Spiced Pulled Pork Recipe – Easy and Flavorful Slow-Cooked Pork
It’s really nice to try this delicious spiced pulled pork recipe, slow-cooked to tender perfection with a sweet and savory spice blend and sauce. The meat becomes melt-in-your-mouth tender and easily shredded. Perfect for sandwiches, tacos, burgers, or any cozy meal, served with vegetables and pickles for a burst of flavor. Simple to make and full of rich, delicious spices!
The day before
1.5 to 1.8 kg pork shoulder
Dry spice mix :
1 tablespoon Rabelais spice blend
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1 tablespoon chili powder or paprika (optional)
2 tablespoons garam masala spice mix
1 teaspoon black pepper
2 small oranges
2 teaspoons salt
Meat preparation : Rub the pork shoulder dry with the spice mix. Let the meat marinate with the spices overnight.
The next day
Preheat the oven to 150°C (300°F).
Heat a Dutch oven or heavy pot with a little olive oil and sear the pork on all sides for a few seconds.
Add the juice of the 2 small oranges and 60 ml of water to the pot. Cover and put it in the oven.
Let the meat cook slowly for 3 to 4 hours until it is tender enough to shred with a fork.
During cooking, baste the pork with its juices 2 or 3 times.
Sauce preparation :
In a small saucepan, heat 7 tablespoons of tomato sauce or ketchup, 2 tablespoons Worcestershire sauce (or a similar substitute like soy sauce), a splash of apple cider vinegar, and 5 tablespoons of brown sugar.
Cook gently until the sauce thickens and bubbles slightly.
When the pork is ready, shred the meat with a fork, add the sauce, and mix well. Adjust seasoning if necessary.
And voilà! This pulled pork can be served in many ways: tortillas, pita bread, burger buns, bánh mì style, with vegetables, pickles, salad, avocado, cabbage...
For tortillas, I like to make homemade ones low in gluten with wheat and corn flour (I’ve used this recipe) but for a fully authentic Mexican result, I recommend trying tortillas made with nixtamalized corn flour (masa harina).
