When you have the brioche buns baked you can make a sandwich. Just for my own experimentation I decided to try a very slow roasted pulled pork out of the wood fired oven. I thought I would give you the results here and although some things I might change down the road, overall it was rather successful.

For the Sandwich: Toasted Brioche Roll, Avocado Crema, Pulled Pork, Winter Coleslaw, Cotija Cheese, Pickled Onions, Salt and Pepper to taste.

THE PORK

I decided to roast a spice rubbed five pound pork shoulder with blood oranges in a 220 degree F oven for 12-14 hours. I got the fire going roughly 24 hours before putting the pork in the oven. I burned hot for 3-4 hours before breaking the coals down and spreading them to cool on the oven deck. Then I closed the oven doors. I anticipated that by 2:00 the next day the oven would have dropped to around 400 degrees and I would be able to experiment with baking off the brioche rolls. By 8:00pm the oven was still warm at 300 degrees, slightly over the low 220 temp I was aiming for but because I decided to put the pork in anyway, as the temp was bound to drop significantly over the 14 hour roast. I pulled the pork from the oven at 9:30 the next morning. The temp had only dropped to 220 degrees and I feared the pork had been in too long. It’s internal temp was up to 200 degrees which is what I was aiming for. The pork was beautiful. It is possible I could have pulled in out a bit sooner. I think had the oven been at the temp I originally wanted it might have been a perfect roast. I found it a tad dry but flavorful and with the fat rendered in the onions and blood orange juice I had a fine au jus to dip the pork in. Over all a success for the first attempt and completely thrilling cooking and baking by wood fired heat.

To prep the pork I brined it for 24 hours using a mixture of 2 quarts water, 1 cup blood orange juice, 1/2 cup salt, 1/2 cup brown sugar, 3 tablespoons of the spice rub and 2 bay leaves.

The dry rub spice mix is as follows: 1 tablespoon each of cumin, garlic powder, onion powder, chili powder, cayenne pepper, salt, ground pepper and paprika. With 1/2 cup brown sugar.

Once the pork had brined for 24 hours I removed it from the liquid, patted dry with paper towel, rubbed the whole thing with the dry rub spice mixture, and set it in a cast iron pan on top of a bed of quartered onions and halved blood oranges. I added some more blood orange juice to the pan before transferring it to the oven.

The oven should be running at a very low temperature of 215-220 degrees f. You will want to slow raost the pork at this temperature for at least 10 hours, if not 12-14 depending on the size of pork and when it has reached an internal temperature of 200 degrees. This slow long roast at a low temp allows the pork to develop a moist fall apart texture. I used the wood fired oven, but this can be done in a home kitchen residential oven just as easily, if not easier. You can also use a crock pot, although I am not accustomed to those so that might be an experiment for another day.

PINK PICKLED ONIONS

A quick and easy recipe for making something that adds color and bright flavor to most meals. This can be made and eaten within a few hours but best chilled for the night and eaten the next day. It will last a couple weeks in in the fridge.

2 red onions, 2 cups of water, 2 cups of white vinegar, 1/3 cup of sugar, 2 tablespoons salt, a few garlic cloves and some mixed peppercorn

Slice you onions nice and thin. Fill your mason jars to the top with the onions. Add a clove of garlic to each jar and a sprinkle of peppercorns. In a saucepan on the stove heat up the water, vinegar, sugar and salt. Once it has reached a small boil remove from the heat. Let cool slightly, then pour the liquid mixture over the onions in the jars until covered. Screw the lids onto you jars and let them cool down before refrigerating.

This pulled pork can also make a lovely little fresh taco. With all the same ingredients but substitute a tortilla for the brioche roll. You can find the homemade tortilla recipe here.