Cajun pulled pork
Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns.
51 K 4/5 (3 reviews)
5 hours 20 min.
Easy
500 g
10 IngredientsLast modified on: February 19th 2023
For 500 g, you will need:
- 1
1 onion - 2
7 g butter - 3
500 g pork meat - 4
20 g Mustard - 5
10 g Cajun seasoning - 6
1 garlic clove - 7
1⁄3 bayleaf - 8
1⁄3 sprig thyme - 9
170 ml dry white wine - 10
salt (optional) - Total weight: 800 grams
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Times for this recipe
Preparation: 20 min.
Cooking: 5 hours
All in all: 5 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 2 min.
Generously butter the bottom of a casserole and spread the sliced onions in a layer.
Set aside.
Set aside.
Stage 3 - 1 min.
Put the pork joint (or pieces) on a chopping board. You can choose a cheaper cut for this; there is no need to use a premium cut like filet mignon (even though this would work fine).
A smoked and salted joint would be even better still, so I heartily recommend it.
A smoked and salted joint would be even better still, so I heartily recommend it.
Stage 4 - 3 min.
Spread the top of the meat with mustard and sprinkle half the spice mixture over.
Sprinkle with salt if not using a salted joint.
Sprinkle with salt if not using a salted joint.
Stage 5 - 5 min.
Sit the meat on top of the onions, spiced side downwards.
Spread the other side with mustard and add the remaining spices. Salt again if necessary.
Add 1 garlic clove, 1⁄3 bayleaf and 1⁄3 sprig thyme.
Add 170 ml dry white wine until it comes to halfway up the meat.
Spread the other side with mustard and add the remaining spices. Salt again if necessary.
Add 1 garlic clove, 1⁄3 bayleaf and 1⁄3 sprig thyme.
Add 170 ml dry white wine until it comes to halfway up the meat.
Stage 6 - 5 hours
Put the lid on and cook in the oven at 300°F (150°C) for 4 to 5 hours.
Stage 7
Halfway through, turn the meat over, then put back in the oven, still covered.
Stage 8
The meat is ready when it falls apart easily when pulled with a fork.
Stage 9
Remove and discard the garlic, bayleaf and thyme.
Shred all the pork then mix in the onions at the bottom.
Shred all the pork then mix in the onions at the bottom.
Stage 10
Your pulled pork is ready. Try serving it with sesame rice, for example or a potato purée .
Remarks
You can use stock (vegetable or poultry) or just water instead of the white wine in stage 5.
Keeping: Several days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 10 RDI=1 % | 100 RDI=20 % | 1,500 RDI=80 % | 6,290 RDI: 80 % |
| Per 100 g | 20 RDI=6 % | 1 RDI=0 % | 10 RDI=2 % | 190 RDI=9 % | 790 RDI: 9 % |
How much will it cost?
- For 500 g : 10.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.
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This recipe uses (among others)
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Dry white wine
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Mustard
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Cajun seasoning
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