Today we are preparing the world famous pulled pork, in pie and with the products of our region.
Pulled pork is pork meat cooked so long and tenderly that it can be trimmed gently by a fork, or frayed by the fingers. Very trendy in America, the pulled pork made its entrance to europe not so long ago by food trucks and it seems to have conquered many hearts.
I myself discovered it at a street food festival in Strasbourg, and ever since I cook it almost every month. The preparation is long, but nothing very complicated. I have even allowed myself to decline it in different forms.
This week I decided bring together this tasty dish with some products from the region where I live, Alsace. I received quite a lot of celery root and onions in my weekly CSA box, so merged all of this with some good alsatian beer into a pie.
For a double dough
- 400g Flour
- A pinch of salt
- 250g Soft butter
- 6Tbsp Cold water
- 1Tbsp Vinegar
- 1 Egg yolk (for brushing over the pie)
For the celeriac pulled pork
- 500g Pork loin
- 1Cs Rapeseed or sunflower oil
- 1 Onion (medium sized)
- 1 Garlic clove
- 1/2 Celeriac
- 2Tbsp Tomatoe paste
- 5cl Cider vinegar
- 3 Tbsp Worcestershire sauce
- 25cl Beer
- 2Tbsp Brown sugar
- A few bay leaves
- 2-3 Thym branches
- 2 Tbsp Mustard
- A pinch of cayenne
- Salt to taste
Let’s start with the pie dough: mix the flour and salt in a bowl.
Add the soft butter and mix with your hands to obtain crude bread crumbs.
Add water and vinegar.
Knead the dough.
Wrap the dough in a plastique wrap or a cloth and press down to form a disc. Let it cool while your preparing the pulled pork.
Let us now proceed to the preparation of the pulled pork: cut the meat into cubes.
Heat the rapeseed oil in a saucepan and brown the pieces of pork for 2-3 minutes. Turn around to brown all sides of the meat.
Add the chopped onion and garlic and the celeriac peeled and cut into small pieces. Stir for 1-2 minutes.
Add the rest of the ingredients.
Cover the pan, reduce the heat and cook for 4-5 hours. At the end , the meat must be very very tender. You can add beer or water in between if there is not enough liquid. It is also necessary that at the end of the cooking there remains very little juice.
Separate your dough in half and spread one half at the bottom of a mold. Then pour the pulled pork mixture over it.
Place the other half of the pie dough over it and press the edges with your fingers or a fork.
You can now have fun creating shapes with leftover dough to decorate your pie, but do not forget to create a chimney in the middle of the dough. At last, brush the surface of the pie with the egg yolk.
Bake the pie for 20 minutes over 200 ° C.
You can enjoy your pie with a good beer.