Pulled Pork

Lizbetty

HI everyone!

I'm rubbish at cooking meat because I was veggie for a lot of years (before I rediscovered bacon )

Anyway, I've bought a 2kg pork boneless shoulder joint which I'm hoping to slow roast to make this pulled pork which I keep hearing about.

My questions is - I have this recipe http://www.jamieoliver.com/recipes/pork-recipes/bone-in-shoulder-roast

It says for a bone in shoulder joint, so will I need to reduce the times because the joint I have is boneless? Does anyone have any clue how long it would take without the bone in?

I'm determined not to ruin it because it cost a few bob. I want to wow the family tomorrow with it!

Thanks for any advice you can offer!

Love from Lucy x

Chris25

this recipe uses a (2.2kg) boneless joint http://www.shizzling.com/2010/03/yorkshire-porkshire-oven-pulled-pork-in-a-yorkshire-pudding-with-garlic-broccoli-and-cider-gravy-rec.html

but if you look at comments 2 & 15 after Jamie Oliver's recipe, they should help.

kittycat204

http://www.bbc.co.uk/food/recipes/pulledporkwithsausag_88807

You can't really cook it for too long, more like not long enough. I would aim to cook it for the 4 hours and if it's ready before you are, just cover in foil and lower the oven temperature.

babyshoes

For normal roast pork, I use the rule of 1hour per kg plus half an hour at gas mark 5.

If you want it slow roasted at gas mark 3, I would probably double the time to 5 hours, which is pretty much in line with the recipe Chris posted. The trick is to check it after about 3 hours, and again every 30-45 mins after that - when you can easily pull a bit of meat off the outside with a fork with almost no effort, it should be done!

Pink.

I usually aim to cook it for an hour per pound at 150 degrees, so that would be about 5 hours. I use the same timescale in the slow cooker...it's fabulous done in it and more economical. As others have said it's really hard to overcook pork shoulder.

I'll add this to our main pulled pork thread later as your question may help others. I hope tomorrow goes well and your family love it.

Pink

caitybabes

Slow cooker works every time
Cait

Lizbetty

Thanks for your lovely replies! It's in...I followed the recipe Chris25 posted, although we didn't have any liquid smoke, and so I missed that bit out and stuck a bit of olive oil on it. There were a few herbs we didn't have, but I'm stoked that I finally managed to find a use for the black onions seeds I bought years ago! :rotfl:

Dh even went to the shop especially for a bottle of cider :T

Me and Dh had a debate over whether to take the fat and rind off as the recipe states. He thinks it'll add more flavour. It's an asda joint and so it's scored already, I've left it all on. But I'm wondering if there'll be a way to crisp up the skin afterwards, or whether it'll just be a leathery mess because it's on such a low heat?

I shouldn't eat it, of course. It's really bad for you, isn't it? But then pork scratchings are manna from heaven...


Is there anything I could do to get the fat crispy after the joint has cooked?

I've even made the Yorkshire pudding batter and some chocolate mousse for pudding! If this works, it'll make my day.

Thanks again for all your help, and to Pink for shifting the thread. What happened to your 'Winged', Pink? I've only just noticed it's been swapped for a full stop! x

Pink.

Lucyeff wrote: »

Is there anything I could do to get the fat crispy after the joint has cooked?

I've even made the Yorkshire pudding batter and some chocolate mousse for pudding! If this works, it'll make my day.

Thanks again for all your help, and to Pink for shifting the thread. What happened to your 'Winged', Pink? I've only just noticed it's been swapped for a full stop! x

Most of the fat will just melt, but if you want to crisp it up, just bung it under a hot grill for a few minutes. You'll need to keep a very close eye on it though to make sure it doesn't burn. I usually do that with chicken that I've cooked in the slow cooker to crisp up the skin.

I had my name changed because I didn't particularly like it, it's a pain to type and everyone knows me on here as Pink.

CAT££

I fancy making pulled pork tomorrow. Has anybody got a good recipe for one in the slow cooker? And what can I serve it with?

Thanks

caitybabes

I just normally stick the shoulder or leg of pork in the slow cooker with some boiling water and stick it on low all day. Sorry it's not really a recipe! It's great with mash and braised red cabbage.