Pulled Pork Like You’ve Never Seen: Iberico Fusion Feast
We’re taking Black Iberico pork neck and giving it a fusion twist with flavors from Peru, Mexico, and Asia. Forget the smoker — this recipe is all about big, bold taste, slow-cooked in the oven until the meat is meltingly tender.
Ingredients
- 1.8 kg Iberico pork capocollo/copa cut
- 2 oranges for juice
- 2 limes for juice
- 30 g salt adjusted to 2% of meat weight
- Water enough to dissolve the salt
- A large bunch of fresh cilantro finely chopped
- 2 bottles of beer one for marinade, one for braising
- 2 tbsp soy sauce
- 4.4 g freshly cracked black peppercorns
- 4.4 g garlic powder
- 4.4 g cumin powder
- 2 tbsp achiote paste for flavour and colour
- Neutral vegetable oil sunflower, canola, or avocado
- A dash of liquid smoke optional for smoky flavour
Instructions
Prepare the Injection Marinade
- Squeeze juice from 2 oranges and 2 limes.
- Add enough water to help dissolve 30 g of salt. Mix until the salt dissolves.
Inject the Pork
- Use a meat injector to inject the marinade evenly throughout the pork.
- Place the pork in a vacuum-sealable bag or large resealable bag.
Prepare the External Marinade
- Finely chop cilantro and place in a mixing bowl.
- Add 1 bottle of beer and 2 tbsp soy sauce.
- Mix in pepper, garlic powder, cumin, and achiote paste until well combined.
- Pour the leftover injection marinade (with any undissolved salt) into this mixture.
Marinate
- Pour the external marinade over the pork in the bag.
- Seal the bag, ensuring the pork is evenly coated. Massage gently.
- Refrigerate overnight (approximately 24 hours).
Sear the Pork
- Remove the pork from the marinade, reserving the liquid.
- Pat the pork dry with paper towels.
- Heat neutral oil in a Dutch oven or heavy pot over medium-high heat.
- Sear the pork on all sides until nicely browned.
Braise
- Add the reserved marinade and an additional bottle of beer to the pot.
- Optionally, add a dash of liquid smoke for a smoky flavour.
- Bring to a gentle simmer, then cover with a lid.
- Transfer the pot to a preheated oven at 150°C.
- Cook for 3-4 hours, checking after 1.5 hours. Pork should be tender but not completely falling apart (internal temperature around 95-96°C).
Rest and Shred
- Let the pork rest for 10 minutes to cool slightly.
- Use insulated gloves and shred the pork, leaving some texture.
Add Juices
- Slowly mix in the braising liquid to achieve the desired juiciness without making it too soupy.
Video
Notes
Serve the pulled pork on slider buns, tacos, or with rice. Add fresh cilantro, lime wedges, or your favourite hot sauce for extra flavour.