There are some dishes that are never better outside our own kitchen. Lasagne, casserole, Mum’s famous roast dinner. But on the other end of the spectrum there are those more adventurous dishes and bakes we often dare not attempt – lobster, soufflé, homemade croissants! But somewhere in the middle sit some all-time favourites that everyone loves but nobody tries, that are actually pretty easy, as long as you’ve got the know-how.
Want to know how to make pulled pork once and for all? Find our take below and you’ll be serving it up in brioche buns with a side of slaw in no time.
Cooking Pulled Pork
When we said it was easy, we didn’t mean there wasn’t any preparation involved. Cooking pulled pork isn’t the kind of dish you do on a whim on a Thursday evening after spin class – it’s more a process for the weekend when you’ve got that extra time to cook it low and slow as required. So, what will you need?
Pork – how to choose the right cut
When it comes to your cut, you’ve got a few options. Some go for neck, but shoulder is preferred, as it has just the right amount of fat to achieve the tenderness you’re looking for. With it being a tougher cut, there’s really only one way to cook it, as long as you’ve got the time. You can go for boneless for an easier pull and a quicker cook, but bone-in joints often provide a touch more flavour.
Rub – how to prepare pulled pork
Again, you can choose your preferred options here, but traditional rubs stick to salt, paprika and brown sugar. You can go more exotic if you’re feeling up to it – why not dial up the heat and add mustard powder, chilli, black pepper or garlic?