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Cajun pulled pork

Name: Cajun pulled pork
Prep time: 16 min
Cook time: 5 h
Total time: 5 h 16 min
Yield: 1 kg 500 g
Cuisine: French
Ingredients: 2 onions; 20 g butter; 1 kg 500 g pork meat; 50 g Mustard; 30 g Cajun seasoning; 2 cloves garlic; 1 bayleaf; 1 sprig thyme; 500 ml dry white wine; salt

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.

58 K 4/5 (3 reviews)

5 hours 20 min. difficulté

Easy

32.00 €

1 kg 500 g

10 Ingredients

Last modified on: February 19^th 2023

For 1 kg 500 g, you will need:

1 2 onions
2 20 g butter
3 1 kg 500 g pork meat
4 50 g Mustard
5 30 g Cajun seasoning
6 2 cloves garlic
7 1 bayleaf
8 1 sprig thyme
9 500 ml dry white wine
10 salt (optional)
Total weight: 2,375 grams

Times for this recipe

Preparation: 20 min.

Cooking: 5 hours

All in all: 5 hours 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 5 min.

Prepare 2 onions and slice thinly.

Stage 2 - 2 min.

Generously butter the bottom of a casserole and spread the sliced onions in a layer.

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.

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.

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 2 cloves garlic, 1 bayleaf and 1 sprig thyme.

Add 500 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.

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	400 RDI=150 %	40 RDI=4 %	300 RDI=50 %	4,500 RDI=230 %	18,830 RDI: 230 %
Per 100 g	20 RDI=6 %	1 RDI=0 %	10 RDI=2 %	190 RDI=9 %	790 RDI: 9 %