|I'm going to give this pulled pork a go this weekend. Never cooked it and it sounds ace|
Slow roasted pulled pork • Page 2
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quadfather 17,514 posts
Seen 22 hours ago
Registered 5 years ago
one of the ones I made said cook for 24 hours, which was totally NOT worth the hassle.
billythekid 11,778 posts
Seen 1 minute ago
Registered 10 years ago
Pulled pork, coleslaw, bbq sauce in a crusty roll. Mmmmmm.
That'll do me.
I have invented a brilliant spice rub. I keep it in a hermetically sealed tub made from the same mylar that my comics are vacuum sealed into and use it to make amazing things almost daily for all my brilliant friends:
Ajwain, carom seeds (Trachyspermum ammi) (South Asia, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
Akudjura (Solanum centrale) (Australia)
Alexanders (Smyrnium olusatrum)
Alkanet (Alkanna tinctoria), for red color
Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
Allspice (Pimenta dioica)
Angelica (Angelica archangelica)
Anise (Pimpinella anisum)
Aniseed myrtle (Syzygium anisatum) (Australia)
Annatto (Bixa orellana)
Apple mint (Mentha suaveolens)
Asafoetida (Ferula assafoetida)
Asarabacca (Asarum europaeum)
Avens (Geum urbanum)
Avocado leaf (Peresea americana)
Barberry (Berberis vulgaris and other Berberis spp.)
Basil, sweet (Ocimum basilicum)
Basil, lemon (Ocimum × citriodorum)
Basil, Thai (O. basilicum var. thyrsiflora)
Basil, Holy (Ocimum tenuiflorum)
Bay leaf (Laurus nobilis)
Bay leaf, Indian, tejpat, malabathrum
Boldo (Peumus boldus)
Borage (Borago officinalis)
Black cardamom (Amomum subulatum, Amomum costatum)
Black mustard (Brassica nigra)
Blue fenugreek, blue melilot (Trigonella caerulea)
Brown mustard (Brassica juncea)
Caraway (Carum carvi)
Cardamom (Elettaria cardamomum)
Carob (Ceratonia siliqua)
Catnip (Nepeta cataria)
Cassia (Cinnamomum aromaticum)
Cayenne pepper (Capsicum annuum)
Celery leaf (Apium graveolens)
Celery seed (Apium graveolens)
Chervil (Anthriscus cerefolium)
Chicory (Cichorium intybus)
Chili pepper (Capsicum spp.)
Chives (Allium schoenoprasum)
Cicely, sweet cicely (Myrrhis odorata)
Cilantro, coriander greens, coriander herb (Coriandrum sativum)
Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
Cinnamon, white (Canella winterana)
Cinnamon myrtle (Backhousia myrtifolia) (Australia)
Clary, Clary sage (Salvia sclarea)
Clove (Syzygium aromaticum)
Coriander seed (Coriandrum sativum)
Costmary (Tanacetum balsamita)
Cuban oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed (Gnaphalium spp.) (Vietnam)
Culantro, culangot, long coriander (Eryngium foetidum)
Cumin (Cuminum cyminum)
Curry leaf (Murraya koenigii)
Curry plant (Helichrysum italicum)
Dill seed (Anethum graveolens)
Dill herb or weed (Anethum graveolens)
Elderflower (Sambucus spp.)
Epazote (Dysphania ambrosioides)
Fennel (Foeniculum vulgare)
Fenugreek (Trigonella foenum-graecum)
Filé powder, gumbo filé (Sassafras albidum)
Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
Galangal, greater (Alpinia galanga)
Galangal, lesser (Alpinia officinarum)
Galingale (Cyperus spp.)
Garlic chives (Allium tuberosum)
Garlic (Allium sativum)
Garlic, elephant (Allium ampeloprasum var. ampeloprasum)
Ginger (Zingiber officinale)
Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)
Golpar, Persian hogweed (Heracleum persicum) (Iran)
Grains of paradise (Aframomum melegueta)
Grains of Selim, Kani pepper (Xylopia aethiopica)
Horseradish (Armoracia rusticana)
Houttuynia cordata (Vietnam)
Huacatay, Mexican marigold, mint marigold (Tagetes minuta)
Hyssop (Hyssopus officinalis)
Indonesian bay leaf, daun salam (Syzygium polyanthum)
Jasmine flowers (Jasminum spp.)
Jimbu (Allium hypsistum) (Nepal)
Juniper berry (Juniperus communis)
Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)
Kawakawa seeds (Macropiper excelsum) (New Zealand)
Kencur, galangal, kentjur (Kaempferia galanga)
Keluak, kluwak, kepayang (Pangium edule)
Kinh gioi, Vietnamese balm (Elsholtzia ciliata)
Kokam seed (Garcinia indica) (Indian confectionery)
Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
Koseret leaves (Lippia adoensis) (Ethiopia)
Lavender (Lavandula spp.)
Lemon balm (Melissa officinalis)
Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
Lemon ironbark (Eucalyptus staigeriana) (Australia)
Lemon myrtle (Backhousia citriodora) (Australia)
Lemon verbena (Lippia citriodora)
Leptotes bicolor (Paraguay and southern Brazil)
Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
Licorice, liquorice (Glycyrrhiza glabra)
Lime flower, linden flower (Tilia spp.)
Lovage (Levisticum officinale)
Mace (Myristica fragrans)
Mahlab, St. Lucie cherry (Prunus mahaleb)
Marjoram (Origanum majorana)
Marsh mallow (Althaea officinalis)
Mastic (Pistacia lentiscus)
Mint (Mentha spp.) 25 species, hundreds of varieties
Mountain horopito (Pseudowintera colorata) (New Zealand)
Musk mallow, abelmosk (Abelmoschus moschatus)
Mustard, black, mustard plant, mustard seed (Brassica nigra)
Mustard, brown, mustard plant, mustard seed (Brassica juncea)
Mustard, white, mustard plant, mustard seed (Sinapis alba)
Nasturtium (Tropaeolum majus)
Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
Nutmeg (Myristica fragrans)
Olida (Eucalyptus olida) (Australia)
Oregano (Origanum vulgare, O. heracleoticum, and other species)
Orris root (Iris germanica, I. florentina, I. pallida)
Pandan flower, kewra (Pandanus odoratissimus)
Pandan leaf, screwpine (Pandanus amaryllifolius
Paprika (Capsicum annuum)
Paracress (Spilanthes acmella, Soleracea) (Brazil)
Parsley (Petroselinum crispum)
Pepper: black, white, and green (Piper nigrum)
Pepper, Dorrigo (Tasmannia stipitata) (Australia)
Pepper, long (Piper longum)
Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
Peppermint (Mentha piperata)
Peppermint gum leaf (Eucalyptus dives)
Perilla, shiso (Perilla spp.)
Peruvian pepper (Schinus molle)
Brazilian pepper or Pink pepper (Schinus terebinthifolius)
Quassia (Quassia amara) (bitter spice in aperitifs and some beers and fortified wines)
Ramsons, wood garlic (Allium ursinum)
Rice paddy herb (Limnophila aromatica) (Vietnam)
Rosemary (Rosmarinus officinalis)
Rue (Ruta graveolens)
Safflower (Carthamus tinctorius), for yellow color
Saffron (Crocus sativus)
Sage (Salvia officinalis)
Saigon cinnamon (Cinnamomum loureiroi)
Salad burnet (Sanguisorba minor)
Salep (Orchis mascula)
Sassafras (Sassafras albidum)
Savory, summer (Satureja hortensis)
Savory, winter (Satureja montana)
Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman cuisine, Ancient Greek cuisine)
Sorrel (Rumex acetosa)
Sorrel, sheep (Rumex acetosella)
Spearmint (Mentha spicata)
Spikenard (Nardostachys grandiflora or N. jatamansi)
Star anise (Illicium verum)
Sumac (Rhus coriaria)
Sweet woodruff (Galium odoratum)
Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
Tarragon (Artemisia dracunculus)
Thyme (Thymus vulgaris)
Thyme, lemon (Thymus × citriodorus)
Turmeric (Curcuma longa)
Vanilla (Vanilla planifolia)
Vietnamese cinnamon (Cinnamomum loureiroi)
Vietnamese coriander (Persicaria odorata)
Voatsiperifery (Piper borbonense)
Wasabi (Wasabia japonica)
Water-pepper, smartweed (Polygonum hydropiper)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed (from about 120 spp. of Australian Acacia)
White mustard (Sinapis alba)
Wild betel (Piper sarmentosum) (Southeast Asia)
Wild thyme (Thymus serpyllum)
Willow herb (Epilobium parviflorum)
Winter savory (Satureja montana)
Wintergreen (Gaultheria procumbens)
Wood avens, herb bennet (Geum urbanum)
Woodruff (Galium odoratum)
Wormwood, absinthe (Artemisia absinthium)
Yellow mustard (Brassica hirta = Sinapis alba)
Yerba buena, any of four different species, many unrelated
Za'atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
Zedoary (Curcuma zedoaria)
This is the one I did/do.
Takes a touch over two hours all in.
I don't get it.
Obviously I didnt bother with the woodchips or any shit like that.
I go to Sainsbury's and buy one that goes in the oven for a bit.
chopsen 17,332 posts
Seen 33 minutes ago
Registered 10 years ago
I ask my wife what's for dinner and food appears.
I decided i needed to be able to cook two things, signature dishes if you will. I chose pulled pork and meatballs.
My meatballs are as big as a childs fist and they rock the fucking house down. The pulled pork is really good but im still adjusting the recipe to take into account the fact that I rarely have any of the fancy shit in, so you cant just cook it when you fancy.
Edited by nickthegun at 14:35:06 29-11-2012
My shepherd's pie slays all
Chicken parm., sausage and pepp. and ribs are my specialties, thank you very much.
THFourteen wrote:I had all of them in my cupboard
Jebus you can just buy a packet of jerk spices from the market.
I'm pretty comprehensive when it comes to spices because of the amount of curries and pickles I make. To be fair there's nothing there that's particularly unusual. Celery salt maybe, but it's used a lot in American BBQ recipes.
Besides, the taste it gives to meat is stunning. Especially if you use it as a rub on meat before smoking it.
Stop being hyperbolic. It's hardly uncommon for rubs to have more than 30 ingredients, so 15 isn't excessive by any means, and there's not exactly any grafting that goes into tipping tablespoon measurements into a tub.
Edited by darkmorgado at 14:58:02 29-11-2012
Edited by darkmorgado at 15:03:19 29-11-2012
mrpon 30,704 posts
Seen 54 minutes ago
Registered 9 years ago
darkmorgado wrote:Ban this sick filth.
Especially if you use it as a rub on meat before smoking it.
I'm surprised you can taste the celery salt through the ten kinds of pepper and chili you've got going on there.
It's not excessive heat or pepper given the quantity of finished mix. You can taste every ingredient (except perhaps turmeric, which is mainly there for balance of colour) and it's balanced well. You end up with a sweet, smokey flavour that gradually builds in layers with a medium level of heat and really gets into the flavour of the meat without overpowering it.
Especially if, as I said, you smoke the meat in a smoker (I tend to use applewood and a whole chicken for this mix because it works so well and doesn't dry out the meat) - it really does bring it to life.
A good cut of meat needs little more than salt and pepper, imo.
Sunno 156 posts
Seen 2 years ago
Registered 4 years ago
I eat a lot of pulled pork and thought i'd post my most basic recipe in case anyone wanted to try it. I make this in my slow cooker. Super easy and really really good.
Cut an onion into guarters and cover the bottom of the slow cooker.
Put the Pork shoulder in.
Cover it in a bbq rub if you wish. (can buy some good ones in most supermarkets).
Pour over a can of Coke or Dr. Pepper. (I prefer Dr Pepper)
cook on High for 5 hours or 7 on Low.
Take out the meat and pull apart.
Put back in for an hour or two but this time add half a bottle of a BBQ sauce. I tend to get the smokey bbq ones. (you can add more if you wanna go crazy)
Then serve in a bap or baguette. My favourite is the bake at home baguettes you can buy.
You can throw in extras if you like. I've thrown in garlic and chilli before. All down to what you fancy.
I tend to use cider vinegar as well for a bit of bite in pulled pork.
I've used coke before (there's a Nigella recipe for ham that uses it) and it does, surprisingly, work incredibly well with ham and pork.
I'd advise against using cured meat with it though. Too much salt is drawn out into the liquid and tends to seriously overpower the flavour.
Nope, I'm serious.
This is poor man's food, there's no room for fancy Dan turmeric or alfalfa sprouts. You want a cheap, fatty cut of neck or shoulder that needs a long slow cook to make it edible, render all the flavour from the fat and bone, and use whatever spices you find growing in a hedgerow.
The approach sounds nice, but it's very often "poor man's food" that is tinkered and altered more than anything else in cooking.
Altered by availability of ingredients rather than design.