Friday 27 September was held in The School of Italian Cuisine a special event with Angelo Poretti Brewery: driven by Michela Cimatoribus, the tasting featured three different beers in combination with the chef's preparations Davide Negri.

There are two ways in choosing the combination with beer: you can proceed by affinity or by contrast. The chef, for example, has decided to approach the 6 Luppoli Bock Rossa a milk sandwich with pulled pork: the beer, characterized by toasted malts and a generous hopping, fits perfectly with this spicy preparation; furthermore, the combination of spicy meat and bitter beer enhance each other.

The pulled pork is a typical dish of the United States, which consists of the pork shoulder marinated and slowly cooked on the grill. The result is a meat frayed, usually used to stuff sandwiches, along with coleslaw, a raw cabbage salad. You are curious to discover the recipe of pulled pork to be easily replicated in the home oven?

Davide Negri's pulled pork recipe

Ingredients for 30 sandwiches
For marinating:
1 kg clean pork shoulder (without rind and without bones)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
Chili pepper
Salt and pepper
1 tablespoon of brown sugar

For seasoning and finishing:
1 tablespoon of brown sugar
3 tablespoons of white wine vinegar
salt
Chili pepper
Barbecue sauce
Sandwiches Milk
Cabbage

With the ingredients indicated, prepare a marinade for the meat and let it marinate for at least one night; then cook in the oven at 120 ° C for about 6 hours, until the meat starts to flake off. Once cooked, take the meat out of the oven and completely fray it. Season the meat with brown sugar, white wine vinegar, salt and chilli pepper; also add the barbecue sauce to taste. Mix everything and let it rest.
Separately, finely slice the cabbage and marinate it with brown sugar, salt and white wine vinegar.
Compose the sandwich with the marinated cabbage, which will become slightly less crispy, and the heated meat.

Come on special events de La Scuola de La Cucina Italiana: you can learn all the secrets and taste the recipes of our chefs!

Texts by Caterina Limido

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