Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
2010 Cooking Club Week 48: Pulled Pork
Comments
-
-
-
Excellent, glad you liked it!Little Alex wrote: »
No! Don't do that! You're saving some for later!I'm off to floss now!
0 -
-
-
-
Excellent. I'm currently looking at a boojums burrito with a pulled pork filling, which shall be sampled for comparison purposes. I have high hopes for my recipe though
Those hopes, it turns out, were well-placed. Boojums' pulled pork is at best okay. My recipe is far better, even if I do say so myself
(I'm quite chuffed at that now...)
I guess there's a "Your slow cooker settings may vary" warning that should get drafted and attached to the recipe. I know that for the argos cooker in the photos above, you have to cook on high (cooking on low doesn't get it done at all), but for a larger, beefier model, cooking on high for more than four hours might be excessiveSimilar to another poster earlier, when I cooked it overnight on Tuesday night I smelt a small bit of burning coming from the slow cooker. The fluid had dried out a bit and caked the top of the cooker, so that was burnt after around 6 hours at High. I topped it up with coke, turned it down to Low for another 2 hours and it was grand.
0 -
nice1franko wrote: »...
Soft floury baps with pulled BBQ pork, coleslaw and pickles this eve
Forgot to post pics:
Delishcus.0 -
-
Advertisement
-
-
Wow, thank you for that amazing reply. You have gone beyond anything I expected from a reply and I am very grateful!
Unfortunately for me All I do have right now is salt I usually buy ingredients when I need em and usually cook stuff like burgers, looking to grow my cooking skills though, not that it takes much for what I usually cook :P
Wish I could of afforded this though as it looks amazing! Thanks anyway though and again what an amazing reply!!0 -
Have the Pork marinating in the spice mix in the fridge at the moment. Gonna leave it overnight and stick it in the slow cooker early tomorrow morning. Don't think I'd feel comfortable leaving it overnight, especially since I've never used it before, and sure at least I get to have it tomorrow evening for dinner.
Luckily enough I had a lot of the ingredients in the cupboard (even had the Nam Pla) so it didn't cost that much. Although I did have to buy a Slow Cooker but I'll definitely use that again.
Made some crackling from the left over skin to help with the wait
0 -
-
-
Forgot to add an update. Made this over the Christmas and it was lovely. Took nearly 10 hours to do and I didn't lose any cooking liquid so I think I'll just leave it cooking over night next time.
The addition of the Cider Vinegar to the BBQ sauce is pure genius, gives it an extra dimension and a lovely zing.
Next time I make it I'll do it over the weekend so I can have it for lunch during the week. It'd be great as party food too.
Oh and the addition of the coleslaw and pickles really lifts it.
0 -
Advertisement
-
Ok, so my pork is rubbed, rubbed really good and in the fridge quivering in fear.
I have two questions:
Where can I get molasses? I ran around a few supermarkets and food markets today and couldn't find it.
What can I use instead? I don't like the idea of using honey, it seems too light compared to molasses. Could I mix brown sugar with honey?
That's more than two questions. 0 -
-
-
-
-
Advertisement
-
Sparks, you are a scholar and a gentleman. This was my second attempt at pulled pork and by far the best. I love the vinegar aspect, and am eager to try it out on the South Carolina father in law.
A note on cooking times - I have the 6.5l Cookworks one that was on special offer in Argos recently. 9 and a half hours on high did a four and a half pound piece of shoulder (off the bone) to perfection. So yes, your mileage may vary depending on the cooker you own.
Another note - pulled pork with anything (up to and including other people's fingers) tastes good, but it's great for brunch with eggs on top 0 -
-
I made this for the second time last night. I was making food to bring to a party, so I figured meat covered in bbq sauce was manly enough for it!
It went down a storm, the bowl was practically licked clean. People loved it.
I'm sitting here in my fragile hungover state really wishing that I had some more of it. It seems like it would be good recovery food.
Nomnomnom, well done Sparks!0 -
-
Yup, you can leave out the chilli pepper when doing the slow cooking. You lose the kick, but if you're allergic, that's probably a good thing
You might want to leave the Cayanne Pepper out of the rub too, but leave the chilli powder in - it's not just powdered chilli, it's an actual spice mix, so you'd lose a lot of flavour if you lost that, and since it's just in the rub, there's not too much of it in the final dish.0 -
-
I can use the powder chillie and cayenne pepper (have used them a few times with no reactions, thankfully) it's just actual chillies that I have reactions to unfortunatelyYup, you can leave out the chilli pepper when doing the slow cooking. You lose the kick, but if you're allergic, that's probably a good thing
You might want to leave the Cayanne Pepper out of the rub too, but leave the chilli powder in - it's not just powdered chilli, it's an actual spice mix, so you'd lose a lot of flavour if you lost that, and since it's just in the rub, there's not too much of it in the final dish.
Thanks for your help. Will get a slow cooker next weekend hopefully.:D
Oh and is this slow cooker ok, or would you recommend another? I'm a student on a budget and cook for one (usually).0 -
-
Purple_Bobbin wrote: »Is the chillie necessary? I would love to try this recipe, but I'm allergic to chllie I can use chillie powder, but only a small amount (1 or 2 table spoons of it).
I totally forgot to add the chilli to my last batch and it was still epicly delicious. 0 -
-
Advertisement
-
Haha thank you!!!reallyrose wrote: »I totally forgot to add the chilli to my last batch and it was still epicly delicious.
Absolutely dying to make this lol!
Thanks very much. Will pick it up next weekend.That's the one I use myself these days (I had a larger one but it was too large for a small flat and cooking for two). Only thing to note is to cook the pork on high rather than low - the heating element won't get it done if you cook on low. Other than that, it's perfect.
Will prob make it on Saturday (hopefully!).0 -
-
-
-
RESULT!
Sparks cant thank you enough, this is one of the best recipes I have tried..ever!
It is sooooo tasty, and its easy to make, just have to be patient to let it work! Went down a big hit here tonight, esp with a nice cool beer!
0 -
-
Hello!
Finally got around to making this, ever since I saw the recipe I have been dying to try it! Got my slow cooker for Christmas so all set!
I have the rub on and its in the fridge for the night. Guna pop it into the slow cooker in the morning before work so it will be all ready for tomorrow evening!
I have been looking all over the place for Molasses, tried two big tescos today, and a supervalu, and cant find it anywhere.
Is Treacle anything like it? Could I use that?
Couldnt find Nam Pla either, but am set for everything else
Thanks!
I used honey instead of the molasses and i left out the nam pla, still turned out great 0 -
-
-
Advertisement
-
-
-
Made it again myself last night. Bringing it to a party this evening so meant to start it on Thursday but forgot. Put the rub on yesterday afternoon and then into the slow cooker last night at around 2:30am somewhat inebriated. Had no green chilli either so used chilli flakes. Still tastes just as good as usual though! 0
-
-
Yeah, I've found that my old family-size slow cooker gets a lot hotter than the one I use myself (the one in the recipe is the one I use myself - the small white one from argos). You have to cook on high for the small white argos model; for my older morphy richards model, cooking on low was fine. Some experimentation and monitoring will be needed the first time you cook this I guess - I didn't anticipate that properly when I wrote the recipe outI have a big (approx. 6ltr) slow cooker, and found the last time I tried it a lot of the cooking liquids cooked away and it all fell apart, so this time put in a good bit more coke to the cooking liquid. I also only left it for 6 hours today and it was perfectly cooked and still together, so just took it out. The piece of pork I had was a little smaller than the one in the recipe and I think my slow cookers seems to cook a little faster.
Glad you enjoyed itI also cut down on the quantity of bbq sauce and cider vinegar for the sauce, found it a little overpowering for my taste the last time, and turned out lovely! Absolutely love this receipe, just about to tuck in!!!
I found, btw, that on the days when I make too much sauce, that letting the meat sit in a sieve for an hour or so over a bowl to catch the run-off helps a lot.0 -
Yeah, I've found that my old family-size slow cooker gets a lot hotter than the one I use myself (the one in the recipe is the one I use myself - the small white one from argos). You have to cook on high for the small white argos model; for my older morphy richards model, cooking on low was fine. Some experimentation and monitoring will be needed the first time you cook this I guess - I didn't anticipate that properly when I wrote the recipe out .
Slightly OT: We had the same slow cooker as you - the white Argos 2L 90W one. 'Moved up' this weekend to its big brother - Argos 3.5L 200W one (currently €10). Used it yesterday for a curry and it definitely runs a lot hotter than the smaller one - even the outside gets uncomfortably hot. Noticed also that the liquid appreciably reduced during the day - didn't get this with the smaller one.0 -
Advertisement
-
-
-
-
made this over the last couple of days. didn't actually follow any recipe, just kinda threw it all in with a whole shoulder of pork using a variation on my own secret bbq sauce recipe, but it worked very well.
i didn't dry rub the meat so i left the skin & fat on and just took it off once everything was cooked and it went into the big slow cooker on the 'warm' setting rather than low or high and i just left it there to slowly cook for 24 hours, turning it over somewhere in the middle of the process to make sure it was evenly cooked.
i can post up a close approximation of how i did it if anyone is interested, but in the meantime here's some pics.
the cooking liquor was reduced down to about 1/3 and i finely chopped the oniony/chilli bits and added it all back in to the final product to be served on some lightly toasted mini slider type floured white baps from Aldi with a touch of mayo and they were awesome. would probably feed 8-10 people from a €10 lump of pork shoulder.0 -
-
Advertisement
![[Deleted User]](/applications/dashboard/design/images/defaulticon.png)
Advertisement