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Phatmans Spicy Pulled Pork
Get ready to look at the clock, ticking the hours away in anticipation of the hot strings of pork that await. This is a dish that takes work, slow sit down and wait work. Prep time is less than half an hour but like a kid waiting for Santa Claus you will want to sit and wait for that first moment when you can open the oven.
Short anecdote – Don’t, I repeat don’t, crack the foil over the slow cooked butt while your nose directly above ready to take in a whiff of the fresh out of the oven pork. That’s how you get scalded nostrils which is sore. Real sore.
Pulled pork goes great in tacos, on pizza but as we all know it is best served between the floury sides of a Waterford Blaa topped with cooling coleslaw and drizzled with sweet sticky barbeque sauce. Here is how I make my pulled pork bap.
Pulled Pork Recipe
Serves: 8-10
Preparation Time: 20 minutes
Marinating Time: 4 hours to overnight
Cooking Time: 6-8 hours
Ingredients
- 4-5 pounds Pork Butt or Pork Shoulder
- 1/4 cup Tomato Paste
- 2 tablespoons Harissa Paste
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Ground Yellow Mustard Seed
- 1 tablespoon Paprika
- 1 tablespoon Smoked Paprika
- 1 teaspoon Caraway Seeds
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Salt
- 1 tablespoon Black Pepper
- 1 teaspoon Cumin
Instructions
- Prepare the Spice Rub:
- In a small bowl, combine the tomato paste, harissa paste, paprika, smoked paprika, caraway seeds, mustard powder, cayenne, onion powder, garlic powder, smoked salt, black pepper, and cumin.
- Mix well to create a thick, spicy rub.
- Rub the Pork:
- Generously rub the spice mixture evenly over the entire surface of the pork butt or pork shoulder. Ensure all sides are well-coated with the flavorful seasoning.
- Marinate:
- Cover the seasoned pork with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to deeply infuse into the meat.
- Cook the Pork:
- Preheat your oven to 90ยฐC (194ยฐF).
- Place the marinated pork butt or shoulder in a roasting pan and cover the edges with aluminium/tin foil to seal all the goodness in.
- Slow roast the pork for 6-8 hours, or until the meat is tender and easily pulls apart.
- Rest and Shred:
- Once the pork is cooked to perfection, remove it from the oven and let it rest, covered, for a few minutes.
- Using two forks, shred the pork into succulent, flavorful strands.
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