Recipe by Chef Michael Williams
Pulled Pork
- Prep time 15 mins
- Cook time 1 hour 10 mins
- Ready in 1 hour 30 mins
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It is a classic recipe that you will find in many restaurants these days. The thing is it’s one of the easiest recipes to do well at home. The super simple recipe takes minimal effort and the results are so tasty and satisfying. Cooking time is based on pressure cooking. Slow cooking will take 8 hours.
Ingredients
Directions
- So, you can slow cook this for 8 – 9 hours on low or you can pressure cook for 70 minutes on high with a natural release.
- After the cooking is finished, it is time to shred the pork. Remove the pork and place on a cutting board.
- Split the roast into smaller portions and then using 1 fork to hold a portion in place and another fork to pull the meat across the grain, shred the whole roast.
- Now you have a choice. You can concentrate the liquid down to thicken it into a sauce in a large frying pan and then toss the pulled pork in it, or you can leave it as is and toss the pork in immediately. You could also use the liquid as an ‘au jus’ just as you would for a beef dip sandwich.
- You can serve the pork as is, in a sandwich or a wrap or one of my favourite ways in a lettuce or cabbage leaf.
- Freeze any left-over pork with the sauce or liquid and have it for dinner another day.
Variations
Serving with marinated onions and cucumbers add a wonderful touch to cut the richness of the pulled pork.
