Finally I got around to making pulled pork. For the last year or so pulled pork has been the new black in the Danish food blog world, and every time I saw another recipe for it, I drooled and drooled, and wanted to make it myself. And now that I have, I am sorry I took so long. The cut of meat is really cheap, it is easy to make and the flavor and texture is just perfect. The thing with pulled pork, though, is that you have to buy the ingredients a couple days before you actually want to eat it. First it needs to marinate for at least 6 hours, and then it needs to be slow cooked for a looong time. I left mine in the oven overnight and the cooking time ended at about 15 hours. But don’t be mistaken. It is not hard to make pulled pork. During the 15 hours, I only checked on it once, and it didn’t even really need my assistance anyway.
You need to start with a nice big piece of pork shoulder (also called pork butt or nakkesteg in Danish). Mine weighed in at 1,5 kg./3 lb and I think that could feed at least 6 hungry people. Rub the roast in whatever spices and herbs you like best. I made my rub out of lots of brown sugar, paprika, pepper, salt, cayenne pepper, fennel seeds, thyme, sage, rosemary, oregano and some lavender. Rub it into the meat and place it in a plastic bag in the fridge for at least 6 hours.
Turn the oven to 110C/230F. Place the roast in an oven proof dish, and add about an inch of water. Cover it up with silver foil. Put it in the oven, and leave it for a long time. I put mine in the oven at 9pm yesterday, and checked on it at 10am this morning. I used a meat thermometer to check the core temperature. I was going for a core of 95C/203F and finally at noon it was done. It had quite a lot of water (that had turned into broth) sitting in the pan, which I poured into a pot and boiled for 15 minutes to reduce. Then I let the pork rest for 15 minutes. I used two forks to pull the meat apart, and it was buttery tender and almost fell apart just by me looking at it.
I wasn’t planning on having any before dinner, but I just couldn’t help myself. I luckily had a (boring store bought) burger bun in the cupboard. I toasted it, and put some good mayonnaise on the bottom half. Then I topped it with lots of pork, some of the broth and some homemade barbeque sauce. And I was so happy that I had practiced no restraint, because that pulled pork sandwich made me very happy! If this lunch had been planned though, I would have served it with some cole slaw on the side. It was amazing even without it though!
The barbeque sauce I made by mixing ketchup, vinegar, brown sugar, hot sauce, chipotle chili powder, salt and pepper. Taste it as you go, and adjust according to your tastebuds. Or use your favorite store bought variety. Either way, enjoy your pulled pork!