Pulled Pork

Main Dishes | Scandinavian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'The Great Cookbook' by Marianne Smith.

Ingredients

Boneless pork shoulder - 0 lbs
Onion - 0 oz
Bay leaf - 1 piece
Lime Juice - 2 spoons
Water - 15 fl oz
Oranges - 1 piece
Ketchup - 1 tablespoon
Light Molasses - 0 oz
Worcestershire Sauce - 0 oz
Sriracha - 1 tablespoon
Smoked salt - a pinch
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 300°F. Peel the onion and cut it in half. Wash the orange and squeeze its juice. In a cocotte, mix the meat, salt, pepper, bay leaf, onion, lime juice, orange juice and zest (without seeds), and just enough water to cover the meat. Bring to a gentle simmer over high heat, stirring occasionally.

Step 2

Cover with a lid and place in the oven for 2 hours, until the meat is tender. Flip the pieces halfway through the cooking.

Step 3

Decant the meat. Discard the orange peel, onion, and bay leaf. Over high heat, reduce the liquid until it reaches a syrup-like consistency. Strain 40 ml of the syrup through a chinois and set aside. Preheat the oven to the grill setting.

Step 4

Use two forks to shred the meat in half. Mix it with the remaining syrup and season to taste.

Step 5

Arrange the pieces of meat on a rack over a baking tray. Broil on the lower level for 8–10 minutes until browned. Flip the meat after 4 minutes.

Step 6

Whisk the reserved syrup with all the ingredients for the barbecue sauce until smooth. Serve with the meat, cut into pieces or pulled apart into shreds.