Pulled pork - Slow cooking

Pork loin and marinade

I heard from a colleague of mine that slow food is now becoming a trend in Stockholm. He told me about pulled pork that is an American barbeque dish with many different variations from state to state. You need pork loin, but it is up to you what kind of a sauce you will use: sweet barbeque, mustard or liquid smoke. I used the liquid smoke and I have combined different recipes I found from Internet when making this dish.

For 4 people you will need:

About  1 kg of pork loin

1 dl ketchup

0,5 dl mustard
2 tablespoons of tomato purée
1,5 tablespoons of brown sugar (or more)
0,5 dl apple cider vinegar
1,5 tablespoons of Worcester sauce
1 tablespoon of liquid smoke (you can use less or more depending on your own taste)
1 teaspoon of tabasco

Prepare the sauce the day before. Mix all the ingredients together. Put the pork loin in to a plastic bag and pour the sauce on the meat.

The next day let the meat to be in the room temperature about 2 hours. I usually do this to avoid that the meat is not too cold when I start to prepare it. Set the oven to 100˚C. Put some olive oil to a crock pot and place the meat in it under tin foil. Let the meat to cook for some 8 hours.



Let the pork be under tin
foil for 8 hours.

Take out the tin foil from the meat and let it cook for 10 minutes in 225˚C. This will give a crispy crust for the pork. Take the pork out from the oven and let it rest under tin foil for 30 minutes.




Cut the meat in small
pieces.

After this cut the meat in small pieces using 2 forks. Put the pieces of pork back to the crock pot and mix it with the sauce that was left in the pot from the cooking.

Serve with white bread.




Serve it on top of white bread.