Pulled Pork Recipe

[nigel_c]

Its always sign of a good bbq sauce when you have to make industrial batches in your brew kettle 

[nigel_c]

I made a bba sauce a while back and used a bottle of  Bigfoot as the base for it. Was SO good. It didn't last long. I was having it o everything. Toast and Bigfoot bbq sauce for breakfast.

[Hop Bomb]

Its always sign of a good bbq sauce when you have to make industrial batches in your brew kettle 

Yip! haha  Made this today for work bbq this sat.



I did similar with buried at sea a few months back. Had to boil for a long time to reduce it down but tasted great. Wouldnt bother again coz of the time it took though.

[Bart]

.5 Tbsp. Kosher salt

Where do you get this or what you use instead?

[Bubbles]

.5 Tbsp. Kosher salt

Where do you get this or what you use instead?

It's the American term for flaked, rock salt. Maldon is easily available in most supermarkets.

[Hop Bomb]

I just use fine himalayan sea salt. Pure cheap in the asian shops.

[DEMPSEY]

OK question how do you get sea salt from the Himalaya's 

[bachus]

OK question how do you get sea salt from the Himalaya's 

Have you missed last group trekking in the Himalayas? From the left: Ciderhead, Molc,  Bubbles(...)

[sub82]

Have made Felicity Cloake's recipe from the Guardian once and it was really good. Slightly on the salty side for my tastes so would cut back a bit next time.

How to cook perfect pulled pork

The final blast at 220oC really crisped up the crackling!

1.6kg shoulder of pork from the neck end, bone in
2 tbsp salt
2 tbsp dark muscovado sugar
1 tbsp smoked paprika
2 tsp liquid smoke (optional)

1. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat.

2. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Pour the liquid smoke over the pork if using, then fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89C and it's soft enough to spoon. Pour off the juices and reserve.

3. Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.

4. Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.

[Eoin]

OK question how do you get sea salt from the Himalaya's 

It's mined, nice stuff too. I've started using sel gris, it's very unrefined, dirty looking stuff, but very good for you as salt goes.
Maldon isn't exactly kosher salt, kosher salt is a bit heavier for pickling, more like the rough salt for grinders you can get in lidl. Maldon is a very good fleur De sel and has more minerals than kosher which is pretty refined sodium chloride, just like Saxa. Maldon is excellent flavoursome salt however, but a bit good in my opinion for bulk usage.

[dcalnan]

Look out for the Irish Atlantic sea salt, it's really good and they have flavoured ones, including a smoked one, which is great for steaks on the grill inside. I make the Franklin sauce last week for a pulled pork, it was amazing, but unfortunately the pork my brother got me was useless,  10+ hours in a slow cooker and it was still tough, ive found a better source for in the future.

[Eoin]

Not disagreeing with the use of Maldon by the way, where flavour is important I'd always prefer it.

[Will_D]

Err can we not just buy Irish Sea Salt?

[bachus]

My plan for tomorrow:

[Drum]

OK question how do you get sea salt from the Himalaya's 

Have you missed last group trekking in the Himalayas? From the left: Ciderhead, Molc,  Bubbles(...)

LOL     Wheres the list to sign up for the next one?