PULLED PORK LOIN WITH SOUTHERN FLAVORS
Output: 2 kg (4.4 lb) pulled pork - Preparation time: 10 minutes - Cooking time: 6 hours
Ingredients
- 3 kg (6 lb) Québec pork loin
- 2 liters of dark beer
- 500 ml (2 cups) brown sugar
- 250 ml (1 cup) paprika
- 125 ml (1/2 cup) ground coriander
- 250 ml (1 cup) Dijon mustard
- 500 ml (2 cups) white vinegar
- 30 ml (2 tbsp.) salt
- 45 ml (3 tbsp.) pepper
- 2.5 ml (1 tsp.) cayenne pepper
- ½ bunch thyme
- ½ bunch rosemary
- 2 onions, cubed
- 3 garlic cloves, minced
Preparation
- Preheat oven, rack in center, to 160° C (325° F).
- Place pork loin pieces in a roasting pan. Using a knife, prick the meat ten times.
- In a bowl, mix beer, brown sugar, paprika, ground coriander, mustard, vinegar, salt, pepper and cayenne pepper.
- Pour the mixture over the meat and sprinkle with thyme, rosemary, onion and garlic.
- Cover with aluminum foil and bake for 6 hours.
- Allow to cool. Remove the meat from the cooking juices.
- Strain the juices and set aside.
- Degrease and flake the meat.
- Place the meat in a bowl and add a little of the cooking juices.
- If you need to reheat the meat, add more cooking juices to keep it tender and juicy.
- Garnish a sandwich, burger or other composition of your choice.
