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2010 Cooking Club Week 48: Pulled Pork
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I doubt using Pepsi would make any difference to the taste, there are so many spices in the recipe so that'd cover up any differences.I think Pepsi would change the taste of it - different ingredients in Pepsi to Coke and I am pretty sure their sugar contents are different etc (could be wrong) - and that'd annoy me. But I am sure Sparks will tell you why.
I swear this is so going to be the first thing I make in the slow cooker. I am going into my butcher tomorrow to get my beef for New Years Day, I am going to ask him about the shoulder of pork
I always have it cold during the week for lunches and its just as nice. I also find that heating it too much or for too long reduces the vinegar kick.0 -
YupTICKLE_ME_ELMO wrote: »I've spent the last hour reading through this thread and now there's no way I can't try this!
And after you make it, there's no way you can't make it again
The original application was cooking beans, so this recipe alone shows how far they can stretchFew questions though.... are slow cookers versatile in what you can make?
But right off the top of my head without opening the slow cooker recipe book on my shelf, I know they can do stews, soups, braises, sauces, lasagnes, and pretty much every long&slow cooking process I can think of bar pizza.
Yeah, they're pretty versatile.
I've never tried it cold, but I just stick it in the microwave for a few seconds to reheat, it's not like it's like reheating a roast. BTW, if you have leftover pulled pork, what you actually have is an ingredient for kickass pizzas, really nice ramen, darn good stirfrys, and a few other dishes...Also, do you have to reheat the leftovers to use again? Like if I make it for dinner but there's loads left over and I want to take some for lunch the next day is it okay to eat it cold, or will it taste greasier?Oh, and just on the line of BBQ vs Grill - I saw on The Fabulous Baker Brothers on Channel 4 where they were hot smoking some salmon and they got little bags of flavoured/scented wood chips off the internet and threw them onto the hot coals under the rack and covered it with a steel lid and it smoked away fine and it was the smoke that cooked the fish, not the coals. Seems like sort of in between a proper BBQ and the ones we actually have.
Yeah, it's a kludge to get from a direct flame grill to a proper smoker; but so long as the food and the fire are in the same box, you're always going to risk drying out the food or giving it too much heat.
Still though, if I ever find a source of liquid smoke in Ireland, I think I could get by without a several-hundred-euro smoker 0 -
Different tastes to the two; Coke is more acidic to my tastebuds so I use that for cooking. But I prefer diet pepsi to drink, of all things (I've tried pretty much all the cola's out there and that's the one I'd prefer over all the others; but you put me near a pint of iced ginger ale and you can pour all of them down the sink reallyTICKLE_ME_ELMO wrote: »Oh and one last thing, just out of interest, the OP is very specific about not using Pepsi. Is there a scientific reason for that, or is it just a personal taste thing? I know a lot of people have weirdly strong feelings about Pepsi v Coke. )
(btw, I did try it with pepsi once; and you can tell the difference. Also, don't use diet anything in this dish, it needs the sugar in the full-fat versions)0 -
Different tastes to the two; Coke is more acidic to my tastebuds so I use that for cooking. But I prefer diet pepsi to drink, of all things (I've tried pretty much all the cola's out there and that's the one I'd prefer over all the others; but you put me near a pint of iced ginger ale and you can pour all of them down the sink really )
(btw, I did try it with pepsi once; and you can tell the difference. Also, don't use diet anything in this dish, it needs the sugar in the full-fat versions)
Makes sense, there is a clear difference between the two to taste so it stands to reason they'd impart a different taste in a recipe. I prefer Pepsi myself (although I rarely drink fizzy drinks) but I'll stick with the Coke for this one.
Thanks Sparks, bet you didn't think you'd still be answering questions about his one two years later
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Nope, but I like it -- it's a real kick to know my recipe's been tried by so many and likedTICKLE_ME_ELMO wrote: »Thanks Sparks, bet you didn't think you'd still be answering questions about his one two years later 0 -
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I also found an irish website that sells the liquid smoke
http://www.americanfood.ie/Stubb's_Liquid_Smoke_Hickory/104/ they also have a mesquite variation too!
<click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click><click>GIMME.
Ahem.
Thanks for that link Sandy!0 -
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Wow you got both
I've my shoulder in the fridge with spices marinating for the match tomorrow. Going to make the mac and cheese from the other post to go with it.
How will you amend the original recipe to include the liquid smoke?
Will get some for the next time if you recommend!MADE.
OF.
WIN.
This stuff tastes fantastic neat, can't wait to use it in the pulled pork recipe
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No, they were all out of the hickory so I just got mesquite (but I prefer mesquite...)Wow you got both
I think I'm just going to add a tablespoon to the braising liquid (or maybe two...) and leave it sit in the braising liquid for two or three hours before turning on the cooker to let it get a bit of a marinade (lest heating it up lose some of the flavour compounds from the smoke). Can't add it to the rub, obviously - the rub would clump up. You could pre-marinate before the rub, but that might get lost under the rub and other flavours. I'll try that if putting it in the braise doesn't work though.How will you amend the original recipe to include the liquid smoke?
I'll post back the results, naturallyYou come on here and shove that big picture in our faces and you forgot to say where you got it? You bastud
(you can still redeem yourself but be quick, we want to try it too)
Dude, it's only four posts up from the photo 0 -
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What weight? I pay about €6 per kg at the local butchers, which is not unreasonable. Both shoulders I got weighed about 2.5kg, so cost about €15
Sounds like a lot of money for a cheap cut of pork, but it is a big cut of pork
I actually haven't a clue (I wasn't there, I was sick, the mammy was talking to the butcher.) she said it was huge but her opinion of huge......0 -
Howdy,
Have a joint ready to go into the slow cooker, there will just be 3 eating it (can't wait till there is a gang around to try it) As there should be loads left over can it be frozen and at what stage in the process should I divide it up to freeze. 0 -
It can be frozen, but I've never needed to
Generally I stick it in the fridge in tupperware and it's eaten within a week, because it goes on or in everything - sandwiches, pizza, pasta, with rice, hot, cold, whatever.
(but if you have to, freeze it before saucing and make up the sauce as you need it - if you just put it in the fridge, sauce it first)0 -
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