Posts Tagged ‘pulled pork’

Three bite slider buns
1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup warm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Scald milk. Add butter and salt. Cool until lukewarm. Dissolve yeast and 1 tsp sugar in water. Set aside 10 minutes, until foamy. Place in a large mixing bowl, combine with milk mixture, remaining sugar, and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead five minutes to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of walnuts. Place on a greased pan, 1-inch apart. Cover to rise until doubled. Bake at 400F for about 15 minutes.
Cuban shredded pork
2 kg boneless pork shoulder roast
1/3 cup (about 2 heads) finely minced garlic
2 shallots, finely diced
28 gram package fresh oregano, leaves only, very finely chopped
1 tsp kosher salt
1/4 cup apple cider vinegar
1/4 cup light brown sugar
2 tsp vegetable oil
2-3 medium onions, thinly sliced
1 to 1 1/2 cups chicken stock, heated
Combine marinade ingredients by pulsing with a hand blender until emulsified, but not completely pureed.
Place roast in a very large bowl. Open out roast and season all over with fresh ground pepper. Spread marinade oven entire surface. Reshape roast, place in a deep dish and cover tightly. Refrigerate several hours or (preferably) overnight.
To braise, place roast in a roasting dish or Dutch Oven. Place in a 300F oven, on the lowest rack, and cook with the lid off for 2 1/2 hours. Continue cooking for another 3 1/2 hours with the lid on. Let rest 15 minutes. Remove roast to a dish. Cool until it’s comfortable to handle, then pull apart meat into shreds, discarding all possible fat.
Meanwhile, heat oil in a very large saucepan. Add onions, and caramelized over medium heat. Add shredded pork, along with stock (enough to moisten and absorb) and heat, turning meat over with a wooden spoon, just to warm through (if you don’t have a large enough saucepan, do this in batches of four). Serve warm, in buns, with thin slices of gherkins.

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