Welcome to Le Gourmet TV. Today, we are going to an oven roasted pulled pork. Not as good as on the barbecue but still really, really flavorful. So, as a base for our spice rub, we are using our hot and spicy barbecue spice that we’ve made in another video on the website and you start out with three tablespoons. And you notice you don’t have to be exact with that.
And to that, I am going to add some brown sugar. I’ve got a couple of chipotle peppers in adobo sauce that I have chopped up. So in that goes. And just start to mix that together. What you are looking for is a paste that you can rub over this pork shoulder. There is not quite enough liquid in here to make it pasty and what I like to do is take some pickled jalapeno peppers and just pour in the juice, just enough that I can bring this together. Great, so that is all mixed up.
Now, we’re going take our pork shoulder roast and what you want to do is just use your hands and rub this mixture right into the pork crust. And of course, now that I’ve had my fingers all over the roast and I’ve had my fingers in this bowl, I am not going to save this for anything else. I am going to use it all or throw it out.
Now, to cook this, I am going to use this Xtrema ceramic cookware. It’s fantastic for inside the oven and if you don’t have this type of cookware, anything that is oven proof with a good tight fitting lid, so a Dutch oven or some glass bake ware would work fantastic and you just want to get your pork roast in and then I’ve got one chopped onion and just sort of pour that overtop and all round and I’ll give my hand another rinse. Now, our oven is preheated to 250º. The lid on, into the oven; forget about it, five, six hours.
So here we go, smells wonderful; great. So, just in the glass dish or on a baking sheet, you just want to pull out the pork. I am just using two forks or if you’ve got really heat resisting fingers, your hands just start teasing it apart.
And you should not take much. It should just fall apart, pretty much on its own. Now, on the bottom of this baking dish is a really flavorful sauce. So, what I like to do is skim off the fat and depending on how much is here maybe boil it down a little bit to thicken it and then pour it over top of the meat before serving.
So there you have it, an oven pulled pork and I like to serve this with some Southwest Beans and a little Curtido and a great accompaniment with this is a La Crema Pinot Noir. Hope you enjoy. Thanks for stopping by.
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