Posted By Kimberly Turner on Oct 30, 2013 in American Food Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, How To Cook, Main Dishes, Pork, Southern Food Recipes | 0 comments

Living down South in the USA for much of my adult life, I had the opportunity to eat some amazing pulled pork!

Although everyone has their own unique way of making their own pulled pork, I use a variety of methods, just depending upon my mood that day.

This is not a quick recipe, but the flavor you develop by taking the time to brine, rub & slow roast will be appreciated by all who devour this dish.

How to Roast Pulled Pork:

First, I brined it. Then, I rubbed it. Lastly, I roast it. Finally, we devoured it!

Type: Main Dish Recipe

Serve with: on a fresh bun topped with amazing BBQ sauce, and even some coleslaw
Prep Time: 15 min
Brine Time: 1 hr – overnight, ideally
Roast Time: 40 min on high, 3 – 8 hrs slow roasting
Yields: 6 servings

How to Quick Brine a Pork Loin:

This day, I roasted this pulled pork, but first, I brined the pork loin.

This is a step you may opt out of, if you like, but it does impart flavor & moisture.

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly for a great Pork Loin Brine:

Ingredients:

• 2-3 bay leaves
• 1 tbsp peppercorns
• 2 piri piri chilies – also called African bird’s eye chili; I use Epicureal Piri Piri Chilis
• 2 apple & ginger tea bags – I used Clipper Apple & Ginger Organic Refreshing Infusion
• 1/2 tbsp whole grain Dijon mustard
• 1 or 2 whole cloves
• 3/4 cup sugar
• 3/4 cup sea salt flakes – I used Maldon Sea Salt Flakes; or use 1/2 cup table salt
• water or tea – to cover meat in container

Instructions:

1. In a large pot or container that your pork loin can fit into and be covered in liquid, add all ingredients minus the liquids.
2. Use about 2 cups of boiling water to dissolve the sugar and salt, then cool the liquid down with cool liquid.
3. Add the pork loin to the pot and be sure it’s immersed in the water – i.e. there’s enough water to cover the roast completely.
4. Allow this pork loin to sit for at least 1 hour, preferably overnight in a great brine like this. * Tip: Be sure to keep the brine cold.
5. Remove from brine and prepare according to your recipe.

How to Dry Rub a Pork Loin:

This is an essential step to get some gorgeous flavors onto & into the meat.

* Tip: Reserve 1/4 of this spice rub mixture to season the meat upon serving.

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 1 tbsp smoked paprika – I use La Chinata.
• 2 tbsp dark brown sugar
• 1/2 tsp black pepper
• 1 tbsp salt

Instructions:

1. Combine all ingredients evenly in a bowl.
2. Use this rub to coat chops, roasts or season burgers.

How to Roast Pulled Pork:

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 1 dry rubbed pork loin
• 3/4 cup apple juice

Instructions:

1. Preheat oven to 425 degrees F.
2. On the side of the pork loin with the fat layer, score that fat with a sharp knife, ensuring not to cut through to the meat. * Tip: This will be the top side of the pork roast.
3. Completely slather/coat the pork loin with 3/4 of the dry rub mixture from above, ensuring you get it into those scored nooks & crannies too.
4. Line a baking dish in both directions with aluminum foil, ensuring there’s enough to wrap completely around this roast with a bit of “tent” room. * Tip: You will be wrapping the pork loin up like a gift about halfway through cooking. Right now, the foil will just hang out & wait while the pork is roasting. * Tip: Be sure to spray the shiny side of the foil with non-stick spray. This is the side which should be on the inside, touching the pork.
5. Roast in the oven for 40 min.
6. Reduce oven temperature to 275 degrees F.
7. Seal up the pork roast with the aluminum foil you set up in the baking dish, making a parcel. * Tip: Do your best to keep all the juices that have accumulated at the bottom of the pan inside of the parcel.
8. Check on the roast within a couple hours to check in on it, and baste it. Wrap it back up, and roast as long as you can.
9. Remove from oven, and allow to rest for 5 – 10 min.
10. Either using your hands or a fork, pull the pork, making pieces/strands a bit thicker than fully shredded.
11. Re-season meat with reserved dry rub & serve as a main dish with side dishes, or on a bun topped with coleslaw & BBQ sauce.

This takes time, but the result is fabulous. I know you’ll love this Roasted Pulled Pork recipe.

***

I hope you enjoy this Pork Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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