Slow roasted pulled pork Page 6

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  • BinaryBob101 30 Nov 2012 12:48:54 24,450 posts
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    I think I love you.

    www.TheGrumpyVaper.com

  • Deleted user 1 December 2012 16:26:21
    My mother in law got me a fully laden fancy spice rack for my birthday. It's got dozens of the buggers and I'm still lacking enough stuff to make the GigaRub.
  • jonsaan 1 Dec 2012 16:42:31 25,450 posts
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    Ah the spice rack. Look forward to it gathering dust in a long forgotten corner of your kitchen as it waits for the day when all the spices are out of date and it makes that long trip to the local dump.

    Salt, pepper, chili and curry powder waving goodbye from the safe confines of the kitchen cupboard.

    FCUTA!

  • Bremenacht 1 Dec 2012 18:13:11 19,684 posts
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    I really enjoy DM -v- the usuals threads. The glol% is always pretty good.
  • DFawkes 1 Dec 2012 18:24:23 24,112 posts
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    I have cinnamon and salt. That is all. I don't even have pepper as I don't like it. So I guess I'd go for a salt and cinnamon rub.

    Oh for goodness sake, I've caught my scrotum in my zip again - Margaret Thatcher, 1986

  • elstoof 1 Dec 2012 18:56:46 8,333 posts
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    Sainsburys was a let down, so I've had to spend forty quid at some tootie fruitie spice stall down at Borough Market for my blend. Worth it though, because now not only can I flavour meat, but I can also preserve it for future generations.
  • Bremenacht 1 Dec 2012 20:23:05 19,684 posts
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    DM must be the vizzini of Slow roasted pulled pork.
  • Vortex808 2 Dec 2012 18:14:12 7,600 posts
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    Tried this today after being inspired by this thread. Kept it fairly simple with minimal spices and ingredients and it still tasted lovely.

    Definitely doing that again and experimenting more next time.

    /pats stomach contentedly
  • BinaryBob101 3 Dec 2012 16:55:22 24,450 posts
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    Yeah, the problem with using so many ingredients is you'll barely be able to taste the pork, never mind the rest of the 28 ingredients.

    www.TheGrumpyVaper.com

  • Lukus 3 Dec 2012 17:10:03 19,495 posts
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    Unless you're DM, who can taste every single individual ingredient, with his magic tongue.

    Paintings & Photographs

  • Deleted user 3 December 2012 17:16:40
    I made a rub yesterday that I shall be using on pork (not pulled) this evening. It's got five ingredients in it. I invented it, and I refuse to share the recipe.
  • nickthegun 3 Dec 2012 17:17:23 61,364 posts
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    Does it include two types of paprika?

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  • LeoliansBro 3 Dec 2012 17:17:28 44,966 posts
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    Are four of them fingers?

    LB, you really are a massive geek.

  • mrpon 3 Dec 2012 17:19:05 29,596 posts
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    Ooo I'm getting a hint of piss with slight tangy zing of jizz and correct me if I'm wrong that's a soupcon of excrement isn't it?

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

  • quadfather 3 Dec 2012 17:38:16 13,428 posts
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    Did the pork t'other day. Apart from the fact that I bought twice the weight of meat than I should have got (pissed) it was bloody tasty. Didn't use a million spices either, think it was salt and pepper with a bit of bbq rub and then some crazy stock gubbins made mainly of vinegar and Worcester sauce-was ace, go me!

    psn quaddy456, Dark Souls tips

  • Nemesis 3 Dec 2012 17:48:27 18,764 posts
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    Maybe I'm doing it all wrong, I just cover the pork in coke, let it cook for 7 hours or so, pour the juice away and remove rubbish bits, then sling in a marinade for the last hour.

    What's all this dry rub malarkey?

    Should you remove the fat from the shoulder before you begin?

    Problem with pulled pork is it takes so bloody long it's difficult to experiment with.
  • LeoliansBro 3 Dec 2012 17:50:33 44,966 posts
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    The fat is why you slow roast it and why you can use dry rub.

    LB, you really are a massive geek.

  • Nemesis 3 Dec 2012 17:52:12 18,764 posts
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    Just cross the top I mean. I generally leave it all alone but I just wondered whether that fat can go, it's still there after 7 hours.
  • Nemesis 3 Dec 2012 17:58:01 18,764 posts
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    Actually having a quick look about that's all ok to leave on. I've tried bottled BBQ marinade a few times and I've never found a decent one.
  • Gruff 3 Dec 2012 19:11:41 2,949 posts
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    Slow roasted pulled pork

    That's a metaphor for something, right

    Cuh, you young people

    PS

    This as well

    "The fat is why you slow roast it and why you can use dry rub"

    Dirty buggers

    Edited by Gruff at 19:13:15 03-12-2012

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  • Deleted user 3 December 2012 19:23:43
    couple of places just opened in glasgow serving this stuff

    both have had to shut early some days cos the demand was too high
  • monkehhh 6 Dec 2012 20:56:35 3,531 posts
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    I've got a big dish thingy, got some pork, got some Coke, got some BBQ sauce (also got some red cabbage, gherkins and bread) - my pork is ready to be pulled.
  • Lukus 6 Dec 2012 21:03:33 19,495 posts
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    cozeny wrote:
    couple of places just opened in glasgow serving this stuff

    both have had to shut early some days cos the demand was too high
    Presumably they deep fry it at the end.

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  • ronuds 6 Dec 2012 21:06:10 21,788 posts
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    Deep frying will definitely bring the crowds in.
  • elstoof 7 Dec 2012 17:36:52 8,333 posts
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    You need to hire someone other than a Geordie as your private cook.
  • neilka 7 Dec 2012 17:49:57 16,572 posts
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    Call user Deckard1 and he'll come round and pull your pork for you

    BAAANG!!!!! EXPLOTION!!!!!

  • monkehhh 7 Dec 2012 17:52:32 3,531 posts
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    The pulling bit didn't really work - so I just sliced it up, mixed in some BBQ sauce and let it cook a bit more. BBQ / Coke pork, red cabbage and gherkin sandwiches - heaven. Might go have another :)
  • Vortex808 16 Dec 2012 10:20:58 7,600 posts
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    Trying this again with a pork shoulder this time. Using the lazy coke and bbq sauce method, not a spice rub in sight this time.

    It'll get 6 hours slow cooking, so I look forward to seeing what happens.

    :)
  • Pac-man-ate-my-wife 16 Dec 2012 11:08:05 7,022 posts
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    Did it last night following a slightly insane 18-hour method!

    Put a shoulder joint in on Friday night in a super-low oven in a casserole dish with a lid with a bottle of Bunderberg ginger beer and onions.

    After 12-hours took it out, removed the skin (which I kept to one side for crackling), pulled it apart and added a little smoked paprika, cayenne paper, tomato puree and roasted garlic, then returned it to the oven for another 6-hours.

    Served with white morning rolls, crackling, apple sauce and an apple coleslaw (with dressing, not mayo).

    It was amazing and even better for breakfast this morning!
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