Pulled Pork Hairy Bikers Food

CARNITAS

Carnitas image

Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness!

Provided by The Hairy Bikers

Yield Serves 8-10

Number Of Ingredients 19

Ingredients

2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks
2 tbsp vegetable oil, olive oil or lard
1 large onion, finely chopped
4 garlic cloves, roughly chopped
2 oranges, juice only
1 lime, juice only
100ml/3½fl oz full-sugar coca cola
250ml/9fl oz chicken stock or water
1 tsp dried oregano
2 tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp garlic powder
1 tsp mustard powder
1 tsp ground cinnamon
1 tbsp soft brown sugar
1 tsp salt
1 tbsp oil or butter
1 tbsp soft brown sugar

Steps:

Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.
For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2-3 hours, turning the meat regularly, until the pork is tender and falling apart.
Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks.
To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately.

PULLED PORK

Pulled pork image

The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Provided by Emma Freud

Categories Dinner, Main course

Time 8h15m

Number Of Ingredients 10

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce
soft white rolls
coleslaw (see 'Goes well with...' below)

Steps:

Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.

Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium

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