How to cook sweet pulled pork recipe with honey and american pale ale

How to make sweet pulled pork recipe with honey and american pale aleHave you ever cook sweet pulled pork before? Pulled pork recipe is a type of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a slow cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be “pulled”, or easily broken into individual pieces.To make this sweet pulled pork recipe is easy. Let’s make it.

Ingredients of sweet pulled pork recipe:

  • 1 large joint of pork, such as a hand of pork
  • The marinade ingredients:
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 big pinches of salt
  • 1 big pinch of pepper
  • 330ml bottle American pale ale
  • 1 whole bulb of garlic, crushed by hand
  • Plenty of fresh thyme
  • Plenty of fresh rosemary
  • Homemade pittas, to serve

How to make sweet pulled pork recipe:

  1. Place the pork into an oven tray. Start by scoring the pork along the skin as if making crackling.
  2. Blend all the marinade ingredients together in a bowl then cover the pork in the marinade. Rub the sauce and the garlic into the scored slits in the meat and leave the to marinate overnight.
  3. The next day preheat the oven to 240 degrees C/gas mark 9. Put the pork into the oven for 20 minutes or until it gets a great color. After 20 minutes take the meat out, cover it in tin foil and put it back into the oven at a cooler 140 degrees C/gas mark 1 for 8 hours to slow roast. Eight hours later it should pull from the bone and be lovely and tender.
  4. Cut the pittas open down one side and fill with pulled pork. Drizzle some of the marinade sauce over the top and serve with coleslaw.

You can also try the others pulled pork recipe for bread or sandwich.

Ingredients For the dry spice rub:

  • 1 tbsp ground black pepper
  • 1 tbsp dry mustard powder
  • 2 tsp dried thyme
  • 50 g soft dark brown sugar
  • 4 tbsp smoked hot paprika
  • 3 tbsp flaked sea salt
  • 1 tbsp cayenne pepper
  • 1 tbsp ground cumin

Ingredients For the pork:

  • 6 rolls of white bread
  • coleslaw, to serve
  • 2 kg boneless pork shoulder
  • barbecue sauce, to serve
How to make pulled pork recipe for bread

How to make pulled pork recipe for bread

How to make pulled pork recipe for bread:

For the dry spice rub: take all the ingredients in a bowl and mix well.

2. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.

3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150 degrees C/130C fan/gas 2.

4. Stand the pork on a rack in a roasting tin, skin side up. Pour about 100 ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.

5. To finish it off on the barbecue (optional): Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturer’s directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue.

6. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.

7. Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark redy brown and even a little blackened in places.

8. Occasionally check that the pork’s internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.

9. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the baps and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.

You may also like other recipes:

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