Also known as Pulled Pork.
I was introduced to this by an American ex-pat in Solomon Islands, He also showed me how to make hash browns – that I now know as rosti.
It is really nice in a warmed bun, or served with rice and peas on tortillas or pita bread.
I don’t remember everything Mike put in it, except that barbecue sauce and chilli were vital ingredients.
Here is my version:
Slow-Cooked Shredded Pork
- 3kg rolled boneless shoulder of pork
- 1 bottle of dark ale. (I can’t get Speights Old Dark here, so I used Cascade Stout. Guinness would be good, but not at these prices).
- 1/2 cup barbecue sauce
- 2 tablespoons onion marmalade (or stewed apple)
- 1 teaspoon (or more to taste) chilli
- 1/4 cup oyster sauce
- 1/2 cup white wine vinegar
- 2 teaspoons coffee powder
- 1 cup low-salt chicken or vegetable stock
- 1/2 cup dark brown sugar
- Bay leaf
Remove the string from the meat and place it in the slow cooker
Add the other ingredients and cook on high for 4 hours or on low for 8.
If the meat is not covered by the liquid, turn it over periodically while cooking
Remove the meat to a large plate and trim off the skin and collagen-rich fat layer
Pour the liquid into a saucepan and put on the stove, bring to the boil and simmer
Except for a bit of it which goes into the blender with the skin and fat. Blend to a smooth creamy liquid and pour into the saucepan with the rest.
Simmer until the liquid is reduced by about a third to a half. Strain it into a jug, and skim off any fat and foam. It should be a thick dark gravy that is tasty and not too salty.
While the liquid is reducing, attack the meat with two forks, shredding out the muscle fibres. Some parts seem to shred best if combed along the muscle with the tines and others if the fibres are pulled apart sideways. It takes a few minutes and can be tiring to unsupple wrists.
Combine the liquid with the shredded meat and leave to cool before refrigerating overnight, Next day reheat in the slow cooker. This is a recipe that is better on reheating. But it is pretty damn good straight away. I had some for tea, but left most of it for my guests tomorrow.
For Muslims I can see absolutely no reason why this could not be made with turkey or chicken.
UPDATE – Next morning. The gravy set to a solid jelly matrix around the shredded meat. It could easily be sliced and used cold as a sort of brawn.