Description
Traditional Polish pulled pork known as Maczanka, slow-cooked until tender in a savory, spiced broth and typically served on crusty bread with the rich cooking juices.
Ingredients
- 3 lb (1.4 kg) pork shoulder
- 2 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef or pork broth
- 1 cup dark beer or water
- 2 bay leaves
- 1 tsp marjoram
- 1 tsp ground cumin
- 1/2 tsp allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour (optional, for thickening)
- Crusty bread rolls, for serving
Instructions
- Cut the pork shoulder into large chunks and season with salt and black pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Sear the pork on all sides until browned. Remove and set aside.
- Add sliced onions to the pot and cook until softened and lightly caramelized.
- Add garlic and cook for 30 seconds until fragrant.
- Return pork to the pot and add broth, beer, bay leaves, marjoram, cumin, and allspice.
- Bring to a gentle simmer, cover, and cook on low heat for 2.5–3 hours, until the pork is very tender.
- Remove the pork and shred it using two forks.
- If desired, whisk flour with a little liquid and add to the pot to slightly thicken the sauce.
- Return shredded pork to the sauce and simmer for 10 minutes.
- Serve hot on crusty bread with plenty of the cooking juices.
Notes
- The sauce should be thin and rich, not thick like gravy.
- Traditionally served very juicy—almost soup-like.
- Tastes even better the next day after flavors develop.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish