Pulled Pork

Maiala sfilacciato

Ingredients 8-10 people

2.5 kilos prosecutor (capocollo) 2 teaspoons cumin

2 teaspoons smoked paprika

1 teaspoon cayenne pepper 1 teaspoon chili powder or flakes

1 teaspoon of fennel seeds

2 teaspoons of salt

2 teaspoons brown sugar 2 servings barbecue sauce

Coleslaw

🕐 15🔪24 hours and 15 minutes 🍳 👩🏼‍🍳👩🏼‍🍳

There are two ways to make pulled pork. I give below version 1 (which is tastiest with sous vide preparation) and version 2 (preparation in the oven).

The preparation is the same in both versions: 1. Let the meat come to room temperature.

2. Meanwhile, make the barbecue sauce.

3. Mix all the spices together (if you like spicier, put in some more chilies, for example) and rub the meat with this.

Version 1

1. Make sure you have a large vacuum bag that you turn over at the edges. 2. Put the meat in another plastic bag and pour in some barbecue sauce (about 10 tablespoons) which you also massage back into the meat. This way the moisture stays with the meat. 3. Put this bag with the meat in a vacuum bag and pull the meat vacuum. If you have a vacuum machine that also has a setting that takes moisture into account, you don't need to put the meat in another plastic bag first.

4. Pull the bag vacuum.

5. Preheat the hot water bath to 74 degrees with the sous vide stick (or roner) and set it for 24 hours. 6. Place the vacuumed bag with the meat in the hot water bath and let it cook that way. 7. After 24 hours. You can let the meat cool slightly in the refrigerator and then freeze it. 8. If you want to use it right away, take the meat out of the bag(s) and put it in a cast iron pan where you have already put some barbecue sauce on the bottom. You use forks to pull the meat already slightly apart and pour some more barbecue sauce (to taste) over it. 9. Let the meat continue to stew on low/medium heat (or in the oven if necessary) for at least 15 minutes. If the meat comes from the refrigerator, count at least 30 minutes). 10. Meanwhile, make the coleslaw (salad with cabbage, carrot and onion).

11. If you want to serve the whole thing with rolls: cut open the rolls.

12. Serve everything on a large platter, possibly already with pulled pork sandwiches and the salad.

Version 2

1. Preheat the oven to 100 degrees.

2. In a cast iron pan or roasting pan, put a dash of barbecue sauce.

3. Place the meat on top and top that again with barbecue sauce. 4. Place the pan or roasting pan (cover with the lid or with aluminum foil) in the preheated oven and let everything cook for 4 hours.

5. Then check if the meat is already starting to disintegrate. 6. Turn the oven up a bit: to 140 degrees and set the pan back for 5 hours. In between, check if the meat is already softened and add more barbecue sauce if necessary. Or some water if it is too dry.

7. You can take the lid off the pan for the last 30 minutes and turn the temperature. up a little more to 150 degrees. Then the top layer will get a crispy crust.

8. Meanwhile, make the coleslaw (salad with cabbage, carrot and onion).

9. If you want to serve the whole thing with rolls: cut open the rolls.

10. Serve everything on a large platter, possibly already with pulled pork sandwiches and the salad.

👉🏽 I always recommend the sous vide method. This way the juices of the meat stay with the meat making it nice and tender. If you do not have sous vide equipment (the cost is not very high and ranges from 60 to 130 euros) you can cook the meat in the oven. However, the risk of drier meat is then present.

.