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Kefir-marinated pulled pork

Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Marinating (overnight) 8 hours
Total Time 11 hours 40 minutes
Servings 4 servings
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Ingredients

Pork and marinade

  • 700 g boneless pork shoulder Use two pieces weighing 350 g each.
  • 300 g plain milk kefir
  • 1 tsp salt

Braising vegetables

  • 1 onion
  • ½ medium carrot
  • 5 garlic cloves
  • 100 ml plain water Have extra water ready; add 100 ml at a time as needed during braising.

Vegetable gravy

  • 1 tsp consommé granules Use Japanese-style consommé granules.
  • 50 ml sake
  • 50 ml plain water
  • 1 tbsp soy sauce

Cucumber-kefir sauce

  • 100 g plain milk kefir Use a separate portion that has not touched raw pork.
  • ½ medium cucumber
  • ½ lemon Use the juice.
  • 2 pinches salt
  • ground pepper To taste.

To finish

  • chili powder Sprinkle on to taste.

You will need

  • Heavy-bottomed pot with a snug-fitting lid
  • Food-safe marinating bag
  • Knife and chopping board
  • Mixing bowls and two forks
  • Kitchen scale, measuring jug and measuring spoons
  • Food thermometer
  • Stick blender

Instructions

Marinate and braise

  • Put the pork, 300 g milk kefir and 1 tsp salt in the marinating bag. Coat the pork evenly, seal the bag and refrigerate overnight at 4°C (40°F) or below.
  • Cut the onion into 1 cm slices and the carrot into rounds of the same thickness; peel the garlic.
  • Spread the vegetables over the bottom of the pot. Set the pork on top, pour in the marinade and add 100 ml water.
  • Bring the liquid to a boil over medium heat, then turn the heat down to low.
  • Cover and simmer gently for about 3 hours. Check the liquid occasionally and add water in 100 ml portions before the pot runs dry.
    • Check the centre of each piece with a food thermometer. Aim for about 90°C (195°F), with meat that pulls apart easily with a fork. If it still feels firm, keep simmering.

Make the sauces and serve

  • Move the pork to a clean bowl and shred it with two clean forks. Leave the vegetables and cooking juices in the pot.
  • Stir the consommé granules, sake, 50 ml water and soy sauce into the pot. Simmer over low heat for 20 minutes, then blend the vegetables and juices smooth with a stick blender to make the gravy.
  • Stir the shredded pork into the gravy, or toss it with a few spoonfuls so it stays juicy, then serve the rest of the gravy on the side.
  • Make the cucumber sauce using a clean knife and board: dice the washed cucumber and juice the washed lemon. Mix with a separate 100 g portion of milk kefir, two pinches of salt and pepper to taste. Refrigerate until serving.
  • Arrange the pork on a plate, sprinkle with chili powder to taste and serve with both sauces.

Storage and safety

Refrigerate leftovers in separate shallow, covered containers within 2 hours, or within 1 hour if the surroundings exceed 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. If the kefir’s use-by date or recommended time after opening is sooner, follow that limit. Freeze the pork and gravy for longer storage. Reheat the pork to 74°C (165°F) throughout and bring the gravy to a boil. Keep the cucumber-kefir sauce refrigerated and serve cold.