Pulled pork with Duroc d'Olives

Pulled pork is truly finger licking delicicous. Try making it with Duroc d'Olives pork. My recipe for this juicy, slow-cooked pork is a crowd-pleaser at any party.

Pulled Pork 1

Duroc, an American breed

The brown-red Duroc pig originated in North America and is a very strong breed. You can easily recognize the meat of a Duroc pig. It is much darker in color than the meat of the other breeds. Duroc pork is also very tender. This is why the Duroc pig is often crossed with other breeds.

Duroc d'Olives, a Flemish label

The Flemish label Duroc d'Olives takes the quality of Duroc pork one step further. The secret lies in the animals’ diet: pure cereals and olive oil. This high-quality feed produces muscle tissue that is nicely veined with fat. The result is tender and very juicy pork with exceptional flavor. 

Duroc d'Olives pork can be used in all kinds of dishes. Barbecued ribs, roasted ham, roast chops, marinated pork tenderloin, you name it. The preparations are endless. Which one is my favorite? That would be pulled pork. 

Pulled Pork 4

Pulled pork - the taste of the Deep South

Pulled pork is a typical dish from the southern United States, the region known as the Deep South. The first pigs arrived there with the first pioneers in the 17th century. The settlers would cook the pork very slowly over a low, smoky fire. This method of cooking was also used in other parts of the world and formed the basis for the barbecue so popular today. The cooked tender pork meat is then pulled apart with two forks, hence its name. For generations, many American families have had their own authentic recipe for pulled pork.

The key ingredient: patience

If you want to make pulled pork, you need to be patient. The meat needs to cook over a low heat for a long period. Pulled pork is traditionally barbecued, but it can also be prepared in an oven or slow cooker. After being exposed to low heat for several hours, the collagen and connective tissue break down. The result is a very tender piece of meat that almost falls apart on its own. The reward for your patience is a melt-in-your-mouth dish with amazing flavor.

The best cut of meat to make pulled pork

To make delicious pulled pork, start with a neck or shoulder cut. This is the ideal piece of pork for this dish. In the United States this piece is called Boston butt, in Europe ask your butcher for a piece of procureur. Boston butt is the upper part of the shoulder with a piece of bone. It is a cut that is rarely found in Europe. The procureur cut comes from the neck of the pig and does not contain any bone. Either way, you have a beautiful piece of meat with nice fat veining and the right amount of connective tissue.

How to eat pulled pork

On a bun! This is a must, but you can also use a taco or other flatbread. Be sure to serve coleslaw, barbecue sauce, and fries with pulled pork. For a nice twist, add fried onion rings and a smoky chipotle chili mayonnaise.

Now you know all about pulled pork and the Duroc pig. Ready to get started? With my recipe, you can make the perfect pulled pork in your oven. If you have a barbecue where you can control the temperature precisely, like a kamado, you can follow the barbecue version of this recipe. As an added bonus, you'll get a slightly smoky flavor.

What to do with leftovers?

Leftover pulled pork will keep in the refrigerator for several days. You can also freeze it in a tightly sealed container. Always thaw frozen products in the refrigerator first. Add a dash of water to the pulled pork and reheat slowly in the oven or on the stove.

Recipe: pulled pork

This recipe will make enough pulled pork to serve 4 to 6 people.

Ingredients for the barbeque method:

  • 1,2 kg Duroc d'Olives procureur
  • 2 tablespoons fleur de sel
  • 2 ½ teaspoons sweet paprika
  • ¼ teaspoon smoked chili
  • 2 teaspoons ground cumin seeds
  • ½ teaspoon ground star anise
  • 1 teaspoon black pepper
  • 1 tablespoon cane sugar
  • 200 ml apple juice
  • Good quality barbecue sauce
  • 1 tablespoon chipotle tabasco
  • ½ teaspoon ground Aleppo chili pepper

Ingredients for the oven method:

  • 1,2 kg Duroc d'Olives procureur
  • 2 tablespoons fleur de sel
  • 2 ½ teaspoons sweet paprika
  • ¼ teaspoon smoked chili
  • 2 teaspoons ground cumin seeds
  • ½ teaspoon ground star anise
  • 1 teaspoon black pepper
  • 1 tablespoon cane sugar
  • 2 tablespoons olive oil
  • 2 cloves
  • 3 shallots, cut into 4
  • 2 cloves of garlic
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 tablespoon granulated dark roux
  • 2 tablespoons of good quality barbecue sauce
  • 1 tablespoon chipotle tabasco
  • ½ teaspoon ground Aleppo chili pepper

  1. How to prepare on the barbecue:

    I like to prepare pulled pork on the kamado grill using the indirect method.

    Step 1: cook the meat at a low temperature

    Make a dry rub with the salt, spices and cane sugar and rub the meat. Leave to marinate for 24 hours. 

  2. Heat the Kamado or other enclosed grill with a heat shield to 110° C and place a drip pan with water under the meat. Add a few pieces of smoking wood to the charcoal.

    Use a marinade syringe to inject apple juice into the meat in a few spots.

    Pulled Pork 6604

  3. Put the meat on the grill and close the barbecue. Cook for at least four hours, checking the core temperature with an infrared thermometer. When it reaches 85°C, take the meat off the grill and wrap it in aluminum foil. Let it rest for at least 30 minutes. Then, use two forks to pull the meat apart slowly.

    Pulled Pork 6620

  4. Step 2: prepare the sauce

    Save the cooking liquid that drains from the meat during the resting period. Bring it to a boil in a saucepan and add barbecue sauce to taste. Chipotle tabasco, and Aleppo chili add a little heat. Depending on the amount of liquid, the sauce may be too watery or too thick. Add some roux granules or a splash of water to adjust the thickness.

  5. How to prepare in the oven:

    Step 1: cook the meat at a low temperature

    To prepare pulled pork in the oven, I use a Dutch oven or a cast iron skillet. Preheat the oven to 110°C.

    Make a dry rub with the salt, spices and cane sugar and rub the meat. Leave to marinate for 24 hours.

    Heat 1 tablespoon olive oil in a Dutch oven and brown the meat over medium heat. Be careful not to burn the spices. Remove the meat from the skillet, add the second tablespoon of oil, and place the shallots and garlic on the bottom. Place the meat on top, add the cloves, bay leaf, thyme and 150ml water. Cover and cook in the oven for 4 hours. When it reaches 85°C, take the meat out of the oven and wrap it in aluminum foil. Let it rest for at least 30 minutes. Then, use two forks to pull the meat apart slowly. 

  6. Step 2: prepare the sauce

    Pour the cooking liquid through a fine sieve. Degrease and bring to a boil in a saucepan. Add the barbecue sauce, chipotle tabasco and Aleppo chili. Thicken with the roux granules. Depending on the amount of liquid, the sauce may be too watery or too thick. Add more roux granules or a splash of water to adjust the thickness. Season to taste with salt and pepper.

  7. Step 3: serve the pulled pork

    Add a few tablespoons of the sauce to the shredded pork and reheat for a few moments. Serve the pulled pork on a burger bun and top with a dash of yellow American mustard, if desired. Make sure you have plenty of napkins. French fries, coleslaw and more barbecue sauce are a must with this dish.

    Pulled Pork 3

Coleslaw is another classic of American cuisine. My recipe will have you making it in no time.

Making your own delicious coleslaw

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