Pulled pork immediately makes us think of the United States and the many barbecue lovers who populate it. This piece of pork cooked for a long time with a very specific mix of flavours takes its name from the result of cooking, which allows it to be pulled apart (pulled) with a fork, without the help of a knife.
Our recipe is decidedly more homegrown and is the work of chef Antonio Martino, owner in Praia a Mare (in Calabria) of Pensavopeggio and Pokeria Mediterranea, two establishments that have made low-temperature cooking a workhorse.
- 1 pork shoulder of about 2 kg
- 3 g x kg cumin, rosemary and pepper
- 1/2 g x kg dry garlic
- 12 g x kg balanced salt for white meat
- 40 g x kg bbq sauce or mustard
- Start the blast chiller with the pre-heating cycle at 78°C with active humidity.
- Soak the meat in a container with sparkling water, let it rest in the fridge for 10 minutes.
- Drain the meat, dry it and rub it with the balanced salt, spices and 30g of barbecue sauce or mustard, as desired.
- Place the meat in a vacuum-packed cooking bag, condition and leave to marinate in the fridge for 24 hours.
- Place the bag in the blast chiller and start the time cooking cycle with the following parameters:– Duration: 16 hours– Blast chiller temperature: 76°C– Ventilation: 100%– Humidity: lvl 5Set blast chilling to +3°C at the end of cooking and store in the refrigerator for up to 21 days.
- Regenerate at 60°C, fraying first with your hands and then with a fork or the appropriate tools. Add more barbecue sauce or mustard if necessary.
How to serve the pulled pork?
The most classic version of pulled pork sees it inside a soft milk bun combined with coleslaw, a salad of raw cabbage, carrots and spring onion dressed with yoghurt and various herbs. Alternatively, it can be served with potatoes (baked or boiled) or a simple, light mixed salad.