This stuff is so good I could bury myself in it and eat my way out. Omnomnomnom! Pulled pork is a classical American dish that takes long to cook, but doesn’t need any attention while simmering.
Me and H had only had it once before and when he told me he felt like pulled pork for lunch, I tried recreating it. Turned out even tastier 🙂
Edit: Read more to see the recipe!
To make this wonderful dish you need a cast iron pot (or a slow cooker if you have one), 6-10 hours of patience and only a couple of ingredients, which are:
-600g of pork tenderloin
– 1 red onion, sliced
-1-1,5 tablespoons of chili flakes (or a fresh chili pepper)
– 350g (3/4 of a bottle) of barbecue sauce
-3-5 dl of beef stock
– 1 tablespoon of brown sugar
-Salt & pepper for seasoning
Heat some butter or olive oil in your pot and sear the tenderloin in it on each side until golden brown. Add the chili and onion, cook through, then add just enough beef stock to cover the pork and bring to a boil. Then add half of the barbecue sauce and the sugar, season with salt and pepper. Lower the heat to almost minimum (my stove goes up to heat level nine, I had my pork simmering on two) and put a lid on. Let it simmer quietly for at least six hours. The bottom line here is: the longer, the better. Your pork is done when it flakes when you poke it with a fork. When you’ve made sure your piggy is nice and tender, drain the liquid you cooked it in and use a fork to flake the tenderloin into small strips. Mix in the rest of the barbecue sauce, warm up and start serving.
Before piggy is done, you need to start preparing your coleslaw. Coleslaw is not much fancier than a cabbage salad, although it’s not just any salad. How so few basic ingredients can make something as genius as this is a complete and utter mystery to me and serving any American-style burger without coleslaw is a sin in my book. To make this tiny bit of heaven in a bowl you need:
– Half a cabbage
– 1 red onion
– 200 ml of thick, good quality mayonnaise
– Salt, pepper and a pinch of sugar for seasoning
To make this very easy on yourself (and that’s what we like to do, no time to waste on manual labor), use a food processor to shave the cabbage and red onion. If you don’t own one, then, well… chop-chop! Toss it in a large bowl, add the mayonnaise (the salad needs to be nice and moist so be generous!) and season. Give it a good mix through and leave it in the fridge until you’re ready to serve.
If you want to be ambitious and make french fries, too, this is what I did:
Peel your potatoes (ca 4 for two people), halve and slice. Bring some water to a boil and add the potatoes, let boil until nearly cooked through. Drain the potatoes. In another pot, heat some oil (enough to cover potatoes, at least half a liter) and bring to a simmer. If it’s not simmering, it’s not hot enough and your potatoes will suck in a lot of fat in stead of becoming nice and crispy. If it’s smoking, it’s way too hot and probably lethal (if you’re not careful).
Throw carefully place half of the potatoes in the hot oil, let fry until they’ve attained a nice golden shade. Take them out, place on paper towels and sprinkle with salt. Do the second batch.
To serve the pulled pork in a sandwich you need:
– A ciabatta (or any kind of bread you prefer)
– A few sundried tomatoes turned into a paste (throw into blender, add some of the oil, push a button et voilà!)
– Sliced tomato
Halve your bread, smear the tomato-paste on each half and heat them in the oven (or microwave, if you’re that kind of gal’) with a slice of cheddar on top.
Then layer: bottom half of bread, lettuce, a heap of pulled pork, 3-4 slices of tomato, a heap of coleslaw, second half of bread.
Open wide and shove it right in! Again, prepare to unbutton your pants because you’ll have a huge food baby.
I’m telling you, ladies, this right here is the shortcut to a man’s heart!