Taste on the spotThe belle-soeur's black currant pulled pork
Preparation :
Cooking :
Yield : 8 portions
- 1 kg of pork shoulder
- 150ml of Capiteux Monna & Filles
- 55ml of tomato paste
- 30ml of Red hot sauce
- 25ml of molasses
- 25ml of brown sugar
- 18ml of Dijon mustard
- 35ml of Worcestershire sauce
- 18ml of cidre vinegar
- 8ml of cumin
- 8ml of garlic powder
Étapes :
- Prepare the sauce by mixing all the ingredients together
- Set aside half of the sauce for cooking the pork
- Reduce the other half in a pan until smooth
- Cut the pork shoulder into cubes to reduce cooking time
- Cover the meat with the sauce
- Cover with tin foil
- Cook at 300°F for 5 hours
- Pull the pork and fold in the reduced sauce