Pulled pork is one of the most common ingredients in sandwiches sold in Finland. Originally, it is an American BBQ dish, but it has become very popular in Finland as well.
Many Recipes for Pulled Pork
Since chunks of meat are cheapa in Finland, I decided to make pulled pork. I looked up various recipes and found that they all varied in their methods.
Most American and British recipes call for pouring orange juice or beer over the meat and steaming it. In Finland, vinegar was used prominently.
If you look it up in Japanese, you will notice that the meat is placed on a bed of vegetables and steamed in the moisture of the vegetables.
The only thing they have in common is that they season the chunks of meat and break them up when they are tender.
BBQ is Freedom
Since it is originally a BBQ dish, I guess each family has their own taste. So I tried to make my own favorite pulled pork.
The first question is whether to use juice or beer. I decided not to use juice because I prefer to steam the pork rather than boil it. After making it many times, I know that it won’t burn, but just to be safe, I added a little water.
I also put some onions on the bottom of the pan and used them to make the sauce. After hours of cooking, the onions become very sweet. The pork extract and spices mix in with it to make a delicious BBQ sauce.
The spices I use, but my favorite, cumin, is a must. I also use chili to give it a spicy flavor. If you don’t like spicy seasoning, replace it with black pepper. I also used smoked paprika for added flavor. These are all things I like. Excellent.
I think if you let it sit after seasoning it, the flavors will soak in more. However, I was a little uncomfortable with the hygiene of leaving the meat uncooked after applying the spices by hand. So I cooked it right away.
While it is cooking, the spices are only on the surface, but when you break it open, they are all over the place, so I don’t think seasoning will be a problem.
You Can Freeze It
I was told that it is convenient to make a lot of pulled pork at once and freeze it in small portions.
I make about 2 kg at a time. I cut the pork into chunks of 1 kg each to increase the surface area so that the flavor will stick to the chunks even if I make a lot.
My pulled pork is ready to go in the oven, and I hope you will give it a try.
My Pulled Pork and BBQ Sauce with Lots of Spices
- pork chunks 1 kg
- onion 100 g
- cumin powder 1 tsp
- smoked paprika powder (or paprika powder) 1 tsp
- chili powder (or black pepper) 1 tsp
- brown sugar 1 tsp
- salt 1 tsp
- onion (placed under pork)
- broth from the pot 2 Tbsp
- ketchup 1 Tbsp
- soy sauce 1 teaspoon
- brown sugar 1 teaspoon
- Oven-safe pan
- Preheat the oven to 150°C.
- Mix all the spices together.
- Slice the onions into 1 cm thick rounds.
- Place the onions on the bottom of the pan.
- If the pan does not seal well and you are worried about burning, add water up to about 5 mm above the bottom of the pan.
- Coat the surface of the meat with the spices.
- Place the meat in the pot.
- Cover the pot and place in the oven.
- Cook in the oven for 4-6 hours, or until the pork is tender.
- Place in a large pot or bowl and break up with a fork while still hot.
- Remove remaining onions from pan.
- Combine all ingredients and blend with a hand blender or mixer.
- Check the taste and add more salt if necessary.
- If you don’t want to eat it all that day, mix it with the sauce and store it. You can also freeze it.