Pulled pork

One of my foodie idols in Sweden has this great website called Taffel with articles, blogs and recipes, and that is where I found this recipe for pulled pork.

I had wanted to try this for a long time and had high expectations, but this was better than I ever could have imagined! We had it instead of tacos with soft tortillas, nachos, lettuce, avocado, grated cheese, homemade salsa and creme fraiche and we enjoyed every bite. Two days later we had the left-overs and it was even better that time.

Try this, so easy and sooo incredibly good!

Lisa’s Pulled pork, 4-6 portions translated from Swedish

1 kg pork tenderloin, rind removed

BBQ sauce:

1 large onion

4 cloves garlic

100 ml ketchup

1/2 – 1 tbsp chipotle paste

50 ml water

1 tbsp brown sugar

1/2 – 1 tsp ground coriander

1/2 tbsp + 1/2 tsp grund cumin

1 tbsp whisky

Place the meat in a casserole dish. Peel onion and garlic and cut into thick slices. Mix all the other ingredients and spread onto the meat. Place onion and garlic on top. Put the lid on and place the casserole dish in the oven and put the temperature to 125C. Leave it for 4 hours. After an hour, push the onions to the bottom of the casserole.

Just check so the juices hasn’t evaporated so it will burn, if so add some water. Take out the casserole dish from the oven when the meat is so tender that it falls to pieces when you touch it. Leave to cool slightly. Pull the meat apart using forks and mix with the sauce. Add more spices if you prefer.

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5 Responses to Pulled pork

  1. gastrogeek says:

    this looks so delicious – do you think it might also work with other types of meat? I wonder if you could do the same with lamb or beef?

    • Hanna says:

      Yes, I know others who’ve tried it with beef and said it was amazing. Think it works with lamb too. Slowly cooked can’t be wrong, and you can always try with different flavours.

  2. I love pulled pork! Oh in my perfect world, pulled pork would be low fat and healthy! :P

  3. Pingback: Bodean’s | The Food Archive

  4. Pingback: Another version of pulled pork | The Food Archive

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