Madrid-style Pulled Pork

Ingredients

Madrid-style Pulled Pork differs from the original Seswaa in terms of spices and cooking techniques. While Seswaa is traditionally prepared with minimal seasoning and cooked over an open fire, Madrid-style Pulled Pork incorporates a variety of Spanish spices and is slow-cooked to achieve a tender texture. The Spanish adaptation also adds a smoky and aromatic flavor profile to the dish, enhancing its overall appeal. We alse have the original recipe for Seswaa, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder, bone-in 2 kg (4.4 lbs) pork shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 42g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the smoked paprika, ground cumin, dried oregano, salt, and black pepper.
3. 3.
   Rub the pork shoulder with the spice mixture, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe pot over medium-high heat. Add the pork shoulder and sear it on all sides until browned.
5. 5.
   Remove the pork from the pot and set it aside.
6. 6.
   In the same pot, add the minced garlic and chopped onion. Sauté until fragrant and translucent.
7. 7.
   Pour in the chicken broth and white wine, scraping the bottom of the pot to release any browned bits.
8. 8.
   Return the pork shoulder to the pot and add the bay leaves.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Slow-cook the pork for approximately 4-5 hours, or until it is tender and easily shreds with a fork.
11. 11.
    Once cooked, remove the pork from the pot and shred it using two forks.
12. 12.
    Return the shredded pork to the pot and mix it with the cooking juices.
13. 13.
    Serve the Madrid-style Pulled Pork hot, either as a filling for sandwiches or accompanied by crusty bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the spice rub.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Leftover Madrid-style Pulled Pork can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve the pulled pork with a side of Spanish-style potato salad for a complete Madrid-inspired meal.
• If you don't have an oven-safe pot, you can transfer the seared pork shoulder to a slow cooker and cook it on low heat for 8-10 hours.

Serving advice

Serve Madrid-style Pulled Pork as a filling for crusty bread rolls, topped with a dollop of aioli or mayonnaise. Alternatively, serve it alongside a fresh green salad for a lighter option.

Presentation advice

Garnish the Madrid-style Pulled Pork with a sprinkle of fresh chopped parsley or a drizzle of extra virgin olive oil for an added touch of color and freshness.