Minorcan-style Pulled Pork

Ingredients

In this adaptation, the original American-style pulled pork is transformed into a Minorcan-style dish by incorporating the unique flavors and ingredients of Minorcan cuisine. The addition of the traditional Minorcan hot pepper sauce, "mojo picón," gives the dish a distinct spiciness and tanginess that sets it apart from the original version. The use of paprika, cayenne pepper, and cumin in the spice rub also adds a smoky and aromatic element to the pork, enhancing its flavor profile. We alse have the original recipe for Pulled Pork, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon cumin 1 tablespoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 cup tomato sauce 1 cup tomato sauce
• 1/2 cup vinegar 1/2 cup vinegar
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons Minorcan hot pepper sauce (mojo picón) 2 tablespoons Minorcan hot pepper sauce (mojo picón)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the paprika, cayenne pepper, garlic powder, cumin, salt, and pepper to make the spice rub.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned.
6. 6.
   Remove the pork from the pot and set aside.
7. 7.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
8. 8.
   Add the tomato sauce, vinegar, and Minorcan hot pepper sauce to the pot. Stir well to combine.
9. 9.
   Return the pork shoulder to the pot and cover it with the sauce.
10. 10.
    Cover the pot with a lid and transfer it to the preheated oven.
11. 11.
    Slow-cook the pork for 4-5 hours, or until it is tender and easily shreds with a fork.
12. 12.
    Once the pork is cooked, remove it from the pot and shred it using two forks.
13. 13.
    Return the shredded pork to the pot and mix it with the sauce.
14. 14.
    Serve the Minorcan-style pulled pork on sandwiches, tacos, or alongside traditional Minorcan sides.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled pork shoulder for the best flavor and tenderness.
• Minorcan hot pepper sauce (mojo picón) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the spice rub.
• If you don't have access to Minorcan hot pepper sauce, you can substitute it with a combination of hot sauce and smoked paprika for a similar flavor.
• To save time, you can prepare the spice rub and marinate the pork shoulder overnight in the refrigerator for even more flavor.

Serving advice

Serve the Minorcan-style pulled pork on fresh rolls or tortillas for delicious sandwiches or tacos. Top with sliced onions, pickles, and a dollop of sour cream or yogurt for added creaminess.

Presentation advice

Garnish the pulled pork with fresh cilantro leaves and serve it alongside a colorful salad or coleslaw to add a vibrant touch to the presentation.