Pulled Pork is the Southern dish par excellence. Why it should be ignored by so many of my posher American culinary luminaries I will never know. It is ubiquitous down our way whether at public fairs or neighbourhood B-B-Q’s. Here, inspired by David Tannis in the NYT, is my all inversion. Ludicrously easy, this is the ultimate informal party or family meal. Serve with a strong salad or as here, with a cabbage, leek, onion medley and revel in the taste. If in doubt go heavy on each ingredient – this is a massive winner. It is even better warmed up the next day for lunch.
- 1lb whole pork in shoulder per person
- 2 tspns allspice berries
- 1 tspn black peppercorns
- 1 tspn coriander seeds
- 1 tspn whole cloves
- 2 tablespoons paprika
- 1 tspn cayenne pepper
- 1 tspn ground cinnamon
- 3 cloves elephant garlic minced
- ½ cup honey
- ½ cup apple cider vinegar
- 1 tablespoon tomato paste
- A few shakes of dried chilli flakes
- 1 bottle white wine
- ½ cup B-B-Q sauce (Rufus Teague Whisky and Maple from Publix)
- 6 bay leaves
For the Cabbage medley
Shred some savoy cabbage, chop a large leak and an onion, add salt and black pepper and microwave covered in cling film for 4 minutes.
- Heat oven to 400f. Place pork in a Dutch oven with just enough space to fit.
- Toast the allspice, peppercorns, coriander and cloves in a skillet and then grind to a powder.
- Add paprika, garlic, honey, vinegar and tomato paste, liquidise and pour over the pork.
- Add wine and a spoon full or two of B-B-Q sauce, plus bay leaves.
- Cover and bake for 30 minutes, baste, check for taste and seasoning, reduce to 300f and bake for 2 hours, basting occasionally.
- Carefully take out meat (it will be falling apart) and shred with two forks whilst reducing the sauce on a rolling boil.
- Serve the shredded pork accompanied by the sauce in a jug and accompany it with the cabbage medley and with a pile of toasted multi grain bread to soak up the juices.”