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17 March 2018

appetizer and finger food

The pulled pork sandwich that stole my heart.

by Kristel Cescotto

The pulled pork is like a melody.
It requires patience, love, passion to be composed.

And when these variables are combined together they inevitably give life to a masterpiece.

In this case, masterpiece rhymes with pulled pork: spices, aromas and flavors, slow cooking, care and dedication.

At the first taste I swear I shouted Eureka.

Pulled pork contains all the subtlety of the most succulent and tasty meat. Take everything I told you and slap it in a burger buns along with a crunchy cabbage salad and the idyll of the Eden gardens is nothing compared to the sensations that will give you one bite of a pulled pork sandwich.

Stronghold in the traditional kitchen of the Deep South of the USA – where the barbecue cooking is the main dish – I will tell you my Italianized and smart way to make it.

Il pulled pork sandwich che mi ha rubato il cuore.

Pulled pork and cabbage salad – the recipe

INGREDIENTS

Pulled pork
  • 1 kg of pork shoulder without rind (go to your trusted butcher)
  • Half a liter of vegetable stock

Spices

  • 3 cloves of fresh garlic
  • A teaspoon of dry garlic powder
  • 30 g of fresh ginger
  • 1/2 of grounded black pepper
  • A teaspoon of chilli powder (you can replace it with dried ground peppers)
  • A teaspoon of sweet paprika
  • A teaspoon of dried and grounded aromatic herbs (laurel, thyme, rosemary and sage)
  • 6 tablespoons of extra virgin olive oil
  • 4 teaspoons of apple vinegar

For baking

  • 2 glasses of beer (a Weiss or better a Stout beer)
  • 3 teaspoons of Worcester sauce
  • 3 tablespoons of bbq sauce

Cabbage salad with dressing
  • ½ cup of mayonnaise
  • 1 tablespoon of cane sugar
  • 2 teaspoon of raw mustard
  • 1 tablespoon of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 2 cups of red cabbage, shredded
  • 2 cups of cabbage, shredded
  • 1 cup of carrots, shredded
  • Half an apple, shredded

 

While you’re tasting listen: Stubborn love, The Lumineers

Il pulled pork sandwich che mi ha rubato il cuore.

HOW TO MAKE PULLED PORK

Prepare a concentrate of explosive flavors
  1. Mince the garlic and grater the fresh peeled ginger;
  2. add all the spices and the aromas in powder and mix together with oil, vinegar and Worcester sauce. You will get a wonderful fragrant mixture.
Season the meat
  1. Now bring out all your primordial instincts dormant and synthesize them in spreading the meat with the aromatic mixture in every millimeter. To do this you will have to use your hands, you will have to massage the meat, in this way all the flavors penetrate into the most superficial fibers. And I will also tell you that you will like it.
  2. Remove the excess of tasty dough from the pork shoulder and set it aside.
Simmer the meat
  1. Take a non-stick pan and let it heat up on the stove.
  2. As soon as it become hot, brown the pork shoulder on each side. A few minutes will be enough.
  3. Enjoy the aromas that are released that not even in Marrakech.
Cook it gently in a pressure cooker (if you do not have it you will get the same result in a normal pot but you will have to double – at least – the cooking times)
  1. In the pan where you simmer the meat, pour the broth and bring to a boil to collect all the aromas released from the meat.
  2. Put the meat in the pressure cooker along with the aromatic mixture set aside and broth.
  3. Close the pressure cooker and cook for two hours.
Bake in the oven
  1. After two hours in pressure cooker the pork shoulder will be overcooked, you’ll see you can pull it very easily.
  2. Take it from the cooking broth and with a fork (or even better with your hands – if your hands are made asbestos like mine), pull the meat as much as possible to give the pork the “pulled” aspect we want.
  3. Put the pulled pork in a baking pan along with the beer, add a few ladles of cooking stock and the bbq sauce.
  4. Cook for half an hour at 250 ° C, then lower to 180 ° C and finish to bake it by stirring occasionally (especially in the final phase where the liquids will be evaporated and the bbq will tend to caramelize the meat).
  5. Season with salt and enjoy the scent, sight and flavor of the wonder you’ve just created.

Il pulled pork sandwich che mi ha rubato il cuore.

Eaten with hands just out of the oven directly from the pan; warm in the sandwich; cold in the fridge to make beautiful dreams before going to sleep; for breakfast, lunch and dinner. You can not do without it anymore and you do not even have time to realize it that you find yourself in the pulled pork addicted team.


Tip

When I get aware of what would have taking the “traditional” pulled pork cooking times, it took me a shot and the only thought that pervaded me was a faint but frightening:

“not today Satan, not today”.

There had to be a trick to get a great result without 12 hours of baking – not a breath of fresh air when they materialize in the next bill.

In short, I had decided to divide 1 kg of meat into four of 250 g, in this way I’ll halve the cooking time. Then I went into the delirium of the meat “manipulating” forgetting about my new strategy and cooking it whole.

But if you don’t have too much time for cooking pulled pork you absolutely could try this winning move.

How to make the side: cabbage salad

  1. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
  2. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.

Now the top of everything, the apotheosis of the palatal orgasms, the Christmas of the taste buds is to take a burger bun, cut it, stuff it with a few handfuls of pulled pork, a tablespoon of cabbage salad, close it, taste it, dribble and nevermind.

An home full of friends
the sound of jaws
The Lumineers soundtrack
and just everything is sublimated.

Il pulled pork sandwich che mi ha rubato il cuore.

Il pulled pork sandwich che mi ha rubato il cuore.

Tablewear:  La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture

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Photos: Sara Cartelli

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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