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2010 Cooking Club Week 48: Pulled Pork
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Been looking forward to making this for the past 2 years. Here goes:
Went to butchers last Thursday. Asked the butcher, a man of few words, for shoulder of pork with the bone in. For a slow roast. For pulled pork. The butcher said nothing but went into the back with a big smile on his face. Back he came with a quarter of a pig in his arms, with one leg still completely on it :eek:
And a huge hacksaw :eek:
This is what he handed over after a minute or two. Just under 2.5KG, just under €15
Applied the rub - into the fridge for 24h...
Then yesterday into the slow cooker. On low. For 20 hours
In case anyone is wondering, I have a very large 6.5l slow cooker from Aldi, it was on special a few months ago for €22.99. On low the cooker consumes 142W, so total cost of electricity over 20 hours was about €0.50
Took it out and the meat just fell off the bone. Easy to pull
After cooling down, back into the slow cooker with the BBQ sauce. Then I had 3 of these
Delicious
We all had some and I brought some to the neighbours. I still have about half left, but it won't last long that's for sure!My ads on adverts.ie
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Epic!Been looking forward to making this for the past 2 years. Here goes:
Went to butchers last Thursday. Asked the butcher, a man of few words, for shoulder of pork with the bone in. For a slow roast. For pulled pork. The butcher said nothing but went into the back with a big smile on his face. Back he came with a quarter of a pig in his arms, with one leg still completely on it :eek:
And a huge hacksaw :eek:
This is what he handed over after a minute or two. Just under 2.5KG, just under €15
Applied the rub - into the fridge for 24h...
Then yesterday into the slow cooker. On low. For 20 hours
In case anyone is wondering, I have a very large 6.5l slow cooker from Aldi, it was on special a few months ago for €22.99. On low the cooker consumes 142W, so total cost of electricity over 20 hours was about €0.50
Took it out and the meat just fell off the bone. Easy to pull
After cooling down, back into the slow cooker with the BBQ sauce. Then I had 3 of these
Delicious
We all had some and I brought some to the neighbours. I still have about half left, but it won't last long that's for sure!
This dish is a staple in our house. Best lunch ever!0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Can I ask a question, as the only pork I tend to cook is sausages really, so I'm unsure but... What's the fat content off that cut of pork? It looks fantastic and is something I'd love to cook!
I'm not sure about the fat content. As in Sparks OP, I had to cut off a significant layer of fat from one side of my cut of pork even before I put the rub on. I could be wrong but the pulled pork meat didn't look or taste very fatty to me.
If you are worried about your diet / your food intake, maybe you should worry first about those sausages you cook. Do a bit of research of what goes into them. If you can stomach it, watch some youtube vids. Not nice My ads on adverts.ie
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I used a pork joint I bought in Aldi when I made mine-very little fat on it, and though it might technically have not been the right joint of meat, it was delicious!!!
Thanks for that shin! I don't know why but I always thought that pork would leave a hefty amount of greasy residue at the bottom of the pot! Must try it so 0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Now, the sauce on the other hand, that's a whole other jar of ingredients. Take a look at the bottle of sauce you're using for more details
There's zero fat in HP BBQ sauce
(Coleslaw is fatty though, the one I used (Tesco's) has 28% fat in it)
Like yourself, I would worry about sugar / salt before I'd worry about fat though...My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
After a tip from a chef, I used some of the pulled pork (not in BBQ sauce) in a stir fry.
Fried up veg in wok on high (chili, garlic, mushroom, carrot, asparagus, spring onion, bamboo shoots), added boiled skinny rice vermicelli noodles, a dash of soy sauce and a good helping of hoi sin sauce. Add the cold meat, stir for a minute and there's a delicious and healthy 15 minute meal My ads on adverts.ie
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Every american chef who's described how to do pulled pork has said that using the shoulder with the bone in and the fat on will give a better result (but they're also using barbecue pits which we don't have here and have you ever seen a whole boston butt? They're not small cuts of meat, especially with the bone in!)I was tempted to do this myself. Does anyone know will this improve the taste?
The thing is, if you're doing this in the slow cooker, your braising liquid never evaporates away (unless you have some Hells Angels slow cooker that can evaporate the insides of a mouse at forty yards). The point of the fat in the barbecue pit is to act as a basting liquid (that's why the fat cap is placed upwards in the pit, so as the fat renders out it runs down into the meat) and so the meat never dries out and you get a long slow braise in the pit.
You just don't need it in the slow cooker (but need and want are different things )
Should be a lot easier, physically; but might well be a damn sight messier as well, and that's assuming it hasn't just rendered down and dispersed throughout the meat fibres, in which case you're not getting it out without a bit of work!I take it removing the fat after slow cooking would be at least as easy as removing it before?0 -
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Cheers for the insight, Sparks!
And funny you mention this:have you ever seen a whole boston butt? They're not small cuts of meat, especially with the bone in!
The chef I referred to earlier who gave me the tip of using pulled pork leftovers in stir fries, insisted that instead of shoulder of pork with the bone in (that I used), I should use pork butt
I don't even know what that is, or how big it is. I'm entertaining the extended family on Christmas Eve and it was suggested I'd do the pulled pork. Perhaps I should consult my local butcher again - he kinda won my respect the last time when he produced the quarter pig and the hacksaw with few words My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Intriguing
The chef is from South Africa - I don't know if that has any impact on what part of the pig we are referring to My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Er. I don't quite know what he's on about - the "butt" is the shoulder
Maybe he thinks of the butt as a larger or smaller subset of the pig that includes the shoulder?
Yep, a bit of googling gives this:
A full shoulder can weigh 8 to 20 pounds and has two halves, the "picnic ham" and the "Boston butt". The picnic ham, which is not really a ham, runs from the shoulder socket through to the elbow. True hams come from the rear legs only. The picnic usually weighs from 4 to 12 pounds.
The top half of the shoulder, from the the dorsal of the animal near the spine through the shoulder blade, has too many names: Boston butt, pork butt, butt, shoulder butt, shoulder roast, country roast, and the shoulder blade roast. Calling it a butt may seem ironic because it comes from the front of the hog. No ifs ands or butts, it makes the best sandwich meat on the hog.
That's exactly the bit I got last time. And again today (another 2.5KG) for feeding the extended family on Christmas Eve My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Forgot to say, the butcher recommended adding some Jack Daniels to the cooking liquid. I think I have a few measures left sitting in a bottle here for a few years. Who am I not to give that a go? My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Go for it!
Made it again on Christmas Eve for the extended family. With JD this time. Also left all the fat in until after the cooking. I can't say it tasted of JD, but it was definitely nicer and smoother than the first time
Had a stir fry tonight with the leftovers. Easy, cheap, healthy and quick My ads on adverts.ie
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
I don't think I'd leave the fat in - I've a bit too much on the midriff to be doing that
Ah no, I threw all the fat out after the cooking My ads on adverts.ie
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I wouldn't have thought anything burnt in a BBQ pit - but I'm talking about actual barbecue, ie. this:That maybe because fat burns easily on a BBQ?
where the indirect heat is carried by smoke, rather than what we're more familiar with, where the food is basicly supported over very direct heat:
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Chauffe, Marcel, chauffe!Join Date:Posts: 64439
Aye. As you say in your OP "In Ireland, we don’t do Barbecue.". That would include me. I haven't a clue about proper BBQing My ads on adverts.ie
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I've spent the last hour reading through this thread and now there's no way I can't try this!
Few questions though.... are slow cookers versatile in what you can make? I don't want to go buying one just to make one dish and have it sitting gathering dust. Also, very tiny kitchen we have, have to justify every new purchase in relation to how much space it will take up
Also, do you have to reheat the leftovers to use again? Like if I make it for dinner but there's loads left over and I want to take some for lunch the next day is it okay to eat it cold, or will it taste greasier?
Oh, and just on the line of BBQ vs Grill - I saw on The Fabulous Baker Brothers on Channel 4 where they were hot smoking some salmon and they got little bags of flavoured/scented wood chips off the internet and threw them onto the hot coals under the rack and covered it with a steel lid and it smoked away fine and it was the smoke that cooked the fish, not the coals. Seems like sort of in between a proper BBQ and the ones we actually have.0 -
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oscarBravo wrote: »I remember sampling some from the fridge, just to, er, make sure it was still OK, and I thought it was still lovely.
Good to know, just didn't want any of it going to waste.
Oh and one last thing, just out of interest, the OP is very specific about not using Pepsi. Is there a scientific reason for that, or is it just a personal taste thing? I know a lot of people have weirdly strong feelings about Pepsi v Coke.0 -
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I think Pepsi would change the taste of it - different ingredients in Pepsi to Coke and I am pretty sure their sugar contents are different etc (could be wrong) - and that'd annoy me. But I am sure Sparks will tell you why.
I swear this is so going to be the first thing I make in the slow cooker. I am going into my butcher tomorrow to get my beef for New Years Day, I am going to ask him about the shoulder of pork 0 -
I doubt using Pepsi would make any difference to the taste, there are so many spices in the recipe so that'd cover up any differences.I think Pepsi would change the taste of it - different ingredients in Pepsi to Coke and I am pretty sure their sugar contents are different etc (could be wrong) - and that'd annoy me. But I am sure Sparks will tell you why.
I swear this is so going to be the first thing I make in the slow cooker. I am going into my butcher tomorrow to get my beef for New Years Day, I am going to ask him about the shoulder of pork
I always have it cold during the week for lunches and its just as nice. I also find that heating it too much or for too long reduces the vinegar kick.0 -
YupTICKLE_ME_ELMO wrote: »I've spent the last hour reading through this thread and now there's no way I can't try this! And after you make it, there's no way you can't make it again
The original application was cooking beans, so this recipe alone shows how far they can stretchFew questions though.... are slow cookers versatile in what you can make?
But right off the top of my head without opening the slow cooker recipe book on my shelf, I know they can do stews, soups, braises, sauces, lasagnes, and pretty much every long&slow cooking process I can think of bar pizza.
Yeah, they're pretty versatile.
I've never tried it cold, but I just stick it in the microwave for a few seconds to reheat, it's not like it's like reheating a roast. BTW, if you have leftover pulled pork, what you actually have is an ingredient for kickass pizzas, really nice ramen, darn good stirfrys, and a few other dishes...Also, do you have to reheat the leftovers to use again? Like if I make it for dinner but there's loads left over and I want to take some for lunch the next day is it okay to eat it cold, or will it taste greasier?Oh, and just on the line of BBQ vs Grill - I saw on The Fabulous Baker Brothers on Channel 4 where they were hot smoking some salmon and they got little bags of flavoured/scented wood chips off the internet and threw them onto the hot coals under the rack and covered it with a steel lid and it smoked away fine and it was the smoke that cooked the fish, not the coals. Seems like sort of in between a proper BBQ and the ones we actually have.
Yeah, it's a kludge to get from a direct flame grill to a proper smoker; but so long as the food and the fire are in the same box, you're always going to risk drying out the food or giving it too much heat.
Still though, if I ever find a source of liquid smoke in Ireland, I think I could get by without a several-hundred-euro smoker 0 -
Different tastes to the two; Coke is more acidic to my tastebuds so I use that for cooking. But I prefer diet pepsi to drink, of all things (I've tried pretty much all the cola's out there and that's the one I'd prefer over all the others; but you put me near a pint of iced ginger ale and you can pour all of them down the sink reallyTICKLE_ME_ELMO wrote: »Oh and one last thing, just out of interest, the OP is very specific about not using Pepsi. Is there a scientific reason for that, or is it just a personal taste thing? I know a lot of people have weirdly strong feelings about Pepsi v Coke. )
(btw, I did try it with pepsi once; and you can tell the difference. Also, don't use diet anything in this dish, it needs the sugar in the full-fat versions)0 -
Different tastes to the two; Coke is more acidic to my tastebuds so I use that for cooking. But I prefer diet pepsi to drink, of all things (I've tried pretty much all the cola's out there and that's the one I'd prefer over all the others; but you put me near a pint of iced ginger ale and you can pour all of them down the sink really )
(btw, I did try it with pepsi once; and you can tell the difference. Also, don't use diet anything in this dish, it needs the sugar in the full-fat versions)
Makes sense, there is a clear difference between the two to taste so it stands to reason they'd impart a different taste in a recipe. I prefer Pepsi myself (although I rarely drink fizzy drinks) but I'll stick with the Coke for this one.
Thanks Sparks, bet you didn't think you'd still be answering questions about his one two years later
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Nope, but I like it -- it's a real kick to know my recipe's been tried by so many and likedTICKLE_ME_ELMO wrote: »Thanks Sparks, bet you didn't think you'd still be answering questions about his one two years later 0 -
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