Pulled Pork
4 servings
130 minutes
The recipe is taken from the book "The Big Book of the Chef" by Marianne Magne-Moreno.
1
Preheat the oven to 150 degrees. Peel the onion and cut it in half. Wash the orange and squeeze out the juice. In a cocotte dish, mix the meat, salt, pepper, bay leaf, onion, lime juice, orange juice and peel (without seeds), adding enough water to just cover the meat. Bring to a gentle boil over high heat, stirring occasionally.
- Pork shoulder: 1 kg
- Onion: 50 g
- Bay leaf: 1 piece
- Lime juice: 2 tablespoons
- Water: 400 ml
- Oranges: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Cover with a lid and place in the oven for 2 hours until the meat is tender. Turn the pieces halfway through cooking.
3
Decant the meat. Discard the orange peel, onion, and bay leaf. Evaporate the liquid over high heat until it reaches a syrup consistency. Strain 40 ml of syrup through a chinois and set aside. Preheat the oven to grill mode.
- Oranges: 1 piece
- Onion: 50 g
- Bay leaf: 1 piece
- Water: 400 ml
4
Use two forks to divide the meat in half. Mix with the remaining syrup and season to taste.
- Water: 400 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the pieces of meat on the rack over the baking tray. Brown under the grill on the lower level for 8-10 minutes. Turn the meat after 4 minutes.
6
Whisk the syrup with all the barbecue sauce ingredients until smooth. Serve with meat cut into pieces or shredded.
- Ketchup: 1 teaspoon
- Treacle (syrup): 20 g
- Worcestershire sauce: 8 g
- Sriracha: 1 teaspoon
- Smoked paprika (pimenton): pinch
