Pulled Pork

Ingredients

• Boneless pork shoulder 0 lbs
• Onion 0 oz
• Bay leaf 1 piece
• Lime Juice 2 spoons
• Water 15 fl oz
• Oranges 1 piece
• Ketchup 1 tablespoon
• Light Molasses 0 oz
• Worcestershire Sauce 0 oz
• Sriracha 1 tablespoon
• Smoked salt a pinch
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Preheat the oven to 300°F. Peel the onion and cut it in half. Wash the orange and squeeze its juice. In a cocotte, mix the meat, salt, pepper, bay leaf, onion, lime juice, orange juice and zest (without seeds), and just enough water to cover the meat. Bring to a gentle simmer over high heat, stirring occasionally.

Step 2

Cover with a lid and place in the oven for 2 hours, until the meat is tender. Flip the pieces halfway through the cooking.

Step 3

Decant the meat. Discard the orange peel, onion, and bay leaf. Over high heat, reduce the liquid until it reaches a syrup-like consistency. Strain 40 ml of the syrup through a chinois and set aside. Preheat the oven to the grill setting.

Step 4

Use two forks to shred the meat in half. Mix it with the remaining syrup and season to taste.

Step 5

Arrange the pieces of meat on a rack over a baking tray. Broil on the lower level for 8–10 minutes until browned. Flip the meat after 4 minutes.

Step 6

Whisk the reserved syrup with all the ingredients for the barbecue sauce until smooth. Serve with the meat, cut into pieces or pulled apart into shreds.