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Home Pulled pork met koolsalade en briochebroodjes

Comfort food Soul food Slow cooking Weekend Festive American Meat

Pulled pork is pure soul food: vlees dat je uren laat sudderen tot het vanzelf uit elkaar valt en de hele keuken heerlijk ruikt. Dit is geen recept voor als je haast hebt, maar wél voor als je wilt genieten van iets dat echt de moeite waard is. Je bereidt het grootste deel van het werk met een goede braadpan, en de rest doet de tijd voor je. Zet het op tafel en geniet samen.

x_ckl_recipe_markerPulled pork met koolsalade en briochebroodjes Pulled pork is het antwoord op elke dag die vraagt om iets warms en troostrijks. Langzaam gegaard tot het vlees uit elkaar valt, geserveerd op een zacht briochebroodje met frisse koolsalade. Hoe maak je pulled pork met koolsalade en briochebroodjes? Hoofdgerecht Amerikaans 4 personen 20 min 4-5 uur Ongeveer 5,5 uur

Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper and cayenne in a bowl until you have a dry rub.
Pat the pork shoulder dry with kitchen paper and rub the meat generously on all sides with the rub. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
Preheat the oven to 150°C (top and bottom heat).
Heat a splash of oil in a heavy braising pan over high heat. Sear the pork shoulder all over until nicely browned, about 3 to 4 minutes per side.
Add the apple juice, chicken stock and the chopped onion to the pan. Cover the pan with the lid and place it in the preheated oven.
Cook the meat for 4 to 5 hours until it is completely tender and you can easily pull it apart with two forks.
Meanwhile, make the coleslaw. Finely shred the white cabbage and mix with grated carrot, mayonnaise, apple cider vinegar, a pinch of sugar, salt and pepper. Chill until ready to use.
Remove the meat from the oven and pull it apart with two forks. Mix the pulled pork with some of the cooking juices and, to taste, with BBQ sauce.
Slice the brioche buns in half and toast them briefly in a dry pan or under the grill. Pile each bun with a generous portion of pulled pork and top with coleslaw. Serve immediately.

Comfort food Soul food Slow cooking Weekend Festive American Meat 1.5 kg pork shoulder (boneless) 2 tbsp brown sugar 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1.5 tsp salt 1 tsp black pepper 0.5 tsp cayenne pepper 150 ml apple juice 150 ml chicken stock 1 onion, chopped 100 ml BBQ sauce (more to taste) 4 brioche buns For the coleslaw: 300 g white cabbage, finely sliced 1 large carrot, grated 3 tbsp mayonnaise 1 tbsp apple cider vinegar 1 tsp sugar Salt and pepper to taste Heavy braising pan with lid Two forks Mixing bowl Grater Mandoline or sharp knife Cutting board Oven Forks forks Mixing Bowl mixing-bowl Casserole casserole Mandolin mandolin Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom OXO Good Grips Good Grips Mandoline Chef 2.0 Steel Oxo Good Grips ["Mandoline"] Pulled chicken met zoete aardappel en kokos foodies-pulled-chicken-met-zoete-aardappel-en-kokos Pulled pork from the multicooker foodies-pulled-pork-slow-cooker Hungarian Goulash foodies-hongaarse-gulasch Schweinshaxe met wheat beer foodies-schweinshaxe-met-tarwebier

Recipe

Pulled pork met koolsalade en briochebroodjes

Pulled pork is het antwoord op elke dag die vraagt om iets warms en troostrijks. Langzaam gegaard tot het vlees uit elkaar valt, geserveerd op een zacht briochebroodje met frisse koolsalade.

Course	Hoofdgerecht
Kitchen	Amerikaans
Servings	4 personen

Preparation time

Preparation time	20 min
Time in oven	4-5 uur
Total	Ongeveer 5,5 uur

Equipment

Heavy braising pan with lid
Two forks
Mixing bowl
Grater
Mandoline or sharp knife
Cutting board
Oven

Ingredients

1.5 kg pork shoulder (boneless)
2 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1.5 tsp salt
1 tsp black pepper
0.5 tsp cayenne pepper
150 ml apple juice
150 ml chicken stock
1 onion, chopped
100 ml BBQ sauce (more to taste)
4 brioche buns
For the coleslaw:
300 g white cabbage, finely sliced
1 large carrot, grated
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste

Hoe maak je pulled pork met koolsalade en briochebroodjes?

Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper and cayenne in a bowl until you have a dry rub.
Pat the pork shoulder dry with kitchen paper and rub the meat generously on all sides with the rub. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
Preheat the oven to 150°C (top and bottom heat).
Heat a splash of oil in a heavy braising pan over high heat. Sear the pork shoulder all over until nicely browned, about 3 to 4 minutes per side.
Add the apple juice, chicken stock and the chopped onion to the pan. Cover the pan with the lid and place it in the preheated oven.
Cook the meat for 4 to 5 hours until it is completely tender and you can easily pull it apart with two forks.
Meanwhile, make the coleslaw. Finely shred the white cabbage and mix with grated carrot, mayonnaise, apple cider vinegar, a pinch of sugar, salt and pepper. Chill until ready to use.
Remove the meat from the oven and pull it apart with two forks. Mix the pulled pork with some of the cooking juices and, to taste, with BBQ sauce.
Slice the brioche buns in half and toast them briefly in a dry pan or under the grill. Pile each bun with a generous portion of pulled pork and top with coleslaw. Serve immediately.

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Pulled pork is het bewijs dat geduld zijn beloning kent. Hoe langer je het vlees de tijd geeft, hoe rijker en voller de smaak wordt. Een goede zware braadpan die warmte gelijkmatig verdeelt is hierbij goud waard. Investeer in kwaliteit die jarenlang meegaat en je beloont bij elk langzaam gegaard gerecht.

Restjes pulled pork bewaar je prima in een afgesloten bak in de koelkast, tot drie dagen. Opwarmen met een scheutje bouillon houdt het vlees sappig. Ook heerlijk de volgende dag op een wrap, door een baked potato of als topping op zelfgemaakte friet. Smakelijk genieten!

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