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.
49 K 4/5 (3 reviews)
5 hours 20 min.
Easy
1 kg 500 g
10 IngredientsLast modified on: February 19th 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
Change these quantities to make:
Change measures:
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 2 cloves garlic, 1 bayleaf and 1 sprig thyme.
Add 500 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 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.
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 % |
How much will it cost?
- For 1 kg 500 g : 32.00 €
Change currency: 
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
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.
27 K 40 min.
This recipe uses (among others)
Pork meat
Like these other recipes: Pork sautéed with green beans, Asian style, Duo of slow-cooked pork, Roast pork with sage, cooked in a bag., Roast in the bag pork with fondant vegetables., Pork roast with herbs, ... See them all 7
Dry white wine
Like these other recipes: Hot box cheese , Red mullet fillets with a reduced white-wine sauce, Spaghetti with mushrooms, Crispy spinach rolls, Mackerel Fillets in White Wine, ... See them all 68
Mustard
Like these other recipes: Spiced butternut gratin, Tapenade, Endive and walnut salad, Filet mignon with mustard and tarragon sauce, Potimarron and celeriac autumn soup, ... See them all 40
Cajun seasoning
Like these other recipes: Cajun pork with rice., Cajun pork with rice., ... See them all 2
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011535 K4.6 1 hour 35 min.
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.March 26th 2014165 K4.7 50 min.
Thin tomato jelly and avocado tart
For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.September 30th 202039 K 5 hours 20 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.