Oven bag is fantastic to make pulled pork – it keeps the pork really moist and juicy. Fruits are often used in Korean cooking – fruits provide natural sweetness and tenderize the meat.
My pulled pork shoulder (1.25kg) this week has mustard (1tbs), strawberry jam (2tbs), soy sauce (1tbs), port wine (2tbs) and salt to taste. I put all ingredients in a oven bag, baked in a preheat oven for 30 minutes at 180c, then reduced temperature to 160c for 30 minutes; followed by 100c for 1 hour.
For dinner, I served the pulled pork with cabbage and rice; for lunch the next day, I served the pulled pork in a tortilla with mozzarella cheese, really nice.
Recipe is as follows:
- 1.25kg pork shoulder
- 1 tbs mustard
- 2 tbs strawberry jam
- 1 tbs soy sauce
- 2 tbs port wine
- salt to taste
- Place all ingredients in a oven bag on top of a tray, baked in a preheat oven for 30 minutes at 180c, then reduced temperature to 160c for 30 minutes; followed by 100c for 1 hour; Take the pork & tray out of the oven, rest for 30 minutes
- Pulled / thread the pork with 2 forks; ready to serve