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Pulled pork pot

Pulled pork pot

Pulled pork pot
Recipe by: Martelize Brink
 
Pulled pork pot 
Serves: 8-10 people 
Prep time: 30 hours 
 
Ingredients
For the brine: 
2 kg pork shoulder, deboned or bone-in 
3-5 litres of water 
200 ml salt 
100 ml sugar 
4 cloves garlic, smashed 
1 onion, quartered 
1 tbsp onion powder 
1 tbsp garlic powder 
1 tbsp smoked paprika 
3 bay leaves 
4 limes leaves (optional) 
1 chili (optional) 
1 tablespoon thyme 
1 tablespoon oreganum 
 
Method 
Place all the ingredients in a large pot or similar container with a lid or cover with foil. Place in the fridge for at least 24 hours or preferably 2 days. 
For the pot: 
Remove the brined pork from the fridge. Discard the brine. Rinse the pork and place in clean water for 1 hour.  
Remove the pork from the water after an hour and place in a pot with the ingredients below.  
4 cloves garlic, smashed 
1 onion, quartered 
1 tbsp onion powder 
1 tbsp garlic powder 
1 tbsp smoked paprika 
3 bay leaves 
60 ml apple cider vinegar 
1 chilli (opsional 
NO SALT! 


Method
Place in pot and cover with water, lid on. Keep water on hand if the pot cooks dry. Cook for 5-6 hours over very low coals. You should only see a small amount of steam coming from the pot. Do not add too much water towards the end, but make sure the pot doesn’t burn. If it burns slightly, no problem, just don’t scratch the bottom of the pot when you serve. Serve with crema 
 
Lime and coriander crema
Makes: makes 1 batch 
Prep time: 10 min 

 
Ingredients
250 ml sour cream 
Handful fresh coriander 
Pinch of salt 
1 – 2 lime juice 

Method 
Place ingredients for the crema in a food processer and blitz until smooth. Serve dollops on top of the pork.  

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