This pulled pork recipe is given a bit if a twist adding Jack and Coke into the mix.
Pulled pork is a Southern dinner staple, usually served with a dizzying amount of side dishes. Depending which part of the South you are from, your pulled pork defines you almost as much (or more so, in some cases) as your politics. This is serious stuff.
– 1 tbsp cayenne pepper
– 1 tbsp smoked paprika
– 1 tbsp ground cumin
– 1 tsp garlic powder
– 1 tsp mustard powder
– 2 tbsp soft dark brown sugar
– 1 tbsp salt
– Good grinding of black pepper
– 2kg pork shoulder joint, with crackling
– 400ml Coca-Cola (not Diet)
– 150ml Jack Daniel’s
– 2 tbsp tomato puree
– 1 tbsp cornflour
1. Preheat the oven to 150C/gas mark 2. Mix the spices, sugar, salt andblack pepper together in a bowl. Set aside.
2. Cut off any string that may be wrapped around the pork.
3. Unfurl the meat and score the crackling with a small, sharp knife. Cut quite deeply as you really want the flavours to penetrate during cooking.
4. Put the pork in a flameproof casserole and rub with the spices, half on top and into the fat, and half underneath into the flesh.
5. Turn the pork skin-side up and pour the Coca-Cola and Jack Daniel’s in around the edge. It looks like a lot of liquid, but it’s just bubbles and will reduce during cooking.
6. Cover the casserole with foil, then put on the lid and cook for at least 6 hours. Low and slow wins the race here.
7. Baste the pork while it cooks, but not too often – ladle the sweet braising liquid over the meat every 2 hours if you wish.
8. Remove from the oven, take the pork out of the casserole and place onto a plate. Remove the fatty layer from the top and discard, then shred the pork using two forks.
9. Cover with foil and set aside while you make the sauce.
10. Whisk the tomato puree into the braising liquid. Then, over a very high heat, start to reduce the liquid by bringing it to a forceful boil, with the lid off.
11. Check the seasoning, and then mix the cornflour with 2 tablespoons of cold water and pour into the sauce. Whisk well and leave to thicken to a nice gravy-like quality.
12. Plate up the pork and pour a little sauce over the top.
13. Decant the remaining sauce into a jug so that diners can devour it.
Taken from Made in the USA by Florence Cornish priced at £18.99. Published by Kyle Books. To buy your copy kylebooks.co.uk