Green peppercorn rubbed pulled pork
If you’ve checked out some of my earlier recipes you’ve probably figured out black pepper is one of my favorite spices. Actually, I LOVE all kind of peppercorns. Here’s a nice version of the pulled pork with a dry rub made mostly of green peppercorns as well as some other nice complementary spices.
INGREDIENTS (4-6 servings)
- 2 lb (~900g) Boneless Pork Loin
- 3 tbsp Dried Green Peppercorns
- 1 tbsp Brown Sugar
- 2 tsp Salt
- 1 tsp Paprika powder
- 1 tsp Chili Powder
- 1 tsp Cumin Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Start by making the dry rub. Put all dry ingredients in a mortar, i.e. all ingredients listed above except the pork loin. Grind until you have a nice fine powder.
- Knead the pork loin thoroughly with the rub.
- Put meat in an ovenproof pan with lid (a casserole pan with lid is fine).
- Cook at 260 degrees F (~125 degrees C) for 5-6 hours.
- Take the meat out of the oven and use two forks to pull the pork apart into thin juicy divine pieces of pulled pork.
- Take a homemade bun or a hamburger bread and put meat and some coleslaw in between the bread. Enjoy!
Tip! Because the rub is made of only dry ingredients it’s well suited to store for quite a while.
Homemade cajun seasoning
Are you eager to try a kind of exotic version of Cajun seasoning? Here’s a really nice one perfect for a pulled pork. Or why not just try it in a stew?
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 1 tsp Smoked paprika powder
- 1 tsp Carnation
- 1 tsp Cinnamon
- 1 tsp Dried ginger
- 1 tsp Mustard powder
- 1 tsp Freshly ground black pepper
- 1 tbsp Sea salt
- 2 tsp Oregano
- 1 dried Chili
- 2 Cloves of garlic
- 3 tbsp Tomato paste
- 2 tbsp Ketchup
- 1 Lemon (juice and peel)
- 1/2 cup (ca 1 dl) Raisins
- Prepare the dry ingredients. Put all dry ingredients in a mortar (or a mixer if you don’t have a mortar). Mix all dry ingredients until you get a fine nice even mix of spices. Make sure all seeds are crushed to get the most out of all delicious flavors.
- Prepare the wet ingredients. Mince the raisins and cloves of garlic. Grate the peel and press out all the juice from the lemon. Mix raisins, garlic and lemon with the rest of the wet ingredients.
- Mix the prepared dry and wet ingredients until you get that nice seasoning paste. Exploding with flavors!
Put seasoning on pork and cook as you like. I usually rub the top of a pork tenderloin and cook in an ovenable pot in the oven at 210 °F (100 °C) for 5-7 hours together with big chunks of tomatoes and pears.