2010 Cooking Club Week 48: Pulled Pork

Gloomtastic! · 10-06-2015 10:41pm

vicwatson wrote: »

^^

So I should put some water in the bottom of the baking tray before "sealing" the top with foil?

See the cooking liquid recipe in post #3

daisybelle2008 · 11-07-2015 2:23pm

Where are people getting their is the shoulders or collars? Haven't seen them in Tesco or other supermarkets in ages. Is it butchers only?

laros · 11-07-2015 2:47pm

Where are people getting their is the shoulders or collars?

I always go to a butcher, supermarket joints always seem to be a bit small...:D also the butcher skins it for me and I make Pork Scratchings with the skin.

castlebarian · 06-08-2015 1:06pm

Hi

I'm looking to cook a shoulder of pork for pulled pork its weighting in at 11.6 lbs(bone and all still on it ) . I'm just wondering what is the cooking time and at what temperature for regular oven cooking this ?

bigronnie9 · 06-08-2015 1:13pm

collecting a shoulder of pork from the butchers at lunchtime, apparently they keep them in the freezer so I rang them this morning and asked could they take it out to start it defrosting.... hopefully it'll be defrosted by tonight or the morning at the latest so I can prep it and cook it for Saturday night..cant wait, it was unreal the last time!

never got a pork shoulder before, is taking the fat off the same process as in the OP?

must also search through here for a good coleslaw recipe!

Super-Rush · 06-08-2015 1:20pm

I never take the fat off until the cooking process is over.

I've some leftover from yesterday that will be used for tacos tonight.

Dizzyblonde · 06-08-2015 1:41pm

castlebarian wrote: »

Hi

I'm looking to cook a shoulder of pork for pulled pork its weighting in at 11.6 lbs(bone and all still on it ) . I'm just wondering what is the cooking time and at what temperature for regular oven cooking this ?

I've merged your thread with the Pulled Pork Megathread here in the Cooking Club because the pulled pork experts are more likely to see it here.

If you have a read back over the thread you might get some tips too

bigronnie9 · 06-08-2015 3:37pm

butchers called to say they got a delivery today and had a fresh shoulder of pork, went and collected it. about 3kg for €10, im hoping it will feed a good crowd. will spice it up tonight and then cook overnight tomorrow/all day Saturday on low I think!

Satriale · 09-08-2015 6:02pm

bigronnie9 wrote: »

butchers called to say they got a delivery today and had a fresh shoulder of pork, went and collected it. about 3kg for €10, im hoping it will feed a good crowd. will spice it up tonight and then cook overnight tomorrow/all day Saturday on low I think!

C'mon Ronnie, dont leave us hanging!! How did it go?

bigronnie9 · 09-08-2015 6:25pm

Satriale wrote: »

C'mon Ronnie, dont leave us hanging!! How did it go?

Spiced it Thursday night...threw it in the slow cooker on low Friday night...20 hours later took it out and pulled/sauced it,back in the slow cooker then for 2 hours on warm until the rest of the bbq grub was ready to serve. Pulled pork stole the show,over 20 people there and everyone said it was the nicest they'd had!

I thought I'd have leftovers for today,3kg of pork disappeared in no time!

Pro tip: if your other half doesn't like the house smelling of pork while its cooking for 20 hours,set up the slow cooker out in the shed,worked a treat

Niaveee · 31-08-2015 10:06pm

Cooking my pork tonight can anyone tell me if it needs to be fully submerged in the cooking sauce. It's about a quarter to half submerged. Should I top it up?

Sparks · 31-08-2015 10:21pm

Yes. It has to stay submerged (or almost completely submerged - if the top surface is above the liquid by a small amount that's usually okay, but think top 5% not top 50%!)

Niaveee · 31-08-2015 10:28pm

Sparks wrote: »

Yes. It has to stay submerged (or almost completely submerged - if the top surface is above the liquid by a small amount that's usually okay, but think top 5% not top 50%!)

Cool thanks. Can I top it up with coke? Or should I make an another batch of cooking sauce?

Sparks · 31-08-2015 10:40pm

Coke's fine, it's what I usually use. You can even use water in a pinch.

Niaveee · 31-08-2015 10:42pm

Sparks wrote: »

Coke's fine, it's what I usually use. You can even use water in a pinch.

You're a star! Thanks a mil

syklops · 31-08-2015 10:54pm

Make this regularly. The only thing I dislike is the shredding part. Sat or stood there shredding about a kilo of pork meat gets tiresome fast. I also hate the sound of the two forks scratching together. I posted on facebook and all all these comments from so called knowitall friends "Your doing it wrong", "it shouldn't be tough" etc. Its not tough its just tiresome.

One guy was giving me "advice". His advice amounted to cooking it for 8 hours. Well DUH! Mine was actually slow cooked for 14 hours and it tasted divine. I just don't like the shredding part. He was lucky he didn't get put in the anti-friend category straight away.

Sparks · 31-08-2015 11:01pm

There is the alternative of pulling it to large chunks with your fingers (latex exam gloves will save you from feeling like you've coated your fingers in vaseline from this) and removing the membraney bits or large chunks of fat that way, which is much faster; and then chopping it rather than pulling it. But you'll have chopped pork, not pulled pork. But hey, some people prefer that in the US I hear...

syklops · 31-08-2015 11:20pm

Sparks wrote: »

There is the alternative of pulling it to large chunks with your fingers (latex exam gloves will save you from feeling like you've coated your fingers in vaseline from this) and removing the membraney bits or large chunks of fat that way, which is much faster; and then chopping it rather than pulling it. But you'll have chopped pork, not pulled pork. But hey, some people prefer that in the US I hear...

Im with Jamie Oliver when it comes to latex gloves. I'd rather clean my hands and go to it and then wash them thoroughly after. I remove the larger parts of fat before hand anyway so there shouldnt be too much large chunks left. And if you are afraid of getting fat on your hands, this is maybe the wrong hobby. Just my opinion.

Chopping the pork, as you say will make it chopped pork, not pulled. In saying I don't like the shredding, I think it being shredded makes it what it is. I just have to suck it up and get on with it. A bit disappointed by the zero support I got from Facebook though, but thanks for the input here.

BaZmO* · 31-08-2015 11:28pm

I think the reason the shredding part becomes tedious is because, for me it always end being done late in the evening as I tend to put it on to cook in the morning for it to ready late in the evening/night. I do be wrecked at that stage.

Insect Overlord · 31-08-2015 11:42pm

Ye should cook it over-night like I do. :P

Sparks · 01-09-2015 12:18am

syklops wrote: »

Im with Jamie Oliver when it comes to latex gloves. I'd rather clean my hands and go to it and then wash them thoroughly after. I remove the larger parts of fat before hand anyway so there shouldnt be too much large chunks left. And if you are afraid of getting fat on your hands, this is maybe the wrong hobby. Just my opinion.

Tell me that after you chop habaneros and touch your eyes a half-hour later.
Latex exam gloves are bloody useful in the kitchen. And if you have a box of them anyway...

If the pulling is really a hassle though, the US is full of gadget makers

These are almost acceptable -- this is basically Colin Furze in the kitchen -- and this is just fupping ridiculous

syklops · 01-09-2015 1:00am

Sparks wrote: »

Tell me that after you chop habaneros and touch your eyes a half-hour later.
Latex exam gloves are bloody useful in the kitchen. And if you have a box of them anyway...

If the pulling is really a hassle though, the US is full of gadget makers
These are almost acceptable -- this is basically Colin Furze in the kitchen -- and this is just fupping ridiculous

To be honest it was a bit of a throw away comment. i wasn't really looking for a solution, just saying, i don't like spending the 15 minutes or so shredding it.

Cue someone saying "15 minutes? Your doing it wrong".

But thank you for looking up solutions though.

Sparks · 01-09-2015 1:15am

syklops wrote: »

Cue someone saying "15 minutes? Your doing it wrong".

"And let me sell you this $7000 piece of industrial hardware to do it for you!"

But thank you for looking up solutions though.

Actually I'd seen the claws before on some US show about the BBQ competition circuit and the shredder somewhere else (can't remember now). Found the Colin Furze power tool madness while looking for them.

homemadecider · 03-09-2015 8:38pm

I am finally getting around to making this after drooling over the pics here for years. We're doing a big quantity to feed friends so I got 4kg pork shoulder in the butcher. We just did the dry rub and wrapped it up for the evening. We'll cook it overnight on Friday.

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Sparks · 03-09-2015 10:19pm

Looking good

With that much pork though, you may need a few more hours in the slow cooker, I wouldn't even look at it for twelve hours...

homemadecider · 04-09-2015 8:14pm

Oh, there's no way it would fit in our slow cooker. We just about got it into our 7 litre stock pot. By my calculations, it'll take 15 hours in the oven at 125 degrees so that's what we're aiming for. We put a tray of hot water in the bottom of the oven to help stabilise the temperature.

It's in the oven now - will update tomorrow!

Satriale · 05-09-2015 4:43pm

homemadecider wrote: »

Oh, there's no way it would fit in our slow cooker. We just about got it into our 7 litre stock pot. By my calculations, it'll take 15 hours in the oven at 125 degrees so that's what we're aiming for. We put a tray of hot water in the bottom of the oven to help stabilise the temperature.

It's in the oven now - will update tomorrow!

What's your address, HMC?

homemadecider · 05-09-2015 5:58pm

Well the pork turned out GREAT. We cooked it at 125 for 20 hours and it ended up like delicious meat butter. We haven't sauced it - we have 7 different sauces on the table that people can pick and choose from as they get their first/ second/ third/ fourth helping.

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My hand for scale - there's a crudload of meat here!

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Sparks · 05-09-2015 6:52pm

dinorebel · 12-09-2015 8:49pm

So had a go at this over the last couple of days served the pork in a soft bap with coleslaw and homemade tobacco onions and loved it.

2010 Cooking Club Week 48: Pulled Pork

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