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oli

Pulled Pork

325 posts in this topic

[quote name='Craster' timestamp='1284892601' post='7385440']
Hope it was good, Lo32.

Experimenting with using beef brisket today.
[/quote]

It was so good it was untrue!, I didnt reduce the sauce down as the pork was so moist and tasty it just didnt need it, instead like an idiot I poured it down the sink, if I had thought about it, I would have bunged it in a freezer bag and kept for something else, live and learn!
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Pulled Pork is one of my favourite things to cook, and I tend to make it on special occasions in Winter (fireworks/christmas parties). I've tried many recipes over the years, but over the last three I've settled on this one:

http://www.youtube.com/watch?v=Yp3H7IZnYtg

Steaming the pork shoulder in apple juice makes it. I've modified the recipe slightly by mixing in some reduced apple juice once it's cooked, sometimes cider vinegar or hot sauce depending on my mood - although the original BBQ sauce works nicely too. If I'm really bored I also make potato rolls (mashed potato mixed into the dough). Deliciousss.
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So this weekend I went for it and tried Craster's recipe from the beginning of the thread.

My other half is not a huge fan of pork so I decided to make fajitas out of it. I made a mexican style rub with some chilli powder, cayenne pepper, cumin, onion, garlic & salt and once covered left my pork over-night in the fridge. This morning I made up the sauce, I didn't have any white wine vinegar or white wine, so used half a can of strongbow instead :)

9 hours later I removed the meat and started boiling the (very spicy) juices to reduce. I only put a little of the juices over the pork as I think the mexican rub was a bit too spicy, but I've kept it for use on leftovers. I also used some of the juices in the onion & peppers for our fajitas.

The result was bloody amazing, the meat was falling apart as I was lifting it out of the slow cooker and was juicy with a slight spicy kick. Served up with salsa, sour cream & guacamole it was fabulous, and something I'll definitely be doing again. Shoddy phone pics below...

Prep
[img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5T3iu-1xI/AAAAAAAAAfg/WGiEC-qq1Q8/s640/IMG_0727.JPG[/img][img]http://lh6.ggpht.com/_jiEsZ9GyrgM/TJ5T4NTzlBI/AAAAAAAAAfk/yGaxBWl-Dlg/s640/IMG_0728.JPG[/img]
[img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5T6kQ2OFI/AAAAAAAAAfw/Vn5-dq1mAYQ/s640/IMG_0732.JPG[/img][img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5T8aTTkCI/AAAAAAAAAf4/G4eXEDjERvc/s640/IMG_0734.JPG[/img]
[img]http://lh5.ggpht.com/_jiEsZ9GyrgM/TJ5T9OAaiUI/AAAAAAAAAf8/xThlem-evZI/s640/IMG_0735.JPG[/img][img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5T9lVSHTI/AAAAAAAAAgA/kV0I3MX2fQ8/s640/IMG_0736.JPG[/img]

Its ready!
[img]http://lh5.ggpht.com/_jiEsZ9GyrgM/TJ5UAXzN7nI/AAAAAAAAAgQ/oslqRUnCvhA/s800/IMG_0784.JPG[/img]
[img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5UDYwj7eI/AAAAAAAAAgc/bpx-Sg-zR2I/s800/IMG_0787.JPG[/img]
[img]http://lh3.ggpht.com/_jiEsZ9GyrgM/TJ5UFD88iII/AAAAAAAAAgk/CNrUIma2ilA/s640/IMG_0789.JPG[/img]
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We had some pulled pork tonight. Did the method in the YouTube vid up there, with a slightly different rub. Had in baps with coleslaw and homemade bbq sauce:

1/2 diced onion
4 cloves crushed garlic
2 cups ketchup
1/4 cup American hot dog mustard
1/4 cup black treacle
1/4 cup brewed black coffee
2 [url=http://www.mexgrocer.co.uk/Chipotle-Chillies-in-Adobo-La-Costena-Chiles-Chipotles-199g-p-16191.html]canned chipotles[/url], chopped
2 tsp Worcestershire sauce
1/4 cup lime juice
1/2 cup reduced cooking juices
Few drops of Liquid Smoke (optional)

Fry onion till soft. Add garlic and cook for a bit longer. Add everything else and simmer over a low heat for 30 mins, stirring occasionally. Puree until smooth.
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I did get some pics actually (albeit camcorder ones with the horrible flash on, so they probably look awful). I'll upload them tonight if I remember.
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[quote name='Jonny5' timestamp='1285445709' post='7400216']
I didn't have any white wine vinegar or white wine, so used half a can of strongbow instead :) [/quote]

Good man! Glad it turned out well.
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[quote name='Jonny5' timestamp='1285445709' post='7400216']
So this weekend I went for it and tried Craster's recipe from the beginning of the thread.

My other half is not a huge fan of pork so I decided to make fajitas out of it. I made a mexican style rub with some chilli powder, cayenne pepper, cumin, onion, garlic & salt and once covered left my pork over-night in the fridge. This morning I made up the sauce, I didn't have any white wine vinegar or white wine, so used half a can of strongbow instead :)

9 hours later I removed the meat and started boiling the (very spicy) juices to reduce. I only put a little of the juices over the pork as I think the mexican rub was a bit too spicy, but I've kept it for use on leftovers. I also used some of the juices in the onion & peppers for our fajitas.

The result was bloody amazing, the meat was falling apart as I was lifting it out of the slow cooker and was juicy with a slight spicy kick. Served up with salsa, sour cream & guacamole it was fabulous, and something I'll definitely be doing again. Shoddy phone pics below...

[/quote]

Well done Sire, this looks utterly amazing! I picked up the same slow cooker today so going to try this myself. Thanks for the effort to make the post
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Wow it looks like I kicked off a pulled pork revolution! I was just going to add to this and say that I have tried the recipe I posted a few times now, and it's worked really well so for those without a slow cooker I can certainly recommend it...

[quote]
[b]Ingredients[/b]
[list]
[*]1.3 kg (3 lb) boneless pork shoulder.
[*]2 level teapoons sea salt
[*]3 tablespoons brown sugar
[*]2 tablespoons paprika
[*]1 teaspoon cinnamon powder, freshly ground if possible.
[*]2 teaspoons mustard powder
[*]1/2 teaspoon peppercorns, ground to a powder in a coffee grinder
[*]2 teaspoons chilli powder or a bunch of your favourite dried chillies, powdered
[*]2 teaspoons coriander seeds, ground to a powder
[*]2 teaspoons garlic powder
[*]1 teaspoon ginger powder
[/list]

[b]Cook it over:[/b]
[list]
[*]450 ml cider
[/list]

[b]The reduction[/b]
[list]
[*]1 tablespoon brown sugar
[*]White wine vinegar to taste
[/list]

[b]Method[/b]
[list=1]
[*]Mix all of the dry ingredients together in a bowl
[*]Remove the skin from the pork
[*]Make some cuts in the meat, and rub in the spice mix
[*]cover and leave in the fridge (preferably over night)
[*]Preheat the oven to 150° C (300° F - gas 2)
[*]Place the pork, 'skin-side-up' on a wire rack resting on a tray full of cider. The pork must be clear of the cooking liquor.
[*]Cover and seal with two layers of tin-foil so the joint can steam in the cider.
[*]Cook for 4.5 hours, and don't fiddle or mess about with it!
[*]After 4.5 hours, turn the heat up to 200° C (400° F - gas 6).
[*]Reserving the original tray and its juices, place the joint on its rack over a clean, dry roasting tray and roast uncovered for a further 30 minutes.
[*]When the pork is cooked, use two forks to shred the pork into tiny pieces.
[*]To the juices, add the final sugar, taste, and then add a splash or so of white wine vinegar to balance the flavours. Use a wooden spatula to get all of the goodness from the pan and then whisk well.
[*]Tip the pork into the sauce and heat until it is reduced to a sticky mass.
[/list]
[/quote]
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[img]http://imgur.com/mo0C6.jpg[/img]

And a bonus pic of our King Ranch Chicken Casserole.

[img]http://imgur.com/l9AjA.jpg[/img]
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[quote name='The Fox' timestamp='1285795835' post='7409755']
And a bonus pic of our King Ranch Chicken Casserole.

[img]http://imgur.com/l9AjA.jpg[/img]
[/quote]
Any chance you can post up the recipe for the King Ranch Chicken Casserole? I've been wanting to make this since I last had it in the States 4 years ago
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[quote name='oli' timestamp='1285665642' post='7405241']
Wow it looks like I kicked off a pulled pork revolution! I was just going to add to this and say that I have tried the recipe I posted a few times now, and it's worked really well so for those without a slow cooker I can certainly recommend it...
[/quote]
Nice one.

But you missed off the bit about what to do with all the spices.
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[quote name='Chosty' timestamp='1285837449' post='7410455']
Nice one.

But you missed off the bit about what to do with all the spices.
[/quote]
Oh yeah. I'll edit that in, sorry
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Oli - it's modified from the version on the Homesick Texan blog:

Ingredients:
1 1/2 pounds of chicken breasts
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained (You can buy these from Skyco but they're not cheap. Or just use normal chopped tomatoes, drained, and a few diced jalapenos)
4 teaspoons ancho chile powder (I made my own from some anchos I'd bought from mexgrocer. Normal chilli powder will be fine though)
1 teaspoon of cumin
1 cup of chicken stock
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half (I just used a mix of single cream and whole milk)
1/3 cup of sour cream
1/2 cup of coriander, chopped (I didn't put anywhere near this much in as I hate coriander leaf)
3 cups of grated cheese, Mexicana, Monterey Jack, Red Leicester/red cheddar
10 corn tortillas
Salt and pepper to taste


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions and bell peppers. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). They will curl up if you don't do this.
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan (just a thin layer to stop the tortillas sticking).
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute (lol yeah right you'd get 6 portions out of it, tops). Goes great with sour cream and cilantro on top.


edit: and here is the rub I used for the pulled pork:

3 tsp salt
3 tbsp brown sugar
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp powdered pepper
2 tsp ground coriander
2 tsp garlic granules
1 tsp onion granules
1 tsp ancho chilli powder
1 tsp ground cumin
1 tsp allspice
Few drops of hickory liquid smoke
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Made pulled pork and chorizo chilli this evening. Pretty sure it was the best thing I've ever cooked.
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[quote name='Craster' timestamp='1288554020' post='7479547']
Made pulled pork and chorizo chilli this evening. Pretty sure it was the best thing I've ever cooked.
[/quote]

Details and pics please!
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Didn't take any pics, unfortunately. I've got some in the fridge so I'll take a pic, but it probably won't look terribly appetising.

I used the recipe I posted on the front page (although I make up the quantities every time), with the following changes:

1) Start the whole thing by frying off a load of chorizo, so when you add the onions & garlic they're frying in the chorizo oil
2) Leave out the vinegar, sugar, and white wine
3) Add in (at the bringing to a boil stage) 1 and a half tbsp cumin, 1 tbsp chilli powder, 1 diced whole chilli, 1 tin kidney beans, 1 tin chopped tomatoes
4) Use a chilli-powder heavy spice rub instead of a barbecue one.
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Bit of a cheat's recipe that, just using a bottle of BBQ sauce at the end. Still, I expect it does the job. Odd that she cooks it on high for 6 hours - I usually do low for 8 hours.
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Kudos to everyone making pulled pork, looks lovely :hat: .

I do think that the 'pulled' texture looks a bit unsatisfying though. I think I'll try it and delicately serve it in portions as best as possible. I'd prefer to pull it on my plate, I think.
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[quote name='Craster' timestamp='1289386897' post='7501759']
Bit of a cheat's recipe that, just using a bottle of BBQ sauce at the end. Still, I expect it does the job. Odd that she cooks it on high for 6 hours - I usually do low for 8 hours.
[/quote]

Yeah I wasn't very impressed with this, but I thought it was fairly interesting to see how she's done it compared to the other people in this thread...

This thread puts her technique to shame :blah:
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[quote name='Dude Ranch' timestamp='1289389845' post='7501908']I'd prefer to pull it on my plate, I think.[/quote]

Try doing it with brisket. It's beautifully tender, but doesn't have that pull-apart texture, in fact you need to slice it really.
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