A Guest post for Luan Ee of Extra Virgin Chef

Two weeks ago, Luan Ee asked me if I would do a guest post for her. I did not jump at it because she is a chef and I do not know if my simple home cooking dishes will be good enough to be published in her blog. She told me it is fine with her so here I am sharing with you, my humble pull pork recipe. If you are interested to get the recipe, please hop over to Extra Virgin Chef to get it. I am very sure you will spend more time than you intended to at her space because you will find so many mouth watering recipes and food photos there. She shared a lot of cooking tips which are invaluable. That is very generous of her. Also, don't forget to read her amazing story on how she made a big career change in her life. Quote: "From a frequent flyer to the deep fryer, and from the keyboard to the chopping board." Simply inspiring!!

 

Pull Pork 

Ingredients:

1 cup garlic spice rub (see recipe below)

1 (2 lbs) boneless pork shoulder

2 cans of beer

2 Tbsp duck fat

Ingredient for spice rub:

1 head roasted minced garlic

1 Tbsp sea salt

1 Tbsp ground coriander

1 tsp mustard seeds

1 tsp chopped thyme

1 tsp chopped rosemary

1 tbs lemon zest

1 tsp ground black pepper

Combine well all ingredients in a food processor or by hand.

Method:

Preheat oven to 150 degrees C.

Spread garlic spice rub all over pork. Let it marinate for 1 hour.

Heat duck fat in dutch oven. Sear the pork shoulder till all sides are browned.

Remove pork shoulder and add beer. When the beer is boiling, return the pork shoulder into the dutch oven.

Put the dutch oven in the oven and let the meat braise for 4 hours. Turn the meat after 2 hours.

Transfer braised pork to cutting board and let stand for 15 minutes.  Shred the meat and serve with your favourite steamed or roasted vegetables.

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