Gary Maclean Pulled Pork Pantofola - “Tear & Share”


For the pork:
1 .8kg Boneless pork shoulder
3 tbsp. Brown sugar
1 tbsp. Salt
1 tbsp. Smoked paprika
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Ground cumin
2 tbsp. Good oil
350 ml Lager
Freshly ground black pepper

1. Preheat oven 140ºC fan or if you have a convection steamer put that on.
2. Mix together the brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork.
3. In a large pot over medium high heat, heat oil. Add pork and sear on all sides.
4. Pour beer around pork and cover with lid. If you are going to steam pop everything into a vacuum bag and seal it up. The preferred way to maximize the flavour and moisture would be in a bag.
5. Transfer to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
6. Remove pork from the pot or bag and let rest while you prepare the sauce.
7. You will have loads of cooking liquor in the pot, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
8. Shred pork using two forks. Toss shredded meat with about half of the sauce.
For the Dough
450g Strong flour
28g Fresh yeast
1 tbsp Castor sugar
Tsp Salt
350ml Warm water (between 28°C – 37°C)

To flavour
6 Banana shallots caramelized & cooled
100g Parmesan
Small bunch Thyme
50ml Good oil
Sprinkle Sea salt flakes
1. Place flour and salt into a bowl and mix well and make a well in the centre.
2. Add the yeast and sugar into the lukewarm water and mix until all dissolved.
3. Slowly incorporate the flour and yeast solution together until you have a rough dough.
4. At this stage the flour has basically absorbed the water but we have not developed the gluten protein to make it a smooth firm dough.
5. Lightly flour a work surface and tip the dough out of the bowl and begin to knead the more you work the dough the firmer and smoother it becomes.
6. A good way to check it is to take you’re index finger and gently press the dough if it springs back its ready, if the indentation stays work the dough longer.
7. When ready place back in bowl cover with either cling film and allow to rest at room temperature until doubled in size (normally 35 -45 minutes).
8. Again tip out of bowl and knock the dough back just for a minute or two then roll out to approximately 3 cm thickness, place on a flat non-stick baking tray, lining the centre of the dough with some of your pulled pork your cooled caramelized shallots and a scatter of parmesan cheese.
9. To shape the bread fold in the top corner to meet the centre and fold the opposite corner on top, repeat this process for the other corners you should be left with a diamond in the middle of the bread where the pork onions and cheese is exposed.
10. Drizzle with oil and a good pinch of sea salt crystals and sprinkle of fresh thyme.
11. Cover with cling film again and prove the bread for 15-20 minutes or until the bread has again just under doubled in size. (Proving should be quicker this time as yeast has been activated in the resting stage.)
12. Bake in a pre-heated oven 190c˚C for 18 minutes.

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