Juici...and if you don't know, now you know!
It is a rare occurrence when pork makes its way into a patty. And I don’t mean bacon, I mean pork; meaty and juicy, the other white meat. For this recipe I wanted to make a jerk pork patty but after thinking about it, I opted for low and slow. And a pulled pork patty is born.
While I am well aware that pulled pork is usually made with a choice cut of pork shoulder. All I could find was a pork leg slice. So I did what I could do with the ingredients I had. Everyone makes it seem like only a pork shoulder makes a good pulled pork. But if you ask me the low and slow method yields tender delicious meat regardless of the cut.
The overall dish is so delicious and the rosemary garlic crust goes exceptionally well with the pulled pork filling. You taste the rosemary and garlic in the buttery crust. My cousin thinks this is the best patty recipe thus far…but then again she is obsessed with pork
Ingredients (Printable recipe)
Printable crust recipe
1 thick cut pork shoulder or pork leg bone in (About 4-5 lb)
4 teaspoon liquid smoke
1 Tablespoon sugar
1 tablespoon ground allspice
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon Onion powder
½ teaspoon Garlic powder
¼ teaspoon Cayenne pepper
½ cup ketchup
3 tablespoon sugar
2 tablespoon molasses
2 tablespoon honey
½ teaspoon ground allspice
½ teaspoon salt
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
For the crust
- Blend together all the wet ingredients in a blender
- Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
- Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
- Cover with a plastic wrap and refrigerate for at least 30 minutes
- Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
- Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
- Store in the refrigerator wrapped in plastic while you make the filling.
For the filling
- Preheat oven to 235 degrees
- Wash and dry the pork, remove the skin and excess fat
- Season with the dry rub ingredients
- Fill two small ramekins with water and 2 teaspoon of liquid smoke
- Place the meat in the center of the pot with the ramekins on either side
- Cover and set to cook for three hours
- After three hours lower the temperature to 225 and cook for another three hours.
- Remove the meat and set aside. Pour the liquid smoke contents along with the other bbq sauce ingredients back in the pot cook until you have a thick sauce
- Take a fork an pull at the pork, it should shred apart easily and the bones should pop right out
- Once all the meat has been shredded sprinkle on a few pinches of salt to season the inside of the pork then toss in the bbq sauce.
- Allow the mixture to completely cool
To assemble patty
- The dough makes eight patties
- Preheat the oven to 350 degrees
- Cut the dough in half and roll into a rectangular shape (about 10” by 22”) (for 4 patties)
- Spoon two to three tablespoons of filling equidistant from each other on one half of the dough
- You can also place a dollop of bbq sauce on each
- Fold over the other half of the dough and gently press down removing any trapped air
- Seal the edges and cut into four
- Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
- Poke a hole on top with a fork for steam to escape while cooking
- Place on a lined baking sheet and bake for 30 to 35 minutes
- I make my pulled pork and the dough a day in advance. So when it comes time to make the patties the filling and dough is thoroughly chilled
- If you want a juicier filling you can add a few dollops of bbq sauce in the filling before you bake it.