On a Mission in the Culinary Wasteland

Pulled paprika pork

source: Clay T. Martin

recipes for the country gourmet
recipes for the country gourmet

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recipes for the country gourmet

Braised pork and a robust reddish sauce, use them together or separately. The tender pork and Hungarian style sauce works well on bread, potatoes, noodles or dumplings.

recipes for the country gourmet


2quartsChicken stock
5poundsPork shoulder (picnic)
2.5tablespoonsBacon Fat
1largeBay Leaf
3mediumsCelery ribs
1teaspoonGarlic powder
1teaspoonHungarian paprika hot
2tablespoonsHungarian paprika sweet
1teaspoonOnion powder
4mediumsOnions sliced
1cupRed wine
4tablespoonsTomato Paste
2.5tablespoonsVegetable oil
recipes for the country gourmet


Heat up bacon fat in a large pot then add the onions. Add a pinch of salt to bring out the sugars in the onion.

While that is cooking (medium-low heat) score the skin areas of the pork shoulder. Figure 1 Sprinkle all sides with salt, onion powder, garlic powder, and hot Hungarian paprika. Figure 2 Then rub them into the meat. Figure 3

When the onions are clear and golden, Figure 4 add the tomato paste and work into the onions. Figure 5 Let this mixture cook, stirring regularly. When the tomato paste has browned and is sticking to the pot, Figure 6 deglaze with the wine. When the paste has come back off the bottom of the pan and dissolved, Figure 7 turn off the heat.

In a hot fry pan place enough bacon fat to "wet" the surface and then place the shoulder skin side down. Allow to brown for about 2-3 minutes, and then turn. Figure 8 The sides without skin will brown faster. Depending on the shape of the meat, you may need to prop it up to brown some sides. Figure 9 For the ends, you will probably just have to hold it in place with tongs. When all sides are brown, move it over to your pot. Use a little of your stock to deglaze the fry pan. Figure 10

Add to the pot the stock, celery, carrots, bay leaf, thyme, rosemary, sweet Hungarian paprika, and 1/2 tsp salt. Figure 11 (the mushroom looking thing is just still frozen stock from a big mayo jar of home made stock) If the stock does not bring the liquid level up to 1/2 the height of the meat, add some water. Stir to mix, cover and bring to a simmer. Simmer (low heat) covered 1 hour, Figure 12 then turn meat over and simmer another hour.

Remove the meat from the pot to a platter and cover well. While the meat cools, with a slotted spoon or tongs remove the celery, carrots and bay leaf. With an immersion blender break down the onions. Figure 15 Then strain the remaining liquid into a oil separator. You will have to allow it to sit a few minutes for the oil to separate.

While waiting, in a small fry pan, add your oil and flour to make a rue. Stir it vigorously for a full minute to completely mix oil and flour. Cook over medium until the rue is a blond color. Figure 14 Pour the sauce into a sauce pan, reserving the fat layer for your dogs. Bring to a simmer and add the rue while whisking. Allow this to simmer until the thickness you want is achieved. Figure 16 Taste for salt and add as needed with black pepper to taste.

When the meat has cooled enough to handle, pull the meat from the bone. Figure 17 Separate the meat from the fat and any connective tissues. Reserve the fat, skin and bones for your dogs. Figure 18

At this point you can serve the meat and sauce over toast, noodles, dumplings or potatoes. Or you can save the sauce for some other night and have the pork on bread or buns with maybe some BBQ sauce.

recipes for the country gourmet


If you make your own stock, pork stock works better than chicken.

When you make rue, you should have an equal amount of fat and flour by weight. If the mix is right you will not see oil floating on top of the flour. Figure 13 Remember that if you use butter, part of its weight is water (about 20%) and you need to let the water bubble away before adding the flour.

If you are looking for a thicker sauce, you can reduce the sauce more before adding the rue, or add more rue. If you needed to add water to bring the liquid level up to 1/2 the height of the meat, you will want to reduce the liquid more before adding the rue.

After pulling the pork keep it covered so that it does not dry out.

If you don't have a oil separator, you can ladle the fat off the top of the braising liquid, or if you have the time chill it in a freezer for a few minutes until the oil solidifies.

If you want to make a stew out of this, chill your pork before breaking it up and don't add the rue. While the meat is chilling place your vegetables in a pot with the braising liquid and some extra water or stock and simmer till the vegetables are tender. Then add as much rue as you need to get the correct thickness. Remember flour does not come to its full thickness until it simmers for a minute or two. When all else is ready pull the meat from the bone and cut into bite sized chunks. Then place into the stew just before serving. The chilling allows the natural gelatinous material to seize, so the meat holds together in the stew and you can cut it without shredding.

recipes for the country gourmet