Eat | Food | Thermomix
With the Thermomix, you can make pulled pork in a shorter time than doing it in a slow cooker or an oven. This recipe is based on one that I found on the blog Blithely Unaware. Not only is the pork tender and moist – the sauce is the perfect accompaniment.
1 large red onion, peeled and quartered
20g olive oil
1/2 – 1 tsp cayenne pepper
1 tsp paprika
1 tbsp dried oregano
1 tsp seeded mustard
2 tbsp sugar
90g white vinegar
40g Worcestershire sauce
20g soy sauce
400g can diced tomatoes
2 tbsp tomato paste
600-800g pork scotch (or neck or shoulder with no skin), cut into 2.5 cm thick steaks
3 tbsp Thermomix vegetable stock concentrate
Salt and pepper, to season
1. Put onion in the Thermomix bowl and chop for 3 seconds/Speed 5
2. Scrape down the sides of the bowl, add oil, cayenne pepper, paprika, dried oregano and seeded mustard to the bowl and sauté with the measuring cup (MC) off for 5 minutes/100C/Speed 1
3. Add sugar and vinegar and cook with the MC off for 4 minutes/100C/Speed 1
4. Add Worcestershire sauce, soy sauce, tomatoes, tomato paste, salt and pepper and cook with the MC off for 4 minutes/100C/Speed 1
5. Put the pork in a shallow dish, pour half of the hot sauce over the pork (keeping the rest in the bowl), cover with foil and marinate for 15 minutes
6. Put the pork in the Thermomix; resting it on top of the blades – discard the marinade
7. Add vegetable stock concentrate and add water to just cover the meat
8. Cook with the MC off for 60 minutes/100C/Reverse/Speed soft
9. Cook with the MC off for another 60 minutes/100C/Reverse/Speed soft
10. Remove pork to a clean bowl and leave the sauce in the Thermomix. Cover the pork with foil and rest the pork for 15 – 20 minutes
11. Season the sauce with salt and pepper and then process the remaining contents in the Thermomix with the MC on for 1 minute – going slowly from Speed 1 to Speed 6
12. Drain any liquid in the bowl with the pork, shred the pork with a fork, cover with sauce and stir to combine
Tips and Hints
After Step 6, the pork can also be sealed by cooking it on a hot pan or grill until caramelized
Serve on mashed potatoes or in a bread roll or wrap
Serve with the beetroot salad or broccoli salad from the Thermomix Everyday Cookbook
[updated: December 1, 2013]
Hi 🙂 I made this tonight and although it took forever (I am a thermie newbie so this is the only thing I’ve made other than sorbet so far!) my husband went into raptures over it.
Just one little thing, I was left with an absolute stack of sauce, not sure if I did something wrong but the meat was moist enough, if I added the sauce back to the meat at the end it would have been more like stew? Is there anything you can suggest I can use the sauce for as I don’t want to waste it but my husband said it really is too rich to eat on its own…
Hi Lulu, I use the sauce like a condiment so you add it to the pork to suite your own tastes. You’re right though, there is more sauce than you need. Several options for using rest of it – as a sauce for any roast or pan-fried meat or make a chilli with it by adding cooking with some mince and kidney beans.
Hi. Have you tried shredding the pork in the thermomix? I shred cooked chicken on reverse direction, speed four for 5-10 seconds. Perhaps this would work for pork too!?
No, I haven’t – That’s because the pork is so tender after cooking it for that long that it’s just as quick and easy to do it with a fork after it’s rested.
Followed these directions but used mexican spices to make enchiladas – very tender and tasty. Followed Alison’s suggestion of shredding the pork in the thermomix and it worked a treat.
Is that right to cook twice with mc off both same speed, heat and time?
Yes! It takes 2 hours to cook… It usually takes 4 hours using non-Thermomix methods!
This recipe is delicious. I used double the weight of pork shoulder so didn’t have to remove from bowl to rest or have too much sauce for amount of meat. Shredded it for 4 seconds on Speed 4. Makes a full TM5 bowl full to max of pulled pork. Thank you 🙂
Awesome tips! Will give that a go next time….
Thanks for the tip! I tried it out tonight. I have a TM31. I used 1200g of pork shoulder and it fit perfectly too.
I skipped step 5, put the pork straight into the thermomix and topped up with water and stock. Cooked for the same period of time.
Then I removed the pork steaks and put them into the thermobasket to drain. Then I blitzed the sauce and put it into another bowl. Then I put the rested pork back into the thermomix, shredded on reverse, speed 4 for 5 second. Added the pork to the sauce… PERFECT double quantity with no wastage.
Sorry, should read shred on reverse speed 4 for 4 seconds
On my original comment 3 comments above
Hello, I´m sorry, but I have to ask, how you rest the pork over the blade without it being mashed to soup while cooking? Do you put it in the basket?
Thanks a lot.
Hey there, Yes, you can sit the meat directly on the blades without it getting mashed up. The pieces of meat are so big that the blades will turn slowly on reverse underneath the meat. As the meat cooks, it will shrink and the sauce will allow it to “float” above the blades.
aha…. ok, thanks a lot for your reply. I will have to try that these days. Because me and my hubby loooove us pulled porc. but here in Germany you get it only at special festivals once or twice a year.
So I will give them a try.
Thank´s a lot for posting this recipe. I made it several times now and we all loved it very much.
I think it will be a new regular at our table.
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Delivious. Soooo good on those coles ciabatta rolls mmmmmm. Im in heaven
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