How to Slow Pork Pork (Pull Pork)

Content

Method 2 of 4: Cooking Meat in a Smoker
Method 3 of 4: Cooking Meat in a Cast Iron Pot
Method 4 of 4: Take the meat apart
Tips
Warnings
What do you need

1 Buy a pork shoulder. You can choose a scapula with or without bone. The boneless version is simpler, but more expensive. The option with a bone is cheaper, tastier, but you have to pant to extract the bone from the meat. The meat should not be too lean, the presence of a small amount of fat is a must. This will give the meat a soft and special flavor.

Select a piece of about 2 kg. A piece of this size will allow you to make a crispy crust that is large enough to give the meat an amazing taste and appearance.
If you expect a large number of guests and a two-kilogram piece is clearly not enough, it is better to take one more two-kilogram piece than one piece weighing 3, 5-4 kilograms.

2 Trim the fat. Remove large strips of fatty tissue from the outside of the piece, leaving small strips no more than half a centimeter wide. Don't worry about getting dry meat. There is enough fat in the middle of the piece to make the meat tender. After trimming the fat, rinse and dry the meat.

Use a sharp knife to trim the fat. Fat can be quite tough and slippery, and using a not very sharp knife can cause cuts.
Kitchen scissors are also good for this role.

3 Tie the meat with twine. Tie the twine in each direction twice (two times from top to bottom and two times from left to right). Such strapping will ensure even frying of the meat.

4 Grate the meat with herbs. Grease the piece of meat with oil to help the herbs stick to it better. Rub the top of the meat with the meat seasoning. Make sure the layer covers the entire surface evenly.

You can also make your own meat seasoning. It is enough to mix salt, pepper, garlic and any other herbs of your choice.
Don't skimp on seasoning! The bigger, the better.

5 Refrigerate the meat overnight. Place the meat in a baking dish, cover with plastic wrap and refrigerate. This will allow the meat to be well salted and soaked in the seasoning.

Method 2 of 4: Cooking Meat in a Smoker

1 Preheat the smoking installation to 110 ° C.
2 Proceed directly to cooking meat. To do this, place a piece of meat on a wire rack and close the lid of the smoker. Now there will be a long stage that does not require special attention. The only thing to watch out for is temperature. It should be between 105 ° C and 120 ° C.
- Do not open the cover. Refrain from constantly opening the lid and checking the meat while cooking. By opening the lid, you release the heat from the smoker, which increases the cooking time.
- Remember to add wood or charcoal to the smoker to maintain the correct temperature.
3 Keep the meat in the smokehouse until tender. Estimated cooking time: 1.5 hours for every pound of meat. The top side of the meat should turn dark brown.
- If you haven't removed the bone from the meat, you can test the meat's readiness by rolling the bone. If the bone is moving, then the meat is ready.
- To check if the meat is ready, you can also insert a fork into the meat. If the fork rotates 90 degrees easily, then the meat is done.

Method 3 of 4: Cooking Meat in a Cast Iron Pot

1 Preheat the pot to 150 ° C.
2 Brown a piece of meat. Pour in 1 tbsp. l. olive oil in a cast iron saucepan. Place the saucepan over medium heat. Once the oil has warmed up, place the pork shoulder in a saucepan and cook for about 5 minutes, until one side is brown. Once the side is well browned, turn the piece of meat over and fry it again until brown.
- Do not cook the meat for too long at this stage. The purpose of this step is to have a fried crust that will retain all the juices and flavor of the meat in the next step.
- It is best to use tongs to turn the meat.
3 Cook the meat. Cover the pot with a tight-fitting lid and place the pot in the oven. The approximate cooking time is 3.5 hours. The meat should break easily into pieces when pierced with a fork. Remove the lid and let the meat brown in the oven for another half hour.

Method 4 of 4: Take the meat apart

1 Place cooked meat in a skillet. A large, wide and shallow skillet is best.
2 Tear the pork into fibers. Use two forks to break the pork into small pieces. Work with forks until the entire piece is a pile of fibers. Combine inner fibers with crispy chunks of meat.
3 Serve the pulldown on the table. Usually "pull pork" is served with kebab sauce as a main course or as a filling for a sandwich. Garnish with fresh cabbage salad and baked potatoes.

Tips

The sauce is added to the dish already on the table, just before use.
If you need to deliver the pulld pork to another location, wrap the meat in foil and place in a cold bag.
Use wood chips in the smoker. This will give the meat a special flavor.
If you prefer this dish warm, keep it in a slow cooker.