Jim's 12-Spice, 12-Hour Pulled Pork Shoulder
Slow-cooking is a marvel of culinary science, and there's nothing more satisfying than a perfectly cooked pork shoulder. This recipe uses an intriguing blend of 12 spices and a slow-cooking process to achieve a dish that is bursting with flavor and tenderness.
First, How to Prepare the Pork Shoulder
Gather Your Tools: You'll need a sharp knife for this task. A boning knife or a sharp chef's knife will work well. It's important that your knife is well-sharpened for precision and safety.
Locate the Fat Cap: The pork shoulder often comes with a layer of fat, known as the fat cap, on one side. This is what we're going to remove.
Start Cutting: Place the pork shoulder on a cutting board with the fat cap facing up. Make a small incision on one edge of the fat cap, taking care not to cut too deeply into the meat.
Trim the Fat: Using the knife, slowly and carefully start trimming the fat. Angle your knife slightly upwards to avoid cutting into the meat. The goal is to leave as much meat intact while removing as much fat as possible.
Slow and Steady: Work your way across the pork shoulder, removing the fat cap in strips. If you encounter a thicker section of fat, take your time and cut it away bit by bit.
Finish Up: Once you've removed most of the fat cap, you can make some final trims to clean up any remaining pieces.
Remember, patience is key when trimming the fat cap. Don't rush it. This process helps to ensure that your pork shoulder will release its natural juices during the first stage of cooking, forming a flavourful base for the second stage. Now you're ready to apply your spice rub and start slow cooking your pork shoulder to perfection.
Next, the 12-Spice Blend
Building a remarkable spice blend begins with understanding the hierarchy of your ingredients. From the base to the kick, every stage introduces a new layer of flavor, culminating in an extraordinary blend of savory, sweet, and spice. Let's dive in!
The Base:
Organic Rapadura Sugar - Our favourite natural sugar
Sea Salt Flakes
A Touch of Aroma:
Organic Garlic Powder
Major Spices:
Organic Cumin Seeds
Organic Coriander Seeds
Organic Paprika Powder
Minor Spices:
Organic Black & Yellow Mustard Seeds
Organic Whole Pimento - aka. Jamaican Myrtleberry or Allspice
Organic Sumac Powder
Organic Cinnamon
Organic Ginger Powder
Organic Turmeric Powder
A Finishing Kick:
Australian Black Peppercorns
Organic Cayenne Pepper
Each spice introduces a new facet to your spice rub, and by tasting at each stage, you ensure a delicious, harmonious blend. Remember, it's all about balance - the right mix of sweet, salty, and spicy that makes your dish sing. Happy blending!
Apply the Spice Rub
Generously coat the pork shoulder with the spice rub, making sure to cover all sides. Allow the meat to sit for about 30 minutes to absorb the spices.
Put it all in the Slow Cooker
Place the pork shoulder in a slow cooker and cook on low for about 12 hours. This extended slow cooking process allows the pork to first release its juices and then reabsorb them, ensuring the meat is flavorful and juicy.
Keep Calm & Pull ya’ Pork
Once the pork is finished cooking, allow it to rest for 15-20 minutes before using two forks to pull the meat apart.
Serve your pulled pork on sandwiches, with rice, or alongside salads or your favorite sides. The secret is in the spice rub and the slow cooking process, giving you a tender, flavorful dish that is sure to have mouths drooling while they wait.