Geschmorte Pulled Pork Shoulder
Hausgemachte Texas Barbecue-Soße und trockene Reiben geben diesem gezogenen Schweinefleisch unglaublichen Geschmack. Das Anbraten in einem Schmortopf und das anschließende Kochen im Ofen bei niedriger Temperatur sorgen jedes Mal für ein feuchtes, zartes Fleisch.
Quelle: Martha Stewarts Kochschule, Episode 110
Portionen
Colten
26.04.2023 @ 22:03
This recipe for homemade Texas barbecue sauce and dry rub gives this pulled pork incredible flavor. Searing in a Dutch oven and then cooking in the oven at a low temperature ensures moist, tender meat every time. The recipe is from Martha Stewarts Cooking School, Episode 110, and serves 10 people. The ingredients include 8-10 pounds of bone-in Boston butt pork shoulder, packed light brown sugar, coarse salt, freshly ground black pepper, paprika, dry mustard, ground cumin, cayenne pepper, vegetable oil, Texas barbecue sauce (heated), and potato rolls for serving. The directions involve rubbing the pork shoulder with the spice mixture, refrigerating for at least 2 hours, searing in a Dutch oven, cooking in the oven with water for 5-6 hours, and serving on rolls with barbecue sauce.