Pulled Pork Croquet Recipe

Prep and rub

Pat the pork shoulder dry. Combine 2 tbs sea salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp ground cumin and 2 tbs brown sugar in a small bowl. Rub the spice mixture all over the pork. Let rest at room temperature 30 minutes or refrigerate overnight for deeper flavor.

Sear and aromatics

Heat 1 tbs vegetable oil in a large heavy oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until nicely browned, 3–4 minutes per side. Remove the pork and set aside. Add the halved onion to the pot and brown cut-side down for 3 minutes. Add 4 minced garlic cloves and the 2 whole chipotle peppers; cook 30 seconds until fragrant.

Braise

Return pork to the pot. Pour in 120 ml apple cider vinegar and 250 ml water or stock, scraping up browned bits. Bring to a gentle simmer, cover with lid and transfer to a 150°C (300°F) oven. Braise until the pork is tender and pulls apart easily, about 3 to 3¼ hours. Alternatively, cook on low in a slow cooker for 6–8 hours.

Shred and reduce juices

Remove pork to a cutting board, let rest 10 minutes, then shred using two forks, discarding excess fat and bone. Strain braising liquid into a saucepan and simmer until reduced to about 120 ml (concentrated flavorful jus) — about 8–12 minutes. Reserve 60 ml of the reduction to moisten the shredded pork; discard the rest or use for another purpose. Stir 60 ml reduction into shredded pork and taste for seasoning; adjust salt/pepper.

Make roux and béchamel

In a medium saucepan over medium heat, melt 30 g unsalted butter. Add 30 g all-purpose flour and whisk continuously for 1–2 minutes to cook the flour (blonde roux). Slowly pour in 250 ml whole milk while whisking to avoid lumps. Cook, whisking, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Combine with pork

Stir 75 g grated Manchego or mature cheddar into the béchamel until melted. Add 600 g shredded pulled pork, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly to combine into a firm, spreadable filling. If mixture is too loose, simmer gently 1–2 minutes to thicken; if too stiff, add up to 2 tbs reserved braising reduction or milk. Cool the mixture to room temperature, then refrigerate uncovered until firm, about 1–2 hours (or 20–30 minutes in freezer for faster set).

Shape croquets

When filling is chilled and firm, portion into balls or logs roughly 60–75 g each (makes about 12–14 croquets). Wet hands to prevent sticking and shape tightly. Place shaped croquets on a tray and chill 15 minutes to set shape.

Prepare coating

Set up a dredging station: one bowl with 80 g flour, one bowl with 2 beaten eggs, and one bowl with 200 g breadcrumbs. Season the breadcrumbs lightly with a pinch of salt and pepper.

Coat croquets

Working with chilled croquets, roll each first in flour (shake off excess), then dip into beaten eggs, then press into breadcrumbs to coat fully. For a thicker crust, repeat the egg and breadcrumb step once more. Place coated croquets on a tray and chill 10 minutes to help coating adhere.

Fry

Heat about 1–2 cm (roughly 200–250 ml) of vegetable oil in a heavy skillet over medium heat until it reaches 175°C (350°F) or is shimmering. Fry croquets in batches, careful not to overcrowd, until golden brown and heated through, about 3–4 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (90–100°C / 200–210°F) while frying remaining batches.

Alternative: Bake

For a lower-fat option, spray croquets with oil and bake at 200°C (400°F) on a parchment-lined tray for 15–20 minutes, turning once, until golden and crisp.

Combine relish ingredients

In a bowl combine 2 finely diced tomatoes, 1/2 finely diced red onion, 1/2 diced red bell pepper, 1 tsp finely chopped chipotle in adobo, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1 tsp honey, 1/2 tsp sea salt and 1/4 tsp black pepper. Mix well.

Rest and adjust

Let the relish rest 10–15 minutes to marry flavors. Taste and adjust seasoning or chipotle level to your preference. If relish is too acidic, add a little more honey; if not spicy enough, add a small pinch more chopped chipotle or a dash of adobo sauce.

Arrange warm croquets on a platter. Spoon chipotle chili relish over each croquet or serve on the side for dipping. Garnish with microgreens or chopped lettuce and serve with lemon or lime wedges. Croquets are best eaten hot — crisp exterior and creamy, smoky pulled pork interior.