Cooking with Platypus - Winter Warmer Series 3: Pulled Pork with Barbecue Sauce

platypus

platypus

platypus

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Ok here we go. I haven't met anyone that doesn't like pulled pork. This dish requires preparing a day or two in advance.

This is by far one of my favourite dishes, but the first time I've ever attempted it. And this is the recipe I've come up with after some research.

This will feed roughly 6 people, or make left overs for the week :D.

Ingredients for the Rub
  • 1 2.5KG pork shoulder - skin on
  • 3 tbsp Paprika
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tbsp dry mustard
  • 2 tbsp coarse sea salt
  • 1 tbsp cracked black pepper
  • 1 tbsp chilli powder (how hot is up to personal preference, I'm using hot)
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Sift all the ingredients together, and then mix well with a fork.
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The next process is to simply rub the shoulder joint all over, making sure to work the mix into the meat as much as possible.
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Then once complete, wrap tightly in cling film and refrigerate for 24 hours.
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Cooking
Preheat the oven to 150oC (140oC fan). The joint will need to slow roast for roughly 6 hours (I put mine in the oven at 8am this morning, and cooked it until 2pm). When a sharp knife pierces the skin with little resistance, and comes out clean you know it is finished. Take out of the oven and rest. Meanwhile, make the barbecue sauce and spicy coleslaw (below)!

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After letting the meat rest for ~15 minutes, it should be ready to pull off the bone. Using two forks, it should simply fall away.
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Then, put some of the barbecue sauce into a bowl with the pork, and mix in.
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Serve with the spicy coleslaw, and some wedges or fries.
 
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Barbecue Sauce Recipe
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  • 350ml cider vinegar
  • 200ml yellow mustard
  • 200ml ketchup
  • 3 tbsps brown sugar
  • 2 garlic cloves, smashed
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 teaspoon salt

Simply combine the ingredients over a medium heat, and simmer for 10 minutes until it becomes sort of gloopy; eg sauce like.

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Strain out, and put into the fridge to cool down/set.

Now I was wondering what to serve this with, and decided to go the whole hog American, so decided to make some spicy coleslaw. Oh, and chocolate brownies for desert (recipe to follow) :D.

Spicy 'Slaw
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  • 1 Cabbage, shredded
  • 2 carrots, grated
  • 2 onions, shredded
  • 1 chilli, finely chopped
  • 5 tbsp mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp cider vinegar
  • 1 lemon, juiced
  • 1 tsp sugar
  • 1 tsp celery seed
  • 1 tsp hot chilli flakes

This is fairly simple to make. Simply shred cabbage and onions, and combine. Chop the chilli, grate the carrot and throw into the mix. Add in all the other dry ingredients and mix together.

Then, in a bowl, combine the mayonnaise, mustard, cider vinegar and lemon juice into a sauce. Then mix together :).
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Now might be a good time to check on that joint.
 
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I used the slow cooker method, very very tasty meat but need to invest in a BBQ this year while the weather is pants and they are a little cheaper.

How many do you have planned for the winter warmer series platypus?
 
My wife did a 'Coke' pulled pork with a BBQ sauce (quite popular in america it seems, called 'coke' as its cooked in Coke-a-Cola) and it was excellent.

It will be interesting to see your outcome.
 
Russinating said:
Interesting that you haven't listed a liquid in your ingredients. What will you be cooking it with?

I just do mine with a bottle of decent cider, honey and tin foil.
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Cooking pulled pork in liquid is generally a no-no. You can get nice results from it but by the looks of the OP he's going for the dry rub and then cooking at low temp. It will stay perfectly moist without any need for additional liquid.

edit: Corrected years later :p
 
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Russinating said:
Interesting that you haven't listed a liquid in your ingredients. What will you be cooking it with?

I just do mine with a bottle of decent cider, honey and tin foil.
Click to expand...

FrenchTart said:
Cooking pulled pork in liquid is generally a no-no. You can get nice results from it but by the looks of the OP he's going for the dry rub and then cooking at low temp. The fat keeps the pork perfectly moist without any need for additional liquid.
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Quite so. I'll be slow roasting it with a small amount of liquid in the tray to keep things moist, but the fat should do the main part :).

One recipe I saw soaked the joint in a brine solution overnight. I might give that a go next time, but I'll see how this turns out first!
 
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I've got mine in the fridge now :)

Going to put it on a bed of onions and add BBQ sauce that I found to it (lots of my online research has led me to believe that this is correct) and cook it for 8/9 hours.

CAN'T ******* WAIT :D
 
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