It's about using quality ingredients and letting those ingredients shine. The slow cooking process intensifies the flavour of the pork, bringing out its natural sweetness. The combination of spices, vinegar, and sugar creates a complex flavour profile that's both tangy and sweet, complementing the richness of the pork perfectly.
This pulled pork isn't just a meal; it's a reflection of my culinary journey – a journey marked by loss, experimentation, and ultimately, the sweet taste of success. This is a recipe that I'm proud to share, knowing that it brings a piece of my culinary heart to your table.
So, try it out, and let me know what you think! Perhaps it'll become a family favourite in your home, too.
