{"id":193272,"title":"F\u0131r\u0131nda Pulled Pork","modified":"2026-10-27T09:19:03+01:00","plain":"Baharatlarla ovulup m\u00fch\u00fcrlenen, ard\u0131ndan kapakl\u0131 tencerede f\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilen, \u00e7atalla didiklenip pi\u015firme suyuna geri konan domuz omzu.\n\n\n\nYa\u011fmurlu bir pazar g\u00fcn\u00fc, tencere \u00f6\u011fleden beri f\u0131r\u0131nda ve b\u00fct\u00fcn evi esmer \u015feker, toz k\u0131rm\u0131z\u0131 biber ve iyice yumu\u015fam\u0131\u015f so\u011fan kokusu sar\u0131yor. Sonunda kapak kald\u0131r\u0131ld\u0131\u011f\u0131nda, et \u00e7atal\u0131n ilk dokunu\u015fuyla da\u011f\u0131l\u0131yor ve suyuyla parlayan uzun liflere ayr\u0131l\u0131yor. \n\n\n\nYumu\u015fac\u0131k bir sandvi\u00e7 ekme\u011finin i\u00e7ine bolca doldurulup \u00fczerine bir ka\u015f\u0131k barbek\u00fc sosu ekleniyor, ard\u0131ndan birka\u00e7 dakika boyunca kimseden ses \u00e7\u0131km\u0131yor. En g\u00fczel yan\u0131 da b\u00fct\u00fcn bunlar\u0131n s\u0131radan bir ev f\u0131r\u0131n\u0131nda haz\u0131rlanmas\u0131.\n\n\n\nYan\u0131nda mac and cheese ile tam bir G\u00fcney ikilisi\n\n\n\nPulled Pork Nedir?\n\n\n\nPulled pork, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u00e7ok uzun s\u00fcre pi\u015firildikten sonra \u00e7atalla didiklenip kendi suyuyla veya barbek\u00fc sosuyla kar\u0131\u015ft\u0131r\u0131lan domuz omzudur. Amerika Birle\u015fik Devletleri'nin g\u00fcneyinde, k\u00f6zlerin \u00fczerinde, duman\u0131n i\u00e7inde saatlerce pi\u015firilir. Bu tarif ise evde haz\u0131rlanan h\u00e2li: et baharatlarla ovulup m\u00fch\u00fcrlenir, ard\u0131ndan kapakl\u0131 d\u00f6k\u00fcm tencerede, az s\u0131v\u0131yla f\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilir. Lezzetini, t\u00fcts\u00fcleme f\u0131r\u0131n\u0131na ya da odun ate\u015fine gerek kalmadan, m\u00fch\u00fcrleme s\u0131ras\u0131nda olu\u015fan kabuktan, baharatlardan ve pi\u015firme suyundan al\u0131r.\n\n\n\n\u0130ngilizce ad\u0131ndaki fiil \u00e7ekmek anlam\u0131na gelir: et hen\u00fcz s\u0131cakken elle ya da \u00e7atalla \u00e7ekilerek liflerine ayr\u0131l\u0131r. Frans\u0131zcada kullan\u0131lan didiklenmi\u015f domuz eti ad\u0131 da ayn\u0131 dokuyu anlat\u0131r.\n\n\n\nAyn\u0131 y\u00f6ntem, bu kez dana etiyle: Meksika usul\u00fc didiklenmi\u015f dana eti\n\n\n\nKarolinalar\u0131n Barbek\u00fc \u00c7ukurlar\u0131nda Do\u011fan Bir Yemek\n\n\n\nPulled pork, Amerika Birle\u015fik Devletleri'nin g\u00fcneyindeki, \u00f6zellikle de Kuzey ve G\u00fcney Karolina'daki barbek\u00fc gelene\u011finden gelir. Kalabal\u0131k toplu yemekler i\u00e7in topra\u011fa kaz\u0131lan \u00e7ukurlarda, k\u00f6zlerin \u00fczerinde b\u00fct\u00fcn domuzlar gece boyunca pi\u015firilirdi. Et daha sonra didiklenir, ya\u011f\u0131n a\u011f\u0131rl\u0131\u011f\u0131n\u0131 dengelemek i\u00e7in haz\u0131rlanm\u0131\u015f keskin bir sosla servis edilirdi. Barbek\u00fc kelimesinin kendisi de Karayipler'in yerli halklar\u0131n\u0131n kulland\u0131\u011f\u0131 ah\u015fap \u0131zgaran\u0131n ad\u0131 olan barbacoa s\u00f6zc\u00fc\u011f\u00fcnden gelir.\n\n\n\nHer b\u00f6lge kendi sosunu korumu\u015ftur. Kuzey Karolina'n\u0131n do\u011fusunda sirke ve karabiber \u00f6ne \u00e7\u0131kar, Lexington usul\u00fcnde bunlara biraz ket\u00e7ap eklenir, G\u00fcney Karolina'da ise hardall\u0131 sos tercih edilir. Pulled pork bug\u00fcn, \u00fclkenin d\u00f6rt bir yan\u0131nda sandvi\u00e7 olarak sunulan bir Amerikan mutfa\u011f\u0131 klasi\u011fidir.\n\n\n\nG\u00fcney'de m\u0131s\u0131r ekme\u011fi sofradan eksik olmaz\n\n\n\nF\u0131r\u0131nda yap\u0131lan h\u00e2li, bu gelene\u011fin ev mutfa\u011f\u0131na uyarlanm\u0131\u015f bi\u00e7imidir. Yava\u015f pi\u015firme y\u00f6ntemi ve ya\u011fl\u0131 omuz eti aynen korunur; t\u00fcts\u00fclemenin yerini ise iyice k\u0131zartarak m\u00fch\u00fcrleme ve kapak alt\u0131nda az s\u0131v\u0131yla pi\u015firme al\u0131r. Bir d\u00f6k\u00fcm tencere ve birka\u00e7 saat sab\u0131r yeterlidir.\n\n\n\nPulled Pork \u0130\u00e7in Temel Malzemeler\n\n\n\n\n\n\n\nEn iyi sonucu, Amerikal\u0131lar\u0131n Boston butt dedi\u011fi, omzun \u00fcst k\u0131sm\u0131ndaki k\u00fcrek eti verir. Omzun geri kalan\u0131ndan daha ya\u011fl\u0131d\u0131r ve yava\u015f pi\u015firme s\u0131ras\u0131nda eriyerek eti sulu tutan kolajen bak\u0131m\u0131ndan zengindir. Kemiksiz omuz eti de kullan\u0131labilir. Kontrfile veya rostoluk et gibi ya\u011fs\u0131z par\u00e7alar, bu pi\u015firme y\u00f6nteminde kuruyup sertle\u015fir.\n\n\n\nEti ovmak i\u00e7in kullan\u0131lan kuru kar\u0131\u015f\u0131m esmer \u015feker, toz k\u0131rm\u0131z\u0131 biber, so\u011fan ve sar\u0131msak tozu, hardal tozu, iri tuz ve karabiberden olu\u015fur. Buradaki \u00e7ili tozu, saf ac\u0131 biber de\u011fil, Amerikan usul\u00fc baharat kar\u0131\u015f\u0131m\u0131d\u0131r. Etin t\u00fcm y\u00fczeyine bast\u0131r\u0131larak s\u00fcr\u00fclen baharatlar, m\u00fch\u00fcrleme s\u0131ras\u0131nda koyu renkli bir kabuk olu\u015fturur ve esmer \u015feker karamelize olur.\n\n\n\nEt, ince do\u011franm\u0131\u015f so\u011fan, sar\u0131msak, tavuk suyu, barbek\u00fc sosu ve bir ka\u015f\u0131k elma sirkesiyle a\u011f\u0131r a\u011f\u0131r pi\u015firilir. Sirke ya\u011f\u0131n a\u011f\u0131rl\u0131\u011f\u0131n\u0131 dengeler, sos ise tatl\u0131 ve mayho\u015f bir lezzet katar. \u0130ster haz\u0131r ister ev yap\u0131m\u0131 olsun, ket\u00e7ap ve Worcestershire sosu bazl\u0131 bir barbek\u00fc sosu uygundur.\n\n\n\nF\u0131r\u0131nda \u0130yi Bir Pulled Pork Yapman\u0131n P\u00fcf Noktalar\u0131\n\n\n\nOmuz etini, her y\u00fcz\u00fcnde iyice koyula\u015fm\u0131\u015f bir kabuk olu\u015fana kadar m\u00fch\u00fcrleyin: pi\u015firme suyuna lezzetini veren bu kabuktur. S\u0131v\u0131, etin yar\u0131 y\u00fcksekli\u011fine kadar gelmeli ve tencerenin kapa\u011f\u0131 s\u0131k\u0131ca kapanmal\u0131d\u0131r. En g\u00fcvenilir \u00f6l\u00e7\u00fct termometredir: etin i\u00e7 s\u0131cakl\u0131\u011f\u0131 93 ile 95 \u00b0C aras\u0131na geldi\u011finde et hi\u00e7 zorlanmadan didiklenir. Daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda et h\u00e2l\u00e2 dilimlenecek k\u0131vamdad\u0131r ve pi\u015firme s\u00fcresini 20 ila 30 dakika uzatmak gerekir.\n\n\n\nEti didiklemeden \u00f6nce kapa\u011f\u0131 kapal\u0131 olarak 20 dakika dinlendirin, ard\u0131ndan gerekirse fazla ya\u011f\u0131n\u0131 ald\u0131\u011f\u0131n\u0131z pi\u015firme suyuna geri koyun. Yava\u015f pi\u015firicide de haz\u0131rlayabilirsiniz; pi\u015firme s\u00fcrelerini tarifin notlar b\u00f6l\u00fcm\u00fcnde bulabilirsiniz.\n\n\n\nUzun uzun pi\u015fen bir ba\u015fka Amerikan yeme\u011fi: chili con carne\n\n\n\nPulled pork'u yumu\u015fak sandvi\u00e7 ekmeklerinde lahana salatas\u0131yla veya dana etli tako gibi tortillalar\u0131n i\u00e7inde servis edin. Bir g\u00fcn \u00f6nceden rahatl\u0131kla haz\u0131rlayabilir, kendi suyunda yeniden \u0131s\u0131tabilirsiniz. Kalan\u0131n\u0131 buzdolab\u0131nda 4 g\u00fcn, dondurucuda ise 3 ay saklayabilirsiniz.\n\n\n\n\n\n\tPulled Pork (Didiklenmi\u015f Domuz Eti)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBaharatlama ve M\u00fch\u00fcrleme2.3 \u00e0 2.7 kg domuz omuz eti (kemiksiz veya k\u00fcrek eti)3 yemek ka\u015f\u0131\u011f\u0131 esmer \u015feker4 \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 toz k\u0131rm\u0131z\u0131 biber2 \u00e7ay ka\u015f\u0131\u011f\u0131 so\u011fan tozu2 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak tozu2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz chili baharat kar\u0131\u015f\u0131m\u01312 \u00e7ay ka\u015f\u0131\u011f\u0131 hardal tozu2 \u00e7ay ka\u015f\u0131\u011f\u0131 iri taneli tuz0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131, (veya avokado ya\u011f\u0131)F\u0131r\u0131nda A\u011f\u0131r Pi\u015firme1 so\u011fan (orta boy, soyulmu\u015f ve ince do\u011franm\u0131\u015f)6 \u00e0 7 di\u015f sar\u0131msak, (ince k\u0131y\u0131lm\u0131\u015f)240 ml tavuk suyu, (tencere \u00e7ok geni\u015fse ilave 120 ml)120 ml barbek\u00fc sosu1 yemek ka\u015f\u0131\u011f\u0131 elma sirkesiSos ve ServisBarbek\u00fc sosu (ilave)\t\n\t\n\t\tBaharatlama ve M\u00fch\u00fcrlemeF\u0131r\u0131n\u0131 \u00f6nceden 150 \u00b0C'ye \u0131s\u0131t\u0131n.Domuz omzundaki kal\u0131n ve sert ya\u011f par\u00e7alar\u0131n\u0131 temizleyin, \u00fcst\u00fcnde yakla\u015f\u0131k 0.5 cm kal\u0131nl\u0131\u011f\u0131nda bir ya\u011f tabakas\u0131 b\u0131rak\u0131n: bu tabaka pi\u015ferken erir ve etin yumu\u015fak kalmas\u0131n\u0131 sa\u011flar.Eti k\u00e2\u011f\u0131t havluyla kurulay\u0131n.K\u00fc\u00e7\u00fck bir k\u00e2sede esmer \u015fekeri, tatl\u0131 toz k\u0131rm\u0131z\u0131 biberi, so\u011fan tozunu, sar\u0131msak tozunu, toz chili baharat kar\u0131\u015f\u0131m\u0131n\u0131, hardal tozunu, iri taneli tuzu ve karabiberi kar\u0131\u015ft\u0131r\u0131n.Baharat kar\u0131\u015f\u0131m\u0131n\u0131n tamam\u0131n\u0131 etin her taraf\u0131na s\u00fcr\u00fcn, baharatlar\u0131n yap\u0131\u015fmas\u0131 i\u00e7in ellerinizle bast\u0131r\u0131n.Ya\u011f\u0131 b\u00fcy\u00fck bir d\u00f6k\u00fcm tencerede orta y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.Ya\u011f iyice \u0131s\u0131n\u0131p y\u00fczeyi par\u0131ldamaya ba\u015flay\u0131nca eti tencereye koyun.Her taraf\u0131nda koyu renkli bir kabuk olu\u015fana kadar, her y\u00fcz\u00fcn\u00fc 3 ila 4 dakika m\u00fch\u00fcrleyin.Eti bir taba\u011fa al\u0131n.F\u0131r\u0131nda A\u011f\u0131r Pi\u015firmeSo\u011fan ve sar\u0131msa\u011f\u0131 hen\u00fcz s\u0131cak olan ayn\u0131 tencereye koyun.Tencerenin dibine yap\u0131\u015fan kahverengi et kal\u0131nt\u0131lar\u0131n\u0131 tahta ka\u015f\u0131kla kaz\u0131yarak 2 ila 3 dakika kavurun: lezzeti veren bu kal\u0131nt\u0131lard\u0131r.Tavuk suyunu, barbek\u00fc sosunu ve elma sirkesini ekleyin.Kar\u0131\u015ft\u0131r\u0131n ve hafif\u00e7e kaynamaya b\u0131rak\u0131n.Eti, tabakta biriken suyuyla birlikte tencereye geri koyun.S\u0131v\u0131n\u0131n etin yar\u0131s\u0131na kadar geldi\u011finden emin olun; tencere \u00e7ok geni\u015fse ve s\u0131v\u0131 seviyesi d\u00fc\u015f\u00fck kal\u0131yorsa ilave tavuk suyunu ekleyin.Tencerenin kapa\u011f\u0131n\u0131 hava almayacak \u015fekilde s\u0131k\u0131ca kapat\u0131n.F\u0131r\u0131na verin ve kapa\u011f\u0131 kapal\u0131 olarak 3 saat ila 3 saat 30 dakika a\u011f\u0131r a\u011f\u0131r pi\u015firin, pi\u015firme s\u00fcresinin yar\u0131s\u0131nda eti bir kez \u00e7evirin.Pi\u015fip pi\u015fmedi\u011fini kontrol edin: i\u00e7 s\u0131cakl\u0131\u011f\u0131 93 ila 95 \u00b0C'ye ula\u015ft\u0131\u011f\u0131nda ve \u00e7atalla zorlanmadan didiklenebildi\u011finde et haz\u0131rd\u0131r.Et h\u00e2l\u00e2 kolayca ayr\u0131lm\u0131yorsa bu s\u0131cakl\u0131\u011fa ula\u015fmam\u0131\u015f demektir: kapa\u011f\u0131 kapat\u0131n ve 20 ila 30 dakika daha pi\u015firin.Dinlendirme ve DidiklemeTencereyi f\u0131r\u0131ndan \u00e7\u0131kar\u0131n.Eti kapa\u011f\u0131 kapal\u0131 olarak oda s\u0131cakl\u0131\u011f\u0131nda 20 dakika dinlendirin: b\u00f6ylece suyu etin i\u00e7ine yeniden da\u011f\u0131l\u0131r ve et daha yumu\u015fak kal\u0131r.Eti hen\u00fcz s\u0131cakken iki \u00e7atal yard\u0131m\u0131yla didikleyin.Pi\u015firme suyu ya\u011fl\u0131 g\u00f6r\u00fcn\u00fcyorsa eti geri koymadan \u00f6nce y\u00fczeydeki ya\u011f\u0131n bir k\u0131sm\u0131n\u0131 al\u0131n.Sos ve ServisDidiklenmi\u015f eti pi\u015firme suyuna geri koyun ve yumu\u015fak kalmas\u0131 i\u00e7in kar\u0131\u015ft\u0131r\u0131n.Tad\u0131na bak\u0131n, tatl\u0131l\u0131k ve ek\u015fili\u011fi dengelemek i\u00e7in biraz barbek\u00fc sosu, tuz veya az miktarda elma sirkesi ekleyerek lezzetini ayarlay\u0131n.Yan\u0131nda ilave barbek\u00fc sosuyla servis edin.\t\n\t\n\t\tEt se\u00e7imi. K\u00fcrek eti (Boston butt) en iyi sonucu verir: di\u011fer par\u00e7alardan daha ya\u011fl\u0131d\u0131r ve bu ya\u011f, uzun s\u00fcren pi\u015firme s\u0131ras\u0131nda eriyerek eti sulu ve yumu\u015fak yapar. Bulamazsan\u0131z omuz eti de iyi bir alternatiftir, biraz daha az ya\u011fl\u0131 olsa da olduk\u00e7a benzer bir sonu\u00e7 verir. Rosto, s\u0131rt eti veya pirzola gibi ya\u011fs\u0131z par\u00e7alardan ka\u00e7\u0131n\u0131n, bunlar bu \u015fekilde pi\u015firildi\u011finde sertle\u015fip kurur.\nKarar\u0131 termometre verir. Etin i\u00e7 s\u0131cakl\u0131\u011f\u0131 93 ila 95 \u00b0C'ye ula\u015ft\u0131\u011f\u0131nda kolajen erimi\u015f olur ve et dilimlenmek yerine tel tel ayr\u0131l\u0131r. Bu, pi\u015firme s\u00fcresinden daha g\u00fcvenilir bir \u00f6l\u00e7\u00fctt\u00fcr.\nBaharat kar\u0131\u015f\u0131m\u0131. Burada kullan\u0131lan toz chili, saf ac\u0131 biber de\u011fil, Amerikan usul\u00fc baharat kar\u0131\u015f\u0131m\u0131d\u0131r. Lezzete biraz daha derinlik katmak i\u00e7in kar\u0131\u015f\u0131ma bir tutam toz kimyon ekleyebilirsiniz. Haz\u0131r kuru et baharat\u0131 kar\u0131\u015f\u0131m\u0131 da kullanabilirsiniz.\nBarbek\u00fc sosu. Ket\u00e7ap ve Worcestershire sosu bazl\u0131, hem tatl\u0131 hem hafif ek\u015fi bir sos \u00e7ok yak\u0131\u015f\u0131r, ancak haz\u0131r veya ev yap\u0131m\u0131 herhangi bir barbek\u00fc sosu da i\u015finizi g\u00f6r\u00fcr.\nYava\u015f pi\u015firicide. Eti ayn\u0131 \u015fekilde baharatlay\u0131p m\u00fch\u00fcrleyin, ard\u0131ndan pi\u015firme s\u0131v\u0131s\u0131, so\u011fan ve sar\u0131msakla birlikte b\u00fcy\u00fck bir yava\u015f pi\u015firiciye aktar\u0131n. Kapa\u011f\u0131n\u0131 kapat\u0131n ve et \u00e7atalla kolayca didiklenene kadar d\u00fc\u015f\u00fck ayarda 8 ila 10 saat veya y\u00fcksek ayarda 5 ila 6 saat pi\u015firin. 15 ila 20 dakika dinlendirin, didikleyin, ard\u0131ndan eti yava\u015f pi\u015firiciye geri koyup pi\u015firme suyuyla kar\u0131\u015ft\u0131r\u0131n. Bu y\u00f6ntem, b\u00fcy\u00fck miktarlarda haz\u0131rlamak i\u00e7in pratiktir.\nServis. Pulled pork, yumu\u015fak sandvi\u00e7 ekmeklerinin i\u00e7ine bolca doldurularak lahana salatas\u0131yla veya \u00fczeri eritilmi\u015f peynirle kaplanarak s\u0131cak peynirli sandvi\u00e7 \u015feklinde servis edilir. Taco yapmak i\u00e7in tortillalar\u0131n i\u00e7ine de koyabilir veya salatan\u0131n \u00fczerinde servis edebilirsiniz.\n\u00d6nceden haz\u0131rlama ve saklama. Eti bir g\u00fcn \u00f6nceden didikleyebilir ve kendi suyunda yeniden \u0131s\u0131tabilirsiniz. Kalan eti suyuyla birlikte hava ge\u00e7irmez bir kapta buzdolab\u0131nda 4 g\u00fcne kadar veya biraz suyuyla birlikte porsiyonlara ay\u0131rarak dondurucuda 3 aya kadar saklay\u0131n. Bir gece buzdolab\u0131nda \u00e7\u00f6zd\u00fcr\u00fcn, ard\u0131ndan \u00fczeri kapal\u0131 olarak 120 ila 150 \u00b0C f\u0131r\u0131nda 20 ila 30 dakika \u0131s\u0131t\u0131n, gerekirse biraz barbek\u00fc sosu ekleyin.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=193272"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193272\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/193159"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=193272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=193272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=193272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}