Pulled Pork

Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a slow cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be “pulled”, or easily broken into individual pieces.In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
The preparation of pulled pork differs from region to region. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce. In areas such as North Carolina, either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce.The recipe below is an ‘easy to do’ version, there are numerous ways to approach this great dish.
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Pulled Pork

800 g Pork (fläskarre)
1 tsk spiskummin
1 tsk chilipulver
1 tsk paprikapulver
1 onion
2-4 garlic cloves
1 dl ketchup
0.5 dl water
several dl’s of whiskey/or rum
seasoning to taste


1. Put the over on 125ºC. Chop the meat into handful sized chunks and quickly fry to seal the meat. Chop the onions. Mix the ketchup with the sugar, water, garlic, pepper and spirit. Once the meat is sealed place it into a baking pan (with a lid) mix the onions and tomato ketchup mix in with the pork. Stir it around so that everything is evenly distributed.2. Place in the oven for approx 4 hours (or until the meat is ready) and turn every hour. The meat is ready when you can pull it apart.

3. Serve with vegetables of your choice, the above picture shows mashed potato, maze, mushrooms and ruccola.

Goes well with a root mash or in thin bread wraps.