The 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

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