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Monday, June 1, 2020

In The Kitchen With Kanta: Pulled Pork

Headlines In The Kitchen With Kanta: Pulled Pork

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For me authentic pulled pork is the king of American barbecue. It is succulent soft and full of flavour. Traditionally the pork shoulder is used, however pork belly is also used, and different people use various cuts of pork. The traditional way to eat it is with a burger bun topped with some tangy coleslaw; or you can have the pulled pork in a tortilla with some mayonnaise and lettuce. If you buy the pork with the skin on, then you should cut it off yourself, or try and buy a cut without the skin.


  • 6kg pork shoulder, without the skin
  • 2 tbsp salt
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp liquid smoke (optional)
  • 2 tbsps barbecue sauce
  • 2 tbsps cooking oil (vegetable oil)


Preheat the oven to 125C. Pat the meat dry with a paper towel. Rub cooking oil onto the whole pork shoulder and fry it on a high heat, until it is completely browned on the outside.

Now mix together the salt, sugar and paprika (and liquid smoke if you are using it) and rub it into the meat.

Put the pork on a rack, add 250ml of water to a large baking tin, and place the wrack over the water. Cover the pork with foil and make sure it is completely sealed. Put the pork into the oven and cook for about 5-6 hours, until the internal temperature measures 89C and the pork is soft enough to pull apart. Pour off the juices and reserve them. Leave the pork to rest for 30 minutes.

Use two forks, or your fingers to pull the pork into shreds. Pour any meat juices from the tin into a bowl, add the barbecue sauce, and stir well. Now add the sauce to the pulled pork, and mix well to make sure each peace is fully coated.


Serve hot, with a burger bun, some tangy coleslaw and a side of fries. Enjoy.


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host



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  1. Looks like the Setswana beef delicacy called Setswaa which also requires lengthy cooking (boiling) time before grounding. Perhaps you substitute pork with beef, Jay Jay?

  2. Kenta, you are an extremely gorgeous woman seemingly devoted to healthy eating habits covering an international diversity of menus. Personally i would love to come home daily knowing Kenta has a good hot meal ready and waiting.Great and educational as your columns are i think they tend to be too western heavy. Iwould suggest that you dive into the deep end of the pool and start thinking authentic creative home based ingridients which are plentiful, that fully would reflect a modern/traditional Zambian combo. Research Mexico and other third world cultures, all localised yet internationalised.You are doing great Kenta, just dont duplicate all western dishes. I will be home early tonite.What are we having, sauteed Brim fish , Mulamba and pumpkin veggies? Love it!

  3. Kanta do not listen Njala yeka, it is I who will be running into your arms tonight and everynight, the house full of your delicious cooking, I know our children will be fade to their fullest as they begin to look fat like bubble gum roll, we shall dine under the moon light tonight with a mosquito coil burning under our table. but Njala has a point on the kind of food you cook, it’s all western my love, it’s delicious but you are not exploring new territories, you are in Rome and u need to do what the Romans do, only do it better, make impwa lose its bitterness, make cheaps mayayi mixed with cucumber, make African dishes come to life and you shall forever be remembered, and remember you are not HH the whiteman lover u are kanta the African chef Queen.


  4. You identified it as the king of American barbecue, then instruct to put into the oven! Most Zambians would rather charcoal grill that or genuine wood fire spit roast.

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