Topic: Pulled pork

You can see why it's a thing.

2kg Pork joint.  Cut the fat/skin off it - you can make crackling with it seperately if you want.  Cook for 4 hours at 150C.

I covered mine in a little garlic salt, pepper, smoked paprika and maple syrup and a quarter inch of cider in a covered pot.  After four hours it fell apart easy.

Used half the leftover juice to make a light gravy that I tipped over the pork before serving up.

Served up with home made apple sauce and stuffing in bread rolls with mexican bottle lager.

Cooked it originally for 3 of us, but by the time the in-laws had heard about and it had gone on social media, it ended up feeding 9.  Ate it sat in the garden.

Good alternative to fucking about with a barbeque.

Share

Re: Pulled pork

That sounds cock on by the way.

Copied and pasted on most dying forums.

Share

Re: Pulled pork

Next sunny day, I'm having a crack(ling) at this.

Share

Re: Pulled pork

Just done it again with a BBQ rub, honey and lager.

2 hours per KG @ 150c seems to be the sweet spot with regards to cooking.

Share