Forum • Non-Gaming • Food

Slow roasted pulled pork

  • Page

    of 7 First / Last

    Previous
  • Pac-man-ate-my-wife 29 Nov 2012 12:50:15 6,979 posts
    Seen 11 hours ago
    Registered 10 years ago
    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 74,144 posts
    Seen 9 hours ago
    Registered 8 years ago
    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 4,433 posts
    Seen 2 hours ago
    Registered 8 years ago
    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 49,188 posts
    Seen 39 seconds ago
    Registered 7 years ago
    Pulled pork.

    Snarf.

    This post is sponsored by Apple and the iPhone 4S. Think different.

  • elstoof 29 Nov 2012 12:57:44 4,433 posts
    Seen 2 hours ago
    Registered 8 years ago
    Smoked paprika would be a wise choice of spice.
  • superdelphinus 29 Nov 2012 13:00:24 6,171 posts
    Seen 2 hours ago
    Registered 8 years ago
    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
  • joelstinton 29 Nov 2012 13:01:26 4,016 posts
    Seen 9 hours ago
    Registered 7 years ago
    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.

    PSN - Cloudsheaven
    3ds: 0645-5746-4715

    www.joelstinton.wordpress.com

  • Pac-man-ate-my-wife 29 Nov 2012 13:04:15 6,979 posts
    Seen 11 hours ago
    Registered 10 years ago
    @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 6,979 posts
    Seen 11 hours ago
    Registered 10 years ago
    Should the meat be on the bone btw?
  • Tonka 29 Nov 2012 13:10:05 18,151 posts
    Seen 34 minutes ago
    Registered 9 years ago
    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 4,433 posts
    Seen 2 hours ago
    Registered 8 years ago
    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 6,171 posts
    Seen 2 hours ago
    Registered 8 years ago
    @Pac-man-ate-my-wife yeah most of the flavour comes from the bone
  • Dirtbox 29 Nov 2012 13:24:58 73,695 posts
    Seen 2 hours ago
    Registered 11 years ago

    +1 / Like / Tweet this post

  • kickerconspiracy 29 Nov 2012 13:27:31 495 posts
    Seen 2 months ago
    Registered 6 years ago
    Meat Wisdom.

    Confucius themed porn.
  • Petulant_Radish 29 Nov 2012 13:31:21 507 posts
    Seen 16 hours ago
    Registered 5 years ago
    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 29,057 posts
    Seen 3 minutes ago
    Registered 8 years ago
    Just ate a pulled pork sandwich with habanero sauce in a pub in Twickenham. It was ace.
  • darkmorgado 29 Nov 2012 13:37:08 22,557 posts
    Seen 10 hours ago
    Registered 4 years ago
    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

    Now with 80% more Cthulhu!

  • Aargh. 29 Nov 2012 13:41:40 11,171 posts
    Seen 39 minutes ago
    Registered 2 years ago
    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.

    After chasing sunsets one of life's simple joy is playing with the boys

  • THFourteen 29 Nov 2012 13:42:24 29,057 posts
    Seen 3 minutes ago
    Registered 8 years ago
    Jebus you can just buy a packet of jerk spices from the market.
  • Benno 29 Nov 2012 13:42:52 8,407 posts
    Seen 7 minutes ago
    Registered 8 years ago
    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 8,407 posts
    Seen 7 minutes ago
    Registered 8 years ago
    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 1,742 posts
    Seen 18 hours ago
    Registered 6 years ago
    I'd seriously recommend the Wahaca cookbook. Some fantastic pork...
  • elstoof 29 Nov 2012 13:47:26 4,433 posts
    Seen 2 hours ago
    Registered 8 years ago
    Rum's made from molasses.
  • Alastair 29 Nov 2012 13:58:27 11,957 posts
    Seen 2 seconds ago
    Registered 11 years ago
    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 24,072 posts
    Seen 4 minutes ago
    Registered 6 years ago
    Does it need the cumin dark?

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

  • nickthegun 29 Nov 2012 14:02:25 44,480 posts
    Seen 3 minutes ago
    Registered 7 years ago
    I cant see how you would be able to taste anything through that. Allspice, seriously?

    ---------------------------------------------------------
    AGP.SRPT

  • smoothpete 29 Nov 2012 14:04:36 29,157 posts
    Seen 7 minutes ago
    Registered 9 years ago
    I've made it twice, once using beer in the marinade and once without. Way nicer without.
  • Lukus 29 Nov 2012 14:07:09 18,702 posts
    Seen 11 hours ago
    Registered 8 years ago
    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 73,695 posts
    Seen 2 hours ago
    Registered 11 years ago
    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 44,480 posts
    Seen 3 minutes ago
    Registered 7 years ago
    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.

    ---------------------------------------------------------
    AGP.SRPT

  • Page

    of 7 First / Last

    Previous
Log in or register to reply