Pulled pork recipe | Jamie Oliver recipes (2024)

FAQs

How does Jamie Oliver make pulled pork? ›

Lift up the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat. Roast for 2 hours, then reduce the heat to 150ºC and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Look for a cut that has plenty of marbling and fat, such as a pork shoulder or butt. This will help to keep the meat moist and flavorful as it cooks. Cooking Temperature: Low and slow is the key to making pulled pork. Cook the pork at a temperature between 225-250°F (107-121°C) so that the connective tissues in the me.

Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.

Whether you use a slow cooker or oven, adding soda creates sweet and savory flavors while also helping the pork keep its moisture and become more tender.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Do you trim fat off pulled pork before slow cooking? ›

Don't Trim the Fat

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving.

It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.

White wine vinegar and apple cider vinegar have a similar level of acidity, making for an easy swap. Add a splash of fruit juice to sweeten it up a bit, if desired.

What is the best liquid to cook pulled pork in? I love to use pineapple juice for pulled pork. However, apple juice, beer, or even water works well too.

The best substitute for apple cider vinegar? Red wine or white wine vinegar! These vinegars are made from fermented wine, and you might have one or the other in your cupboard already. Red wine vinegar is a little stronger than white wine with a bolder flavor.

It should be smoked and when done right the meat comes off very easily, hence the pulling rather than cutting. Typically it's made from the whole hog, or at least a whole shoulder cut. Shredded pork would be a more general term for any large cut of pork shredded with a knife and/or fork.

The kind of meat you're smoking will influence the texture of your shreds. Pork shoulder and butt contain tons of fat that keeps the meat juicy and soft when cooking. Your meat could not shred properly if you attempted to smoke a leaner cut, such as tenderloin. The issue of the meat bark is another issue.

Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.