Pulled Pork

The history of pulled pork is deeply rooted in American culinary traditions. It originated in the southeastern United States when Spanish explorers introduced pigs to the region in the 17th century. Enslaved Africans brought their knowledge of slow-cooking pork over open flames, which eventually evolved into the method of smoking pork shoulders for hours to achieve tender, flavourful meat.

Pulled pork became a cornerstone of Southern cooking, particularly in states like North Carolina and Tennessee. Each region developed its distinctive style, with North Carolina favouring a vinegar-based sauce and Tennessee often serving the meat without sauce to highlight the smoky flavour.

Over time, pulled pork gained popularity beyond the South and is now enjoyed across the United States and around the world. It has become a staple at backyard barbecues, festivals and family gatherings, often served in sandwiches, tacos, or on its own with various sides.

Pulled pork's rich history reflects the blending of different cultures and culinary techniques, making it a beloved dish with a storied past.

Rub the pork shoulder with salt, pepper and a tablespoon of smoked sweet paprika.

Heat the oil in a pot over medium to high heat and sear the pork from all sides until brown. Now remove from the pot and set it aside.

Turn the heat down a bit and add another teaspoon of oil. Add sliced onions and minced garlic and saute for a few minutes.

Return the meat into the pan with the juices that the meat released, add tomato puree, soy sauce, mustard, brown sugar, water and bay leaves, and give it a stir.

Cover with a lid and leave it to simmer for 3 hours over low to medium heat, turning the meat over and stirring every half an hour and adding some more water as needed.

Shred the meat in the pot and leave it to cook in the juices for another 10 minutes.

Print

With ImageWithout Image

Pulled Pork

Yield: 2

Cook modePrevent screen from turning off

Ingredients

• Pork shoulder - 250 g
• Olive oil - 1 tablespoon + 1 teaspoon
• Onion - 1
• Garlic - 2 cloves
• Smoked sweet paprika - 1 tablespoon + 1 tablespoon
• Tomato puree - 150 ml
• Soy sauce - 1 tablespoon
• Mustard - 1 teaspoon
• Brown sugar - 1 teaspoon
• Water - 500 ml
• Bay leaves - 2

Instructions

1. Rub the pork shoulder with salt, pepper and a tablespoon of smoked sweet paprika.
2. Heat the oil in a pot over medium to high heat and sear the pork from all sides until brown. Now remove from the pot and set it aside.
3. Turn the heat down a bit and add another teaspoon of oil. Add sliced onions and minced garlic and saute for a few minutes.
4. Return the meat into the pan with the juices that the meat released, add tomato puree, soy sauce, mustard, brown sugar, a tablespoon of smoked paprika, water and bay leaves, and give it a stir.
5. Cover with a lid and leave it to simmer for 3 hours over low to medium heat, turning the meat over and stirring every half an hour and adding some more water as needed.
6. Shred the meat in the pot and leave it to cook in the juices for another 10 minutes.