The original recipe appeared in Tim Ferriss’ Slow Carb Cookbook for the Four Hour Body.
Photo by stevendepolo
Some say Pulled Pork is a form of barbecue, that is commonly slow-cooked using a smoker, a slow cooker or a domestic oven, other say it’s heaven. Tender pieces of pork, shoulder cut (Boston Butt) or mixed cuts, prepared at low heat for several hours. Sound great?! Good, because just because you’re dieting, doesn’t mean you can’t have any. Here’s a nice way to prepare Pulled Pork the Slow Carb way.
Active Cooking Time: 15 minutes
Total Time : 5 hours
4 lbs pork shoulder
2 Tbsp salt
½ tsp cumin
2 tsp of black pepper
6 fresh garlic cloves, peeled
1 bay leaf
Juice of one lime
The basic seasoning will consist of salt, pepper, cumin. Mix all these together and rub the meat with it. Don’t be too easy with the spices – this i a big chunk of meat and right now it doesn’t taste like much. Use a knife to make some deep but narrow cuts and stick the garlic cloves into the meat. Try to distribute them evenly, so every part of the meat get a bit of the flavour. Leave it like this in the fridge for at least an hour, but better over night.
When you take it out place on a roasting tray. Chopp the bayleaf and the onion up into big chunks and place them around the meat.
Cooking the meat is a very religous matter. Every BBQ champ will tell you the only way to cook Pulled Pork is with a smoker. If you have one available – use it. 4-6 hours of low temperature smoking should yield the perfect result.
For everybody else a combination of tin foil, heat and time will do the job. Preheat the oven at 120°C (250°F) and cook it for about half an hour. Don’t open the oven. Take the temperature down to about 90°C (190°F) and leave it in for another 3-4 hours.
After cooking take it out and let it sit for at least 30 minutes. That way you preserve a lot of the meat juices inside. The rest of the juice is in the pan. If you want a proper sauce to go with your Pulled Pork, cook the juice with a little butter, flower and a litle cream.
Use a fork to pull the meat into little shred, hence the name. Although this is typically served in a bun – don’t 😉
Read all about Slow Carb Cooking and loosing weight fast in the Four Hour Body by Tim Ferriss.