Receita Solta

Shredded Pork Shoulder with Guava BBQ and Crunchy Pickles

The perfect recipe to elevate your World Cup barbecue with an irresistible tropical touch.

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Equipe Receita Solta

Shredded Pork Shoulder with Guava BBQ and Crunchy Pickles
Prep Time20 min
Cook Time240 min
Servings8-10 portions (approx. 20-25 mini sliders)
DifficultyMedium
Calories480 kcal

Resumo para quem tem pressa

"The shredded pork shank with guava barbecue sauce and crunchy pickles unites the North American technique of pulled pork with the classic Brazilian sweetness of guava paste. Slow-cooked until it falls apart at the touch of two forks, the shredded pork bathes in a smoked sweet and sour sauce perfect for assembling mini sandwiches."

Elevate your football party with this juicy Pulled Pork, topped with a homemade sweet and sour Guava BBQ Sauce and finished with crunchy pickles. An explosion of tropical flavors, ideal for serving in mini sandwiches and impressing your guests with convenience and unforgettable flavor.

O Que Você Precisa Saber

- The long, slow cooking for 4 hours over low heat dissolves the collagen in the pork shoulder, allowing for easy, tender shredding. - The barbecue sauce fuses the creamy guava paste with apple cider vinegar and smoked paprika, creating a full-bodied sweet and sour balance. - Quick pickled Japanese cucumber with rice vinegar bring crunch and bright acidity that cuts through the pork fat.

Ingredients

Ingredients

  • 1.5 kg Boneless pork leg, with a little fat
  • 2 tablespoons Smoked paprika
  • 1 tablespoon Ground cumin
  • 1 tablespoon Garlic powder
  • 1 teaspoon Cebola em pó
  • 1 teaspoon Pimenta caiena
  • a gosto Salt and ground black pepper
  • 2 cups Chicken or pork broth
  • 1/2 cup Vinagre de maçã
  • 1 cup Good quality creamy guava paste
  • 1/2 cup Apple cider vinegar (for the BBQ sauce)
  • 1/4 cup Water (for BBQ sauce)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Smoked paprika (for the BBQ sauce)
  • 1 teaspoon Garlic powder (for the BBQ sauce)
  • 1 teaspoon Calabrian chili pepper (optional)
  • a gosto Salt and ground black pepper (for the BBQ sauce)
  • 2 units Medium Japanese cucumbers
  • 1 cup Rice vinegar (or apple cider vinegar)
  • 1/2 cup Water (for pickles)
  • 2 tablespoons Açúcar
  • 1 teaspoon Salt (for the pickles)
  • 1 teaspoon Mustard seeds (optional)
  • 1/2 teaspoon Black peppercorns
  • 20-25 units Mini brioche buns
  • a gosto Fresh cilantro leaves, chopped (for garnish, optional)

Instructions

Instructions

1

Season the pork shoulder: In a bowl, mix the smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this mixture generously all over the pork shoulder, ensuring an even coating.

2

Sear the meat: In a large and heavy pot (or on the sear function of your slow cooker/electric pressure cooker), heat a drizzle of oil over medium-high heat. Brown the pork leg on all sides until a caramelized crust forms, which will seal in the juices and intensify the flavor.

3

Cook the pork shoulder: Transfer the seared pork shank to a slow cooker or electric pressure cooker. Add the chicken broth and the apple cider vinegar. Cover and cook on low heat for 6 hours (slow cooker) or under pressure for 90 minutes, followed by natural pressure release, until the meat is very tender and shreddable.

4

Shredding the meat: Remove the pork shank from the pot and place it on a platter. With the help of two forks, shred all the meat, discarding any visible excess fat. Strain the cooking liquid and reserve it, as it can be used to moisten the meat if necessary.

5

Prepare the Guava BBQ Sauce: In a medium pot, add the guava paste, apple cider vinegar, water, Worcestershire sauce, smoked paprika, garlic powder, chili flakes, salt, and black pepper. Cook over medium heat.

6

Cooking the sauce: Cook, stirring occasionally, until the guava paste melts completely and the sauce thickens, about 10-15 minutes. Taste and adjust the seasonings according to your palate. Mantenha aquecido.

7

Prepare the Crispy Cucumber Pickles: Wash the cucumbers well and cut them into very thin slices, using a mandoline or a sharp knife. Place the slices in a sterilized glass jar.

8

Prepare the brine: In a small saucepan, mix the rice vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to the heat until the sugar and salt dissolve completely, without letting it boil vigorously.

9

Marinate the pickles: Pour the hot brine over the sliced cucumbers in the jar, making sure they are completely submerged. Let cool to room temperature and then refrigerate for at least 1 hour before serving so they absorb the flavor.

10

Assemble the Sliders: Heat the shredded pork leg with a little guava BBQ sauce in the pan or microwave, ensuring it is juicy and hot.

11

Open the mini brioche buns, place a generous portion of shredded pork shoulder, add more guava BBQ sauce on top, and finish with some slices of the crispy pickled cucumbers. If desired, garnish with chopped fresh cilantro.

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Chef Tips

- Sear the pork shoulder by browning all sides in hot oil before slow cooking to retain the caramelized aromas of the meat. - Discard the excess visible fat when shredding and strain the liquid from the pot to use it to moisten the meat with the sauce. - Slice the Japanese cucumber very thinly and let it marinate in the warm vinegar syrup for at least 30 minutes before assembling the sandwiches.

Variations

- Serve the shredded meat with the guava barbecue sauce over slices of crispy fried polenta or velvety cassava puree. - Add slices of grilled queijo coalho inside the mini sandwiches to create a contrast of cheese with guava paste. - Add chopped habanero or finger chili peppers to the barbecue sauce to significantly raise the spice level.

Substitutions

- Pork shank can be replaced with pork shoulder (copa lombo), fatty pork shoulder, or beef brisket. - The creamy guava paste can be replaced by firm guava paste bar melted over low heat with warm water. - Apple cider vinegar can be replaced by white wine vinegar or cider vinegar in the same measure.

How to Store

Store the shredded pork shoulder coated in the barbecue sauce in an airtight container in the refrigerator for up to 5 days. Keep the cucumber pickles in a separate glass jar in the refrigerator for up to 2 weeks, where they gain even more crunch and vinegary flavor.

Can You Freeze It?

Freeze the already shredded pork leg mixed with the sauce in airtight plastic bags for up to 3 months in the freezer. To thaw, transfer to the refrigerator the day before and reheat in a pan over low heat with 2 tablespoons of hot water.

What to Serve With

Perfect for filling mini brioche buns, potato buns, or warm Pao de Queijo, served with rustic fries and onion rings. It pairs perfectly with IPA style beers, craft cola soda, or chilled toasted mate tea.

Frequently Asked Questions

Can I make this meat in a regular stovetop pressure cooker?

Yes, cook under pressure for about 50 to 60 minutes after reaching pressure over low heat until the pork shoulder shreds easily.

How can I prevent the guava barbecue sauce from becoming too sweet?

Slightly increase the amount of apple cider vinegar and add an extra pinch of sea salt and red pepper flakes.

Do cucumber pickles need to be sterilized for preserving?

Formal sterilization is not necessary for quick consumption; just store under refrigeration in the closed jar for up to 2 weeks.

Which cut of pork yields the best pulled meat besides the pork shoulder?

The pork butt (copa lombo) is excellent for having marbled fat interspersed that makes the shredded meat even juicier.

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