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Pulled Pork

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
2h 15min
Portion
0 portion(s)
Level
easy
  • TM 5
by Lynnsthermo
published: 2015/02/27
changed: 2015/02/27

Ingredients

Pork Rub

  • 1.5 kg Pork Shoulder or collarbutt, skinless or remove skin
  • 2 teaspoons sweet paprika, ground
  • 4 teaspoons coriander seeds
  • 1 teaspoon black pepper seeds
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon Garlic powder
  • 1 teaspoon chilly flakes dried
  • 2 teaspoons cumin seeds
  • 375ml chicken stock

Barbeque sauce

  • 1 Brown Onion Halved
  • 4 cloves garlic
  • 30ml olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 4 cloves
  • 1 teaspoon black pepper
  • 1 pinch salt
  • 3 ripe tomatoes, diced
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons brown sugar
  • 30ml Brown malt or apple cider vinegar
  • 1 teaspoon Fried shallots
  • 200ml reserved stock from the pork
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Recipe's preparation

    Pork Rub

  1. 1. Preheat oven to 170.  

  2. 2. Preheat on the stove top a large oven proof casserole pot with lid. 

  3. 3. Add all remaining pork rub ingredients (except the chicken stock) to the mixing bowl and grind 20sec/speed 9.

  4. 4. Using paper towel pat dry the pork.  Add rub to the pork ensuring the pork is well coated on all sides.

  5. 5. Add olive oil to the hot casserole pot.  Place pork into casserole pot turning to seal on all sides.

  6. 6. Add chicken stock to the casserole pot and seal with the lid.

  7. 7. Bake in oven for 2 hours turning pork over after the first hour.  Remove approx. 200ml of pork stock for use in the barbeque sauce.

    Pork is cooked when it can be separated by pulling apart with two forks.  

    Allow to cool, shred and place into deep sided serving dish.

    8. Barbeque Sauce

  8. 1. Add onion and garlic to mixing bowl and chop 3sec/speed 7.  Scrap down sides of the mixing bowl with spatula.

     

  9. 2. Add fried shallots to the mixing bowl and saute with onion and garlic 4mins/120/speed 1.

  10. 3. Add the paprika, cayenne pepper, cloves, black pepper, salt, tomatoes and blend 3sec/speed 7.

  11. 4. Add bay leaves, cinnamon stick, brown sugar, vinegar and pork stock.  Cook 30mins/100/Counter-clockwise operation"Counter-clockwise operation" /speed 1 no MC with simmer basket instead.

  12. 5. Pour sauce over pulled pork and mix together, removing cinnamon stick and bay leaves.  Serve immediately.

Tip

Combine pulled pork and Milk Bread rolls to make Pulled Pork sliders

Increase chilly in the barbeque sauce to taste.

Excess rub can be stored for later use.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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