Pulled Pork with Wine
Pulled Pork with Wine is a distinguished culinary creation that elevates the classic pulled pork to new heights. Featuring Boston butt, a cut known for its succulence, and the rich complexity of red wine, this recipe is a symphony of flavors and tender perfection. Slow-cooked to a melt-in-your-mouth texture, the pork is infused with the nuanced notes of red wine, resulting in a dish that's both comforting and sophisticated. Whether you're hosting a barbecue gathering or indulging in a weeknight dinner, this recipe promises a memorable dining experience that captures the essence of culinary artistry.
Ingredients
- 90/2.5 (oz/kg) pork shoulder/pork neck/pork butt/Boston butt
- 4-5 cloves of garlic or to taste, crushed or minced
- some salt (or salted red pepper paste) and ground black pepper to taste
- 1 tsp dried thyme
- 1 tsp cumin powder
- 2 tbsp brown sugar
- 35/1 (fl oz/l) dry red wine
- 2 tbsp vegetable oil
Instructions
- If the meat chunk is too thick, cut the pork neck into two lengthwise pieces (a smaller thickness makes the meat easier to cook and also reduces the cooking time) and remove excess fat if necessary but not completely.
- Pour the vegetable oil into a bowl, add the sugar and the rest of the seasonings, 1-2 spoons of lukewarm water, and mix the ingredients thoroughly until you get a smooth paste-like marinade.
- Put the marinade over the meat chunks and rub them well all over to get the flavors better inside.
- Place the meat chunks on a tray, pour the wine inside, and seal it with aluminum foil.
- Place the tray in the preheated oven at 180C/360F and wait about 2 hours to tenderize the meat, flip the chunks once or twice for better cooking and add a bit of water if necessary so that the tray is permanently filled with liquid on a quarter of its volume.
- When the meat is very tender, remove the foil from the tray, increase the temperature to 290C/550 F and roast the meat until golden brown.
- When the roast is golden, turn off the oven but leave the tray inside and wait for about 30 minutes.
- Take the roast out of the tray, shred it, and serve it as desired on sandwiches, tacos, quesadillas, burritos, nachos, or with a sauce of your choice.
Notes
Cooking Tips for the Best Results:
- Choose the Right Cut: Opt for a Boston butt or pork shoulder roast with good marbling. This well-suited cut ensures a tender and flavorful pulled pork.
- Marinate in Wine: Before slow-cooking, marinate the pork in red wine and seasonings for several hours or overnight. This imparts depth and complexity to the flavor.
- Low and Slow Cooking: The key to succulent pulled pork is slow cooking. Use a low temperature, typically around 225°F (107°C), and allow it to cook for several hours, ensuring that the meat becomes tender and easily shredded.
- Use a Meat Thermometer: To ensure the pork is perfectly cooked, use a meat thermometer. It should reach an internal temperature of about 195-205°F (90-96°C) for the ideal tenderness.
- Rest and Shred: After cooking, let the pork rest for at least 20-30 minutes before shredding. This allows the juices to redistribute, keeping the meat moist and flavorful. Use two forks to effortlessly shred the pork into delectable strands.
