Baklouti Pulled Pork


For the Sauce:


Brine the pork overnight. Dissolve first the apple wood chipotle and then the sugar into the balsamic and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.

When the pork is ready, remove from the brine and pat dry. Preheat oven to 225* while pork comes to room temperature.

Place in the oven and cook for 5-7 hours (approximately 1.5-2 hours per pound) until the internal temperature reaches 170*. Turn the oven off. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.

Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork, then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.

*Recipe may not look exactly like the picture, picture is just used as a reference.*

flat lay photography of grilled meat on brown chopping board
Photo by on



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