Slow roasted pulled pork

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  • Pac-man-ate-my-wife 29 Nov 2012 12:50:15 7,008 posts
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    Right EG HiveMind, I need your collective meat wisdom...

    I'm wanting to make slow-roast pulled pork for a family party (about 10 people) in a couple of weeks and looking for any practical tips, especially around flavourings/mariandes etc.

    Also I've got a large Le Creuset casserole dish with lid that I'm going to use to cook it in - would that work?
  • ecureuil 29 Nov 2012 12:54:26 76,719 posts
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    I made pulled pork a few months ago, it was incredible. Works best in a slow cooker, and the dry rub I made lasts for months and you can get a few uses out of it.
  • elstoof 29 Nov 2012 12:56:47 7,000 posts
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    Yep, that'll be fine. The lid will keep it succulent. Don't worry about marinades, it'll be cooked slowly so it'll take plenty of flavour. Some tinned tomatoes blitzed up with some peppers, whatever herbs and spices you like, some onion, plenty of garlic. You can't really go wrong with whatever you put in. Use a shoulder cut if possible, it'll love being cooked slowly.
  • Psychotext 29 Nov 2012 12:57:43 53,939 posts
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    Pulled pork.

    Snarf.
  • elstoof 29 Nov 2012 12:57:44 7,000 posts
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    Smoked paprika would be a wise choice of spice.
  • superdelphinus 29 Nov 2012 13:00:24 8,043 posts
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    From Heston:


    1 x ½ tsp ground ginger
    1 x ½ tsp sweet smoked paprika
    1 x ½ tsp mustard powder
    1 x ½ tsp salt
    1 tbsp groundnut or grapeseed oil
    1 shallot, peeled and finely sliced
    1 clove garlic, peeled and roughly chopped
    500g pack Heston from Waitrose Chicken Stock
    325g Cooks’ Ingredients Soffritto Passata
    250g tomato ketchup
    175ml cider vinegar
    175g dark muscovado sugar
    10ml Worcestershire sauce
    25g golden syrup
    1 tsp tamarind paste
  • Deleted user 29 November 2012 13:01:26
    I don't have any tips really as dad makes it, but we have this quite often now. Its probably our most favoured 'roast dinner'. Stick some celery and whole carrots in, garlic etc.

    I think there is a certain method to still get your crackling, hard and crispy on the outside and soft and juicy underneath. Not sure what though :)

    Do your normal other bits. serve up with some really tasty apple sauce...

    and its great the next day in a baguette or something.

    Sorry for not being any help but it just tastes really nice. I think we generally go by jamie oliver recipe, but last time i think we done the hairy bikers and that worked out just as nice.
  • Pac-man-ate-my-wife 29 Nov 2012 13:04:15 7,008 posts
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    @ecureuil

    I don't have a slow cooker sadly, so it'll just be a low oven in the lidded casserole pan.
  • Pac-man-ate-my-wife 29 Nov 2012 13:08:56 7,008 posts
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    Should the meat be on the bone btw?
  • Tonka 29 Nov 2012 13:10:05 20,216 posts
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    I've done it in an oven using a lidded casseole pan and it turned out really nice. The slow cookers are probably more convenient but that doesn't meanyou wn't be able to get a great result regardless.

    How will you serve it once done?

    I served mine with a bunch of texmex condiments but as I understand it there are other ways.

    If you can read this you really need to fiddle with your forum settings.

  • elstoof 29 Nov 2012 13:10:55 7,000 posts
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    Preferably, it always tastes better on the bone plus it helps keep the shape. All the marrow will flavour the juices.
  • superdelphinus 29 Nov 2012 13:11:26 8,043 posts
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    @Pac-man-ate-my-wife yeah most of the flavour comes from the bone
  • Dirtbox 29 Nov 2012 13:24:58 77,687 posts
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    +1 / Like / Tweet this post

  • kickerconspiracy 29 Nov 2012 13:27:31 495 posts
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    Meat Wisdom.

    Confucius themed porn.
  • Petulant_Radish 29 Nov 2012 13:31:21 603 posts
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    I like this thread, because I love pulled pork and will be getting a slow cooker for Christmas.
  • THFourteen 29 Nov 2012 13:34:59 33,175 posts
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    Just ate a pulled pork sandwich with habanero sauce in a pub in Twickenham. It was ace.
  • spamdangled 29 Nov 2012 13:37:08 27,276 posts
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    I have an amazing dry rub of my own recipe I make largish quantities but it keeps for months and months in a sealed tub at room temp.

    6tbsp coarse sea salt
    6tbsp brown sugar (muscavado is best)
    2tbsp smoked paprika
    2tbsp paprika
    2tbsp hot chilli powder (optional, but worth it)
    2tbsp cayenne pepper
    2tbsp ground coriander
    2tbsp turmeric
    2tbsp dried italian herbs
    1tbsp Oregano
    1tsp Allspice
    2tbsp enlish mustard powder
    1tbsp celery salt
    2tbsp garlic granules
    2tbsp ground black pepper
    2tbsp cumin

    3DS: 4055-2781-2855 Xbox: spamdangled PSN: dark_morgan Wii U: Spamdangle Steam: spamdangled

  • Deleted user 29 November 2012 13:41:40
    darkmorgado wrote:
    I have an amazing dry rub of my own recipe I make largish quantities but it keeps for months and months in a sealed tub at room temp.

    6tbsp coarse sea salt
    6tbsp brown sugar (muscavado is best)
    2tbsp smoked paprika
    2tbsp paprika
    2tbsp hot chilli powder (optional, but worth it)
    2tbsp cayenne pepper
    2tbsp ground coriander
    2tbsp turmeric
    2tbsp dried italian herbs
    1tbsp Oregano
    1tsp Allspice
    2tbsp enlish mustard powder
    1tbsp celery salt
    2tbsp garlic granules
    2tbsp ground black pepper
    2tbsp cumin
    I think you need more ingredients.
  • THFourteen 29 Nov 2012 13:42:24 33,175 posts
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    Jebus you can just buy a packet of jerk spices from the market.
  • Benno 29 Nov 2012 13:42:52 9,841 posts
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    Pulled pork is one of life's great delights.

    The Le Creuset casserole dishes are absolutely fantastic, and if anything you'll get better results using this in the oven on a low heat than using a slow cooker. I use my slow cooker personally because its more convenient and i don't have a decent casserole dish where I am living at the moment. Either will work fine though.

    Smoked paprika as mentioned above is a good choice (or alternatively a small amount of hot chilli powder - trust me). You could use a simple Tomato sauce with maybe 100-150mls of cheap red wine and a few herbs of choice (chuck a few strigs of thyme and a couple of bay leaves in there). I'd pad it out with some chicken stock, and maybe put in a little bit of sugar (that brown sugar rum is made out of, muscavado or something)

    Making me hunnngry

    Edited by Benno at 13:43:55 29-11-2012
  • Benno 29 Nov 2012 13:44:53 9,841 posts
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    Bring it to the boil on a hob then simmer it in the oven for most the day
  • Dante_Cubit 29 Nov 2012 13:45:42 1,909 posts
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    I'd seriously recommend the Wahaca cookbook. Some fantastic pork...
  • elstoof 29 Nov 2012 13:47:26 7,000 posts
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    Rum's made from molasses.
  • Alastair 29 Nov 2012 13:58:27 15,603 posts
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    darkmorgado wrote:
    I have an amazing dry rub of my own recipe I make largish quantities but it keeps for months and months in a sealed tub at room temp.

    6tbsp coarse sea salt
    6tbsp brown sugar (muscavado is best)
    2tbsp smoked paprika
    2tbsp paprika
    2tbsp hot chilli powder (optional, but worth it)
    2tbsp cayenne pepper
    2tbsp ground coriander
    2tbsp turmeric
    2tbsp dried italian herbs
    1tbsp Oregano
    1tsp Allspice
    2tbsp enlish mustard powder
    1tbsp celery salt
    2tbsp garlic granules
    2tbsp ground black pepper
    2tbsp cumin
    Are you sure this isn't just the contents of your spice rack?
    ;)

    Not as nice as I used to be

  • mrpon 29 Nov 2012 14:00:37 28,749 posts
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    Does it need the cumin dark?

    Give yourself £5 or ½ gig, you're worth it.

  • nickthegun 29 Nov 2012 14:02:25 59,429 posts
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    I cant see how you would be able to taste anything through that. Allspice, seriously?

    ---------------------------------------------------------
    He totally called it

  • smoothpete 29 Nov 2012 14:04:36 31,491 posts
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    I've made it twice, once using beer in the marinade and once without. Way nicer without.
  • Lukus 29 Nov 2012 14:07:09 19,050 posts
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    darkmorgado wrote:
    I have an amazing dry rub of my own
    I bet you do.

    /licks lips

    Paintings & Photographs

  • Dirtbox 29 Nov 2012 14:15:04 77,687 posts
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    nickthegun wrote:
    I cant see how you would be able to taste anything through that. Allspice, seriously?
    You can't. Always better to use a few spices and have them compliment each other rather than have a bitter, brown mess.

    +1 / Like / Tweet this post

  • nickthegun 29 Nov 2012 14:18:54 59,429 posts
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    Yeah, when i made it I followed a heston recipe and he used a grand total of four ingredients for the rub, one of which is just common or garden salt.

    ---------------------------------------------------------
    He totally called it

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