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2010 Cooking Club Week 48: Pulled Pork
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I've always been a big BBQ person but yesterday i tried my first ever "Pork Butt" or shoulder as we call it
I started off with a full 7kg pork shoulder.
My rub consisted of coarse salt, black pepper, paprika, cumin, cayenne pepper, mustard powder, brown sugar & white sugar
My injection, apple juice, apple cider vinegar, water, white sugar, salt & Worcester sauce
I deboned the shoulder, took all the fat off and applied my rub on 1 side, 40 mins i wiped off the excess and applied to the other side.
I rolled it up very loosely but to keep an even thickness throughout.
Added my injection throughout and wrapped in cling film.
First i lined my smoker with tinfoil and 2 drip trays.
I was using hickory wood chunks and apple wood chips, some soaked and some not so as to get as long between adding more wood as i could.
I also had a foil tray over the charcoal with apple cider vinegar and water. The pic of this is more for just showing and was fresh chips put on.
Opened for the first time after 2 hours
I kept the temp in the smoker at about 250f for 6 hours, was very hard to control the temp but managed. I used a meat probe with 1m cable on the rack to tell inside temp.
Adding wood every 30 mins, used about 2kg hickory chunks and 1kg apple.
After 6 hours of rotating every hour and spraying with apple juice it was ready for the next step.
Wrapped it in foil and sat in a tray. Inserted the probe inside now and temp was at 154f, injected it again which brought temp to 150f. Covered it and fresh charcoal (cleaned out full heat box at this point) for the next 3 hours. Monitored the temp to make sure it wasn't climbing too fast and my target internal temp was 190-200f.
2 hours 45 mins later it reached temp.
Left to rest for 45 mins.
Pulled it all, sprayed again with apple juice a few times and added the injection juice from the tray from the last stage.
Got perfect smoke ring for my first attempt, served it with a red onion marmalade 0 -
That is awesome. I have smoker envy
But next time, leave the bone in. You get more flavour and a test to see if it's done (the bone pulls out cleanly with almost zero effort). And you don't have to do all the deboning work 0 -
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Have my pork in the rub. It makes for good summer weather food, with baps and salads and the likes
I always just pick up a leg joint in Tesco to do this, but I got a very disappointing piece of meat there today. It wasn't one whole piece when you unrolled it and took off the string; it had sections hanging off and barely attached. If you're buying this prepacked, make sure to have a good look to see that it's a whole piece you're getting.0 -
That's a bit disappointing, but on the other hand, this is a poor people meal, and you're going to be shredding the meat anyway so it'll turn out fine.
If you want to go all upmarket on it ( ) go to the butchers and ask for some pork shoulder (apparently we call it gigot in Ireland, not butt, and noone I've asked has a clue where that name comes from either, because it's the french word for lamb legs). 0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64446
Aye. Aldi regularly do a 6.5l one for €22.
They must read here
Aldi have the 6.5l slow cooker on for €19.99 from next Thursday.
LinkyMy ads on adverts.ie
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Except that the coffee beans aren't actually grinding. Take some, stick them under a microscope - you get large chunks and fines. You want all the same size of chunk so that the coffee doesn't overextract and taste bleuch (that's the technical term )
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Except that the coffee beans aren't actually grinding. Take some, stick them under a microscope - you get large chunks and fines. You want all the same size of chunk so that the coffee doesn't overextract and taste bleuch (that's the technical term )
Yeah I'm aware that those type of "grinders" actually chop rather than grind and that the handle type burred steel on steel grinders are better for coffee beans, but I was responding to your comment about "grinding spices".0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64446
Neither Dunnes nor Tesco in my part of Limerick had pork this evening!
Are there no butchers in your part of Limerick? My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64446
I'd just prefer to have it ready to eat tomorrow. :P
You need more patience than that!
Day 1: rub + fridge
Day 2: cook
Day 3: eat
But seriously go to a butcher and ask for the shoulder with the bone in. It's cheap and it will do your pulled pork in the slow cooker justice!My ads on adverts.ie
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And don't try it with a ham or bacon joint The results would be... interesting!
(You can make pulled ham, but not with this recipe. You could try this one if you want...)0 -
You need more patience than that!
Day 1: rub + fridge
Day 2: cook
Day 3: eat
You can totally combine days 2 and 3 if you get the pork on early enough, I've done it loads of times.
Haven't made this in aaaages, I think it's due a revisit. Not this weekend, though, cause I'm in the Chilli con Carnivale in Bernard Shaw on Saturday so will be thoroughly cooked out by then.0 -
Chauffe, Marcel, chauffe!Join Date:Posts: 64446
You can totally combine days 2 and 3 if you get the pork on early enough
Of course you can. I like mine to cook for 20 hours on low though
BTW Lidl now also have a (medium size) slow cooker on for just €18.99 next week I think...My ads on adverts.ie
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I always put it on in the morning now (since the baby has come along!). I like the idea of being able to keep an eye on it. Plus it's always ready for dinner time that way.
As for the molasses, I reckon you'd be hard pushed to notice the difference if you left it out or used treacle in its place.
I think that's one of the great things about this recipe, you don't have to be super strict with the ingredients. For me, the most important ones are the ones you use for the final sauce.0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64446
No need, just leave it on low. Enjoy your dinner tomorrow night My ads on adverts.ie
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Have had this thread bookmarked for months and finally made this the other day. My word it was fantastic. Thanks so much for the detailed instructions.
The dog was very happy about the whole thing
Used a big Pork Shoulder from JCs Supermarket (€7.99). Hoped it was going to fit in my 3.5 slow cooker but had to take the bone out to get it to fit. Felt manly at least while butchering. Needed to make a bit extra of the cooking juice on day 2 to cover the meat.
Have seen people giving out about the smell during cooking - I loved it! Luckily so did my wife.
We had friends over for a birthday thing and served it on baps with coleslaw, roast potatoes & homemade Mac n Cheese.
Having the last little bit left for lunch shortly.
Will be making again VERY soon.0 -
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I'll pick up a piece in town tomorrow if the local supermarkets haven't had deliveries. I'd just prefer to have it ready to eat tomorrow. :P 
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