From the US to Segovia we have brought this traditional recipe. A suckling piglet pulled pork suitable for any time and season. A perfect mix of flavours adapted to our culinary traditions, with a top quality product, the SUCKLING PIG.
For our suckling pig meat to get its characteristic pulled pork flavour, we must make a good marinade.
For this we prepare the marinade mixing all ingredients and stirring until a paste is obtained:
(salt, pepper, paprika from La Vera, ground cayenne pepper, oregano, cumin, brown sugar, mustard and crushed garlic*)
*see the quantities at the end of the recipe, after the pictures.
Once the marinade is prepared, make some cuts in the ham skin and spread our preparation on it. Let it stand for 6/8 hours.
After this time,preheat the oven at 120 ⁰ and wrap the meat with aluminium foil. Place it in a tray with the onions, chicken broth and oranges. We recommend you use an earthenware dish like the one in our pictures, you will always get a more authentic flavour.
Let it cook for at least 5 hours and remove the aluminium foil. Put it back in the oven and let it cook slowly. The meat must be tender, until it comes apart easily.
We will use the baking time to prepare our barbecue sauce mixing all ingredients until the desired texture is obtained.
At the end of the baking time, chop the meat with two forks, adding the juice from the tray and season with the sauce.
Finally, arrange it in hamburger buns, with salad at taste and some radishes or some pickles to taste.
Note: : A different variant of barbecue sauce is used in each state. Here you have some of them to choose the one you like best!
Those from the coast of the two Carolinas use one based on vinegar and dried chilli; in Tennessee, tomato and molasses, the most famous type for the rest of the world; in the south-east of North Carolina mustard is the characteristic ingredient of the sauce; and in an area including Georgia, North Carolina, South Carolina and Tennessee they make it with tomato and vinegar.
Find SUCKLING PIG in our shop on-line: Click HERE.
If you want to cook suckling pig in other formats, see our recipes: cochifrito , suckling pig cannelloni , suckling pig and pumpkin risotto…
MARINATED SUCKLING PIG PULLED PORK
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- FOR THE PREPARATION:
- 2 suckling pig hams of about 1 kg
- 250 ml of orange juice.
- 150 ml of chicken broth.
- 3 onions.
- Salad to taste
- FOR THE MARINADE:
- 2 Tablespoons of salt.
- 1 Tablespoon of pepper.
- 3 Tablespoons of sweet paprika from La Vera.
- 1 Tablespoon of ground cayenne pepper.
- 2 Tablespoons of oregano.
- 1 Tablespoon of cumin.
- 3 Tablespoons of brown sugar.
- 3 Tablespoons of mustard
- 3 garlic cloves
- FOR THE BARBECUE SAUCE:
- 6 Tablespoons of apple vinegar
- 1 cup of good quality ketchup
- 4 tablespoons of brown sugar.
- 1 tablespoon of water
Instrucciones
1Prepare the marinade mixing the garlic cloves crushed in a mortar with the rest of ingredients to form a paste.
Make some cuts in the ham skin and spread the above preparation on the meat. Let it stand for about 6 or 8 hours.
Preheat the oven to 120 ⁰ and wrap the meat in aluminium foil. Place in a tray together with the onions, chicken broth and oranges.
Let it cook for at least 5 hours and remove the aluminium foil. Put it back in the oven and let it cook slowly. The meat must be tender, until it comes apart easily.
Meanwhile prepare the sauce, mixing the ingredients.
Pull the meat apart with two forks, adding the juice of the tray and season with the sauce.
Arrange it in hamburger buns, with salad to taste and some radishes or some pickles to taste.