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

This is now in the fridge ready for a slow cook tomorrow:

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platypus said:
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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Mine is just shy of 3.5KG, bone-in. Ended up with a Tesco Everyday Value cut so I hope it is ok, I trimmed some of the fat off the underside.

Didn't want to use chilli so I skipped that and just increased the other spices a bit more, hopefully it works out ok.

Thanks very much for the recipe and guide Platypus. :)

I notice that your skin had the score marks (presumably pre-done by the shop/butcher)? Should I do anything to the skin before cooking or is it ok as it is?
 
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Going to do some pulled pork next weekend....


...did a similar thing today with a lamb shoulder in a ras al ghuul rub.*

*Actually ras el hanout
 
This was the final result.

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I ended up keeping it whole and wrapping it in foil to transport after removing the outer layer of fat. Shredded well and bone came out easy, tasted ok but came alive with the BBQ sauce for which I used Glaucus's recipe rather than that in the OP just to mix it up a bit, also it used onions and tinned tomato to give it more texture.

Thanks very much for recipe Platypus, I want to try it with a better quality cut rather than Tesco Value next time.

Plenty for leftovers too. :D
 
Here is mine ready for cooking tommorrow. I took the string off would it better to tie it back up for cooking tommorrow?

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It is a 1.7kg Boneless crackling pork joint - Is this hugely different to the shoulder needed for the recipe? It was half price in Sainsbury's cost me £7.62 in total.

Ofcourse the cooking time I understand will now change? how many hours would you cook for at this weight? and do you cook flat on a tray or suspended over a wire bridge?
 
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Walkerie said:
Here is mine ready for cooking tomorrow. I took the string off would it better to tie it back up for cooking tomorrow?

It is a 1.7kg Boneless crackling pork joint - Is this hugely different to the shoulder needed for the recipe? It was half price in Sainsbury's cost me £7.62 in total.

Of course the cooking time I understand will now change? how many hours would you cook for at this weight? and do you cook flat on a tray or suspended over a wire bridge?
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I'd leave the string off, it should be fine. I cooked mine in a deep baking tray, with it sitting on a load of onions chopped in half. I also had a small amount of water in the bottom. I'm sure you can cook it slowly for a good few hours. Do you have a meat thermometer so you can check the temperature of the meat?
 
Yeah but its a double prong digital probe, not a leave in one what kind of temp does it need to get to cook? Shall I try four hours at 140?
 
Walkerie said:
Yeah but its a double prong digital probe, not a leave in one what kind of temp does it need to get to cook? Shall I try four hours at 140?
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That should be fine to check it with, and 4 hours at 140 is a good start. You want the internal temperature of the meat to be 165 degrees F before removing from the oven. I'm guessing that because this a roasting joint, the meat won't be tough if cooked for less time than you would do a shoulder for, however the longer the better for pulling the meat off.

I'm sure someone will be along to correct me if I'm wrong :).
 
It's on 140c fan assisted looks pretty good. Been in three hours how can I ensure that I don't over cook it and ruin it

It's been in three hours 20 and thermometer reads 75c I'll leave it for the full four?
 
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I will sort it when home, unfortnately its so dry =[ the edges were very very juicy but the middle is basically like chicken but worse.
 
I tried a beef brisket recipe before and I was expecting this meat to react in a similar way but unfortunately it didn't fall apart like that did.
 
Walkerie said:
I tried a beef brisket recipe before and I was expecting this meat to react in a similar way but unfortunately it didn't fall apart like that did.
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I've cooked beef brisket and had it fall apart in this way. Same with shin.

I think it's possible for pretty much any meat but you have to treat them in a slightly different way.
 
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