Pulled Pork

What

Meat:

• 2-3 kg pork butt tarja or shoulder lapocka
• 2 tbsp tomato paste

Dry rub:

• 2 tbsp salt
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp oregano
• 1 tsp marjoram
• 1 tsp ground cumin
• 1 tsp ground caraway
• 1 tsp ground coriander

Wet seasoning:

• 2 large onion
• 1 dl ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp worcester sauce
• 2 tbsp soy sauce

Cooked overnight. It needs an oven safe, large, closed vessel. Think of a cast iron dutch oven, ceramic or glass oven dish.

The seasoning is generic enough for any kind of side. Coleslaw, burger buns, potatoes work great.

How

1. Wash the meat, dry with paper towel
2. Already in the cooking vessel, cover the meat evenly with tomato paste
3. Mix the dry seasoning, apply onto the tomato paste
4. Theoretical sear in frying pan. Just skip this step
5. Cut the onions and put underneath
6. Mix the wet seasoning, pour around
7. 110 degrees, 8-12 hours (overnight) in the oven, lid on. If time is a bottleneck, go for 4 hours at 130 degrees
8. Lid off, turn the heat on and bake a crust on it
9. Out from the oven, rest until only slightly warm, about 30 minutes
10. Shred by hand or with two forks in a different vessel
11. Add back some of the liquid, especially the top, fatty layer. It needs to sound soggy tocsogós
12. Optionally strain and reduce the rest of the liquid into a sauce

It’s in perfect condition for to several days. Just reheat in the oven.

Refs

Originally Zé, but this generates less liquid waste, and I hated the searing too.