What a unique name! Pulled pork, really? I actually prefer it in English; it sounds more elegant! What is it? Perfectly cooked pork with a blend of spices, then shredded (which doesn’t take much effort since it practically falls apart at the touch!). You can put it in sandwiches, use it in exotic recipes, serve it with rice or potatoes, or even use it as a filling wrapped in pita bread (for those unfamiliar with this recipe, check out how to make these perfect pitas here)!
Pulled Pork, Travihto Chirino!
Ingredients:
- 2 kg pork (I prefer shoulder for tenderness; leg can be drier and tougher)
- 1 tsp smoked paprika
- 4 tsp salt (or more if needed)
- 30 g vinegar (I used apple cider vinegar)
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp onion powder
- 70 g honey
- 1 tsp dried thyme
- 1 tsp turmeric
- Freshly ground pepper
- 1 tsp mustard powder (optional)
- 25 g butter or olive oil
- 420 g water
- 80 g tomato paste
Instructions
You can use either a Dutch oven with a lid or a slow cooker (I’ve tried both).
If using a slow cooker, you’ll need less water because the meat will release its own juices and cook in them.
No special preparation is required; simply place the meat in your vessel, add the spices (feel free to omit any you don’t like), and pour in the liquids.
Cook in the slow cooker on low for at least 10 hours, or in a Dutch oven with a lid at 150°C (300°F) until the meat is fork-tender (about 3 hours, maybe longer, unless you cut it into pieces, which will reduce the cooking time).
Then, just shred it!
Good luck!
