Pulled Pork
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Long
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
130 °C
- Steam
- - | 95 °C
- 2
R E C I P E
| 1 | pcs | Pork shoulder 2,5 kg |
| 1 | l | Vegetable stock |
| 2 | pcs | Onions |
| 1 | pcs | Spring onions |
| 1 | pcs | Cilantro |
| 1 | pcs | Parsley |
| 2 | pcs | Chili |
| 4 | pcs | Garlic gloves |
| 6 | tsp | Olive oil |
| 1 | pcs | Lemon |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| Ingredients | ||
| Place the pork shoulder in the Gn tray, and season it with salt and pepper. Add the stock into the tray and put it in the preheated Convotherm. Place the core probe in the center. After cooking, pull the meat apart and add the chopped, onion, spring onions, garlic, chili, parsley, cilantro, lemon juice and skin, olive oil. Mix everting well and season it with salt, pepper and by demand add some of the stock that was left in the tray. |
| 1. Food Preparation |
| You can add any flavor of your choice to the stock. Also pull the meat apart when it’s still warm. |
| 2. Cooking Instruction |
| Serve the pulled pork in a bun, or as a salad topping. It tastes even better on the second day. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
