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2010 Cooking Club Week 48: Pulled Pork
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it came out great i have to say, even the wife was impressed.
great as a learning experience too, i'm more than happy with how it turned out with the 24 hours of (extra slow) slow cooking and i'm confident that it was worth adding the water make up the liquid content and keep it submerged to keep it moist and then cooking the juices down again afterwards to leave me back with the right consistency for the bbq sauce.
definitely worth chopping up the oniony/chilli bits and adding them back in too, lots of flavour to be had there.
also, the fat and skin came off really easily, kind of like peeling a blanched tomato, it all just slid off with minimal effort and i'm sure there was extra flavour in the finished product from it, even though the sauce didn't end up too oily. there was time to remove any oil from the surface before i pulled out the pork at the end, but after that it was all pretty well mixed with the other juices and i didn't really have time to let it rest enough to drain off any fat then, but there wasn't a huge amount so i left it as it was.
also, there was a huge amount of meat out of the €10 shoulder, even after the bones, fat & skin were removed, you can see it's over the halfway mark on the slow cooker pot in the 'pulled' picture.
well happy here anyway and plenty of leftovers (even enough to feed the freezer for a few portions on another day). 0 -
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 and guesswork.
you might want to get it with the bone out if you don't have a big slow cooker, but mine's the 6.5L cookworks one i got in argos for a €15 and it's just about big enough for the bone in one.
you can get the butcher to remove the skin & fat if you like, but i cook mine with the skin on and then remove it afterwards as there's loads of flavour in it that you'll want the meat to be cooking in.
i got a whole shoulder of pork with the bone in for €10 and you could comfortably feed 8-10 people with it.
line the bottom of the slow cooker with sliced onion and then put your pork in, make sure the lid fits and then throw in:
3 whole red & green dutch chilli's (the milder finger/thumb sized ones you get in the supermarket)
3 chopped cloves of garlic
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).
give it a good stir up and adjust the taste to suit, it should be sweet & sticky without any one flavour overpowering everything else, use more sweet stuff to balance the spice & visa versa as needed.
pour the sauce into the slow cooker on top of your pork and then stop up with water to a couple of cm below the rim where the lid will sit to stop it getting too dry and turn it on.
you'll probably get away with 6 hours on the high setting or 10 hours on the low one, but i did mine for 24 hours on 'warm' and it was perfect, so if you're patient and don't mind the electricity bill, you know what to do.
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whichever setting you use, turn the meat over halfway through to ensure even cooking.
once it's cooked, take out the meat and leave it to rest for about 30 minutes and then (removing skin & fat if you didn't already) go at it with a couple of forks in the same way that chinese restaurants do crispy duck at your table, shredding it.
strain the cooking liquor through a sieve and put the liquid in a pan to reduce to about 1/3 of its original volume, or until it's nice and thick and sticky like a good bbq sauce should be.)
again, there's lots of flavour to be had from the strained bits so feel free to finely chop them and add them back to the pulled pork, including or removing the chilli's at this stage depending on how spicy you like it.
now stick the pork, oniony bits and reduced bbq sauce back into the slow cooker and leave it on warm until you are ready to serve. all we did was get a pack of 8 small white baps from Aldi, lightly toasted them, added some mayo and piled them high with the pulled pork before stuffing them in your mouth and going om nom nom nom.) 0 -
Vibe, I'm making your BBQ sauce at the moment and either I fcuked up somehow, or there's a typo in the recipe somewhere, cause mine tastes more like caramel than barbie sauce. Is it definitely 400g of sugar? I've added probably a third more vinegar than the recipe calls for and it's still like treacle
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Vibe, I'm making your BBQ sauce at the moment and either I fcuked up somehow, or there's a typo in the recipe somewhere, cause mine tastes more like caramel than barbie sauce. Is it definitely 400g of sugar? I've added probably a third more vinegar than the recipe calls for and it's still like treacle
400g is almost a full bag of sugar - does seem an awful lot!0 -
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crap sorry, i only just saw the thread. i was doing it from memory and thinking that a full bag of sugar is 1kg, but the muscavado ones are actually only half that, so you'll only need about 200g of sugar. really sorry, hope i didn't ruin it for you. 0
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crap sorry, i only just saw the thread. i was doing it from memory and thinking that a full bag of sugar is 1kg, but the muscavado ones are actually only half that, so you'll only need about 200g of sugar. really sorry, hope i didn't ruin it for you.
We ended up going out for dinner yesterday, so will be returning to this tonight. I'm hoping the juice of a lemon and maybe a couple of tbs of brown sauce will sort this out. I'll let you know how I get on!0 -
you could always just double up on the other ingredients and keep the rest for something else?
again, really sorry. one of the side effects of never measuring anything is you don't know how much you're actually using when you're passing stuff on. 0 -
Well, the sauce was a dead loss, unfortunately. Doubled up on all the savoury ingredients, tried adding the juice of a lemon, but no joy, it was still like treacle.
I ended up straining the cooking liquid from the pork into another pot and just reducing that right down with extra vinegar & pepper and using that to sauce the pork and I have to say, it was gorgeous. I didn't care for the pulled pork the first time I made it, mostly because I found the BBQ sauce way too overpowering, but this time round it was much, much nicer.
We had it in sliders with homemade slaw, pickles & chips.
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really sorry it didn't work out for you, i'm going to have to do proper measurements next time i make it and make sure i get exact quantities of each ingredient for the recipe. really genuinely sorry it didn't work out. 0
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really sorry it didn't work out for you, i'm going to have to do proper measurements next time i make it and make sure i get exact quantities of each ingredient for the recipe. really genuinely sorry it didn't work out.
Ah you're grand! I never really measure anything myself, so I know how hard it can be trying to write out a recipe you're used to making by eye.0 -
thanks, feeling a little better about it now.
now, winter's coming so it's time to start making a big batch of our annual ham & veg soup.
2 ham shoulders, heaps of veg, stock & herbs and spices and a ton of that barley/lentil soup mix stuff. 0 -
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Good man SantaSanta dropped off a slow cooker...
Sea salt, rock salt, anything at all. The only problem with table salt is the iodine in it tends to stain stuff if it's used in any long cooking process - I made pickled pork for a Red Beans & Rice recipe once (it's a Cajun dish that I still haven't gotten right) and it came out purple because I had run out of sea salt and used table salt instead. Really awful looking.Not table salt, so what's the alternative - sea salt?
Yup, I made it a point to get everything in Tesco - pulled pork, like chilli and almost every other great classic dish out there, is poor people food, so going to places like Fallon&Byrne for ingredients isn't so much a luxury as a mistake for this dish!Also don't have onion granules, but could probably pick those up (missing a few other bits, too). Even Tesco do smoked paprika now.0 -
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I had a look back over the thread and saw your shopping breakdown here. Haven't used molasses. Also, re setting the cooker to high, are you safe enough doing that for 8 hours? I haven't even taken it out of the box yet, so I might try a smaller recipe first.Moderator: Television, Psychology and Dublin County North.
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'high' is a very subjective term when it comes to slow cookers. high on a slow cooker is still a lot lower than you'd be able to set on any other cooking device, it's just higher compared to the low setting on the slow cooker.Also, re setting the cooker to high, are you safe enough doing that for 8 hours? 0 -
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Have most of the bits now, bar onion granules and mild chilli powder (just have hot) and no BBQ sauce (could probably make that). Mustn't forget to get a small bottle of Coke, either.
What do you do with the sauce at this stage? The one it's just been cooked in and before you make the new batch of sauce, do you throw away the old stuff?Moderator: Television, Psychology and Dublin County North.
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Thanks.
Have most of the bits now, bar onion granules and mild chilli powder (just have hot) and no BBQ sauce (could probably make that). Mustn't forget to get a small bottle of Coke, either.
What do you do with the sauce at this stage? The one it's just been cooked in and before you make the new batch of sauce, do you throw away the old stuff?
Black Oil, last time I made this I ditched the barbeque sauce and made my own sauce from the cooking liquid and it was excellent, I much preferred it to using the original recipe. It also seemed like such a shame to just chuck out that lovely, mellow cooking liquid.
Just strain the liquid into a medium pot. Discard the strained veg, bring to the boil and allow to reduce by two-thirds. Stir in 3 tbs brown sauce and about 2 tbs white vinegar (maybe taste it after the first spoonful of vinegar; I do like mine quite sharp), then add the chopped pork and warm through as normal.0 -
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Myself, I chuck it, but as Honey says, you can use it to make the sauce if you want - it's personal preference really. I think doing that leads more towards the sharper, vinegar-based kind of BBQ sauce rather than the sweeter kind, so I don't do that, but you ought to try both ways reallyWhat do you do with the sauce at this stage? The one it's just been cooked in and before you make the new batch of sauce, do you throw away the old stuff? 0 -
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Phase one completed.
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That's odd - does your slow cooker have a leak? It really shouldn't boil over...
Tried a beef stew on low last night, not a drop on the counter this morning. This may be the way to go. Moderator: Television, Psychology and Dublin County North.
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I've never tried that for pulled pork, but it's how I cook my chilli every time.I've an old pot style pressure cooker at home that you use on the hob, could I use that at the lowest hob setting?
I'd guess that it'd work, but you'd have to try it to find out (let us know!)
I think you'd want more liquid than this recipe calls for. You want the pork to be immersed really; you're in effect braising it. It'll be interesting to see if it works in a pressure cooker...
Oh, and don't forget that if you're going to use the cooking liquid as the base of a sauce, because you use more liquid to make the braise work, you'll get a lot more sauce than you need; don't be tempted to let that reduce down to "just enough", odds are it won't taste right at all -- but hey, pull half it at the normal consistency, then reduce the rest right down and check; if it's okay, mix back in the half you pulled and reduce again, and use away. Might be awesome, might be unusable, but let us know either way 0 -
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Thanks Sparks.Well, it's really a rub rather than a marinade; there are nicer recipes for roast pork. But in a pinch...
Are there any rubs/marinades you can recommend? There are so many out there, I don't know which to go for.
I'd like something that has a BBQ or spicy kick, but won't burn my mouth. 0 -
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Sounds like you have one of these quazzy:
Thing is, that's not a BBQ. It's a grill. Yeah, we call it a BBQ, but that doesn't make it so. I mean, the English call that yellow stuff they put in trifle "custard", but that doesn't make it custard!
And you can't really do pulled pork in a grill (well, you can, sortof, if you really really babysit it, but it'll be second-rate at best). You could cook the pulled pork in the oven, pull it, then put it in a disposable roasting tray, and put that in the grill along with a foil packet of hickory chips for 10-15 minutes on very low heat; but honestly, I think you'd get better results adding some liquid smoke to the recipe and skipping the grill entirely.0 -
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Yup, 1 cup = 250ml (on my measuring set anyway )
This is the kind of recipe where a few ml more or less can be tolerated though - if it's a large hunk of pork, I'll usually add a little more liquid till it looks right (ie. looks like the photos).0 -
i saw something recently (probably on lifehacker) where someone had used an old tin can and a soldering iron to turn their BBQ grill into a smoker.
from what i read of it, it looked like it would do a decent job too if you were stuck.0 -
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