This is the kind of dish that all of those adjectives food writers hate are made for – it’s succulent, luscious, delectable, and yes, yummy.
Making this pork takes time – it needs about 5 1/2 to 6 hours in the oven – but you’ll be happy to know that it doesn’t require too much work. You introduce a wonderful melding of flavors in the beginning, and then let it slow cook while you prepare some condiments and accompaniments.
Sweet and spicy pulled pork
(serves 10-12)
You’ll need:
- 5 1/2 to 6 lb pork shoulder (boneless)
- 6 oz apricot jam
- 6 oz hoisin sauce
- 3 jalapeños (sliced and seeded)
- 1 large red onion
- salt, pepper
For serving: flour tortillas, 1 corn on the cob (uncooked, bicolor if you can get them locally), scallions, cucumbers, wasabi greens (optional), hoisin sauce and/or duck sauce.
1. Preheat over to 315 F. Line a baking sheet with foil and prepare two more extra-large pieces of foil for wrapping the pork shoulder.
2. Chop the onions and jalapeños; trim some of the fat off of pork.
3. Place the pork shoulder in the middle of the foil/baking sheet and rub with salt and pepper on both sides. Spoon jam and sauce over the pork and rub in well, covering both sides. Scatter jalapeños and onion around and under the pork before wrapping it up tightly.
4. Slow roast for 5 1/2 to 6 hours, checking on the pork and rotating halfway.
5. When ready and fork-tender, unwrap the pork carefully, reserving the juices. Transfer to a large bowl and use a pair of forks to shred the pork. Add a couple of ladles of the cooking juices to the pork and toss.
6. Serve with the toasted tortillas, chopped scallions and sliced cucumbers and your sauces of choice (I prefer a little bit of hoisin or duck sauce, but this would be wonderful with a lighter sauce as well).
One of my dads favourites, this looks wonderful 😀
Cheers
Choc Chip Uru
Lovely, so glad you liked it!
One of my favorite meals! This looks divine and I love the apricot jam and hoisin sauce. Once again I am so impressed with your culinary talents. Definitely bookmarking this one. 🙂
Thanks so much, Karista! It’s one of my favorites too. Served this at a dinner party last weekend, and it was a universal hit!
Comfort food, slow food and meltingly perfect. Wow! Something I have to try before it gets warmer here. Looks amazing!
Yes! Definitely something that would work in your colder season now too 🙂 Thank you!
Mouth-watering delicious!
Thank you!
Looks delicious!
Thanks, yummy!
If my parent’s wanted to make this with chicken how should they adjust?
The chicken is much leaner so maybe would be better in a Dutch oven with some more braising liquid added in (like broth etc.). Lower temperature (maybe to 300), a little less sauce and jam (since there is probably less chicken), and it will take less time. I would estimate 3-3.5 hours. Check the rabbit ragu recipe for reference!
I love the idea of slow cooking before enjoying! Yum 🙂
Thanks, Tandy!