Friday, October 11, 2013

Pulled Pork Sandwich

This is a recipe for braising or slow cooking pork shoulder. I use shoulder because it has a good ratio of fat vs muscle. During the cooking process, the fragrance of the spices will fill the kitchen, if not the whole home. (Then again, depends on how big your home is. I live in a humble HDB flat.)

Open Faced pulled pork sandwich. Top it off with a sunny side up and it reminds me breakfast.
Fork tender pork shoulder and crusty grilled bread, simply awesome. It'll save you money too, as pork shoulder is a cheaper cut compared to tenderloins. It also has less fat than the belly. At the end of the braise, the stock is reduced to a gravy like substance that is packed full of flavour, use it as a drizzle on your sandwich. Note that the spice rub is a guideline, you are free to use your own preferred spices.

500grams pork shoulder - (should be in 2 pieces instead of 1 whole piece, allows more surface area for the rub.)
1 yellow onion - sliced
4 cloves garlic - lightly crushed
2 sprigs of thyme
2 - 3 cups chicken stock

1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin

1. Mix all rub ingredients together. Coat the pork fully and generously with the rub.

2. In a casserole dish or deep sided baking dish, line the bottom with half the onions. Then place the pork on the onions.

3. Place the thyme and garlic around the pork and then cover with the rest of the onions. Lastly pour in the chicken stock. Enough to at least submerge the pork halfway.

4. Cover with aluminum foil and cook in an oven at 160 degrees Celsius for 3 hours. Until the meat is fork tender.

5. Pull apart the meat with a fork and serve with toasted bead with some barbeque sauce and some of the braising liquid.


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