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

Shoulder of pork is on offer at Morrisons at the moment - £2.50 per kilo. Not the best deal they've done (was £1.50/kg for a while towards the end of last year), but still pretty good.
 
I went to the butchers earlier and got 2.5KG boneless pork shoulder which was around £16

Will rub it up tonight (cheeky) and cook it Saturday

Sam
 
Well my pork shoulder is soaking in its dry rub in the fridge and ill be sticking it in the oven tomorrow, will make a nice comparison to the slow cooker one.

Pulled pork im coming for you!
 
We'll mine has been in the fridge since last night, will be cooking it Friday/Saturday!
With regards to liquid, how much in the tray? Never really cooked for this long so not sure! Or should I just go without it.

Edit: well went without it, all was excellent!

My only criticism is the BBQ sauce, overpowered by mustard :(
Will probably only use half as much next time, or find a different one.
 
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Only a small amount of water should do the trick, I used a bog standard roasting tray.

Been a bit slack due to work/preparing to go away but should be posting a new recipe soon.
 
I missed pics from the preparation stage, but you can see above the method just as Platypus used. My only difference was I didn't use brown sugar, as I thought it may be sweet enough by the time I added the BBQ sauce. Turned out to be a good decision for my pallet. I did however double all quantities on the dry rub, as with me being a smoker my tastebuds can sometimes be a little dull :D

I used pork loin as it was on offer, so it does tend to dry a little more than shoulder. I simply kept it wrapped in foil for most of the cooking, which was 6 hours at about 150 deg. C fan assisted.
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"Pulled" (shredded) with two forks
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BBQ sauce added and thrown back in to the oven for 15mins
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Nom
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Verdict: I've had BBQ pulled pork before and I do like it, but I'd always prefer a slab of stuffing and a splash of gravy with my pork instead. Very nice for a change though. I could only handle two small buns. Plenty for lunch at work tomorrow.
 
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I'll be attempting pulled Pork this Saturday assuming the butchers have some Pork shoulder in :). I'll use the recipe from Platypus but I have two questions:
- How much water should I add to the baking tray for cooking, and is it likely to need topping up?
- Also, once the BBQ sauce is added, with it being chilled, should the Pork go back in the oven to warm it up again?
 
Going to try this on Saturday! Will let you know how i get on. Just to make sure, after resting in fridge if im oven cooking i dont put it in water? just dry cook?
 
molinari said:
I'll be attempting pulled Pork this Saturday assuming the butchers have some Pork shoulder in :). I'll use the recipe from Platypus but I have two questions:
- How much water should I add to the baking tray for cooking, and is it likely to need topping up?
- Also, once the BBQ sauce is added, with it being chilled, should the Pork go back in the oven to warm it up again?
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You shouldn't need water but if you want to add water I guess you can add quite a lot as long as the pork isn't standing in the water. The more you add, the longer you can leave it before possibly needing to add more water.

Personally I'd just heat the bbq sauce before adding it. I'd go lightly on the BBQ sauce anyhow - I'm not convinced that it is needed or even adds that much.
 
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Thanks FT!
What I could do I suppose is lay the Pork on onion halves, then put some water in the base around the onions. That way the Pork won't be sitting in it.
Yes, I should have thought about heating the BBQ sauce. I'll probably serve it separately so people can add if they want.
 
FrenchTart said:
Personally I'd just heat the bbq sauce before adding it. I'd go lightly on the BBQ sauce anyhow - I'm not convinced that it is needed or even adds that much.
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Agreed.

Im doing pulled pork this weekend for 10 people.

I use cider in the bottom of my roasting tray to add the sweetness instead and use the leftover cooking liquor to mix through the pulled meat, and like Molinari says sit the pork on onions.

Japapeno coleslaw is my personal favourite accompaniment on the bun.

Ill take some pics and post them next week.
 
molinari said:
Thanks FT!
What I could do I suppose is lay the Pork on onion halves, then put some water in the base around the onions. That way the Pork won't be sitting in it.
Yes, I should have thought about heating the BBQ sauce. I'll probably serve it separately so people can add if they want.
Click to expand...

I'm sure that'd work yeah...though personally I'd be tempted to just go absolutely crazy with the amount of onion and use either no or very very little water :)
 
How spicy is this recipe?

I'd like to do it for a family meal tomorrow, including a 3 and 6 year old.

They can both handle a little bit of heat.
 
If you want chili, you don't have to do it with bbq sauce. You can use what ever sauce/flavours you want.
Chili sauce works just as well.
Or things like hoisin.
 
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