Yesterday and today I prepared some pulled pork, which came out really well. The recipe was inspired by the one found in this blog post. I made some small modifications, the main being substituting some of the water in the brine solution with beer and apple juice. I chose Anchor Brekle’s Brown for the beer, as I thought the malty and slightly roasted flavors could work well with the meat. The meat was really tasty and juicy, and I recommend you try it out! It doesn’t require much work, but it requires quite a lot of time and patience. Here is the recipe and some pictures:
What you’ll need:
1 piece of pork shoulder
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 dl brown sugar
Mix well and store in an air tight container.
1 dl salt
1 dl brown sugar
1 liter cold water
2 dl beer (e.g. dark and malty)
8 dl apple juice
2 bay leaves
3 tbsp dry rub mix
Add salt and sugar to the cold water and stir very well until they have completely dissolved. Add the dry rub and bay leaves to the beer and the apple juice, and stir well to combine. Combine and pour on the meat. The rest of the beer can be enjoyed by the chef.
Pork shoulder preparation:
Day 1: Rinse the pork shoulder and place in a large ziploc bag. Pour in the brine solution until the shoulder is completely covered. Close the bag and place in the refrigerator for at least 8 hours (e.g. overnight).
Day 2: Remove the pork shoulder from brine solution, pat dry with paper towels, and place in baking pan. Pour dry rub generously onto the shoulder and massage it in. Place the baking pan uncovered in a 107 degree C oven. Insert a probe thermometer into the center or thickest part of the shoulder. Cook the shoulder until the inner temperature reaches 93 degrees C. It took over 9 hours for my 1 kg piece of meat to reach this temperature. When the shoulder has reached 93 degrees C, shut off the oven and let the roast cool for a couple of hours before removing from the oven. Place the meat on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Enjoy (e.g. with bread and BBQ-sauce)!
The ingredients lined up.
The dry rub is mixed up.
Making the brine and marinating the chef.
Placing the meat in the brine.
Brining is carried out overnight in double ziploc bags.
The pork after a night in the brine.
A generous rubbing of the meat with the dry rub.
A plot of the inner meat temperature over time. It took over 9 hours to get the inner temperature up to 93C.
This is how the meat looked after taking it out of the oven.
Pulling the meat with two forks.
Eating the pulled pork with some bread, BBQ sauce and fried onions. I’m drinking a homebrewed Pale Ale with it, and it is an amazing combination.