Pulled Pork
Pulled Pork

Pulled Pork

Pulled Pork

Absolutely delicious. We all love this recipe and I make it often. Its not exactly diet food but it’s worth it. For the bun I use what we call here in Sweden “frallor”. Its a soft white roll which works perfect with this, back home I would use a Kaiser roll. I find hamburger buns far to soft.

This will make 6 generousness sandwich’s like I have photographed here.

Pulled Pork

Pulled Pork

Pulled Pork is absolutely delicious. We all love this recipe and I make it often. Its not exactly diet food but it's worth it. For the bun I use what we call here in Sweden "frallor". Its a soft white roll which works perfect with this, back home I would use a Kaiser roll. I find hamburger buns far to soft.
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Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Brunch, Entertaining, Lunch Recipes, Main Courses, Picnic Fix´ins
Cuisine Pork Recipes
Servings 6 people

Ingredients
  

The pork

  • 1.5 kl Fläsk karre / shoulder blade

For the rub

  • 60 gr dark brown sugar (farin sukar)
  • 1 teas salt
  • ½ teas cayenne pepper
  • 1 teas paprika
  • 1 teas black pepper freshly gound

For the braising

  • 2.5 dl apple cider vinegar
  • 1 dl water
  • 4 cloves garlic finely chopped

For serving

  • Approx 2.5 dl your favorite BBQ sauce
  • 6 to 8 Fraller or Kaiser Rolls The frallor should be the type that are hard on the outside and soft inside.

Instructions
 

  • Begin by trimming the out side of the pork of any thick fat or grizzle.
  • Combine all the dry ingredients in a small bowl and mix them well to make the rub.
  • Cut the pork into to 2 pieces lengthwise and rub in all the spices to completely coat the meat.
  • Place the 2 pieces of pork in a small roasting pan just large enough to hold them. Cover and leave to flavor for at least 2 hours and it can be left overnight if you have the time.
  • When ready to roast preheat the oven to 150°C or 300°F.
  • Mix the vinegar, water and finely chopped garlic and pour it over the pork. Wrap tightly with aluminum foil and place in the bottom half of the oven and braise for 2.5 hours.
  • When done remove the meat from the roasting pan and place on a cutting board. Be sure to keep the liquid from the pan in a small bowl.
  • Take 2 forks and pull the pork apart into shreds. Take all the meat and return to the pan and mix it with enough of the liquid from the roasting pan to moisten the meat and warm the meat up.
  • When the meat is ready just open the rolls and place a tablespoon or so of the barbeque sauce on the top and bottom of each roll and serve.
  • Or you can add some of the barbeque sauce directly into to shredded meat. Be careful not to add too much! Taste as you go.
  • This will keep in the fridge for 5-6 days and be just as good or better.

Notes

Really one of the simplest of recipes, the only real investment is the braising time which is about 2½ to hours.
I love this and so do all my friends. Its super easy and only takes 10 minutes to prepare. It's also super inexpensive if you buy the meat on sale, the whole recipe will cost under 100 kronor including the rolls.
If you like you can toast the inside of the rolls in the oven ---- or not.
I always serve this with coleslaw and french fries, roasted sweet potatoes or a warm potato salad. You can choose yourself. Its a wonderful lunch when we are out in the country. If you can warm it a bit its great for picnics. Its also a great dish for cold days which is why I am putting it up in the middle of February.
In the absence of a smoker you can't really get the same exact taste as you would if left for 12 to 18 hours in a warm smoker but this will do very nicely I promise. If you want you can of course use a barbecue sauce that has a smoky flavor.
Tried this recipe?Let us know how it was!

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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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