Pulled Pork

[horseshoes]

I know I can google recipes but I prefer more personal views; so I'd like to ask your advice. We're having our usual bonfire night get-together (not a party, just a supper), and I'm planning what to cook. I'll do the family favourites and I'd LOVE to serve a great big piece of pulled pork. There are 9 of us (8 adults and 1 child). I've never cooked pulled pork before so that's where I'd like your help. Thank you.

[EcclesCake]

Do you want a mildly flavoured PP or one with a spicy rub and BBQ style sauce?

[horseshoes]

BBQ sauce sounds nice Eccles.

[boxtops]

I don't really understand the difference between pulled pork, and an ordinary very well cooked pork joint that you just pull apart.

[horseshoes]

It's more like the meat you get when you go to a hog roast Boxy.

[horseshoes]

........ more shredded.

[boxtops]

well... yes. We did a very large leg of pork in a very slow oven last new year's eve, and just .. er.. shredded it!

[friedgreentomato]

Boxy its an American foody fad!

[hc4361]

That's exactly how pork comes out of my slow cooker, too.

[EcclesCake]

I use a rub made up of soft brown sugar, cumin,cayenne, thyme, paprika, salt, pepper, mustard powder. ......or something like that....it changes every time!

The BBQ sauce is ketchup,soft brown sugar, vinegar,chilli, fresh ginger, grated onion, crushed garlic, s&p.

[horseshoes]

Eccles that sounds perfect. I'm assuming you don't waste leg of pork on this recipe. Do you use shoulder or belly pork?

[pastafreak]

I did one for the first time a few months ago. I marinated it overnight in a mixture of ground cumin,coriander,chilli powder,and sweet smoked paprika,oregano, crushed garlic and onion...plus some dark brown sugar and olive oil. I rubbed this well into the meat...it has to get into all the nooks and crannies...lol. Leave it to marinate at least eight hours.
Then I chucked it in the slow cooker all day.
It was divine...and one small rolled shoulder gave me quite a few meals.

[pastafreak]

Eccles recipes was not there when I started typing......we seem to have similar ideas...lol

[pastafreak]

Ooops....and there was vinegar in my marinade.....

[horseshoes]

Thanks Pasta. I'm actually ok with the sauce. It was more the pork I wanted advice with. After further googling I think I've found the very thing. It's a shoulder of pork! I don't have a slow cooker so it will have to be done in my regular oven.

[Psybbo]

I've copied both, thank you, Eccles and pasta

[horseshoes]

This looks like what I'm after:-)

In the meantime, I truly believe this is as pretty damn close to perfect pulled pork as you can get without smoke. I leave the sauce up to you (there are some great recipes out there), but for real authenticity, it should be served stuffed into white rolls, along with enough juice to run down your chin. Bibs entirely optional.

1.6kg shoulder of pork from the neck end, bone in
2 tbsp salt
2 tbsp dark muscovado sugar
1 tbsp smoked paprika
2 tsp liquid smoke (optional)

1. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat.

2. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Pour the liquid smoke over the pork if using, then fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89C and it's soft enough to spoon. Pour off the juices and reserve.

3. Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.

4. Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.

[EcclesCake]

Yep, shoulder....

[horseshoes]

Thanks Eccles. x

[gollob]

Go to Morrisons this week. I have just bought packs of boneless pork spare ribs , not the chinese type for £2.64 per kilo. Excellent value

[horseshoes]

Oo thanks gollob:-)