stinchi al forno - ricetta normann

Pulled pork, soft and tasty

The recipe by chef Antonio Martino

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.

Pulled Pork

Prep Time 20 minutes
Cook Time 16 hours
Marinade 1 day
Total Time 1 day 16 hours 20 minutes
Course Main dish
Servings 5 people


  • 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
    – Cooking temperature: 76°C
    – Ventilation: 100%
    – Humidity: lvl 5
    Set 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.
Keyword Meat

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.

Why the blast chiller should never be missing in a restaurant

Why the blast chiller should never be missing in a restaurant

An indispensable element to guarantee safety and quality while saving time

Normann at HostMilano 2023

Normann at HostMilano 2023

Milan is preparing to host the 43rd edition of HostMilano, one of the most

Potrebbe interessarti anche