Babi Tarik terbaik saya

Name: Babi Tarik terbaik saya
Prep time: 15 min
Cook time: 720 min
Total time: 735 min
Yield: 15 porsi
Cuisine: Indonesian
Ingredients: 4 - 5 kg / 8 - 10 lb pork butt / Boston butt / square cut pork shoulder ((skinless, bone in, fat cap on, Note 1)); 1 1/2 cups beer (, any except dark beers like Guinness (Note 2)); 1 cup water; 6 tbsp brown sugar; 2 tbsp paprika powder; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp mustard powder; 2 tsp cumin powder; 2 tsp dried oregano; 1 tsp cayenne pepper ((can omit)); 2 tbsp cooking/kosher salt* ((Note 4)); 2 tsp black pepper; 1 cup apple cider vinegar ((Note 5)); 3 cups ketchup ((or Aussie tomato sauce)); 1 cup water; 3 tbsp molasses ((original, not backstrap, Note 6)); 2/3 cup brown sugar; 4 tsp Worcestershire sauce; 2 tsp Tabasco ((optional spiciness)); 4 tsp mustard powder; 3 tsp garlic powder ((sub onion powder)); 2 tsp cooking/kosher salt ((Note 4)); 2 tsp black pepper

Recipe video above. This takes 36 hours to make - but it's worth it. A 24-hour dry brine seasons the pork all the way through, followed by slow-roasting for 12 hours at a really low temperature. I would not tell you to roast a pork for 12 whole hours if I was not 100% sure that this produces the

⏱️ 735 menit 🔪 Persiapan: 15 menit 🔥 Masak: 720 menit 📊 Sulit ⭐ 5.0 (46) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

15 porsi

4 - 5 kg / 8 - 10 lb pork butt / Boston butt / square cut pork shoulder ((skinless, bone in, fat cap on, Note 1))
1 1/2 cups beer (, any except dark beers like Guinness (Note 2))
1 cup water
6 tbsp brown sugar
2 tbsp paprika powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
2 tsp cumin powder
2 tsp dried oregano
1 tsp cayenne pepper ((can omit))
2 tbsp cooking/kosher salt* ((Note 4))
2 tsp black pepper
1 cup apple cider vinegar ((Note 5))
3 cups ketchup ((or Aussie tomato sauce))
1 cup water
3 tbsp molasses ((original, not backstrap, Note 6))
2/3 cup brown sugar
4 tsp Worcestershire sauce
2 tsp Tabasco ((optional spiciness))
4 tsp mustard powder
3 tsp garlic powder ((sub onion powder))
2 tsp cooking/kosher salt ((Note 4))
2 tsp black pepper

Langkah-langkah

Dry brine overnight (Note 7) – Pat the pork dry and place in a large ceramic dish. Mix Brine ingredients in a small bowl and rub it all over the pork, being sure to get into the cracks and crevices. Turn it fat side up (smoother side) covered with as much rub as possible. Refrigerate uncovered for 24 hours.
Preheat oven to 110°C (both fan-forced and standard) / 230°F.
Prepare for roasting - Transfer pork to a roasting pan (do not wipe the rub off) with the fat side up. Discard any liquid and residual rub left in the brining dish. Pour beer and water around the pork, topping up with extra water as needed so the liquid level is 2.5 cm / 1" (insurance against pan going dry).
Slow roast 12 hours (Note 8) - Roast, uncovered, for 12 hours, or until the internal temperature reaches 95°C/203°F and the meat falls apart effortlessly using two forks. ⚠️ Make sure your oven does not automatically turn off mid cook, many have auto-off functions that kick in at 12 hours (also factor in oven pre-heating time)!
Shred – Transfer the pork to a large pan (reserve juices in roasting pan). Rest for 20 minutes then shred with tongs / forks - it will be effortless! You can discard the fat cap at this stage if you want. I leave some, it makes the shredded pork even juicier.
Sauce it - Pour 3/4 cup of the juices from the roasting pan and 1 cup of Barbecue Sauce (see below) over the pork, and toss.
Serve Pulled Pork with remaining Barbecue Sauce on the side so people can help themselves. Either make a big Southern feast with a side of cornbread, coleslaw and potato salad or macaroni salad. Or make Pulled Pork buns with soft rolls stuffed with coleslaw, Pulled Pork and the BBQ sauce!
Place ingredients in a large saucepan and whisk to combine.
Simmer 45 minutes: Bring to simmer on medium heat, then reduce to a low simmer for 45 minutes. Stir occasionally.
Add pork juices: When the pork is cooked, add 1/2 cup of the juices from the roasting pan into the BBQ sauce and simmer for 5 minutes. Use water to control thickness – it should have a thick syrupy consistency. Serve warm or at room temperature (not fridge cold).

Estimasi Nutrisi (per porsi)

499 kkal

Protein 51g (50%)

Karbohidrat 34g (34%)

Lemak 16g (16%)

Makronutrien

Kalori49925% AKG

Protein51g102% AKG

Karbohidrat34g11% AKG

Lemak16g25% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 8.300

Per Porsi Rp 553/porsi

🏠 Lebih hemat ~Rp 16.600 dari beli jadi!

📋 Rincian Harga Bahan (29% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
- 5 kg / 8 - 10 lb pork butt / Boston butt / square cut pork shoulder	4	-	-
beer	0.5 cups	-	-
water	1 cup	-	-
brown sugar	6 tbsp	-	-
paprika powder	2 tbsp	Rp 40.000/kg	Rp 1.200
garlic powder	1 tbsp	Rp 8.000/100g	Rp 1.200
onion powder	1 tbsp	Rp 8.000/100g	Rp 1.200
mustard powder	1 tbsp	Rp 8.000/100g	Rp 1.200
cumin powder	2 tsp	Rp 70.000/kg	Rp 700
dried oregano	2 tsp	-	-
cayenne pepper	1 tsp	-	-
cooking/kosher salt*	2 tbsp	-	-
black pepper	2 tsp	-	-
apple cider vinegar	1 cup	-	-
ketchup	3 cups	-	-
water	1 cup	-	-
molasses	3 tbsp	-	-
brown sugar	0.6666666666666666 cup	-	-
Worcestershire sauce	4 tsp	-	-
Tabasco	2 tsp	-	-
mustard powder	4 tsp	Rp 8.000/100g	Rp 1.600
garlic powder	3 tsp	Rp 8.000/100g	Rp 1.200
cooking/kosher salt	2 tsp	-	-
black pepper	2 tsp	-	-