Pulled Pork

Hello foodie friends!

Today, we’re taking a trip to the United States! I rarely share American recipes (except for cookies, of course!!), but this one is so good it deserves a special mention…

Introducing pulled pork!

A little bit of background…

Pulled pork is a culinary specialty from the southern United States, made by slow-cooking pork shoulder on a barbecue. Traditionally, the meat is smoked over wood at a low temperature for a long period, allowing it to become tender enough to be shredded. (Source: Wikipedia)

While pulled pork is traditionally cooked on a barbecue, it can also be made in the oven (which is what I did here) or slowly simmered in a Dutch oven on the stovetop.

The key to making an exceptionally flavorful pulled pork is low and slow cooking. This method keeps the meat juicy and ultra-tender. For better organization—and because letting the meat rest enhances the flavor—I often cook it for 2 to 3 hours the day before, then finish the remaining cooking time on the day I plan to serve it.

My tips before we dive into the recipe:

• I use **pork shoulder** (bone-in or boneless) rather than a leaner roast because it has more fat, making it juicier.
• Instead of barbecue sauce, I use **only ketchup** on my meat. The first time I made this dish, I didn’t have any barbecue sauce on hand, and the result was delicious!
• I use **less ketchup/barbecue sauce** than many traditional recipes. The pork still becomes beautifully caramelized and flavorful, but with less added sugar—definitely my preference!

Pulled pork pairs beautifully with rice, mashed potatoes (recipe here), or sweet potato mash (recipe here).

Essential kitchen tools:

A Dutch oven with a lid (I use my Staub cocotte)
A spatula to spread the ketchup over the meat
A cutting board
A sharp paring knife

That’s it! You’re ready to go!

Shall we get started?

The recipe, Chef!

Print Recipe

Pulled Pork

( Vote !)

Loading...

Dîner – américaine

Serves: 6 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 5 heures

Ingredients

• 1,2 kg pork shoulder
• 1 large onion
• 3 garlic cloves
• 2 tablespoons oil
• 60 g ketchup
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• Salt
• Pepper

Instructions

1

Preheat your oven at 150 C / 300 F degrees.

2

Heat the oil in your casserole, add the pork.

3

Roast on each side.

4

Peel and mince the onion.

5

Add it to the casserole, add the garlic cloves and pour 1/2 glass of water.

6

Spread ketchup on the meat.

7

Season with spices, salt and pepper.

8

Place the casserole with lid in your oven for one hour.

9

Lower the temperature to 140 C / 280 F degrees, cook one more hour.

10

Turn the meat upside down, baste with juice.

11

Place back in the oven with lid at 120 C / 250 F degrees for 3 more hours.