The sauces are added after cooking and are always optional. Oven Smoked Pulled Pork. Assistant food editor Miriam says pulled pork is best served with sweet bread. However, if you want to ramp up the flavour during cooking, food editor Cassie recommends adding garlic powder, mustard powder, cayenne pepper or cumin to your dry rub. US-style cornbread would work as an alternative to a burger-style serving, and its dense, porous texture is great for soaking up meat juices. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Prep: 15 minutes | Cook: 6-7 hours | Servings: 8-10. If you have the time, try mixing sea salt and sugar in a bag and rub it over the pork before leaving it in the fridge overnight. Read our guide to seasoning, slow-cooking, serving and everything in between. This recipe for Easy Oven Roasted Pulled Pork is one of the best that I’ve made. If you’ve followed our recipes and tips to a tee, the pulling stage should be a doddle, but take a tip from the team and separate your cooked meat using two forks, pushing the meat from the centre outwards. Since I am a lover of all things food, once I found this new love for pork I couldn’t wait to start experimenting with different recipes. Senior food editor Barney gave us a hot tip, direct from the States – according to an old saying, “there isn’t an animal on earth that isn’t made better with one third brown sugar, one third salt and one third smoked paprika.” Kudos to that. And roasting the perfect piece of pork in your oven couldn't be easier. The heavenly triumvirate of salt, sugar and paprika gives you a subtle flavour that allows the pork to sing with its own pure flavour, and for you to get more creative with your serving sauces. Give our spiced meat rub a go, it needs just a handful of ingredients. Would you rather see the Australian version? 0 8-10 15 minutes 6-7 hours 6-7 hours. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Oven Smoked Pulled Pork. Oven Roasted Pulled Pork. We also love the idea of Mexican pulled pork tacos, with plenty of crunch and fiery flavours or our pulled pork with banana salsa served in soft flour wraps. Jennifer Joyce positions her prepared pork shoulder onto a wire rack, which is then placed in the baking tin. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve. Americans prize the Boston butt cut of pork, which comes from the upper part of the shoulder, but whichever hunk of meat you use, it’s up to you whether it has the bone in. But if you’re lucky enough to utilise the garden grill, you can use the flames to finish off pulled pork. fresh pork butt, Boston butt, or pork shoulder. Creating delicious dishes using pulled pork is one of the great joys in life. Before putting it in the oven, she pours water in the bottom of the tin, then wraps the whole thing tightly in foil to allow a steamy micro-atmosphere to form, safeguarding against dreaded dry meat syndrome. Try this technique on our maple-mustard pulled pork for extra-tender meat. Once your barbecue is ready for cooking, place the slow-cooked hunk onto the grill for fifteen minutes on each side, giving it a deliciously smoky, charred finish. Try our easiest ever pulled pork reipe, with no tricky measurements or unusual ingredients involved. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. You might be of the belief that marinade equals juiciness, but in the case of pulled pork the tenderness and flavour is created using a dry rub of spices, sugar and salt. Make sure you rinse it off thoroughly before putting it in the oven with the spices of your choice or you’ll have super-saline meat, and not in a good way. Pick the mint leaves and finely chop them on a large board.
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