Sign InSign Up
Original language: Polski
Recipe Rating
0.0 (No ratings yet)

Shredded Pork

A recipe for juicy shredded pork, perfect for sandwiches, burgers, or as a main course, prepared using the slow cooking method, with an optional barbecue sauce. This recipe results in incredibly tender and flavorful pulled pork.

Prep Time:20 minutesCook Time:240-360 minutes
Shredded Pork

Ingredients

  • 1.5–2kgpork shoulder or chuck roast
  • 2tablespoonssalt (approx. 20–25 g)
  • 2tablespoonsbrown sugar
  • 2tablespoonssweet paprika
  • 1teaspoonsmoked paprika
  • 0.5teaspoonhot paprika or chili powder
  • 2teaspoonsground garlic or 4–5 cloves of fresh minced garlic
  • 2teaspoonsdried onion or onion powder
  • 1teaspoonground cumin
  • 1teaspoonfreshly ground black pepper
  • 2–3tablespoonsmustard (e.g., Dijon or Sarapne)
  • 2tablespoonsoil (rapeseed or sunflower)
  • 200mlwater or broth
  • 50mlapple cider vinegar (approx. 3 tablespoons)
  • 1–2tablespoonsWorcestershire sauce
  • 100mllight beer or apple cider
  • 4–5tablespoonsketchup
  • 2tablespoonsapple cider vinegar
  • 1–2tablespoonsbrown sugar or honey
  • 1tablespoonmustard
  • 0.5teaspoonsmoked paprika

Instructions

  1. Remove only large, tough pieces of fat from the meat, leaving the rest.
  2. In a bowl, mix the mustard with the oil. Rub the entire piece of meat with this mixture to help the rub adhere.
  3. In a separate bowl, mix the dry rub ingredients: salt, sugar, paprika (sweet, smoked, hot/chili), garlic, dried onion (optional), cumin (optional), and pepper.
  4. Coat the meat thoroughly on all sides, pressing the spices into the surface.
  5. Wrap the meat in food wrap or place it in a container. Refrigerate for at least 4 hours, preferably overnight.
  6. Remove the meat from the refrigerator 30–60 minutes before cooking to allow it to come to room temperature.
  7. Prepare the cooking vessel: Use a cast iron pot with a lid or a deep baking dish with a lid (foil or lid).
  8. Pour the following into the bottom of the vessel: water/broth, apple cider vinegar, optionally beer/cider, and Worcestershire sauce. The liquid should create a layer approximately 0.5 cm deep (do not flood the meat).
  9. Cook in a preheated oven at 140°C (285°F), top-bottom, without convection, for approximately 5–6 hours, covered.
  10. Every 1.5–2 hours, check the liquid level at the bottom – if necessary, add a little water/broth.
  11. Cook at 160°C (320°F), top-bottom, for approximately 4–4.5 hours, covered.
  12. For the last 30–40 minutes of cooking, uncover the meat and increase the temperature to 180°C (355°F) to allow the top to lightly brown, while maintaining tenderness.
  13. The meat is ready when a thermometer in the thickest part registers approximately 90–95°C (195–205°F), or when forks 'slide in like butter' and the meat falls apart easily.
  14. Remove the pot from the oven. Let the meat rest under a slightly ajar lid for 20–30 minutes.
  15. Drain the cooking liquid (fat + sauce) into a bowl. Optionally, skim off some of the fat from the top with a spoon.
  16. Using two forks, shred the meat into fibers directly in the pot or on a large cutting board.
  17. Season the shredded meat in one of two ways: Season the shredded meat with some of the cooking liquid, mixing well. Season with salt, pepper, and optionally a pinch of smoked paprika. BBQ version: In a bowl, mix ketchup, vinegar, sugar/honey, mustard, and smoked paprika. Add 2–4 tablespoons of cooking liquid, and then gradually pour it into the meat, mixing until you achieve the desired consistency and flavor.

Recipe shared on Cooqin Recipes