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| Pulled Pork with Caramelized Onions |
I have never pulled pork before, neither have I pulled a pig, and this is my second time
eating pulled pork. Quite a simple dish to prepare, and the outcome is outstanding.
The recipe I used suggested using pork shoulder or
tenderloin but I used chops and it worked perfectly. I think just about any cut of meat will work. The tougher cuts like pork leg may take longer to cook and produce a much more juicier outcome.
I reduced the amount of ingredients by 6 to
get a single serving size, and cooked it in a ramekin. This was convenient and mess free.
I adopted the recipe from Cooking in Stilettos
Ingredients
1 pound chops (I used Svensk Rapsgris Kotlett)
1 large onion, thinly sliced
1 teaspoon extra virgin olive oil
1½ tablespoons turbinado or brown sugar
1½ tablespoons apple cider vinegar
2 cloves garlic, minced
1/3 teaspoon dried oregano
Pinch salt and pepper
1/3 cup chili sauce (or BBQ sauce)
½ teaspoon minced chipotle chili in adobo
Ingredients
1.
Heat oven to 160°C/325°F
2.
Heat the olive oil in a large skillet over medium high heat.
3.
Add onions and cook, stirring occasionally, until they begin to soften,
about 5 minutes
4.
Add sugar and cook until the onions are a rich golden brown, stirring
continuously, about 6 to 8 minutes.
5.
Add the garlic, oregano, salt and pepper and cook for another minute.
6.
Add the vinegar and bring to a boil. Cook until the vinegar is mostly
evaporated, about 1 minute.
7.
Remove from the heat and stir in the chili sauce and chipotle chilies.
8.
Place pork on a foil-lined rimmed baking sheet, add sauce and cover with
aluminum foil
9.
Bake until a fork inserted in thickest part of pork can be twisted easily
and meat shreds off with little resistance, about 3½-4 hours.
10. Alternatively, instead of baking, you can cook the
pork in a slow cooker on high for 4 hours or on low for 8 hours
11. Once the pork is done, transfer it to a cutting
board and shred using two forks. Add the sauce and mix.
