Shaved or pulled pork is what you can call a global dish. Several world cuisines have their versions of shaved pork. In the Philippines, they make the dish from boiled pork meat. In the US, it is a barbeque special. There are oven and slow-cooker versions.
One of the good parts of cooking shaved pork is that you can prepare it ahead. You can marinade the meat for 1-2 days and cook it on the day you serve it.
Shaved pork is also quite versatile when it comes to serving. There are many ways to go, and we are confident that any of them is someone’s favorite. You can serve shaved pork in a casserole dish sided with mashed potatoes. You can prepare rice bowls containing shredded meat. You can make sandwiches. You can make your guests prepare their sandwiches. Shaved pork recipe is a perfect dish to share and have fun with your loved ones.
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Ingredients
1. Base
- Pork shoulder or loin — 4 pounds, or 1 pc.
- Onions — 3 pcs., large
- Fresh thyme — 4 sprigs
2. For the marinade
- Brown sugar — 1 cup
- Smoked paprika — 3 tbsp.
- Salt — 1 tbsp.
- Ground black pepper — ½ tsp.
- Dried oregano — 1 tsp.
- Extra virgin olive oil — 2 tbsp.
- Garlic — 4 cloves, minced
- Lemon juice — 2 tbsp.
- Honey — 1 tbsp.
- Soy sauce — 1 tbsp.
Instructions
- For the marinade, put brown sugar, paprika, salt, black pepper, and oregano in a mixing bowl and mix well. Make sure there are no chunks left. Add the olive oil, garlic, lemon juice, honey, and soy sauce to the mix. Stir well until they form a homogeneous paste.
- Put a baking sheet on a large plate. Put the meat on the baking sheet. Cover each side of the meat with the marinade. Massage with your hands to make sure the meat is covered with the marinade.
- Cover the plate. You can use a lid or plastic wrap. The meat should rest in the refrigerator for about 50 minutes.
- Peel the onions and cut them into big pieces. Place the onions on the bottom of a casserole dish large enough to hold the meat. Disperse the thyme sprigs on the onions.
- Heat the oven to 300°F or gas mark 2.
- Take the rested pork and place it in the casserole dish. Place the dish in the center of the oven.
- Cook for about 5 hours. After 4 hours, check frequently. It should form a dark crust but not burn.
- Take the casserole dish out and cover it with aluminum foil. Let it rest for half an hour.
- Place the cooked meat onto a chopping board. Remove the bone, if any, and shred it into pieces.
- You can serve it with side dishes of your choice.
Substitutions
- Honey — You can replace honey with the same amount of molasses.
- Dried oregano — Dried oregano can be replaced with dried basil or rosemary.
- Extra virgin olive oil — If you don’t have extra virgin olive oil, you can use a different kind of olive oil, or you can opt for another vegetable oil.
Variations
- Cook it in a slow cooker — There are so many cooking techniques you can experience when it comes to shaved pork. One of them is cooking it in a slow cooker. If you use a slow cooker, the cooking time will be about 8 hours.
Equipment
- Measuring spoons and cups
- Mixing bowl
- Chopping board
- Knife
- Oven
- Casserole dish
- Baking sheet
- Lid or plastic wrap
- Aluminum foil
- Plate
Storage
- You can store the leftover shaved pork in the fridge for up to 3 days, in an airtight container or tightly cover it with cling film.
- Leftover shaved pork is suitable for freezing. We recommend freezing it in small portions since you have to use it once defrosted.
Pro Tips
- There are fun ways to serve shaved pork for a crowd. You can serve shaved pork with other sandwich ingredients such as coleslaw, mayonnaise, barbecue sauce, etc., and let guests prepare their sandwiches. You can also do this with rice bowls. Put shredded pork meat and cooked rice with vegetables and sauces of your choice, and let everyone make their shaved pork rice bowls for themselves.
Our Shaved Pork Recipe
Ready to redefine your dining experience? Dive into our recipe for shaved pork, a symphony of taste!
Equipment
- Aluminum foil
- Plate
Ingredients
Base
- 4 pounds pork shoulder or loin or 1 pc.
- 3 pcs. onions large
- 4 sprigs fresh thyme
For the marinade
- 1 cup brown sugar
- 3 tbsp. smoked paprika
- 1 tbsp. salt
- ½ tsp. ground black pepper
- 1 tsp. dried oregano
- 2 tbsp. extra virgin olive oil
- 4 cloves garlic minced
- 2 tbsp. lemon juice
- 1 tbsp. honey
- 1 tbsp. soy sauce
Instructions
- For the marinade, put brown sugar, paprika, salt, black pepper, and oregano in a mixing bowl and mix well. Make sure there are no chunks left. Add the olive oil, garlic, lemon juice, honey, and soy sauce to the mix. Stir well until they form a homogeneous paste.
- Put a baking sheet on a large plate. Put the meat on the baking sheet. Cover each side of the meat with the marinade. Massage with your hands to make sure the meat is covered with the marinade.
- Cover the plate. You can use a lid or plastic wrap. The meat should rest in the refrigerator for about 50 minutes.
- Peel the onions and cut them into big pieces. Place the onions on the bottom of a casserole dish large enough to hold the meat. Disperse the thyme sprigs on the onions.
- Heat the oven to 300°F or gas mark 2.
- Take the rested pork and place it in the casserole dish. Place the dish in the center of the oven.
- Cook for about 5 hours. After 4 hours, check frequently. It should form a dark crust but not burn.
- Take the casserole dish out and cover it with aluminum foil. Let it rest for half an hour.
- Place the cooked meat onto a chopping board. Remove the bone, if any, and shred it into pieces.
- You can serve it with side dishes of your choice.
Video
Notes
- There are fun ways to serve shaved pork for a crowd. You can serve shaved pork with other sandwich ingredients such as coleslaw, mayonnaise, barbecue sauce, etc., and let guests prepare their sandwiches. You can also do this with rice bowls. Put shredded pork meat and cooked rice with vegetables and sauces of your choice, and let everyone make their shaved pork rice bowls for themselves.
Nutrition
Nutrition Facts
Our Shaved Pork Recipe
Amount per Serving
Calories
247
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
62
mg
21
%
Sodium
624
mg
27
%
Potassium
443
mg
13
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
19
g
38
%
Vitamin A
1850
IU
37
%
Vitamin C
3
mg
4
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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