Guest Post - You Gotta Luv the Pulled Pork

Introduction by Extra Virgin Chef: Today's post is an unusual one. In the blogosphere, it's known as a Guest Post, where you invite a fellow food blogger to post a recipe on your blog. I got to know Quay Po recently and, charmed by her warmth and sincerity, I decided it would be fun to work on this little assignment with her. I got excited on hearing that she would share about Pulled Pork, a dish I had learned at the Social Enterprise, but now I would learn about it from someone who had tasted it where it originated. Check out the recipe she concocted below and do leave a nice comment if you like it. 


For readers popping over from QPC, a warm welcome! If you're new to this site, check out the Author and her First Anniversary Blog.

Quay Po Writes:
When my blogger friends ask me to do a guest post for them, I am always delighted to do so.  It is a nice feeling to know that you are regarded as a friend and they trust your presence in their space. 


When my Quay Lo (husband) and I returned to the US three years ago for our family reunion, we had lunch in a little café in his hometown that was unforgettable. The dish that stood out was called Pulled Pork. I have been searching for a good recipe to replicate that particular  pulled pork  I had. The meat was extremely flavorful and just melted in my mouth. I could not find one that I thought would yield the same taste that I remember based on the ingredients used. Finally, I thought I would create my own recipe and BINGO!! I nailed the taste as well as the texture and I was SO happy. So here it is, my pulled pork recipe, which I am going to share with you here in Extra Virgin Chef as a guest post.


This is a versatile item to have around. So, make a big batch and deep freeze the balance. On days that you just want a simple but satisfying and hearty lunch or dinner, you can use it to make a scrumptious sandwich or a burger. 

Recipe

 Ingredients:

1 cup garlic spice rub (see recipe below)

1 (2 lbs) boneless pork shoulder 

2 cans of beer

2 Tbsp duck fat

Ingredient for spice rub:

1 head roasted minced garlic

1 Tbsp sea salt

1 Tbsp ground coriander

1 tsp mustard seeds

1 tsp chopped thyme

1 tsp chopped rosemary

1 tbs lemon zest

1 tsp ground black pepper



Combine well all ingredients in a food processor or by hand.

Method:

Preheat oven to 150 degrees C.
Spread garlic spice rub all over pork. Let it marinate for 1 hour.
Heat duck fat in dutch oven. Sear the pork shoulder till all sides are browned.
Remove pork shoulder and add beer. When the beer is boiling, return the pork shoulder into the dutch oven.
Put the dutch oven in the oven and let the meat braise for 4 hours. Turn the meat after 2 hours.
Transfer braised pork to cutting board and let stand for 15 minutes.  Shred the meat and serve with your favourite steamed or roasted vegetables.