Il Cucinologo
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Pulled pork

17/11/2023

Pulled pork is a classic dish of American cuisine, particularly that of the South. It is known for the slow cooking that makes the meat very tender and easily “shreddable”, hence the name “pulled”. Here is an Italian variation of this recipe:

Ingredients

  • 1.5 kg pork shoulder
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 500 ml tomato passata (Italian variation)
  • 125 ml apple cider vinegar
  • 2 tablespoons extra-virgin olive oil (Italian variation)
  • Burger buns or rustic rolls for serving
  • Coleslaw for serving, if desired

Preparation

  1. In a bowl, mix the paprika, brown sugar, salt, pepper, garlic powder, onion powder and mustard powder to create the rub (the spice mixture).

  2. Rub this spice mixture all over the surface of the meat and let it rest for about an hour so the flavors can penetrate the meat well.

  3. In a large pot or pan, add the olive oil and heat it over medium-high heat. Sear the pork shoulder on all sides until golden brown.

  4. Add the tomato passata, apple cider vinegar and bay leaves. Bring to a boil, then reduce the heat and simmer covered on low heat for about 4-5 hours. If desired, this step can also be done in an oven at 150 °C.

  5. Check that the meat is tender and ready to be “pulled”. At this point, remove the meat from the sauce and let it rest until it is cool enough to handle.

  6. Use two forks to “shred” the meat, separating it into fibers.

  7. Remove excess fat from the remaining sauce in the pot and, if necessary, reduce further to obtain a thick, flavorful sauce.

  8. Return the shredded meat to the pot with the sauce to flavor it further and reheat.

  9. Serve the pulled pork in burger buns or rustic rolls, and if desired, accompany with fresh, crunchy coleslaw.

Trivia

The “pulled pork” is usually smoked for many hours in large barbecues in the United States, a process that adds complexity of flavor. The use of tomato passata is an Italian variation on the traditional barbecue sauce, which usually also includes ketchup and molasses. The slow cooking and meticulous preparation make this dish a true symbol of conviviality and comfort food. In this spirit, you could add a personal touch with typical Italian herbs, such as rosemary or thyme, during cooking.