Pulled pork - Shoulder joint

How to Making Recipes Pulled pork - Shoulder joint using 7 ingredients and 4 steps

Pulled pork - Shoulder joint - Pork shoulder that's due to be pulled should always be skinless to allow the flavours to permeate. You can ask your butcher to do this for you, but if you're removing it yourself, don't let the skin go to waste - roast it until crunchy and serve it on the side or as a snack. For pulled pork pick a skinless piece, it doesn't have to be evenly shaped. The cut that's used in America is called 'pork butt' which is taken from the top part of the shoulder. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

Pulled pork is basically a joint that has been cooked slowly and for such a long time that you can literally pull it apart with your fingers.

It's an American stalwart and there are lots of different recipes and methods for cooking it, but the sauce is always sticky, sweet and slightly sour and spicy.

You can cook Pulled pork - Shoulder joint using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Pulled pork - Shoulder joint

1. Prepare Joint of pork.
2. You need 2 Bay leaves.
3. Prepare Soy sauce.
4. It's Cumin.
5. It's Smoked paprika.
6. Prepare Mustard seeds.
7. Prepare Sault.

Pulled pork - Shoulder joint instructions

1. Get a big pan add all ingredients listed and add water so it half covers the meat then put the pork joint in cook for 1 hour then take off the heat, if your knife goes through smoothly it done..
2. Put the meat with the brining stock in a big Tupperware box and put it in the fridge all night up to 2 days the longer you leave it the better it will taste but if you're hungry you can cook in the oven straight away..
3. Take it out and put in the oven for 10 minutes on each side or put on the barbecue take 2 forks and shred.
4. You can use the stock as a gravy.

Pulled pork - Shoulder joint - Pork shoulder is one of my secret weapons in the kitchen. A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. I can mix in some barbecue sauce and make pulled pork sandwiches, scatter the pork over pizza, or toss it into a sauce for pasta. First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. Also, a big pork shoulder does take a long time to smoke to the pulled pork stage, so don't blame the recipe if your smoker cooks slower than average. ALWAYS use a thermometer to check how done your meat is. Pork shoulder is - you guessed it - the cut taken from the shoulder of a pig. Thank you and good luck