{"id":193269,"title":"Pulled pork la cuptor","modified":"2026-10-27T09:18:54+01:00","plain":"Spat\u0103 de porc frecat\u0103 cu mirodenii, rumenit\u0103, apoi \u00een\u0103bu\u0219it\u0103 la cuptor \u00eentr-o crati\u021b\u0103 cu capac, desf\u0103cut\u0103 \u00een f\u00e2\u0219ii cu furculi\u021ba \u0219i pus\u0103 \u00eenapoi \u00een sucul ei.\n\n\n\nE o duminic\u0103 ploioas\u0103, crati\u021ba st\u0103 \u00een cuptor de la \u00eenceputul dup\u0103-amiezii \u0219i toat\u0103 casa miroase a zah\u0103r brun, boia \u0219i ceap\u0103 \u00eenmuiat\u0103. C\u00e2nd ridic\u0103m \u00een sf\u00e2r\u0219it capacul, carnea cedeaz\u0103 la prima ap\u0103sare a furculi\u021bei \u0219i se desface \u00een f\u00e2\u0219ii lungi, lucioase de suc. \n\n\n\nO \u00eengr\u0103m\u0103dim \u00eentr-o chifl\u0103 pufoas\u0103 cu o lingur\u0103 de sos barbecue \u0219i, timp de c\u00e2teva minute, nimeni nu mai scoate o vorb\u0103. Partea cea mai frumoas\u0103 e c\u0103 totul iese dintr-un cuptor obi\u0219nuit de buc\u0103t\u0103rie.\n\n\n\nCu mac and cheese al\u0103turi, e combina\u021bia tipic\u0103 sudului american\n\n\n\nCe este pulled pork?\n\n\n\nPulled pork este o spat\u0103 de porc g\u0103tit\u0103 foarte mult timp la temperatur\u0103 joas\u0103, apoi desf\u0103cut\u0103 \u00een f\u00e2\u0219ii cu furculi\u021ba \u0219i amestecat\u0103 cu sucul ei sau cu un sos barbecue. \u00cen sudul Statelor Unite, se g\u0103te\u0219te ore \u00eentregi deasupra jarului, \u00een fum. Aceast\u0103 re\u021bet\u0103 este varianta de cas\u0103: carnea se freac\u0103 cu mirodenii, se rumene\u0219te, apoi se \u00een\u0103bu\u0219\u0103 la cuptor, \u00eentr-o crati\u021b\u0103 de font\u0103 cu capac. Gustul vine din crusta format\u0103 la rumenire, din mirodenii \u0219i din sucul \u00een care se g\u0103te\u0219te, f\u0103r\u0103 afum\u0103toare sau foc de lemne.\n\n\n\n\u00cen englez\u0103, verbul din care vine numele preparatului \u00eenseamn\u0103 a trage: carnea se desface \u00een fibre, cu m\u00e2na sau cu furculi\u021ba, c\u00e2t este \u00eenc\u0103 fierbinte. Denumirea francez\u0103 \u00eenseamn\u0103 porc desf\u0103cut \u00een f\u00e2\u0219ii, un nume care descrie aceea\u0219i textur\u0103.\n\n\n\nAceea\u0219i idee, cu vit\u0103: vit\u0103 desf\u0103cut\u0103 \u00een f\u00e2\u0219ii \u00een stil mexican\n\n\n\nN\u0103scut \u00een gropile pentru gr\u0103tar din cele dou\u0103 Caroline\n\n\n\nPulled pork \u00ee\u0219i are originea \u00een tradi\u021bia gr\u0103tarului din sudul Statelor Unite, mai ales din cele dou\u0103 Caroline. Acolo se g\u0103teau porci \u00eentregi toat\u0103 noaptea deasupra jarului, \u00een gropi s\u0103pate \u00een p\u0103m\u00e2nt, pentru mese mari ale comunit\u0103\u021bii. Carnea era apoi desf\u0103cut\u0103 \u00een f\u00e2\u0219ii \u0219i servit\u0103 cu un sos cu gust intens, menit s\u0103 echilibreze gr\u0103simea. Chiar cuv\u00e2ntul barbecue vine de la barbacoa, gr\u0103tarul din lemn al popoarelor indigene din Caraibe.\n\n\n\nFiecare regiune \u0219i-a p\u0103strat sosul. Estul Carolinei de Nord mizeaz\u0103 pe o\u021bet \u0219i piper, stilul Lexington adaug\u0103 pu\u021bin ketchup, iar Carolina de Sud prefer\u0103 un sos cu mu\u0219tar. Ast\u0103zi, pulled pork este un preparat clasic al buc\u0103t\u0103riei americane, servit \u00een sandvi\u0219uri \u00een toat\u0103 \u021bara.\n\n\n\n\u00cen sudul american, cornbread este mereu la \u00eendem\u00e2n\u0103\n\n\n\nVarianta la cuptor adapteaz\u0103 aceast\u0103 tradi\u021bie pentru buc\u0103t\u0103ria de acas\u0103. P\u0103streaz\u0103 g\u0103tirea lent\u0103 \u0219i spata bogat\u0103 \u00een gr\u0103sime, \u00eenlocuind fumul cu o rumenire intens\u0103 \u0219i o \u00een\u0103bu\u0219ire sub capac. O crati\u021b\u0103 de font\u0103 \u0219i c\u00e2teva ore de r\u0103bdare sunt suficiente.\n\n\n\nIngredientele principale pentru pulled pork\n\n\n\n\n\n\n\nPartea superioar\u0103 a spetei, pe care americanii o numesc Boston butt, d\u0103 cel mai bun rezultat. Este mai gras\u0103 dec\u00e2t restul spetei \u0219i bogat\u0103 \u00een colagen, care se tope\u0219te \u00een timpul g\u0103tirii lente \u0219i face carnea suculent\u0103. Merge \u0219i o spat\u0103 dezosat\u0103. Buc\u0103\u021bile slabe, precum cotletul sau carnea slab\u0103 pentru friptur\u0103, se usuc\u0103 \u0219i se \u00eent\u0103resc la \u00een\u0103bu\u0219ire.\n\n\n\nAmestecul pentru frecat carnea este unul uscat: zah\u0103r brun, boia, ceap\u0103 \u0219i usturoi pudr\u0103, mu\u0219tar pudr\u0103, sare grunjoas\u0103 \u0219i piper negru. Pudra de chili este aici amestecul american de mirodenii, nu ardei iute m\u0103cinat simplu. Presat pe toat\u0103 suprafa\u021ba c\u0103rnii, amestecul formeaz\u0103 o crust\u0103 \u00eenchis\u0103 la culoare \u00een timpul rumenirii, iar zah\u0103rul brun se caramelizeaz\u0103.\n\n\n\nPentru \u00een\u0103bu\u0219ire se folosesc o ceap\u0103 t\u0103iat\u0103 felii sub\u021biri, usturoi, sup\u0103 de pas\u0103re, sos barbecue \u0219i o lingur\u0103 de o\u021bet de mere. O\u021betul echilibreaz\u0103 gr\u0103simea, iar sosul aduce gustul dulce-acri\u0219or. Se potrive\u0219te bine un sos barbecue pe baz\u0103 de ketchup \u0219i sos Worcestershire, din comer\u021b sau f\u0103cut \u00een cas\u0103.\n\n\n\nRepere tehnice pentru un pulled pork reu\u0219it la cuptor\n\n\n\nRumene\u0219te spata pe toate p\u0103r\u021bile p\u00e2n\u0103 cap\u0103t\u0103 o crust\u0103 bine \u00eenchis\u0103 la culoare: ea d\u0103 gust sucului. Lichidul trebuie s\u0103 ajung\u0103 p\u00e2n\u0103 la jum\u0103tatea \u00een\u0103l\u021bimii c\u0103rnii, iar capacul trebuie s\u0103 \u00eenchid\u0103 vasul etan\u0219. Termometrul este cel mai bun reper: la o temperatur\u0103 \u00een interior \u00eentre 93 \u0219i 95 \u00b0C, carnea se desface \u00een f\u00e2\u0219ii f\u0103r\u0103 nicio rezisten\u021b\u0103. Sub aceast\u0103 temperatur\u0103, \u00eenc\u0103 se taie \u00een felii \u0219i trebuie s\u0103 prelunge\u0219ti g\u0103tirea cu 20 p\u00e2n\u0103 la 30 de minute.\n\n\n\nLas\u0103 carnea s\u0103 se odihneasc\u0103 20 de minute sub capac \u00eenainte s\u0103 o desfaci \u00een f\u00e2\u0219ii, apoi pune-o \u00eenapoi \u00een sucul ei, degresat dac\u0103 este nevoie. Merge \u0219i varianta la oala electric\u0103 pentru g\u0103tire lent\u0103, iar timpii de g\u0103tire se afl\u0103 \u00een notele re\u021betei.\n\n\n\nUn alt preparat american care fierbe mult timp la foc mic: chili con carne\n\n\n\nServe\u0219te pulled pork \u00een chifle pufoase cu o salat\u0103 de varz\u0103 sau \u00een tortilla, ca la tacos cu vit\u0103. \u00cel po\u021bi preg\u0103ti f\u0103r\u0103 probleme cu o zi \u00eenainte \u0219i \u00eel po\u021bi re\u00eenc\u0103lzi \u00een sucul lui. Ce r\u0103m\u00e2ne se p\u0103streaz\u0103 4 zile la frigider sau 3 luni la congelator.\n\n\n\n\n\n\tPulled pork (porc franjurat)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAmestec de condimente \u0219i rumenire2.3 \u00e0 2.7 kg spat\u0103 de porc (dezosat\u0103, sau partea superioar\u0103 a spetei)3 linguri zah\u0103r brun4 linguri\u021be boia2 linguri\u021be ceap\u0103 pudr\u01032 linguri\u021be usturoi pudr\u01032 linguri\u021be pudr\u0103 de chili2 linguri\u021be mu\u0219tar pudr\u01032 linguri\u021be sare grunjoas\u01030.5 linguri\u021b\u0103 piper negru2 linguri ulei de m\u0103sline, (sau ulei de avocado)\u00cen\u0103bu\u0219ire la cuptor1 ceap\u0103 (medie, cur\u0103\u021bat\u0103 \u0219i t\u0103iat\u0103 felii sub\u021biri)6 \u00e0 7 c\u0103\u021bei de usturoi, (toca\u021bi)240 ml sup\u0103 de pas\u0103re, (plus 120 ml dac\u0103 crati\u021ba este foarte larg\u0103)120 ml sos barbecue1 lingur\u0103 o\u021bet de mereSos \u0219i servireSos barbecue (\u00een plus)\t\n\t\n\t\tAmestec de condimente \u0219i rumenirePre\u00eenc\u0103lze\u0219te cuptorul la 150 \u00b0C.Cur\u0103\u021b\u0103 spata de porc de buc\u0103\u021bile mari de gr\u0103sime groas\u0103 \u0219i tare, l\u0103s\u00e2nd deasupra un strat de aproximativ 0.5 cm: acesta se tope\u0219te \u00een timpul g\u0103tirii \u0219i p\u0103streaz\u0103 carnea fraged\u0103.Tamponeaz\u0103 carnea cu prosoape de h\u00e2rtie.Amestec\u0103 \u00eentr-un bol mic zah\u0103rul brun, boiaua, ceapa pudr\u0103, usturoiul pudr\u0103, pudra de chili, mu\u0219tarul pudr\u0103, sarea grunjoas\u0103 \u0219i piperul.Acoper\u0103 carnea pe toate p\u0103r\u021bile cu \u00eentregul amestec de condimente, ap\u0103s\u00e2nd condimentele pe carne cu m\u00e2inile.\u00cencinge uleiul \u00eentr-o crati\u021b\u0103 mare de font\u0103, la foc mediu spre mare.C\u00e2nd uleiul este fierbinte \u0219i \u00eencepe s\u0103 luceasc\u0103, pune carnea \u00een crati\u021b\u0103.Rumene\u0219te carnea c\u00e2te 3 p\u00e2n\u0103 la 4 minute pe fiecare parte, p\u00e2n\u0103 c\u00e2nd se formeaz\u0103 o crust\u0103 \u00eenchis\u0103 la culoare pe toate p\u0103r\u021bile.Mut\u0103 carnea pe o farfurie.\u00cen\u0103bu\u0219ire la cuptorPune ceapa \u0219i usturoiul \u00een aceea\u0219i crati\u021b\u0103, \u00eenc\u0103 fierbinte.C\u0103le\u0219te-le 2 p\u00e2n\u0103 la 3 minute, desprinz\u00e2nd cu o lingur\u0103 de lemn resturile rumenite lipite de fundul crati\u021bei: ele dau gustul.Toarn\u0103 supa de pas\u0103re, sosul barbecue \u0219i o\u021betul de mere.Amestec\u0103 \u0219i adu la fierbere u\u0219oar\u0103.Pune carnea \u00eenapoi \u00een crati\u021b\u0103, \u00eempreun\u0103 cu sucul l\u0103sat \u00een farfurie.Verific\u0103 dac\u0103 lichidul ajunge p\u00e2n\u0103 la jum\u0103tatea \u00een\u0103l\u021bimii c\u0103rnii; dac\u0103 crati\u021ba este foarte larg\u0103 \u0219i nivelul lichidului prea sc\u0103zut, adaug\u0103 supa suplimentar\u0103.Acoper\u0103 cu un capac care \u00eenchide bine vasul.Pune crati\u021ba \u00een cuptor \u0219i g\u0103te\u0219te \u00een\u0103bu\u0219it timp de 3 ore p\u00e2n\u0103 la 3 ore \u0219i 30 de minute, \u00eentorc\u00e2nd carnea o dat\u0103, la jum\u0103tatea timpului de g\u0103tire.Verific\u0103 dac\u0103 este gata: carnea este f\u0103cut\u0103 c\u00e2nd temperatura din interior ajunge la 93 p\u00e2n\u0103 la 95 \u00b0C \u0219i se desface u\u0219or \u00een f\u00e2\u0219ii cu furculi\u021ba.Dac\u0103 \u00eenc\u0103 nu se desface u\u0219or, \u00eenseamn\u0103 c\u0103 nu a atins aceast\u0103 temperatur\u0103: pune capacul la loc \u0219i mai g\u0103te\u0219te 20 p\u00e2n\u0103 la 30 de minute.Odihnire \u0219i franjurareScoate crati\u021ba din cuptor.Las\u0103 carnea s\u0103 se odihneasc\u0103 acoperit\u0103, la temperatura camerei, timp de 20 de minute: sucurile se redistribuie, iar carnea r\u0103m\u00e2ne mai fraged\u0103.Desf\u0103 carnea \u00een f\u00e2\u0219ii cu dou\u0103 furculi\u021be, c\u00e2t este \u00eenc\u0103 fierbinte.Dac\u0103 zeama de la g\u0103tit pare gras\u0103, \u00eendep\u0103rteaz\u0103 o parte din gr\u0103simea de la suprafa\u021b\u0103 \u00eenainte de a pune carnea \u00eenapoi.Sos \u0219i servirePune carnea franjurat\u0103 \u00eenapoi \u00een zeama de la g\u0103tit \u0219i amestec\u0103 pentru a o p\u0103stra fraged\u0103.Gust\u0103, apoi potrive\u0219te gustul cu pu\u021bin sos barbecue, sare sau un strop de o\u021bet de mere, pentru a echilibra dulcea\u021ba \u0219i aciditatea.Serve\u0219te cu sos barbecue \u00een plus.\t\n\t\n\t\tBucata de carne. Partea superioar\u0103 a spetei (Boston butt) d\u0103 cel mai bun rezultat: este mai gras\u0103 dec\u00e2t celelalte buc\u0103\u021bi, iar aceast\u0103 gr\u0103sime se tope\u0219te \u00een timpul g\u0103tirii lente, f\u0103c\u00e2nd carnea suculent\u0103 \u0219i fraged\u0103. \u00cen lipsa ei, spata este o alternativ\u0103 bun\u0103, ceva mai slab\u0103, dar destul de asem\u0103n\u0103toare. Evit\u0103 buc\u0103\u021bile slabe, precum cele pentru friptur\u0103, cotletul dezosat sau cotletele cu os, care devin tari \u0219i uscate c\u00e2nd sunt g\u0103tite \u00een\u0103bu\u0219it.\nTermometrul decide. La o temperatur\u0103 interioar\u0103 de 93 p\u00e2n\u0103 la 95 \u00b0C, colagenul s-a topit, iar carnea se desface \u00een f\u00e2\u0219ii \u00een loc s\u0103 se taie \u00een felii. Este un reper mai sigur dec\u00e2t timpul de g\u0103tire.\nAmestecul de condimente. Pudra de chili folosit\u0103 aici este amestecul american de condimente, nu ardei iute m\u0103cinat simplu. Po\u021bi ad\u0103uga un v\u00e2rf de cu\u021bit de chimion m\u0103cinat pentru un gust ceva mai complex. Merge \u0219i un amestec de condimente din comer\u021b.\nSosul barbecue. Se potrive\u0219te bine un sos dulce-acri\u0219or, pe baz\u0103 de ketchup \u0219i sos Worcestershire, dar orice sos barbecue din comer\u021b sau f\u0103cut \u00een cas\u0103 este bun.\n\u00cen aparatul de g\u0103tit lent. Condimenteaz\u0103 \u0219i rumene\u0219te carnea exact la fel, apoi mut-o \u00eentr-un aparat mare de g\u0103tit lent, \u00eempreun\u0103 cu lichidul pentru \u00een\u0103bu\u0219ire, ceapa \u0219i usturoiul. Acoper\u0103 \u0219i g\u0103te\u0219te 8 p\u00e2n\u0103 la 10 ore la treapta joas\u0103 sau 5 p\u00e2n\u0103 la 6 ore la treapta \u00eenalt\u0103, p\u00e2n\u0103 c\u00e2nd carnea se desface u\u0219or \u00een f\u00e2\u0219ii cu furculi\u021ba. Las-o s\u0103 se odihneasc\u0103 15 p\u00e2n\u0103 la 20 de minute, desf\u0103-o \u00een f\u00e2\u0219ii, apoi pune-o \u00eenapoi \u00een aparat \u0219i amestec-o cu zeama de la g\u0103tit. Aceast\u0103 metod\u0103 este practic\u0103 pentru cantit\u0103\u021bi mari.\nServire. Pulled pork se serve\u0219te din bel\u0219ug \u00een chifle pufoase, cu salat\u0103 de varz\u0103, sau acoperit cu br\u00e2nz\u0103 topit\u0103, \u00een varianta melt. Poate fi pus \u0219i \u00een tortilla pentru tacos sau servit deasupra unei salate.\nPreg\u0103tire \u00een avans \u0219i p\u0103strare. Carnea poate fi franjurat\u0103 cu o zi \u00eenainte \u0219i re\u00eenc\u0103lzit\u0103 \u00een zeama proprie. P\u0103streaz\u0103 resturile cu zeama lor \u00eentr-o cutie \u00eenchis\u0103 ermetic, p\u00e2n\u0103 la 4 zile la frigider, sau por\u021bionate cu pu\u021bin\u0103 zeam\u0103, p\u00e2n\u0103 la 3 luni la congelator. Las\u0103-le la dezghe\u021bat peste noapte \u00een frigider, apoi re\u00eenc\u0103lze\u0219te-le acoperite \u00een cuptor, la 120 p\u00e2n\u0103 la 150 \u00b0C, timp de 20 p\u00e2n\u0103 la 30 de minute, ad\u0103ug\u00e2nd pu\u021bin sos barbecue dac\u0103 este nevoie.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=193269"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193269\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193159"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=193269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=193269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=193269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}