Tag: Pulled

The pulled pork recipe – Italian Cuisine


The dish that intrigued guests at La Scuola de La Cucina Italiana: we discover the recipe of pulled pork with the chef's advice

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.

pulled-pork-recipe

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

Pulled pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
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  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

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