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Post by wapsyisuppose on Jan 21, 2013 6:38:47 GMT -5
Thank god I'm picking my friend up at the airport tonight and I can get back to town!
I'm making pulled pork for her return - she's been in a muslim country for 6 weeks.
What are your recipes and tips for the moistest most delicious flaky pulled pork?
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 6:52:17 GMT -5
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Post by wapsyisuppose on Jan 21, 2013 7:05:54 GMT -5
That's about what I did without the paprika. I'll stick some in - and apple juice.
The apple juice has elderflower in it though. I'm sure it'll be fine.
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Post by Sticktoria on Jan 21, 2013 7:08:14 GMT -5
Yum yum.
I just had a bacon sarnie, and later I'm going out for a cream tea. In the snow. I reckon I need the padding in this weather.
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Post by wapsyisuppose on Jan 21, 2013 7:11:02 GMT -5
Do you take off the fat? Actually that recipe that Jules posted has double the amount of spices that my recipe had. Do you think I ought to add more.
Stick - I bought bacon for breakfast.
I'd love a cream tea.
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Post by wapsyisuppose on Jan 21, 2013 7:28:59 GMT -5
Oh and I dont have a slow cooker so it's on the hob top - gas.
I'll have to keep adding liquid, right?
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 7:43:04 GMT -5
I always cook mine on the stovetop, in my Le Creuset French Oven - the lid seals tight so I don't have to add any liquid to it. Just put it on the lowest heat setting and let it bubble away.
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 7:45:37 GMT -5
And yes, I usually take all the fat off of the cut of pork that I use for this recipe.
As to whether to add more spices... what size piece of pork do you have? I usually don't use the whole lot of the rub (maybe 2/3 of it). You should be able to tell if it has enough spices by how it smells when it is cooking.
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Post by wapsyisuppose on Jan 21, 2013 7:46:43 GMT -5
Should I take it out and remove the fat do you think? It's only been on an hour.
I think I've enough spices in there. I added some paprika
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 7:48:32 GMT -5
Yes, take it out now and cut away as much fat as possible. Since you are cooking it in liquid, you don't need it in this recipe.
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Post by wapsyisuppose on Jan 21, 2013 7:50:15 GMT -5
Cool, will do thanks.
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Post by wapsyisuppose on Jan 21, 2013 8:14:31 GMT -5
Fucker just stuck to the pan. Added some vinegar and water.
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 8:21:09 GMT -5
Add more apple juice too.
I usually chop up an onion into wedges and put that on the bottom of the pot, put the pork on top of that, and then put the liquid in - lets the liquid flow around the pork much easier.
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Post by wapsyisuppose on Jan 21, 2013 8:26:21 GMT -5
Done all the apple juice. I'll stick another stock cube in with water when it happens again. Smells amazing.
Good idea about the onions. I'll do that next time.
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Post by wapsyisuppose on Jan 21, 2013 8:26:51 GMT -5
Thanks for being my virtual cooking teacher.  |
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 21, 2013 8:38:37 GMT -5
You're welcome! Seriously craving BBQ pulled pork now. I hope your friend enjoys it!
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Post by snkysally on Jan 21, 2013 9:21:21 GMT -5
The country is turning you into quite the Suzy Homemaker, waps!!
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Post by wapsyisuppose on Jan 21, 2013 9:25:55 GMT -5
Innit. I'm going back to London to do loads of drugs and shag everything that moves to counteract this abomination.
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Post by snkysally on Jan 21, 2013 9:29:55 GMT -5
That's the only way to put things right!
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Post by MsBelleRae on Jan 21, 2013 9:31:14 GMT -5
Must make this.. Pulled pork is my fav.
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Post by moxxxie on Jan 21, 2013 9:54:47 GMT -5
Nom!
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Post by wapsyisuppose on Jan 21, 2013 10:04:04 GMT -5
It's a bit sweet. Is there any way to counteract that?
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Post by snkysally on Jan 21, 2013 10:07:40 GMT -5
The vinegar could help counteract the sweetness. Or some salt if it's not already too salty.
You could also try some onions or some chicken broth.
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Post by wapsyisuppose on Jan 21, 2013 10:09:21 GMT -5
No chicken broth left, only chicken stock cubes and they are horribly salty. I'll try a wee splash of vinegar.
She'd better like this or I'll kill her.
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Jules
No fig, no jam
Posts: 19
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Post by Jules on Jan 22, 2013 4:39:54 GMT -5
Update please, wapsy! How did it turn out?
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Post by wapsyisuppose on Jan 22, 2013 9:02:51 GMT -5
A bit sweet for my taste but she just polished it off for lunch.
Thanks for all your help.
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Post by snkysally on Jan 22, 2013 9:31:30 GMT -5
What a great surprise that must have been for her!
Are you heading back to London now?
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Post by wapsyisuppose on Jan 22, 2013 10:07:10 GMT -5
On the train! Can't wait to get back to my stinking, dirty, lovely City.
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Post by weeg on Jan 22, 2013 10:48:23 GMT -5
I fucking love pulled pork. And stinking lovely cities. I mean the countryside is fine and all, but you wouldn't want to actually live there.
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Post by romily on Jan 22, 2013 12:28:27 GMT -5
Sounds delicious - don't think I ever had this! I guess you could substitute the apple juice with more stock? I never understood the apple / pork combination, just don't like it myself.
And if you do it on the hob - 9 hrs as well?!?
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