American inspired recipe for Pulled Pork served with sourdough bread
3 kg bone-in, skin-on pork shoulder
3 T (45 ml) Ina Paarman’s Braai & Grill Seasoning
2 onions cut up into biggish chunks
2 cups (500 ml) boiling water
2 x 25 g Ina Paarman’s Liquid Chicken Stock
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
1 sourdough bread
If the rind has not been loosened, proceed as follows: cut through the skin of the pork shoulder with the tip of a chef’s knife. Slide the knife blade just under the skin and work around to loosen the skin while pulling it off with your other hand. Cut a diamond pattern into the remaining fat on the meat.
Rub the pork generously with the Braai & Grill Seasoning, pat the Seasoning into the meat and fat.
Drape skin back over the meat.
Wrap the shoulder tightly in plastic wrap and refrigerate for a minimum of 8 hours or overnight, up to a maximum of 48 hours.
Chop the onions and pile into a roaster with a lid, or a deep oval cast iron pot, barely bigger than the meat. Add Chicken Stock to boiling water and pour in on the side. Adjust the oven rack 2 slots below the middle and preheat the oven to 140°C, for a fan oven and 150°C, for a regular oven.
Unwrap the meat (keeping the skin on top) and place on the bed of onions. Cover with a tight fitting lid or foil. Roast for 5½ hours. Uncover and lift off skin.
Turn oven temperature up to 200°C.
Squeeze half of the Honey & Soy Sauce over the meat. Cut the skin into strips, season with Braai & Grill Seasoning and place on a separate baking tray. Put skin into the oven with the meat. Roast open for 15 minutes.
After 15 minutes brush meat with remaining sauce and roast meat and skin for a final 15 minutes.
Rest meat for 15 minutes.
Pull cooked Pork apart with two forks for serving.
Dip slices of sourdough bread into the sauce or spoon sauce over. Top with shredded pork and serve with salads of your choice. The coleslaw is a traditional must have.
By: Ina Paarman