{"id":199986,"title":"Trhan\u00e9 vep\u0159ov\u00e9 v troub\u011b","modified":"2026-10-31T18:03:46+01:00","plain":"Vep\u0159ov\u00e1 plec pot\u0159en\u00e1 ko\u0159en\u00edm, zprudka ope\u010den\u00e1 a pot\u00e9 du\u0161en\u00e1 v hrnci v troub\u011b, natrhan\u00e1 vidli\u010dkou a vr\u00e1cen\u00e1 do vlastn\u00ed \u0161\u0165\u00e1vy.\n\n\n\nJe de\u0161tiv\u00e1 ned\u011ble, hrnec je v troub\u011b u\u017e od \u010dasn\u00e9ho odpoledne a cel\u00fd d\u016fm von\u00ed po t\u0159tinov\u00e9m cukru, paprice a dom\u011bkka podu\u0161en\u00e9 cibuli. Kdy\u017e kone\u010dn\u011b zvednete poklici, maso povol\u00ed p\u0159i prvn\u00edm zatla\u010den\u00ed vidli\u010dkou a rozpadne se na dlouh\u00e1 vl\u00e1kna leskl\u00e1 \u0161\u0165\u00e1vou. \n\n\n\nNavr\u0161\u00edte ho do m\u011bkk\u00e9 bulky se l\u017e\u00edc\u00ed barbecue om\u00e1\u010dky a na n\u011bkolik minut se v\u0161ichni odml\u010d\u00ed. Nejlep\u0161\u00ed na tom je, \u017ee to v\u0161echno zvl\u00e1dne oby\u010dejn\u00e1 kuchy\u0148sk\u00e1 trouba.\n\n\n\nS p\u0159\u00edlohou mac and cheese je to kombinace jako z americk\u00e9ho Jihu\n\n\n\nCo je pulled pork?\n\n\n\nPulled pork je vep\u0159ov\u00e1 plec p\u0159ipravovan\u00e1 velmi dlouho p\u0159i n\u00edzk\u00e9 teplot\u011b, pot\u00e9 natrhan\u00e1 vidli\u010dkou a prom\u00edchan\u00e1 s vlastn\u00ed \u0161\u0165\u00e1vou nebo barbecue om\u00e1\u010dkou. Na jihu Spojen\u00fdch st\u00e1t\u016f se p\u0159ipravuje cel\u00e9 hodiny nad \u017ehav\u00fdmi uhl\u00edky v kou\u0159i. Tento recept je dom\u00e1c\u00ed verz\u00ed: maso se pot\u0159e ko\u0159en\u00edm, zprudka ope\u010de a pot\u00e9 dus\u00ed pod poklic\u00ed v litinov\u00e9m hrnci v troub\u011b. Chu\u0165 mu dod\u00e1v\u00e1 ope\u010den\u00e1 k\u016frka, ko\u0159en\u00ed a \u0161\u0165\u00e1va z du\u0161en\u00ed, bez ud\u00edrny a ohn\u011b ze d\u0159eva.\n\n\n\nAnglick\u00fd n\u00e1zev odkazuje na tah\u00e1n\u00ed: maso se je\u0161t\u011b za tepla ru\u010dn\u011b nebo vidli\u010dkou rozeb\u00edr\u00e1 na vl\u00e1kna. Francouzsk\u00e9 ozna\u010den\u00ed znamen\u00e1 trhan\u00e9 vep\u0159ov\u00e9 a popisuje stejnou strukturu masa.\n\n\n\nStejn\u00fd princip s hov\u011bz\u00edm: mexick\u00e9 trhan\u00e9 hov\u011bz\u00ed\n\n\n\nZrozeno v j\u00e1m\u00e1ch na barbecue v Severn\u00ed a Ji\u017en\u00ed Karol\u00edn\u011b\n\n\n\nPulled pork vych\u00e1z\u00ed z tradice barbecue na jihu Spojen\u00fdch st\u00e1t\u016f, p\u0159edev\u0161\u00edm v Severn\u00ed a Ji\u017en\u00ed Karol\u00edn\u011b. Pro velk\u00e9 spole\u010dn\u00e9 hostiny se tam cel\u00e1 prasata pekla p\u0159es noc nad \u017ehav\u00fdmi uhl\u00edky v j\u00e1m\u00e1ch vyhlouben\u00fdch v zemi. Maso se pak natrhalo a pod\u00e1valo s v\u00fdraznou om\u00e1\u010dkou, kter\u00e1 vyva\u017eovala jeho tu\u010dnost. Samotn\u00e9 slovo barbecue poch\u00e1z\u00ed z v\u00fdrazu barbacoa, ozna\u010duj\u00edc\u00edho d\u0159ev\u011bn\u00fd ro\u0161t p\u016fvodn\u00edch obyvatel Karibiku.\n\n\n\nKa\u017ed\u00fd region si zachoval svou om\u00e1\u010dku. V\u00fdchod Severn\u00ed Karol\u00edny s\u00e1z\u00ed na ocet a pep\u0159, lexingtonsk\u00fd styl p\u0159id\u00e1v\u00e1 trochu ke\u010dupu a Ji\u017en\u00ed Karol\u00edna d\u00e1v\u00e1 p\u0159ednost ho\u0159\u010di\u010dn\u00e9 om\u00e1\u010dce. Dnes je pulled pork klasikou americk\u00e9 kuchyn\u011b a v sendvi\u010d\u00edch se pod\u00e1v\u00e1 po cel\u00e9 zemi.\n\n\n\nNa americk\u00e9m Jihu je cornbread v\u017edy po ruce\n\n\n\nVerze z trouby p\u0159izp\u016fsobuje tuto tradici dom\u00e1c\u00edm podm\u00ednk\u00e1m. Zachov\u00e1v\u00e1 pomalou p\u0159\u00edpravu i tu\u010dn\u011bj\u0161\u00ed plec a kou\u0159 nahrazuje ope\u010den\u00edm do tmava a du\u0161en\u00edm pod poklic\u00ed. Sta\u010d\u00ed litinov\u00fd hrnec a n\u011bkolik hodin trp\u011blivosti.\n\n\n\nHlavn\u00ed suroviny na pulled pork\n\n\n\n\n\n\n\nNejlep\u0161\u00ed v\u00fdsledek z\u00edsk\u00e1te s horn\u00ed \u010d\u00e1st\u00ed plece kolem lopatky, kterou Ameri\u010dan\u00e9 naz\u00fdvaj\u00ed Boston butt. Je tu\u010dn\u011bj\u0161\u00ed ne\u017e zbytek plece a bohat\u00e1 na kolagen, kter\u00fd se p\u0159i pomal\u00e9 p\u0159\u00edprav\u011b rozpou\u0161t\u00ed a dod\u00e1v\u00e1 masu \u0161\u0165avnatost. Dob\u0159e poslou\u017e\u00ed i vykost\u011bn\u00e1 plec. Libov\u00e9 kusy, jako je pe\u010den\u011b nebo libov\u00e9 maso na pe\u010den\u00ed, p\u0159i du\u0161en\u00ed vysychaj\u00ed a tuhnou.\n\n\n\nSuchou ko\u0159enic\u00ed sm\u011bs tvo\u0159\u00ed t\u0159tinov\u00fd cukr, paprika, su\u0161en\u00e1 mlet\u00e1 cibule a \u010desnek, mlet\u00e1 ho\u0159\u010dice, hrubozrnn\u00e1 s\u016fl a \u010dern\u00fd pep\u0159. Chilli ko\u0159en\u00ed zde znamen\u00e1 americkou sm\u011bs ko\u0159en\u00ed, nikoli samotn\u00e9 mlet\u00e9 chilli papri\u010dky. Sm\u011bs p\u0159itla\u010den\u00e1 po cel\u00e9m povrchu masa vytvo\u0159\u00ed p\u0159i prudk\u00e9m op\u00e9k\u00e1n\u00ed tmavou k\u016frku a t\u0159tinov\u00fd cukr zkaramelizuje.\n\n\n\nMaso se dus\u00ed s cibul\u00ed nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky, \u010desnekem, dr\u016fbe\u017e\u00edm v\u00fdvarem, barbecue om\u00e1\u010dkou a l\u017e\u00edc\u00ed jable\u010dn\u00e9ho octa. Ocet vyva\u017euje tu\u010dnost, om\u00e1\u010dka dod\u00e1v\u00e1 sladkokyselou chu\u0165. Hod\u00ed se barbecue om\u00e1\u010dka na b\u00e1zi ke\u010dupu a worcestersk\u00e9 om\u00e1\u010dky, kupovan\u00e1 i dom\u00e1c\u00ed.\n\n\n\nDo bulky na hork\u00e9 maso pat\u0159\u00ed l\u017e\u00edce studen\u00e9ho coleslawu\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b pulled pork v troub\u011b\n\n\n\nPlec zprudka ope\u010dte ze v\u0161ech stran, a\u017e se vytvo\u0159\u00ed po\u0159\u00e1dn\u011b tmav\u00e1 k\u016frka: pr\u00e1v\u011b ta dod\u00e1v\u00e1 \u0161\u0165\u00e1v\u011b chu\u0165. Tekutina m\u00e1 sahat do poloviny v\u00fd\u0161ky masa a poklice mus\u00ed dob\u0159e t\u011bsnit. Nejspolehliv\u011bj\u0161\u00edm vod\u00edtkem je teplom\u011br: p\u0159i teplot\u011b uvnit\u0159 masa mezi 93 a 95 \u00b0C se maso trh\u00e1 bez odporu. P\u0159i ni\u017e\u0161\u00ed teplot\u011b se je\u0161t\u011b d\u00e1 kr\u00e1jet na pl\u00e1tky a je pot\u0159eba p\u0159\u00edpravu prodlou\u017eit o 20 a\u017e 30 minut.\n\n\n\nNe\u017e maso natrh\u00e1te, nechte ho 20 minut odpo\u010d\u00edvat pod poklic\u00ed. Pot\u00e9 ho vra\u0165te do \u0161\u0165\u00e1vy, ze kter\u00e9 podle pot\u0159eby seberte tuk. Poda\u0159\u00ed se i v pomal\u00e9m hrnci, dobu p\u0159\u00edpravy najdete v pozn\u00e1mk\u00e1ch k receptu.\n\n\n\nDal\u0161\u00ed americk\u00e9 j\u00eddlo, kter\u00e9 se dlouho pomalu dus\u00ed: chili con carne\n\n\n\nPulled pork pod\u00e1vejte v m\u011bkk\u00fdch bulk\u00e1ch se zeln\u00fdm sal\u00e1tem nebo v tortill\u00e1ch, podobn\u011b jako hov\u011bz\u00ed tacos. Bez probl\u00e9m\u016f ho m\u016f\u017eete p\u0159ipravit den p\u0159edem a oh\u0159\u00e1t ve vlastn\u00ed \u0161\u0165\u00e1v\u011b. Zbytky vydr\u017e\u00ed 4 dny v lednici nebo 3 m\u011bs\u00edce v mraz\u00e1ku.\n\n\n\n\n\n\tPulled pork (trhan\u00e9 vep\u0159ov\u00e9)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKo\u0159enic\u00ed sm\u011bs a ope\u010den\u00ed2.3 \u00e0 2.7 kg vep\u0159ov\u00e9 plece (vykost\u011bn\u00e9, nebo lopatkov\u00e9 \u010d\u00e1sti plece)3 l\u017e\u00edce hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru4 l\u017ei\u010dky mlet\u00e9 papriky2 l\u017ei\u010dky su\u0161en\u00e9 mlet\u00e9 cibule2 l\u017ei\u010dky su\u0161en\u00e9ho mlet\u00e9ho \u010desneku2 l\u017ei\u010dky chilli ko\u0159enic\u00ed sm\u011bsi2 l\u017ei\u010dky ho\u0159\u010di\u010dn\u00e9ho pr\u00e1\u0161ku2 l\u017ei\u010dky hrubozrnn\u00e9 soli0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e2 l\u017e\u00edce olivov\u00e9ho oleje, (nebo avok\u00e1dov\u00e9ho oleje)Du\u0161en\u00ed v troub\u011b1 cibule (st\u0159edn\u00ed, oloupan\u00e1 a nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)6 \u00e0 7 strou\u017ek\u016f \u010desneku, (nasekan\u00fdch)240 ml dr\u016fbe\u017e\u00edho v\u00fdvaru, (a dal\u0161\u00edch 120 ml, pokud je hrnec velmi \u0161irok\u00fd)120 ml barbecue om\u00e1\u010dky1 l\u017e\u00edce jable\u010dn\u00e9ho octaOm\u00e1\u010dka a pod\u00e1v\u00e1n\u00edBarbecue om\u00e1\u010dka (nav\u00edc k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tKo\u0159enic\u00ed sm\u011bs a ope\u010den\u00edP\u0159edeh\u0159ejte troubu na 150 \u00b0C.Z vep\u0159ov\u00e9 plece od\u0159\u00edzn\u011bte velk\u00e9 kusy siln\u00e9ho a tuh\u00e9ho tuku a na povrchu ponechte vrstvu silnou asi 0.5 cm: p\u0159i pe\u010den\u00ed se rozpust\u00ed a udr\u017e\u00ed maso \u0161\u0165avnat\u00e9.Maso osu\u0161te pap\u00edrov\u00fdmi ut\u011brkami.V mal\u00e9 misce sm\u00edchejte hn\u011bd\u00fd t\u0159tinov\u00fd cukr, mletou papriku, su\u0161enou mletou cibuli a \u010desnek, chilli ko\u0159enic\u00ed sm\u011bs, ho\u0159\u010di\u010dn\u00fd pr\u00e1\u0161ek, hrubozrnnou s\u016fl a pep\u0159.Maso ze v\u0161ech stran obalte ve ve\u0161ker\u00e9 ko\u0159enic\u00ed sm\u011bsi a rukama ji p\u0159itla\u010dte k masu.Ve velk\u00e9m litinov\u00e9m hrnci rozeh\u0159ejte olej na st\u0159edn\u011b siln\u00e9m ohni.Jakmile je olej hork\u00fd a jeho hladina se za\u010dne vlnit, vlo\u017ete do n\u011bj maso.Op\u00e9kejte ho z ka\u017ed\u00e9 strany 3 a\u017e 4 minuty, dokud se v\u0161ude nevytvo\u0159\u00ed v\u00fdrazn\u011b tmav\u00e1 k\u016frka.P\u0159endejte maso na tal\u00ed\u0159.Du\u0161en\u00ed v troub\u011bDo stejn\u00e9ho, je\u0161t\u011b hork\u00e9ho hrnce vlo\u017ete cibuli a \u010desnek.Restujte 2 a\u017e 3 minuty a va\u0159e\u010dkou p\u0159itom se\u0161krabujte hn\u011bd\u00e9 p\u0159\u00edpe\u010dky ze dna hrnce: pr\u00e1v\u011b ty dod\u00e1vaj\u00ed chu\u0165.P\u0159ilijte dr\u016fbe\u017e\u00ed v\u00fdvar, barbecue om\u00e1\u010dku a jable\u010dn\u00fd ocet.Prom\u00edchejte a p\u0159ive\u010fte k m\u00edrn\u00e9mu varu.Vra\u0165te maso do hrnce i se \u0161\u0165\u00e1vou, kterou pustilo na tal\u00ed\u0159i.Zkontrolujte, zda tekutina sah\u00e1 do poloviny v\u00fd\u0161ky masa; pokud je hrnec velmi \u0161irok\u00fd a hladina p\u0159\u00edli\u0161 n\u00edzko, p\u0159ilijte v\u00fdvar nav\u00edc.P\u0159iklopte dob\u0159e t\u011bsn\u00edc\u00ed poklic\u00ed.Vlo\u017ete do trouby a duste 3 hodiny a\u017e 3 hodiny 30 minut, v polovin\u011b p\u0159\u00edpravy maso jednou obra\u0165te.Zkontrolujte prope\u010den\u00ed: maso je hotov\u00e9, kdy\u017e teplota uvnit\u0159 dos\u00e1hne 93 a\u017e 95 \u00b0C a d\u00e1 se vidli\u010dkou bez odporu trhat.Pokud maso st\u00e1le klade odpor, je\u0161t\u011b t\u00e9to teploty nedos\u00e1hlo: znovu p\u0159iklopte a prodlu\u017ete p\u0159\u00edpravu o 20 a\u017e 30 minut.Odpo\u010dinut\u00ed a trh\u00e1n\u00ed masaVyjm\u011bte hrnec z trouby.Nechte maso pod poklic\u00ed odpo\u010d\u00edvat p\u0159i pokojov\u00e9 teplot\u011b 20 minut: \u0161\u0165\u00e1va se v n\u011bm rovnom\u011brn\u011b rozlo\u017e\u00ed a maso z\u016fstane \u0161\u0165avnat\u011bj\u0161\u00ed.Je\u0161t\u011b tepl\u00e9 maso natrhejte pomoc\u00ed dvou vidli\u010dek.Pokud se \u0161\u0165\u00e1va z du\u0161en\u00ed zd\u00e1 p\u0159\u00edli\u0161 mastn\u00e1, seberte z povrchu trochu tuku, ne\u017e do n\u00ed maso vr\u00e1t\u00edte.Om\u00e1\u010dka a pod\u00e1v\u00e1n\u00edVra\u0165te natrhan\u00e9 maso do \u0161\u0165\u00e1vy z du\u0161en\u00ed a prom\u00edchejte, aby z\u016fstalo \u0161\u0165avnat\u00e9.Ochutnejte a dochu\u0165te trochou barbecue om\u00e1\u010dky, soli nebo kapkou jable\u010dn\u00e9ho octa, aby byla sladkost a kyselost vyv\u00e1\u017een\u00e1.Pod\u00e1vejte s dal\u0161\u00ed barbecue om\u00e1\u010dkou.\t\n\t\n\t\tV\u00fdb\u011br masa. Nejlep\u0161\u00ed v\u00fdsledek z\u00edsk\u00e1te s lopatkovou \u010d\u00e1st\u00ed plece (Boston butt): je tu\u010dn\u011bj\u0161\u00ed ne\u017e ostatn\u00ed \u010d\u00e1sti a tuk se p\u0159i pomal\u00e9 p\u0159\u00edprav\u011b rozpou\u0161t\u00ed, tak\u017ee je maso \u0161\u0165avnat\u00e9 a k\u0159ehk\u00e9. Pokud ji nese\u017eenete, dobrou alternativou je plec, kter\u00e1 je o n\u011bco m\u00e9n\u011b tu\u010dn\u00e1, ale m\u00e1 podobn\u00e9 vlastnosti. Vyhn\u011bte se libov\u00fdm kus\u016fm na pe\u010deni, vep\u0159ov\u00e9 pe\u010deni a kotlet\u00e1m, kter\u00e9 p\u0159i du\u0161en\u00ed ztuhnou a vysu\u0161\u00ed se.\nRozhoduje teplom\u011br. P\u0159i vnit\u0159n\u00ed teplot\u011b 93 a\u017e 95 \u00b0C se kolagen rozpust\u00ed a maso se m\u00edsto kr\u00e1jen\u00ed d\u00e1 trhat. Je to spolehliv\u011bj\u0161\u00ed vod\u00edtko ne\u017e doba p\u0159\u00edpravy.\nKo\u0159enic\u00ed sm\u011bs. Chilli ko\u0159en\u00edm se zde mysl\u00ed americk\u00e1 ko\u0159enic\u00ed sm\u011bs, nikoli samotn\u00e9 mlet\u00e9 p\u00e1liv\u00e9 papri\u010dky. Pro pln\u011bj\u0161\u00ed chu\u0165 m\u016f\u017eete do sm\u011bsi p\u0159idat \u0161petku mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu. Poslou\u017e\u00ed i hotov\u00e1 ko\u0159enic\u00ed sm\u011bs na maso.\nBarbecue om\u00e1\u010dka. Dob\u0159e se hod\u00ed sladkokysel\u00e1 om\u00e1\u010dka na b\u00e1zi ke\u010dupu a worcestersk\u00e9 om\u00e1\u010dky, ale pou\u017e\u00edt m\u016f\u017eete jakoukoli kupovanou nebo dom\u00e1c\u00ed barbecue om\u00e1\u010dku.\nV pomal\u00e9m hrnci. Maso oko\u0159e\u0148te a ope\u010dte stejn\u00fdm zp\u016fsobem, pot\u00e9 ho p\u0159endejte do velk\u00e9ho pomal\u00e9ho hrnce spolu s tekutinou na du\u0161en\u00ed, cibul\u00ed a \u010desnekem. P\u0159iklopte a va\u0159te 8 a\u017e 10 hodin na n\u00edzk\u00fd stupe\u0148 nebo 5 a\u017e 6 hodin na vysok\u00fd stupe\u0148, dokud se maso nebude snadno trhat vidli\u010dkou. Nechte 15 a\u017e 20 minut odpo\u010dinout, natrhejte, vra\u0165te do pomal\u00e9ho hrnce a prom\u00edchejte se \u0161\u0165\u00e1vou z du\u0161en\u00ed. Tento zp\u016fsob je praktick\u00fd pro v\u011bt\u0161\u00ed mno\u017estv\u00ed.\nPod\u00e1v\u00e1n\u00ed. Pulled pork pod\u00e1vejte v bohat\u00e9 vrstv\u011b v nad\u00fdchan\u00fdch bulk\u00e1ch se zeln\u00fdm sal\u00e1tem nebo p\u0159elit\u00fd rozpu\u0161t\u011bn\u00fdm s\u00fdrem ve variant\u011b melt. Hod\u00ed se tak\u00e9 do tortill na tacos nebo jako obloha na sal\u00e1t.\nP\u0159\u00edprava p\u0159edem a skladov\u00e1n\u00ed. Maso m\u016f\u017eete natrhat den p\u0159edem a oh\u0159\u00e1t ve vlastn\u00ed \u0161\u0165\u00e1v\u011b. Zbytky uchov\u00e1vejte se \u0161\u0165\u00e1vou v uzav\u00edrateln\u00e9 n\u00e1dob\u011b v lednici a\u017e 4 dny nebo je rozd\u011blte na porce s trochou \u0161\u0165\u00e1vy a ulo\u017ete do mraz\u00e1ku a\u017e na 3 m\u011bs\u00edce. Nechte p\u0159es noc rozmrazit v lednici a pot\u00e9 oh\u0159\u00edvejte p\u0159ikryt\u00e9 v troub\u011b p\u0159i 120 a\u017e 150 \u00b0C po dobu 20 a\u017e 30 minut, podle pot\u0159eby p\u0159idejte trochu barbecue om\u00e1\u010dky.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199986"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199986\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193159"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}