Pulled Pork Potjie

This delicious and tender meat is a great option for any occasion, from casual backyard barbecues to special events like weddings and family gatherings.

While there are many different ways to cook pulled pork, one that I love and traditional methods is over an open fire. Cooking pulled pork over an open fire can be a bit of a challenge, but with the right technique, it's a great way to infuse the meat with smoky, charred flavour.

In this blog post, we will explore how to cook pulled pork over an open fire. We will go over the ingredients you will need, the steps involved in preparing and cooking the meat, and some tips and tricks for getting the best results. Let's get started!

What You Need:

Cook Time: 3 - 3.5 Hours

Ingredients

• Pork shoulder or butt: This is the ideal cut of meat for pulled pork. Look for a bone-in cut that weighs around 2-3kg.
• 3 cloves of diced garlic
• 3 sliced onions
• Butter or olive oil
• 1 x chicken or beef stock cube
• 2 cups of liquid: You can use any liquid depending on the flavour you're wanting: water, fruit juice, apple cider vinegar or even beer. (I like to use fruit juice as this simmers down to create a sticky sauce.) You may need more or less while cooking.
• Dry rub: You can use your favourite dry rub or make your own. A basic recipe might include salt, black pepper, garlic powder, onion powder, and paprika.

To Cook (3 - 3.5 hours)

• Wood or charcoal: You will need a good supply of wood or charcoal to build a fire.
• Large Potjie or Dutch Oven: You will need a large enough pot, preferably suitable for open fire cooking; like cast iron; that can fit all your ingredients.

Prep The Meat:

Before you start cooking, you will need to prepare the meat. Here are the steps you should follow:

1. Trim the excess fat: Trim any large pieces of fat from the pork shoulder or butt. Leave a thin layer of fat to keep the meat moist.
2. Apply the dry rub: Rub the dry rub all over the pork, making sure to coat the meat evenly.
3. Let it sit: Let the meat sit at room temperature for about an hour before cooking.

While your meat sits, its a perfect opportunity to start your fire with enough wood next to it to keep burning during cooking. I usually start the fire before prepping the meat, this means the fire will be ready when the meat is. If you're cooking on a smaller grill or a braai, consider making a second fire that you can use for feeding new coals to your cooking fire.

Cooking the Meat:

Now that the meat is prepared, and your fire is hot; it's time to start cooking. 

1. Place the potjie over the fire to heat, with oil, garlic and onions.
   
   
2. Sear the meat in the pot for a few minutes on each side.
   
   
3. Mix your stock with 1 cup off boiling water and add the liquid to the pot.
   
   
4. Add 1 cup of your preferred liquid (juice, beer etc)
   
   
5. Cook the pork for three hours, turning it occasionally to ensure even cooking, check on your liquid level and add more as needed. You do not want to let it dry out.
   
   
6. After 3 hours or once pork has reached and internal temp of 97 degrees Celsius, remove from pot from the heat to simmer down. By this point the meat should be falling apart when you try to grip it with the tongs, if you have any bones you should be able to just wiggle these out gently with the tongs. If you've added extra liquid during the cook and you think you have too much you can remove the meat and reduce your sauce to thicken. 
   
   
7. Crank up the heat of your fire and reduce your liquid if needed, you can also add a thickening agent like flour to thicken. Add a few extra logs to enjoy the flames while you sit around the fire to eat.
   
   
8. As an extra side for burgers, I like to hang a pineapple over the fire for the last hour, which is a great juicy, sweet addition to any burger. Simply cut away the sides of the pineapple, spice with the rub you used for the pork and hang with butchers twine or one of our meat hooks over the flame.  
   
   

Serving the Pulled Pork:

Now that you've done the hard work, its time to enjoy! Here are a few ideas for serving pulled pork:

• Pulled pork burger: Pile the shredded pork onto a soft bun and top with your favourite barbecue sauce.
• Pulled pork tacos: Serve the pulled pork in warm tortillas with fresh salsa, guacamole, and lime wedges.
• Pulled pork salad: Toss the shredded pork with mixed greens, tomatoes, and a tangy vinaigrette for a healthy and satisfying meal.
• Pulled pork ragu pasta: Toss the shredded pork into a pan with chopped tomatoes, onions and cream and make a delicious pasta

Tips and Tricks:

Here are a few tips and tricks to keep in mind when cooking pulled pork over an open fire:

• Use a meat thermometer to ensure the pork reaches an internal temperature of at least 97 degrees Celsius.
• Keep the fire hot and consistent throughout the cooking process.
• If the pork starts to dry out, you can add small amounts of liquid at a time