Pulled Pork Sausages Recipe
Make Pulled Pork Sausages Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Pulled Pork Filling
For the Sausage Mixture (Casings and Binder)
Finishing & Serving
Method
For the Pulled Pork Filling
- 1
Prepare and Rub Pork
Trim excess exterior fat from the pork shoulder but leave enough fat to keep it moist. In a small bowl mix kosher salt, brown sugar, smoked paprika, ground black pepper, garlic powder, onion powder and chili powder. Rub the spice mix all over the pork, pressing to adhere. Let rest refrigerated for at least 1 hour or up to overnight for deeper flavor.
- 2
Sear and Braise
Preheat oven to 150°C (300°F). Heat 1 tablespoon olive oil in a heavy Dutch oven over medium-high heat. Sear the pork on all sides until nicely browned, about 3–4 minutes per side. Remove pork and set aside. Add the sliced yellow onion to the pot and cook 4–5 minutes until softened. Deglaze with apple cider vinegar, scraping up browned bits.
- 3
Slow Cook Pulled Pork
Return pork to the pot, add the stock, cover with a tight lid and transfer to the oven. Braise at 150°C (300°F) for 3 to 3 1/2 hours, or until the pork is fork-tender and easily shredded (internal temperature > 90°C / 195°F). Optionally you may cook low and slow in a slow cooker on low for 8 hours.
- 4
Shred and Finish
Remove pork to a cutting board, reserve braising liquid. Using two forks or gloved hands, shred the pork finely. Return shredded pork to the pot over low heat and stir in 120 ml barbecue sauce and 50–100 ml reserved braising liquid as needed to moisten. Taste and adjust seasoning. Allow mixture to cool to room temperature before using as sausage filling (important to keep sausage mixture cold).
For the Sausage Mixture (Casings and Binder)
- 5
Prepare Casings
If using natural hog casings, rinse them thoroughly inside and out under cold running water, soak in warm water for 30–60 minutes, then flush water through them to remove salt. Keep casings in cool water until ready to use. If using collagen casings, follow package hydration instructions if needed.
- 6
Combine Ground Pork Binder
Chill a large mixing bowl and the blade of your food processor or stand mixer bowl (cold helps texture). Place the 500 g ground pork in the bowl. Add fine sea salt, freshly ground black pepper, smoked paprika (optional) and ice cold water. Using a stand mixer with paddle or by hand, mix until the meat becomes sticky and cohesive, about 2–4 minutes. The cold water (or crushed ice) helps the proteins bind and creates a good sausage texture.
- 7
Fold in Pulled Pork
Take approximately 500–600 g of the cooled pulled pork filling (adjust ratio so total filling equals roughly 1 kg if you prefer different proportions). Chop the pulled pork coarsely if very stringy so it fits in casings easily. Gently fold the shredded pulled pork into the seasoned ground pork binder until evenly distributed. Chill the combined mixture in the fridge for 15–30 minutes to firm up.
- 8
Stuff the Sausages
Fit your sausage stuffer or a large piping bag with the prepared casing on the nozzle. Feed cold sausage mixture into the casing, leaving 10–12 cm at the end. Fill to a medium firmness — avoid overstuffing to prevent bursting. Twist into 12–14 cm links (or desired length), twisting alternating directions between links. Prick any visible air pockets with a sterile pin and gently press out air.
- 9
Rest
Place formed sausages on a tray, cover loosely and refrigerate for at least 1 hour so the mixture relaxes and flavors marry. For best texture and to help the casings set, rest overnight.
Finishing & Serving
- 10
Cook Sausages
Preheat a skillet or grill to medium heat. Brush sausages lightly with neutral oil. If sausages were cured and you plan to smoke, smoke according to your smoking schedule first. Otherwise, place sausages in the skillet and cook gently for 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 71°C (160°F). Reduce heat if casings begin to split.
- 11
Pan-Finish with Sauce
During the last 2 minutes of cooking, brush 60 ml extra barbecue sauce over the sausages and let it glaze briefly, turning once so sauce sets.
- 12