Cheap food shopping tricks please

Arlandria606

stephen77 wrote: »

Can I have your pulled pork tip please?

Sure.

You're rubbing it in salt. Good for flavour, not so good for moisture. Leaving it overnight is on the excessive side, a couple of hours should do. Same thing with the cooking - it looks like you've got it in for about 9 hours which, even on a really low heat, is going to dry it out. You're also missing out on getting some sear/colour on the fat and edges which will add a lot of flavour. I would cook it briefly at a high temperature, then turn the oven down (but probably not as far down as you have it) and let it carry on cooking more slowly. Alternatively, try doing what you're doing with pork belly rather than pork shoulder - belly typically has more fat so will give a more moist result than you're currently getting. It's slightly cheaper per kg, too.

stephen77

Arlandria606 wrote: »

Sure.

You're rubbing it in salt. Good for flavour, not so good for moisture. Leaving it overnight is on the excessive side, a couple of hours should do. Same thing with the cooking - it looks like you've got it in for about 9 hours which, even on a really low heat, is going to dry it out. You're also missing out on getting some sear/colour on the fat and edges which will add a lot of flavour. I would cook it briefly at a high temperature, then turn the oven down (but probably not as far down as you have it) and let it carry on cooking more slowly. Alternatively, try doing what you're doing with pork belly rather than pork shoulder - belly typically has more fat so will give a more moist result than you're currently getting. It's slightly cheaper per kg, too.

While the above is good comments and thank you for them.
I say why I did some of the below in my situation.
When I got up at 4am it was soley to put the oven on 105c. I was eating my dinner about 2pm. As soon as I turned the oven on I was back in bed. Same with rubbing. I was in a rush not fully wake up.

If i wanted my pork later in the day ie 8pm. I would have gone gor a higher initial temp of 150c for say 30 minutes for colour and flavour.

I was also roasting 2.5kg pork shoulder with a healthy layer of shoulder fat on top, to keep succulance in. Also as my roasting tray is small and cooking at 105c the bottom of the pork is surrounded by juice and fat, so the bottom if the joint is almost being confied.

I find a shorter roast time and the pork does not pull as well in the centre on large joint as the connective tissue has not broken down.

I use my left overs in sandwiches. Find once cooled it s even better as the juices congeal around the pulled pork strands.

My salt and sugar were also smoked over plain.

I do like belly with a nice acidic fruit sauce. Just trying to watch my waist a little.

Have a go with pulled pork on a low temp, as long as nice layer fat on top and good intramuscular fat it will not try out thst much. I really recomend it, I did this at work once with 8kg pork shoulder. I was very popular person that day.
Though for the op. Not sure how much my electricity my oven uses.