|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
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
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.