In the end, however, I decide to leave the flavours to the sauce, and stick to a simple dark sugar and salt seasoning, with smoked paprika to add the desired charred flavour. For the first five hours of the cook 1.6kg shoulder of pork from the neck end, bone in2 tbsp salt2 tbsp dark muscovado sugar1 tbsp smoked paprika2 tsp liquid smoke (optional). I like my pork shoulders to rest a minimum of one hour, but if you can stretch it to two hours, you’ll have an even better tasting cook. The pork is rubbed before cooking, and the rest is added, Rankin-style, after pulling, so it's evenly distributed throughout the meat. Send me an email or connect with me on Instagram! If you love great barbecue, you’ve come to the right place. One of the keys to the flavor of this recipe is the spice blend, or “rub” that you put on the surface of the meat. Season with salt and pepper. So, if belly's all you can find, you could do an awful lot worse. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. When the internal temp of the pork shoulder hits 200+ you’re not done. Just don't tell the good ol' boys. Jelly jugglers Bompas and Parr live up to their billing as "easily the most provocative players on the global food scene" by using belly in the recipe for pulled pork in their latest book Feasting – indeed, they brazenly claim that it's "the proper cut for this one". moisture, and with pulled pork, it’s not a bad option. time to start cooking! If you don’t Your email address will not be published. In Britain, it is generally understood to be a race to burn meat before water starts falling from the sky.Pulled pork is, I think, American barbecue as its best – meat cooked so gently and tenderly that it can be gently teased apart by forks, or, more often fingers – smoky, juicy, and served with an aggressively piquant sauce, the particulars of which are the subject of fierce regional debate. The best smoked meats rest. you can prep your shoulder on the rack, inside of a foil-lined pan. This rub really is the key to my pulled pork recipe! Photograph: Felicity Cloake, ike the Ugg boot or the skinny jean (or, indeed, the irritating sartorial singular), American food is a trend which refuses to die. Shred and eat! Rankin falls into the latter camp – the pork stands alone until it's been in the oven for six hours, and frankly, it's so beautifully juicy I'm seriously considering giving up on my quest and just cooking five more in exactly the same way and throwing a pork party, but in the interests of research, I press on. Required fields are marked *. This is a step by step recipe to make simple pulled pork. A lot of time has passed since I first purchased a smoker. Add the carrots, cabbages and spring onions and toss until coated. Once the pork shoulder is in the Photograph: Felicity Cloake, Rachael Wass recipe pulled pork. In addition to the rub, you’ll want If a good bark has formed wrap the pork shoulder with butcher paper, and continue to let it cook. If you’re looking for ways to use pulled pork in leftovers, check out these options: I understand how intimidating it can be to smoke a big cut of meat. If it’s boneless, you’ll want to tie the meat with some butcher’s twine to help it retain moisture. I don't have much success with cooking the pork at a straight 170C as Wass suggests: indeed, it resists all efforts to pull it apart after the specified 2 hours. sacrifice moisture. Time To Cook - Online. Like anything to do with barbecue, pulled pork comes liberally sauced with division and contradiction – some swear by brining or rubbing the meat before cooking, for others, its integrity is sacrosanct. Slice one onion and put it in the base of the slow cooker. I have developed a rub recipe that is perfect for Pulled Pork. After the binding agent is In the meantime, I truly believe this is as pretty damn close to perfect pulled pork as you can get without smoke. A binding agent is something that is Learn how your comment data is processed. He's helpfully specific about what to ask for: "bone in neck end ... with a good layer of fat on top." Click Here To Go To Our NEW Amazon Web Store. Heat the oven to 180C/160C Fan/Gas 4 and cook for about 30 minutes (the pork itself should reach 70C on a cooking thermometer, or be piping hot throughout). Try and find one that’s in the 6-8 pound range. 4. Please leave a comment on the blog or share a photo on Instagram. Serve with the sweet potato fries and coleslaw. This will help the meat retain Wrap the pork shoulder with foil, and put in a cooler to rest. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Photograph: Felicity Cloake, Alan Paton recipe pulled pork. And, while I get irrationally annoyed by mac and cheese, and obstinately refuse to warm to hot dogs, my love for barbecue glows as hot and bright as a burning hickory chip. Is it possible to cook delicious pulled pork without the smoke and drama of a barbecue pit? degrees. If possible, leave to soak for 24 hours before reheating in a warm oven to serve. That’s a good alternative to a grill rack. 1. In fact, even after 4½ hours at the same temperature the America's Test Kitchen piece is a bit tough. If you … Cook without a lid until reduced and thick. I do try one recipe with boneless shoulder – Rachael Wass's pulled pork roll, winner of the Observer Food Monthly's reader recipe of 2012, doesn't specify bone in or bone out – but I find it the meat dries out more quickly off the bone: fatal for pulled pork. I regret I don't manage to try out his idea of injecting it with a solution of water, apple juice and brown sugar during cooking though: along with incorporating the use of a sous-vide machine, it might be one for a second run at the process. The latter's piece gets an hour at 200C, followed by 5½ at 125C, and then a quick final crisp at 200C, after which it fairly falls off the bone: absolutely perfect. You’ve Gotta Try This Sweet and Spicy BBQ Sauce, Ten Minute Sweet and Spicy Shrimp – Grilled on a Traeger, 1 Bone-In Pork Shoulder, 6-8 lbs preferred, 2 tbsp Avocado Oil / Olive Oil / Mustard, for binding rub to meat, 4 tbsp Nick's Pork Rub, Recipe in the notes, Using your hands, apply the binding agent to the exterior of the pork shoulder, Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the. Skipping this step is not optional!! Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. adding the binding agent and the rub. Place the pork on top and scatter over the other sliced onion. If you’ve made it this far you’ve successfully made your first pork shoulder and hopefully, you’ve learned a few things about your smoker along the way! New! 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.