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Pulled Pork

Dawn & Allan
The combination of the Fennel seeds in the sauce and the Caraway seeds in the flatbreads really puts this dish in flavour heaven!
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Prep Time 19 minutes
Cook Time 4 hours
0 minutes
Course Dinner, Main Course
Cuisine American, British, Continental
Servings 4

Equipment

  • 1 Digital scales
  • 1 Blender
  • 1 Heavy bottomed large saucepan with lid

Ingredients
  

Pulled Pork

  • 1 740 gram Pork shoulder, rolled, rind removed about 3 pounds 13 ounces
  • 1 small white onion, peeled and quartered about 65 grams
  • 2 Large Garlic cloves, skins removed
  • 10 gram Knob of ginger, peeled about an inch
  • 400 grams Tinned tomatoes 14 ounces
  • 6 grams Smoked paprika roughly a teaspoon
  • 6 grams Tumeric roughly a teaspoon
  • 6 grams Cumin powder roughly a teaspoon
  • 2-3 grams Fennel Seeds 1/2 teaspoon
  • ¼ teaspoon Cayenne pepper
  • 10 grams Brown Sugar just under a Tablespoon
  • 1 Tablespoon Salt more or less to taste
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Pure Maple Syrup
  • Hickory Flavoured Liquid Smoke optional - to taste
  • 150 grams Plain Yoghurt [1/2 + cup ] for serving
  • Chopped fresh mint for serving
  • 1 Ripe & ready avocado for serving
  • ½ medium red onion, sliced thinly for serving

Instructions
 

  • Instructions
  • Gather and weigh your ingredients
  • Tip the tinned tomatoes, onion, garlic, and ginger into a bender and whiz.
  • Meanwhile, sear the meat on all sides. Pop the seared meat into the large saucepan and cover with the tomato mixture.
  • Add the spices, seeds, sugar, salt & pepper
  • Bring the mixture up to the boil over medium/medium high heat for about 10 minutes, then reduce the heat to medium/ medium low [Note 1]
  • Simmer for 2 hours, checking every 45 minutes or so to check if the liquid has reduced too much-top up with water if required and turn the meat.
  • After about 2 hours, add the Maple Syrup
  • After about the 3rd hour, using a fork and tongs, you should start "pulling" the meat.
  • If it is pulling nicely it is finished. I find it usually takes about 4 hours, and I start pulling the meat every 15 minutes or so in the last hour of cooking.
  • For the flatbread recipe -
    During Step 2 when kneading, add ¼ teaspoon Caraway Seeds
  • Pop a little sauce on the base of the flatbreads. Remove the meat from the saucepan and arrange onto the flatbreads. Top with yoghurt mixed with chopped mint, sliced red onions and avocado slices. [Note 2]

Notes

Note 1. You want the sauce to boil ever so gently- a nice simmer
Note 2.  You'll have extra sauce left over.  If you have extra meat, it is best to store it with some of the sauce so it doesn't dry out.  If you have loads of liquid left over ( I usually do), it makes a terrific base for a nice hearty stew or chilli