Pulled Pork Recipe

[Bubbles]

Cool, cheers.

Most of the butts I see in online vids (ph-narr) seem to have the skin and most of the outer fat removed though. Not sure if it would be better to leave this on.

[Eoin]

I didn't think of that, but then I think I remove it myself...

[Bubbles]

Yeah, I'm thinking you might have a chance at getting some kind of bark if the skin is off. Though I know that's more of a smoking thing.

[nigel_c]

I had a long reply written and my pc decided to have a nap.
In short, skin off. Won't get crackling. Do separate.

[Bubbles]

How about scratchings?? I saw a cool recipe on tv recently from that fella Tom Kerridge. Though I can't help thinking that making your own pork scratchings is hastening an early demise...?

[Bubbles]

Recipe here:
http://www.theguardian.com/lifeandstyle/2014/apr/12/british-recipes-10-best-scones-balti-recipes

[Eoin]

Scratchings are disgusting, and I'll eat pretty much anything.....

[Bubbles]

Maybe you've been eating the wrong ones? The cheap ass ones with hairs on them that explode molten lard when you bite them. They're shite..

There's a new breed of artisan scratching, if you'll let me use that awful word, that's a whole different product. Keep a lookout, they might change your mind.

[Eoin]

I've eaten a few in the UK, they were always puke.

[Leann ull]

Crunchy salty snot my kids call it yum yum

[Bart]

Pulled pork blaa as served in Waterford today's lunch. (16 hrs in slow cooker, pink salt, coarse black pepper and smoked streaky bacon) with coleslaw on the side.

Delicious!

[phoenix]

I did some pulled pork in Aecht Schlenkerla Rauchbier Märzen last weekend after an idea which came up in the BJCP class, it was sublime, the smoked beer gave it a wonderful smoky texture.

1 500ml Bottle Aecht Schlenkerla Rauchbier Märzen
1.5 KG dry aged pork belly (Village Butcher Ranelagh), lightly seasoned
1 tbsp of dark soy sauce
1 tbsp of Mississippi BBQ sauce (SuperValu)
1 lg clove crushed garlic

Marinated for 12 hrs, cooked 14 hours in the slow cooker on low. Dee-licious. 

[phoenix]

I did some pulled pork in Aecht Schlenkerla Rauchbier Märzen last weekend after an idea which came up in the BJCP class, it was sublime, the smoked beer gave it a wonderful smoky texture.

1 500ml Bottle Aecht Schlenkerla Rauchbier Märzen
1.5 KG dry aged pork belly (Village Butcher Ranelagh), lightly seasoned
1 tbsp of dark soy sauce
1 tbsp of Mississippi BBQ sauce (SuperValu)
1 lg clove crushed garlic

Marinated for 12 hrs, cooked 14 hours in the slow cooker on low. Dee-licious.

I like to bake some in the oven after Ive pulled it to dry it out a bit.

[Eoin]

I have to admit, it's the only positive use I can see for that crappy beer

[Hop Bomb]

Pulled pork blaa as served in Waterford today's lunch. (16 hrs in slow cooker, pink salt, coarse black pepper and smoked streaky bacon) with coleslaw on the side.

Delicious!

Looks delish Bart! Have to dock points for the sauce  No reason to be using shop bought sauces on such a labour of time, love & effort. It takes 15 mins to knock up a world class bbq sauce. No excuses! 

The one below is a big hit at work (i double or treble everything below & make a bigger batch as it disappears quick):

"Sweet Sauce"
by Aaron Franklin

14 oz. ketchup
5 oz. water
2.5 oz. apple cider vinegar
2.5 oz. white vinegar
4.5 Tbsp. brown sugar
2.5 Tbsp. Worcestershire sauce
1 Tbsp. mild chili powder
.5 Tbsp. Kosher salt
.5 Tbsp coarse-ground black pepper
1 tsp. cumin

Mix all ingredients in a pot and simmer until the flavors are well combined, about 20 minutes. Remove from heat. Once cool, store in an air-tight jar or bottle in the refrigerator. "It should stay good for months!"