Sunday, March 24, 2013

Pulled Pork

I jumped on what seems to be the latest food trend (at least in Sweden) and I am so happy I did. I like it when I can just put the food in the oven and do other things while my food is getting ready, and I of course like lovely tasting food so this was a big win-win for me.

I started out with making a lovely sugar free barbecue sauce.

Barbecue Sauce
1 dl ketchup (I use one that has stevia instead of sugar)
2 dl "crushed" tomatoes
1 dl water
0,5 dl white wine vinegar

worcestershire sauce
chinese soy

You have to try your way with these three items, start off with a teaspoon and taste it.

Mix all the ingredients in a sauce pan and let it simmer for 15 minutes.

Pulled Pork
A piece of pork that's apparently called "Boston butt" in english.
I don't remember the weight of my pork but as long as it fits in your pot it's not too big.
1 yellow onion
2 cloves of garlic

Put the oven on 125 degrees celsius.
Put your pork in an oven safe pot with a lid.
Slice up the onion and put it around the pork, also put the garlic next to the pork.
Pour 2 dl of your barbecue sauce over the pork and the onions.
When your oven is at 125 degrees C, you put your pot in the oven, with the lid on, and you let it stay in there for 6 hours.

It will go in looking like this:

And when it's done you take it out and you pull the pork apart with forks and mix it with the sauce in the pot, making it look like this:

I enjoyed it with some mushrooms, cucumber, tomatoes and creme fraiche. The pork is so tender it feels like it melts in your mouth.

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