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2010 Cooking Club Week 48: Pulled Pork

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Comments

  • #502
    hynesie08
    Registered Users, Registered Users 2 Posts: 9,871 ✭✭✭hynesie08


    Made this yesterday, soooooo goooooooooooooood. Didn't have the ingredients for the cooking sauce so used a can of beer instead, 11 hours in the cooker but actually wanted to leave it longer. The bone just fell out. Mixed it with a homemade paleo bbq sauce and now its all gone. I regret nothing.


  • #503
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Beer actually works well for this, but the acidity and sweetness of the coke is slightly better. So I save the beer for the chilli recipe :D


  • #504
    hynesie08
    Registered Users, Registered Users 2 Posts: 9,871 ✭✭✭hynesie08


    Sparks wrote: »
    Beer actually works well for this, but the acidity and sweetness of the coke is slightly better. So I save the beer for the chilli recipe :D

    Link? thats the next challenge.


  • #505
    laros
    Registered Users, Registered Users 2 Posts: 875 ✭✭✭laros


    Has anyone tried this an a charcoal smoker/ BBQ.... I'm strongly tempted... :D


  • #506
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    hynesie08 wrote: »
    Link? thats the next challenge.
    It's the next thread over: http://www.boards.ie/vbulletin/showthread.php?t=2055938138


  • #507
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    laros wrote: »
    Has anyone tried this an a charcoal smoker/ BBQ.... I'm strongly tempted... :D

    You'd need a real BBQ smoker and they're horribly expensive. Something like a Big Green Egg or something similar would be about your best bet (and it can act as a regular charcoal grill as well) but you're still looking at a grand. Your hundred-euro weber grill just can't do this sort of thing without a shedload of modifying...


  • #508
    CyrilFiggis
    Registered Users Posts: 67 ✭✭CyrilFiggis


    Finally made this yesterday - replaced the cider vinegar with red wine vinegar and the molasses with honey and it turned out perfectly (really is foolproof!). Went down very well!


  • #509
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    @ Sikpupi - The lean cuts generally aren't good for pulled pork. You want shoulder or leg, or neck. I usually use neck, it costs €10 for around 2kg.


  • #510
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Pig neck? Didn't even know that was a cut you could get, but hey, it's got connective tissue...


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  • #511
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Sparks wrote: »
    Pig neck? Didn't even know that was a cut you could get, but hey, it's got connective tissue...

    Yes - it's brilliant for pulled pork, very tender and very easy to pull. I'm cooking 2 for a birthday party this weekend, cost me €20 for almost 5kg.

    2ahsj9l.jpg


  • #512
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Oooo, that could be interesting...


  • #513
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Dizzyblonde wrote: »
    Yes - it's brilliant for pulled pork, very tender and very easy to pull. I'm cooking 2 for a birthday party this weekend, cost me €20 for almost 5kg.

    2ahsj9l.jpg
    Yeah it's great. The OH is Lithuanian and they use it all the time for making Shisleeka (not the right spelling). You cut it into chunks and marinate it in spices then skewer it and BBQ it. Unbelievablely tasty.


  • #514
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    BaZmO* wrote: »
    Yeah it's great. The OH is Lithuanian and they use it all the time for making Shisleeka (not the right spelling). You cut it into chunks and marinate it in spices then skewer it and BBQ it. Unbelievablely tasty.
    Yeah, in the interests of science, we're going to need that recipe. :pac:


  • #515
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Shashlik? I've had that years ago on holiday, it's really good.


  • #516
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Dizzyblonde wrote: »
    Shashlik? I've had that years ago on holiday, it's really good.

    Yeah. I've just checked and it's spelled Šašlykai. It's originally an Armenian dish and I had it in an Armenian restaurant while I was in Lithuania on holidays, it was beautiful but the version her family makes is just as nice. We have it at most family get togethers....regardless of the weather! Her Dad is an absolute master of the BBQ!


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  • #517
    gg2
    Registered Users, Registered Users 2 Posts: 1,082 ✭✭✭gg2


    I couldn't get black strap molasses just plain old molasses.... Will it do?


  • #518
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    If it doesn't look like honey, it's grand. But the darker you can get it, the better it tastes.


  • #519
    Sikpupi
    Registered Users, Registered Users 2 Posts: 376 ✭✭Sikpupi


    Juts an update ... went into local butcher and saw in their display shelves a shrink-wrapped Pork Shoulder for €10.99. it was 2.8kg - a bit too much for my needs! And they advised that this was the only size they come in!

    I also saw shrink-wrapped Pork Neck.... at €5.49 a pack.. probably around 1kg in weight.

    So.. at last I found a source for my Pork. I suppose I could freeze the un-used Shoulder. So on my shopping list for next week


  • #520
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    This was amazing. My first slowcooker dish. :)

    Though it was lovely on a bap, it really was amazing in a wrap with grated cheddar.


  • #521
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    sparks what's the reasoning behind the cooking liquid you use? It needs to be discarded afterwards which means it doesn't taste good (I know from cooking it myself that it doesn't smell good, either). A good cooking liquid will make a nice sauce/gravy once reduced.

    When I make pulled pork I use a rub (in fact I have used your rub recipe and it is very nice indeed) and then simply cook the rubbed pork in a can of Coke in the slow cooker.

    Then, for the sauce, I just thin out some bbq sauce from a bottle with some of the cooking liquid. Toss together and eat.

    It simplifies things somewhat and creates an absolutely delicious dish.


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  • #522
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Well, first you need some sort of liquid because it's a braise rather than a roast; so there has to be *something*. I'm guessing you know that already though, because anyone who makes the dish you're describing would have to :D

    The coke gives water, sugar and acid to the liquid, and yes, if that was all you put in there, it'd still taste pretty good. The onions, the garlic and the chilli give extra flavour, as does the rub and the herbs. The nam pla and the worcestershire are there to increase the umami (or whatever word you want to use to descibe that), and the molasses is more sugar and flavour.

    Could you take the liquid, strain it out, and boil it down and make a sauce? Actually, yeah, you could. I don't myself because it's a lot easier to just chuck it and use a bottled sauce, and I think that much sugar and nam pla and all of the other flavours might make it awkward to adjust the taste to get it to where you want it. I like my pulled pork to be savoury but my sauce to be sweet; I find it hard to tweak the sauce for that if I make it with the cooking liquid.

    Also, when I wrote that recipe, nobody in Ireland seemed to have heard of pulled pork and I figured the simpler the recipe the better, especially because we were so used to the taste of the cook-it-till-it's-shoe-leather pork recipe that we wouldn't know if we'd screwed it up or not from the taste.

    These days, you can find it on the shelves in Aldi as a ready meal (which I'm not sure is a step forward) and it's a fairly popular menu item around dublin in restaurants and sandwich shops (which definitely is a step forward), so maybe a more advanced recipe wouldn't be out of place today!


  • #523
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    I really appreciate the detailed reply.

    I'm not sure that the braising liquid would be good reduced down actually. It doesn't taste great.

    Having cooked pulled pork your way and several other ways (including the traditional route with dry cooking in a bbq pit) I couldn't taste anything better with the complex array of ingredients you've specified for the braising liquid. In fact I found the liquid bitter and prefer just cola to save time and wastage. And it tastes brighter (imo) too.

    Cheers though Sparks.


  • #524
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    The bitterness might be from the vinegar I suppose; but I can definitely taste the garlic, the chilli and the worcestershire in the pork before I sauce it. The rest, I don't taste directly and individually, but I can taste when they're not there and I prefer them there, if that makes any sense. The nam pla I never taste directly, but wouldn't expect to, it's just there to make the pork taste more porky. Yeah, that's not a word. I don't have a better word to use though - without it, the taste of the pork isn't quite as porky as with it. And I'm definitely not a supertaster, if anything I have less than the average sense of taste :D

    If you just use the coke - yeah, it'll taste pretty good, it's still pulled pork. I'd *really* miss the chilli and the garlic though.


  • #525
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    Well the vinegar would be sour rather than bitter - which is nice contrasted with the traditional sweet. It's the molasses I reckon that leaves the bitter flavour in the sauce as it has pretty much no sucrose in it.

    Horses for courses and all that. :)


  • #526
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Could be; but I do love that molasses flavour on the pork :)


  • #527
    stevenmu
    Moderators, Society & Culture Moderators Posts: 9,689 Mod ✭✭✭✭stevenmu


    The basic idea of reducing down the cooking liquid to make a sauce is sound enough. I guess the key really would be to change the liquid slightly to make something that would reduce down to the sauce you want.

    I think I mentioned it here before, but I did a version before where I used a teriyaki recipe I spotted here. IIRC the recipe was something simple like 1/3 cup of apple juice, 1/3 cup of light soy sauce, a tsp or two of ground ginger and maybe a tblsp or two of brown sugar. I cooked the pork in it as normal, then pulled it and just put it back in the slow cooker with the lid off for an hour or two and it reduced down nicely and made a really really nice teriyaki pulled pork.

    edit: credit goes to OldBean for the teriyaki recipe here.


  • #528
    yabadabado
    Registered Users, Registered Users 2 Posts: 16,558 ✭✭✭✭yabadabado


    http://www.argos.ie/static/Product/partNumber/1837887/c_1/1|category_root|Kitchen+and+laundry|14418476/c_2/3|19780844|Small+kitchen+appliances|14418587/c_3/4|cat_14418587|Slow+cookers+and+ovens|14418592.htm

    Saw this today when I was looking to buy a slow cooker.Anyone use this one ,would ye recommend it ?


  • #529
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    yabadabado wrote: »
    http://www.argos.ie/static/Product/partNumber/1837887/c_1/1|category_root|Kitchen+and+laundry|14418476/c_2/3|19780844|Small+kitchen+appliances|14418587/c_3/4|cat_14418587|Slow+cookers+and+ovens|14418592.htm

    Saw this today when I was looking to buy a slow cooker.Anyone use this one ,would ye recommend it ?

    6L is massive. I have the same one as in the OP and managed to squeeze a 2kg piece into it (well, slightly less, 2kg bought and then trimmed).
    How much meat were you planning on?


  • #530
    yabadabado
    Registered Users, Registered Users 2 Posts: 16,558 ✭✭✭✭yabadabado


    Sulla Felix wrote: »
    6L is massive. I have the same one as in the OP and managed to squeeze a 2kg piece into it (well, slightly less, 2kg bought and then trimmed).
    How much meat were you planning on?

    I was actually looking at 3.5L one but saw that one and it seemed very good value.Probably too big unless it was going to be used for large quantities.


  • #531
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    yabadabado wrote: »
    I was actually looking at 3.5L one but saw that one and it seemed very good value.Probably too big unless it was going to be used for large quantities.

    Well, you can probably still do the smaller cuts of meat in it, but you might need more liquid to be able to cover it. Bigger surface area so might have to top it up more than otherwise too.

    Kind of want one now though, just to see how much pulled pork I can make in one go. :pac:


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  • #532
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    6L is *huge*. As in, I'm-cooking-xmas-pulled-pork-for-30-people-in-one-batch huge. Morphy Richards are a decent enough brand, but for slow cookers that's not a huge concern, they're so cheap to make.
    But honestly, anything past the 3 to 3.5L range is probably waaay too big for normal real-life use.


  • #533
    Moody_mona
    Registered Users, Registered Users 2 Posts: 1,107 ✭✭✭Moody_mona


    Just on the cooking juices, I have used some to thin out my bbq sauce, not so it's running, but just so the mix becomes more "sloppy" (I can't think of a nice word to describe this!) Not much, just spoonful by spoonful, but it does seem like a waste to chuck it all!


  • #534
    RobertFoster
    Registered Users, Registered Users 2 Posts: 9,231 ✭✭✭RobertFoster


    I've the 6L Morphy Richards; cooked pulled pork in it twice and it came out lovely. The liquid doesn't cover the joint, but I read (on this thread I think), that that doesn't matter.


  • #535
    unkel
    Registered Users, Registered Users 2 Posts: 65,731 ✭✭✭✭unkel
    Chauffe, Marcel, chauffe!


    Sparks wrote: »
    But honestly, anything past the 3 to 3.5L range is probably waaay too big for normal real-life use.

    Depends on what you call normal real-life use!

    I cook a stew in our 6.5l one for the 5 of us + maybe one or two family members and then have enough to freeze for another meal for us

    1 time cooking, 2 times eating. Pretty handy & efficient that ;)

    My ads on adverts.ie

    https://www.adverts.ie/member/5856/ads



  • #536
    PigeonPie
    Registered Users Posts: 83 ✭✭PigeonPie


    unkel wrote: »
    Depends on what you call normal real-life use!

    I cook a stew in our 6.5l one for the 5 of us + maybe one or two family members and then have enough to freeze for another meal for us

    1 time cooking, 2 times eating. Pretty handy & efficient that ;)

    Same here! I have the large one (6 or 6.5L) and I cook stews etc in it all the time for family of 5. And I either freeze leftovers (if there are any - maybe we're a fierce hungry bunch ;)) or have it for lunch the next day.

    Think I got it in Argos on special offer for around 20 quid.

    Cooked the pulled pork in it a few times and turned out fab. :)


  • #537
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Ah, well if you have an entire scout troop to cook for... :D


  • #538
    hdowney
    Registered Users, Registered Users 2 Posts: 12,921 ✭✭✭✭hdowney


    I have like a 6l one and cook for two. Mind you we are BIG eaters and keep leftovers. Also I am doing this recipe for my next Pot Luck group as my dish to pass so...


  • #539
    allandanyways
    Registered Users, Registered Users 2 Posts: 1,960 ✭✭✭allandanyways


    Going to make this again this weekend - do you think Liquid Smoke would be a good addition to the cooking liquid? I saw it in the Fresh at Grand Canal Dock and it's only €3.39!


  • #540
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Part of the usefulness of the 6L one for me is cooking in bulk. The more you make in one go, the less overall cooking work is involved in making multiple meals.


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  • #541
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    allandanyways wrote: »
    Going to make this again this weekend - do you think Liquid Smoke would be a good addition to the cooking liquid? I saw it in the Fresh at Grand Canal Dock and it's only €3.39!
    Yes, definitely, I've used it before for that and it's a very nice addition indeed. I'd add it in right at the end, or even into the sauce though, it might be that I did something wrong, but it didn't seem to keep the flavour as much if I put it in right at the start.


  • #542
    allandanyways
    Registered Users, Registered Users 2 Posts: 1,960 ✭✭✭allandanyways


    Sparks wrote: »
    Yes, definitely, I've used it before for that and it's a very nice addition indeed. I'd add it in right at the end, or even into the sauce though, it might be that I did something wrong, but it didn't seem to keep the flavour as much if I put it in right at the start.

    Added it at the end, was absolutely epic. Used the spicy barbecue sauce from The Scullery and it was absolutely amazing.

    I'm getting a bottle of vino bought for me now as a result. Thank you Sparks for this incredible recipe!


  • #543
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Welcome!
    And that liquid smoke... oh man. Along with chipotles in adobo sauce, I wind up using it in everything...


  • #544
    cython
    Registered Users, Registered Users 2 Posts: 4,773 ✭✭✭cython


    Just made this after observing the thread with interest for some time (first product of a slow cooker bought over the weekend!), and the GF has now decided she has to go to the gym while I play 5 aside so she doesn't eat it all while I'm gone!

    In hindsight the 6 litre slow cooker was a bit too big for the amount made, but with the other stuff I have in mind for it and wanting to cook other stuff in bulk this one made the most sense in price/value as the cooker to get. Used a pork shoulder from Dublin Meat Company (one of them very near me) and could have gotten a bigger one (€9 instead of €6, or 2kg vs a little under 1.5 inc packaging), so will likely have to either go for that or make 2 small shoulders the next time!


  • #545
    Donadea Leo
    Registered Users Posts: 198 ✭✭Donadea Leo


    Was initially a bit disappointed with this but left it a while and warmed it up and put in a fresh bread roll. Wow delicious!
    i made it with pork shoulder so the skin is un the oven turning into crackling. Mmmm
    don t worry doc i did have my cholesterol lowering yoghurt drink this morning. Thanks for the fab recipe and instructions


  • #546
    tribalwings
    Registered Users, Registered Users 2 Posts: 207 ✭✭tribalwings


    Nice lump of shoulder seasoned and in the fridge. I doubled the amount, it was about 2.7kg from the butcher.
    Just have to get a chilli 2mor and I'll be ready for cooking


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  • #547
    Bawnmore
    Registered Users Posts: 1,786 ✭✭✭Bawnmore


    Have a leg of pork waiting in the fridge with the rub overnight, so will be putting on another batch tonight.


  • #548
    tribalwings
    Registered Users, Registered Users 2 Posts: 207 ✭✭tribalwings


    First portion devoured with a few chips, gorgeous. I made it in a 6kg cooker last nite, needed way more Coke just to almost cover the meat.
    Then had to use a lot more bbq sauce to make it sloppy. My own fault for not doubling all the ingredients after the size of meat.
    Will definitely be making this again. Thanks again Sparks


  • #549
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Glad you liked it tribal!


  • #550
    rameire
    Registered Users, Registered Users 2 Posts: 4,185 ✭✭✭rameire


    Decided to bite the bullet and try this out,
    all ingredients bought over the weekend,
    got a 1.2kg leg pork for €10.
    marinaded for 24 hours.
    placed it in the oven at 160'c for two hours, just reduced the temp to 100'c.
    also topped up with some coke and water.
    now the waiting game starts.
    am going crazy looking at everybody else's pictures of their pulled pork sambos.

    🌞 3.8kwp, 🌞 Split 2.28S, 1.52E. 🌞 Clonee, Dub.🌞



  • #551
    rameire
    Registered Users, Registered Users 2 Posts: 4,185 ✭✭✭rameire


    just an update,
    for those with oven cookers, this is what I did.
    2 hours at 160'c topped up with some coke and water, not much.
    30 min at 100'c
    2 hours at 125'c

    the meat sat in the juices for the next 7 hours while I slept.

    Meat fell apart, made the sauce and mixed and the result is this.
    312057.jpg

    I used fresh garlic in the sauce, next time will need to cook it so the garlic isn't so raw and strong.

    Was really worth it, cant wait for lunch tomorrow.
    will freeze the rest for future.

    🌞 3.8kwp, 🌞 Split 2.28S, 1.52E. 🌞 Clonee, Dub.🌞



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