National Homebrew Club Ireland

Hello,
It shames me to admit that I never even tried to cook pulled pork. Have you any good/easy slow cooker recipe, please? Thanks!

I make it all the time in the slow cooker with a boneless shoulder of pork.

I follow more or less the recipe at the below, it simple and really good basically :
-place a few smoked rashers at the bottom of the slow cooker
-pat the pork should dry, rub with a tablespoon or so of good rock salt depending on size.
-slice a some garlic cloves (6/7) and stick into the meat.

Place it in the slow cooker on low for about 12-16 hours. Use two forks to pull apart and enjoy!

http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig

Thanks Keg. 12-16h? Really? Can I eat through a straw? ;-)

(A bit quicker than 12hrs)

2kg of Shoulder of Pork (from a good butcher)

- Patted dry, then generously rubbed all over with a mix of salt, brown sugar, smoked paprika.
- Slice up a couple of big onions and 3-5 whole cloves of garlic and put on bottom of a large heavy cast iron (Le Crueset type) casserole dish under the pork.
- Pour some good cider (~750ml) up to just covering pork.

Slow roast for 4-5 hrs @ 150C.

Lift out & reduce cooking juices for a sauce.
Pull pork with forks & pour sauce over it.

As the others said, rub your pork shoulder with a spice mix (I'll post my favourite below) and then set it in a heavy pot (I use a dutch oven) over some chopped onions and garlic, with half a cup of cider vinegar. Cook at 150C for 4-6 hours or until the shoulder easily comes apart with a fork. If you really want to take it up a notch, make some bbq sauce with the drippings you collect in the bottom of the pot. I'll include the spice mix and bbq sauce recipe below. 

SPICE MIX 

1/4 cup/60 mL paprika
2 tablespoons/30 mL salt
2 tablespoons/30 mL sugar
2 tablespoons/30 mL brown sugar
2 tablespoons/30 mL ground cumin
2 tablespoons/30 mL chili powder
2 tablespoons/30 mL freshly ground black pepper
1 tablespoon/15 mL cayenne pepper


BBQ SAUCE

1 c ketchup
1 small garlic clove, minced or pressed (your preference)
2 tbsp grated onion. Grate it on the large holes of a box grater
1/4 c brown sugar
1 tbsp brown mustard
2 tbsp honey
1/2 tsp ground nutmeg (rounds out the flavor)
1/4 to 1/3 c apple cider vinegar (unfiltered preferred). Amount depends on how tangy you like it
1 tbsp of your favorite hot sauce (I like Frank's). Add more (I usually do) if you like it spicy
Salt and pepper to season properly

Using a little pot/saucier, sweat the onions for a couple minutes with some butter and a little salt, just to draw out the moisture. If they get a little brown, no worries. Add the garlic and stir everything for about 30 seconds, just til you smell the garlic. Pour the vinegar in and scrape up any bits that may have gotten stuck to the bottom of the pan. Throw everything else in your pot, including your pork drippings. Bring the mixture barely to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until it reaches your desired viscosity. If you're glazing something, let it get pretty thick. But watch it closely, as all the sugar will have a tendency to burn if your pot gets too hot.

Quote from: bachus on September 08, 2015, 09:20:12 AM
Thanks Keg. 12-16h? Really? Can I eat through a straw? ;-)

I reckon the slower the better when it comes to these kind of dishes. I just hook the slow cooker up to a timer plug and leave it on overnight or have it timed to be ready for when I finish work!

How about this using SNPA
https://www.youtube.com/watch?v=b92vvLM3HiE

You could mimic what a smoker but in the oven?

Rub is 50/50 good quality salt & coarse black pepper. Paprika for colour (use smoked paprike if yer not smoking & doing it in the oven)

oven at 110c. 4 hours ish unwrapped so you get a nice bark.

Then foil it & chuck some apple juice in.

110c for another 4-6 hours. (you'll know by squeezing it - it'll be pretty soft - you could go by internal temp also if you want)

Pull from the oven, Wrap the lot in cling film & towels to rest until its time to serve.

Tear it apart with tongs (forks make it do fine & mushy imo) & sauce it (kansas bbq sauce recipe on amazing ribs is class - or frankin bbq sweet sauce is class too (i add honey to that also)

I would often pour a can of cider in on top of the pork as a braising liquid, and then it makes a nice sauce afterwards too, reduced on the hob and a little barbecue sauce thrown in.

I just do mine in an oven tray then seal it well with tin foil, if you have chefs heat proof clingfilm you can go one step further and seal with that under the foil too.

I also like to get the bone in on the shoulder if I can, but it's not necessary, I just think it makes a better sauce.

Guys, just wanted to say thanks for all the tips. I will do on Friday or Saturday.
@DEMPSEY: thanks for that amazing food porn glamourized spectacular visual presentation... now I am hungry - :/
@EOIN: I will try to add some sweet mead.

Quote from: bachus on September 08, 2015, 11:05:53 AM
Guys, just wanted to say thanks for all the tips. I will do on Friday or Saturday.
@DEMPSEY: thanks for that amazing food porn glamourized spectacular visual presentation... now I am hungry - :/
@EOIN: I will try to add some sweet mead.

I'd imagine that will work too, honey works with pork just like apple does.

Maybe add a tablespoon or two of white wine vinegar, the acid is a good counterbalance to all the sweetness, that's why cider works so well.

<edit> or even a spoon or two of mustard, that's normally a bit acid too.

So doing this over the weekend now :)

You can do pulled pork with the rib end of the loin if you have trouble finding the shoulder. Big , wide , not very attractive looking but the flavor is perfect when slow cooked and pulled.
This cut is normally the last to be sold out of a butchers window so if you talk nicely to your local friendly butcher he may do you a good price to clear it. Unless he is taking it himself. Perk of the job  ;D

Only slightly off topic, but.. Nigel, what should we ask for when looking for the equivalent of an American "pork butt"? I know it's the shoulder, boned. Anything else to specify?

Quote from: Bubbles on September 08, 2015, 04:17:09 PM
Only slightly off topic, but.. Nigel, what should we ask for when looking for the equivalent of an American "pork butt"? I know it's the shoulder, boned. Anything else to specify?

Nothing, it's just a pork shoulder.

I normally get them bone in, simply because I think it's better all around, that said it's got enough in it to keep it moist, when I get the smoker I'll get it deboned, that said I have a boning knife and can do it myself also and it's harder to get shoulder bone in than out.


<edit> I'm Nigel and so's my wife...

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.

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

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.

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

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...?

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

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

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.

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

Crunchy salty snot my kids call it yum yum :)

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!

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. 

Quote from: phoenix on September 10, 2015, 04:28:05 PM
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.

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

Quote from: Bart on September 10, 2015, 02:23:33 PM
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  :P 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!  ;D

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!"

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

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.

Quote from: nigel_c on September 10, 2015, 08:45:22 PM
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.

(http://i.imgur.com/6vYcSjdl.jpg)

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.

Quote from: Hop Bomb on September 10, 2015, 08:41:39 PM
.5 Tbsp. Kosher salt

Where do you get this or what you use instead?

Quote from: Bart on September 11, 2015, 11:16:00 AM

Quote from: Hop Bomb on September 10, 2015, 08:41:39 PM
.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.

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

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

Quote from: DEMPSEY on September 11, 2015, 02:11:58 PM
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(...)

(http://cdni.condenast.co.uk/646x430/g_j/Himalayas_cnt_18nov09_iStock_b_1.jpg)

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 (http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork)

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

Quote1.6kg 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.

Quote from: DEMPSEY on September 11, 2015, 02:11:58 PM
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.

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.

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

Err can we not just buy Irish Sea Salt?

My plan for tomorrow:

(http://s18.postimg.org/vajzlwp61/pork2.jpg)

Quote from: bachus on September 11, 2015, 02:34:00 PM

Quote from: DEMPSEY on September 11, 2015, 02:11:58 PM
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(...)

(http://cdni.condenast.co.uk/646x430/g_j/Himalayas_cnt_18nov09_iStock_b_1.jpg)

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

Thanks guys for help! 12-13h of cooking:

(http://s12.postimg.org/673h1ym7x/image.jpg)

a man's breakfast:

(https://lh4.googleusercontent.com/-sZ4cN6xMZdQ/VfVcbrYxrII/AAAAAAAAB9k/sqW1vn3eNCI/w600-h338-no/2015-09-13.png)

Yom!

any suggestions for a beer to use instead of cider. not fond on the smoked beers meself. im thinking maybe a bock, or fullers 1845 could be interesting or maybe a barley wine. any recipes for a good beer based gravy from the left overs??

Belgian beer goes really well with pulled pork.

Quote from: baphomite51 on September 26, 2015, 01:53:36 PM
any suggestions for a beer to use instead of cider. not fond on the smoked beers meself. im thinking maybe a bock, or fullers 1845 could be interesting or maybe a barley wine. any recipes for a good beer based gravy from the left overs??

Something with not a lot of hops, the bitterness can be too much if you reduce the sauce at the end, I find at least.

Belgian dubbel or a good dark/red ale normally goes well when slow cooking meat.

Lads,
This is now the second time when I am trying to cook pulled pork ;-)

(http://s10.postimg.org/pd18go3y1/PORK.jpg)

(http://s15.postimg.org/6p0lmcom3/image.jpg)

(http://s13.postimg.org/ia5fz7sxj/image.jpg)

(http://s13.postimg.org/pourrlet3/image.jpg)

(http://s29.postimg.org/nn0ztu7mv/image.jpg)

Pulled pork sangers, followed by 1st class mead? I'll be right over.. ;)

And Guinness sauce ;)

Quote from: CH on November 01, 2015, 07:32:08 PM
And Guinness sauce ;)

Not too bad ;-)

Quote from: Bubbles on November 01, 2015, 06:50:04 PM
Pulled pork sangers, followed by 1st class mead? I'll be right over.. ;)

No, not mead today ;-) 1st class "Sheep Stealer" fro the Roscommon's  "Black Donkey". Really good Ale!
(http://www.martinsofflicence.ie/cms/images/260x510_p1426765461388_sheep-stealer-irish-farmhouse-ale.jpg)