2010 Cooking Club Week 48: Pulled Pork

Sparks

No worries Pinky, thanks for trying it!

lemeister

BaZmO* wrote: »

I meant to say this before but I kept on forgetting. I noticed that the meat joint in the OP is €6.41 for 1.236kg. The last few times I've made this I've noticed that the same weight of meat from Tesco would cost almost twice that.

Interesting in light of today's reports about grocery bills increasing over the last couple of years.

I have genuinely always found Tesco to charge over the odds for meat. At best they will charge on par with a local supermarket, but very rarely better. Always amazes me how they promote themselves as being cheaper than the competition.

As a comparison, JC's supermarket in Swords charge €7.50 for a 2kg unboned shoulder of pork (not an exact like for like comparision, but shows the difference)

Pinky123

vibe666 wrote: »

here's what passes for the recipe anyway, although everything is an approximation as i don't really do set recipes, everything is adjusted by taste

for the bbq sauce, in a jug put:
1 small (not too heaped, it's pretty strong) teaspoon of smoked paprika (tesco do a really nice spanish one in their finest selection, well worth a buy)
400 grams of brown sugar (dark muscavado if you can)
1/2 teaspoon of fine ground black pepper
1/2 teaspoon of fine ground white pepper
1/2 tablespoon of worcestersostershire sauce
5 tablespoons of honey
5 tablespoons of tomato sauce
5 tablespoons of red wine vinegar
heaped teaspoon of english mustard

(as a side note, this is more or less what i make to baste my bbq ribs and wings and its so much better than anything you can buy in the shops and only takes 5 minutes to make, although you'll need to cook it out if you're not adding it to something as you're cooking it, like as a dipping sauce, or to wings after they're cooked).

)

Vibe,
How long do you cook out the sauce for and how long will it keep in fridge ?

M1XR

Got shoulder joint, been dry curing for a day and half. Now set to low for over night. Threw in some chipotle chillies instead of green chilli to add extra smokiness . Sure am looking forward to lunch tomorrow...

rainshine

I tried this recipe out yesterday and it was absolutely amazing, thank you!!
I actually decided to use a pork fillet and cooked it in the oven. It took about 4.5 hours at about 130 degrees until the meat started falling apart. Every hour I'd baste the top of the fillet with the cooking liquid. I was worried it would end up tough but quite the opposite, moist and tender.
Instead of adding the 1/2 cup of cider vinegar to the BBQ sauce (didn't want too much vinegar), I added 1/2 cup of the strained cooking liquid that was left over.
Thanks again for introducing me to this recipe, it went down so well.

Sparks

You're welcome rainshine, glad you liked it!

Dizzyblonde

I made it for tonight's dinner, we had guests and all the plates were cleared. It was amazing - I've made pulled pork a couple of times before but it was never this nice. I used pork neck, 2.1 kg, and between 5 of us we almost ate all of it.
Thanks Sparks

Sparks

Glad you liked it Dizzy!

faigs

Should I cook it on low if it's going overnight? Will prob be on til lunchtime tomorrow! Loved it last time except for the sauce, think I'll just have it with a bottle of chipotle this time!

unkel

Low is fine if you leave it for at least 8 hours!

Sparks

Definitely on low (well, depending on how low "low" is on your cooker) - you want to make pulled pork, not pork soup! (And that's assuming it didn't dry out and dessicate)

faigs

Hmmm maybe I should just leave it til the morning and do 8 hours on high, worked perfectly last time, it would mean marinading in the rub for two nights though, which would be better!?

unkel

Put it on low now. I do mine (admittedly a big 2.5kg one) on low for 20 hours

faigs

Cheers, mine is just below 1.2kg.

Sparks

I'd opt for low too and check it when you wake up (and top up if needed).

faigs

Cheers, just top it up with some coke?

Sparks

Or even water in a pinch.

unkel

It doesn't really matter what you top it up with as long as you make sure it doesn't dry out

Very unlikely to dry out though, at low I don't think it gets over 90C and as long as you do not lift the lid, there should be very little evaporation

Trilogy

Made this today (well started yesterday ) and I tip my hat to you Mr. Sparks sir!

Did it in the 3L Tesco slow cooker and just did about 1 1/2 times the liquid as the original recipe didn't fill the cooker enough for me.

Also used Tate and Lyles Treacle instead of the molasses which I think was pretty good.

All in all serving this up to the Hubbie with a cold beer was very well received!!

Thanks Sparks!

Sparks

Welcome Trilogy!

Tea_Bag

Dont think i ever got around to posting here, but ive made this for the 3rd time now and i love it. thanks again!

doubled up the sizes cause ive to feed 8 people tonight, worked up perfect, but the cooking time is still the same!


i even impressed my North Carolina hick friends so it must be very good.

Stench Blossoms

Starting this this evening.

Can't wait.

Sparks

Glad to hear it Tea_bag and pulled pork praise from either of the carolinas is pulled pork praise indeed!

awec

We bought a slow cooker tonight, a 1.5 litre one and alsoa 1.5 kg pork shoulder. I'm not convinced it's gonna fit. If we buy a bigger cooker, does it have to be small enough that the pork is totally covered by the cooking liquid?

unkel

No the pork doesn't have to be covered at all! As long as there is at least some liquid in the cooker at all times and you do not lift the lid (much), the humidity will be near enough 100%

awec

Well, pork is in the cooker. It's a 2.4litre pot with a 1.5kg shoulder, gonna leave it for about 10 hours and then see what it's like.

banquet

Thanks for the recipe! I've wanted to make this for years but never could as I didn't have a slow cooker. Just made a sandwich with the pulled pork, mayo and cheddar in a toasted ciabatta. So good. Tomorrow I'l try it with rice and beans.

awec

Mine was really nice too. But next time I think I'll put less bbq sauce and cider vinegar into the sauce as it overpowered it a bit.

Faith

awec wrote: »

Mine was really nice too. But next time I think I'll put less bbq sauce and cider vinegar into the sauce as it overpowered it a bit.

When I make it now, I just put barbecue sauce on it, nothing else, and it's PERFECT for me.

Sparks

Faith wrote: »

When I make it now, I just put barbecue sauce on it, nothing else, and it's PERFECT for me.

Don't happen to have a sweet tooth, do you Faith?