Name: Pulled pork from the oven – slow-roasted, tender and full of flavor
Yield: 6 servings
Ingredients: For the meat and base; 1500 g pork shoulder or neck roast whole (boneless); 2 pcs larger onions; 3 cloves of garlic; 200 ml water or stock (vegetable / meat); 30 ml apple cider vinegar (or wine vinegar); Dry spice mix (rub); 20 g brown sugar (regular granulated sugar can be used); 10 g sweet paprika; 5 g smoked paprika (optional, but very good); 8 g soli; 3 g freshly ground black pepper; 3 g ground cumin; 3 g dried garlic or onion (if you want to boost the flavor); 2 g dried thyme or oregano; To finish (optional, but recommended); 40 g ketchup or tomato paste; 20 g mustard (Dijon or regular); 15 ml apple cider vinegar extra (for seasoning after baking)

Pulled pork from the oven – slow-roasted, tender and full of flavor

Pulled pork is exactly the kind of dish that looks like you spent half a day on it, but in reality you just make a spice mix, toss the meat into a roasting pan, cover it and let the oven do the work. Pork shoulder slowly roasts in its own juices with onion and spices until it becomes tender enough to shred into fine strands with two forks after roasting. Not dry cubes of meat, but soft, juicy pork that carries the flavor of the spices and drippings. From one roasting pan you can make burgers, tortillas, meat for rice, potatoes or a sandwich with homemade bread. Ideal when you want to conveniently cook for several days or feed a larger crowd — while keeping it “easy.”

● medium♨ 6 servings

Step by step

Instructions

0 z 9

1Step 1First prepare the spice mix. In a small bowl, combine the brown sugar, paprika, smoked paprika, salt, pepper, cumin, dried garlic/onion and thyme or oregano. Stir briefly so the spices are evenly distributed. This is the “rub” you’ll coat the meat with – it will give it color and flavor.
2Step 2Trim the pork shoulder (or neck) of larger silverskin, but you don’t need to completely “defat” it – a bit of fat keeps pulled pork juicy. Pat the meat dry with paper towels, and if needed lightly score fattier areas so the seasoning penetrates more. Thoroughly coat it on all sides with the prepared spice mix, rubbing it in well with your hands.
3Step 3Peel the onion and cut into thicker half-rings or wedges. Roughly chop or crush the garlic with the flat of a knife. Put the onion and garlic in a roasting pan and place the seasoned piece of meat on top. Add water or stock and the apple cider vinegar – the liquid will help create pan juices in which the meat will slowly braise and tenderize.
4Step 4Cover the roasting pan tightly with a lid or foil. Preheat the oven to 160 °C and put the pan inside. Roast the meat for about 3–3.5 hours. You can check it once or twice during cooking – if it seems low on liquid, add a little water or stock. The goal is slow, moist cooking, not drying out.
5Step 5After roughly 3 hours test the meat – if you pierce it with a fork it should be very tender and pull apart easily. If it still resists, give it another half hour and test again. Every piece of meat is a bit different, so treat the time as a guideline.
6Step 6When the meat is done, take the roasting pan out of the oven. Carefully transfer the meat to a cutting board or a large bowl. Leave the drippings with the onions in the pan – they’re flavor gold. Start shredding the meat into fibers with two forks – it falls apart on its own when properly cooked. You can discard larger pieces of gristle or tough bits.
7Step 7Stir ketchup or tomato paste, mustard and possibly a little extra apple cider vinegar into the drippings in the pan. Taste – it should be pleasantly robust but not overly acidic. If you prefer a sweeter flavor, add a bit of honey or brown sugar; if it’s too sweet, a splash of vinegar will balance it. Put the pan briefly on the stovetop and heat slightly so the flavors meld.
8Step 8Return the shredded meat to the pan with the drippings and mix thoroughly so all the strands are coated with sauce. If the mixture is too thick, add a few tablespoons of water or stock. If it’s too thin, let it reduce briefly in the oven or on the stove – but be careful not to dry out the meat.
9Step 9You can serve the pulled pork immediately – for example in burger buns with a simple salad, pickles and dressing, as a filling for tortillas, or simply with mashed potatoes, roasted potatoes or fresh homemade bread. It’s also great for meal prep – it keeps 3–4 days in the fridge and freezes well.

Kitchen tip

If you have a slow cooker at home, you can simplify it even more – put the meat marinated in the spice mix on top of the onions in the pot, add stock with vinegar, and cook on “low” for 8 hours or on “high” for about 5 hours. The shredding and mixing with the pan juices is the same. And if you want to use the meat for burgers, try it in mini versions with smaller buns following the example of mini burgers – only instead of a meat patty you use pulled pork.

Customize this recipe

Variants and alternatives

Honey-mustard pulled meat: replace part of the sugar with honey and add more mustard and an extra tablespoon of honey to the drippings after baking. The flavor will be gently sweet-and-sour.

Approximate per serving

Nutritional values

Energie420 kcalProteins35 gSacharidy8 gTuky26 g

Pulled pork from the oven – slow-roasted, tender and full of flavor

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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