Thread: Pulled pork

Sorry for the long absence, hospital shenanigans.

Anyhoo, this is a great crowd pleaser. Awesome to bring to a bbq or something.

Ingredients:

1 pork shoulder or leg roast, shoulder is best but leg roast is perfectly okay too.
About a cup of your favourite rub. (mine was black pepper, paprika, salt, fennel, chilli powder, onion powder, garlic powder and brown sugar)
Olive oil
Your favourite bbq sauce, or you can see my pork loin recipe if you would like learn how to make our own.
Liquid smoke (if you can get it and if you're using an oven like i did)

Method

First, trim it a bit. You want a good amount of fat but any clumps of it or bits hanging off, get rid of em.
Rub it all over with a small (and i mean SMALL) amount of olive oil, just enough to get the rub to stick.
Liberally coat the meat in a hefty crust of the rub, pretty much apply layers until it is no longer soaked up by the moisture and just sticks.

Place in a large dutch oven or similar pot, fill two ramekins or similar vessel with half a teaspoon of liquid smoke each and fill the rest with water. Cover and place in a 150 degree oven for 4 hours. Alternatively, if you're like me and prefer your meat to have a crust or 'bark' as it's known by bbq nuts place meat on a baking tray and cook uncovered for 4 hours at 150, add 1/4 teaspoons of liquid smoke to the bbq sauce later instead.

After that four hours, make a sheet of at least 3 layers of tin foil, put a slathering of bbq sauce down and put the meat on top along with all the juices. Slather more bbq sauce over the rest of the meat and wrap VERY TIGHTLY. Put back in the oven for a further 4-6 hours depending on the size of your pork (mine took 8 hours total and weighed about 2kg's)

After this time, you will be eager to unwrap your parcel of meaty goodness but don't, take it out of the oven and LEAVE IT ALONE don't even look at it, don't even THINK about looking at it. Wait 30 minutes at least for it to rest as it will continue to cook and needs time to rest. If you open it now it'll dry out in mere seconds.

Once rested, pull out the bones, which should come out with little to no effort, get yourself a pair of forks and shred it up to your desired consistency. Personally i like it chunky. Coat it very well in bbq sauce to moisten it and serve with coleslaw in some good, preferably homemade buns with a cold beer.

I served mine in some homemade cornbread buns, will post the recipe for that if anyone is interested.

Will upload some pictures tomorrow.

Enjoy

Hope all is ok

Everything is bloody fantastic toby! In remission, can even drink again. Although a single glass of wine is enough to put me on the floor now haha.

Ahh thats very good to hear. Well done

Thanks man, feels good. Hair is slowly growing back too.

Originally Posted by Angus_A

Thanks man, feels good. Hair is slowly growing back too.

You think it'll comeback the same?

Seems to be, will take months, maybe even a whole year to get it back to its old length though.

Thumbs up excellent news

Jesus Angus,
I was in wellington all week, how come you never invited me to dinner.

Sounds yum. I want how to pictures!

Sent from my GT-S5360T using Tapatalk 2

That's awesome news, and great to have our Master Chef back. Woohoo

Great stuff Angus!
Must say i'm dubious opening threads that have dodgee titles as I never know what to expect
Toby has a whole different perception of " pulled pork"!!!!!

Shit, I shouldn't have skipped breakfast.

There was so much leftover, we barely got through half of it between the four of us haha.