New York Times Pulled Pork Recipe

Add pork and onion.

New york times pulled pork recipe. A minute later add the onion. 1 4-5 lb boneless pork shoulder 12 cup kosher salt. Cover pot and place in oven on lower rack.

Place pork in a large dutch oven. Work well into the meat. A signature dish at his New York restaurant Momofuku he makes it using a pork shoulder thats been dry cured overnight so its seasoned all the way through slow roasted for 5 to 6 hours until fall apart tender then blasted at the end with a brown sugar rub which forms an epic caramelised crust.

Cook the onion stirring occasionally until it softens about 5. Cover dutch oven with lid. Using your hands generously coat pork roast with dry BBQ spice rub.

Instead of the usual 7-pound bone-in hunk of meat I use a 3-pound chunk. How To Make Smoked Pulled Pork. No matter how you serve it this version of pulled pork is worth cooking up.

In a grill with a cover build a small fire to one side making sure all. In this weeks column and video I give a recipe for a small batch of pulled pork. Let it rest until cool enough to handle and shred with two forks.

Make the Pulled Pork Put the pork shoulder against the grain into three or four pieces to fit inside the pressure cooker. Rub with spice mixture. Using a spice grinder or.