Pulled Pork Sandwich
For a man, being able to turn pork into pulled pork is a skill akin to alchemy. Except this is gold that you can EAT. This recipe is a non-BBQ recipe that you can easily cook at home using a dutch oven. Takes about 2.5 hours in total.
- Pork Ribeye Steaks (6 (about 900g total))
- Tin of Tomatoes (1)
- Can of Beer (1)
- Cumin (2 tbsp)
- Ground Coriander (1 tbsp)
- Garlic Powder (1 tbsp)
- Paprika (1 tbsp)
- Pepper (2 tbsp)
- Salt (2 tbsp)
- BBQ Sauce (1 tbsp)
- Chipotle Sauce (2 tbsp)
- Onion (2)
- Carrot (3)
- Garlic (4 cloves)
- Olive Oil
Mix all the dry ingredients in a bowl - this is our dry rub. Preheat the oven to 160C.
I'm using pork ribeye steak as it has a good amount of fat - not too little, not too much. To little and the meat will dry out, too much and there won't be enough meat!
Cut the pork into chunks and mix well in the dry rub. Set aside while you prepare the vegetables.
Slice the onions and garlic and cut the carrots into chunks.
Heat half a cup of olive oil on a high heat in a heavy pan. Sear the meat as well as you can for a few minutes - we just want to put some colour on the meat.
Set the seared meat aside (it will still be raw inside, don't worry about that).
Add a glug more olive oil and soften the onions, carrots and garlic for a few minutes.
Put the meat in the pan and mix well. Add the tin of tomatoes and the can of beer.
Mix well, cover and put in the oven. Give it one hour with the lid on and one hour with the lid off. After the 2 hour cooking time, the meat should be very soft. Poke it with a spoon and it should fall apart. If it doesn't seem soft enough, give it another half hour in the oven.
Separate out the meat and put it in a food processor with a plastic blade attachment. Add the BBQ sauce and the Chipotle sauce. Give it 3 or 4 quick pulses. OR if you want to do it the traditional way, you can "pull" the pork apart with a fork :)
Pulled pork! Serve in buns (be generous with the filling) with a little arugula - I also add a little extra BBQ sauce in the bun.
BONUS! the braising liquid will be wonderful and flavourful. You can scoop out the carrots and eat them with the liquid or do something more adventurous - throw some arborio rice in and it would make a fine risotto I bet!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.