Pulled Pork with Nashi Pear Kimchi & Pickles
Pork shoulder is combined with nashi pear and a chilli and sweet vinegar flavour sauce in this delicious recipe from Matt Burgess, Group Executive Chef for Caravan and Vardo Restaurants and Chef director for Kai by Matblak; a south pacific BBQ concept started during lockdown. He has been part of award-winning teams for over 20 years, introducing well-travelled, free-cooking and south pacific BBQ to the UK from his native New Zealand.
Pulled Pork with Nashi Pear Kimchi & Pickles
Pork shoulder is combined with nashi pear and a chilli and sweet vinegar flavour sauce in this delicious recipe from Matt Burgess, Group Executive Chef for Caravan and Vardo Restaurants and Chef director for Kai by Matblak; a south pacific BBQ concept started during lockdown. He has been part of award-winning teams for over 20 years, introducing well-travelled, free-cooking and south pacific BBQ to the UK from his native New Zealand.
- Serves: 6
- Prepare: 30 Minutes
- Cook: 6 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
Pork Marinade
- 2kg organic pork boston butt
- 3 teaspoons brown sugar
- 1 teaspoon sea salt
- 2 teaspoons hoisin
- 1 teaspoons gochujang (Korean red bean paste)
- 3 teaspoons light soy
- 3 teaspoons rice vinegar
Nashi Pear Kimchi
- 3 tablespoons roughly sliced pickles (we love dill sweet and sour gherkins)
- 150g (2) nashi pears sliced – you can use apple or normal pears if you can’t find Nashi
- 3 tablespoons gochujang (Korean chilli paste)
- 3 tablespoons light soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons gochugaru (Korean chilli flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- Ground black pepper
- 3 tablespoons thinly sliced spring onions
Method
For The Pork
- Remove your defrosted organic pork boston butt from the fridge and let it come to room temperature.
- Pat dry with a kitchen towel.
- Set up your BBQ for indirect cooking or turn on your oven
- Setting the temperature to 150°C or aim the target temperature for the BBQ to 120°C - 150°C.
- Don’t worry about exact measurements, swap out dark soy for light, or instead of rice vinegar use your favourite flavoured vinegar.
- Pour everything into a bowl and whisk vigorously until everything is incorporated.
- Now to get your hands dirty, rub mixture all over the pork shoulder (Boston butt) liberally
- These ingredients will help create a wonderful bark (crispy outside)
- Place into your BBQ or oven for 2-3 hours, if you want to cook it low and slow leave for 4-6 until the outside chars lightly and the bark has formed, wrap in foil and continue to cook for a further 2 hours until the meat is very tender.
- With two forks, pull the pork apart in chunks
For The Kimchi
I’ve called this kimchi, but it's not, this isn’t the fermented deliciousness that your probably expecting, this is to be eaten straight away. A fruity spicy punch that will hold up to that Boston butt.
- Slice nashi pears into thin half-moon slices, place into a large mixing bowl.
- Into the same bowl, Measure out gochujang, pickles, soy, brown sugar, gochugaru, rice vinegar, garlic, ginger, pepper and spring onions.
- Mix well ensuring a good coating all over the pears.
- Leave for 1-2 hours, serve alongside the Boston butt
Other recipe ideas
16/05/23 Recipe
BBQ Boston Butt Pulled Pork
The king of American BBQ
19/01/21 Recipe
Apple Cider Pulled Pork with Onions & Apple Jam
Tender shreds of pork shoulder and sweet sticky onions, with a healthy apple cider vinegar - perfect to pile in a soft roll a real crowd pleaser
17/11/19 Recipe
Pork Crackling
Nothing with us goes to waste
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.