Ragged pork (Pulled Pork) – one of the favorite dishes in Western countries. For this, pork over time marinate and bake in the oven or on the barbecue until such a state when the meat will easily fall apart. Disassembled on fiber meat can be used in different dishes, but mostly all kinds of sandwiches and sandwiches are made with it. Traditionally Cole Cabbage Salad Composes Torn Meat Sandwiches слоу. 
AT ремя: 6hour. plus pickling time Difficulty: easy Servings: 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Dry rubbing marinade
- 1 (2 – 3 kg.) Piece of pork, preferably shoulder
- 3 tbsp. l paprika
- 1 tbsp. l garlic powder
- 1 tbsp. l brown sugar
- 1 tbsp. l mustard powder
- 3 tbsp. l coarse sea salt
Cole Slow Salad
- 1 head cabbage, chopped
- 2 carrots, grated
- 1 red onion, finely chopped
- 2 green onion chopped
- 1 pod thinly sliced fresh chili
- 1.5 tbsp. mayonnaise
- 1/4 Art. Dijon mustard
- 1 tbsp. l cider vinegar
- Juice 1 Lemon
- Pinch of sugar
- 0.5 tsp celery seed
- A few drops of hot sauce
- 12 burger buns
Barbecue sauce
- 1.5 tbsp. cider vinegar
- 1 tbsp. mustard
- 0.5 tbsp. ketchup
- 1/3 Art. brown sugar
- 2 cloves of garlic, crushed
- 1 tsp salt
- 1 tsp cayenne pepper
- 0.5 tsp ground black pepper
- Fat left after frying pork
Recipes with similar ingredients: pork, barbecue sauce, sugar brown, apple cider vinegar, Dijon mustard, cabbage white cabbage, carrots, garlic powder, mustard powder, salt sea flakes, ground cayenne pepper, paprika, ketchup
Recipe preparation:
- In a small bowl, combine paprika, garlic, brown sugar, mustard powder and salt. Rub the resulting mixture with all sides of pork. Cover and refrigerate for at least for 1 hour or overnight.
- Preheat the oven to 150 ° C. Put the pork in the roasting pan and bake for about 6 hours. Thermometer stuck in the thickest part pork shoulder, should show 76 ° C, but in general, you need it cook to such a state that the meat easily breaks down into fiber.
- Cook the barbecue sauce while the pork is baked. Вmix vinegar, mustard, ketchup, brown sugar, garlic, saucepan, salt, cayenne and black pepper and bring to a boil on average the fire. Boil at low boil, stirring for 10 minutes, until sugar dissolves. Remove the sauce from the heat and for a while set aside.
- When the pork is ready, remove it from the oven and shift to a large dish. Let the meat “rest” for about 10 minutes. At this time, pour 3/4 tbsp into the roasting pan. water and put on medium the fire. Use a wooden spoon to scrape off any burnt pieces and evaporate the water about halfway. Pour the sauce into stew-pan and cook for another 5 minutes.
- While the pork is still warm, you need to pick meat. Take 2 forks. Hold the meat with one, and pick the other into pieces along the fibers. Put the pieces of pork in a bowl and pour half whole sauce. Stir well to cover all meat the sauce.
- For serving, put the meat on the lower half of the bun, add cabbage salad on top and cover with the other half rolls.
- Serve pickled cucumber sandwiches and leftover соусом в отдельной чаше.Рецептtorn beef on buns. Dark beer is suitable for this dish stout.
Cole Slow Salad
In a large bowl, combine cabbage, carrots, red onions, green onions and chili peppers. In another bowl, mix mayonnaise, mustard, vinegar, lemon juice and sugar. Pour salad dressing and gently mix. Season with celery seeds, hot sauce, salt and black pepper. Refrigerate for 2 hours before serve.
