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

sports_brah said:
Also the 2Kg joint, is that with bone or without a bone? (I know nothing about meat).
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Depending on how hungry/greedy you all are for awesome tasting meat, if it was 2Kg I would say that it would have to be without bone. Bone in, add another Kg to that. The first one I did was 2.5Kg bone in, for 4 adults, and there was some left over. A couple of weeks ago I did 3.5Kg for 7 adults and there was none left, but I am very greedy.
 
molinari said:
Depending on how hungry/greedy you all are for awesome tasting meat, if it was 2Kg I would say that it would have to be without bone. Bone in, add another Kg to that. The first one I did was 2.5Kg bone in, for 4 adults, and there was some left over. A couple of weeks ago I did 3.5Kg for 7 adults and there was none left, but I am very greedy.
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Yup, without bone sorry. Was in a bit of a rush :p

Same here about greediness. 5 of us managed to polish off a 2.5kg brisket somehow only the other night. We felt so incredibly ill but just couldn't stop eating it :p

sports_brah said:
The oven one does look very tasty indeed! The oven here is fairly average and I don't have a thermometer, so I will probably slow cook it. :( (shame as you don't get the crisp.

I'm presuming it's fine to use the rub and sauce mix that the OP used? Or is it different for slow cooking?

Also the 2Kg joint, is that with bone or without a bone? (I know nothing about meat).

Was thinking of serving it with wedges, colesaw and buns. Maybe sweet potato.

Thank you very much for your help, really helps take the stress out of cooking and with lots of money tied up in it. (can't wait til I'm rich and can try and cook everything :D)
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Serving it with those trimmings sounds good to me :)

With regards to the sauce/etc, what I personally do when I've not cooked something before is try to find five or six different recipes online (quickly google for "pullled pork slow cooker recipe" or something). Have a skim through all of them and you'll notice common themes amongst them all. These common ingredients/techniques are a good base to work from when you first cook. Even if you end up following the recipe in the first post verbatim I would strongly recommend reading up on a few other people's recipes - at the very least it will give you a bit more confidence that the OP's recipe and technique is awesome ;)
 
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Just polished off portion 1 of my first attempt at pulled pork and bloody hell that was good!

I didn't go the Platypus route as I slow cooked it while at work so it was in the oven for 10 hours. Instead I stole a bit of inspiration from a few different recipes and cooked it in my cast iron Pyrex pot at 120degC after marinading overnight in a sticky rub. To keep the moisture in I decided to go the Dr Pepper route (500ml) and threw in some chillies for good measure!
It's just a small shoulder (~900g), skin off, as it's just for me. I picked it up from Costco on Sunday and was pretty impressed as it was a very nice piece of meat.
Here it is before going in this morning (8am):

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And when I got home from work (6pm):

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The wet rub has left it nice and shiny without any blackened bits just how I like it, that said I may try a dry rub next time just for the sake of comparison.
I did my best to get it out of the pot nicely for pulling but as soon as I picked it up it started falling apart!
Before and during pulling:

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Once I'd pulled it I got to work on the BBQ sauce. The joy of cooking it in the liquid and wet marinade was the left over gloop made a great sauce, after reducing the Dr Pepper/Pork/Chili concoction (damn that was spicy!!!) I added the second half of the marinade to the liquid and that was it done.
This is the marinade I used which I was pleasantly surprised by and the sauce it produced:

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And the end product, served with southern style wedges and none of that veggy coleslaw nonsense :p:

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Made this today (OP's method) and it went down a storm at a family BBQ.

I put some sliced onions and bay leaves in the bottom of the pan and added a little water.
Checked after 4 hours and found a lot more liquid had come from the pork. So I won't add the extra water again.
After 5.5 hrs I drained out all the fluid and put back in the oven for the remaining 30 mins.
When I went to take it out of the pan, to see if it was done. I couldn't pick it up, as it just fell to bits!

Now it looks like I'm going to be doing this a few times before the summer is out!.
 
I have 3 shoulder steaks and 2 loin steaks that went in the slow cooker at 6am with some home-made rub and pork stock.

I will be sieving the liquid (to skim some fat), pulling, adding some of the liquid back and adding BBQ sauce to have it in enchiladas (tacos for the gf) with roasted sweet potatoes.

:D
 
krooton said:
I have 3 shoulder steaks and 2 loin steaks that went in the slow cooker at 6am with some home-made rub and pork stock.

I will be sieving the liquid (to skim some fat), pulling, adding some of the liquid back and adding BBQ sauce to have it in enchiladas (tacos for the gf) with roasted sweet potatoes.

:D
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So..
Where do you live? :D
 
ok, it's gone into the slow cooker on a bed of onion and red pepper. Will cook on low now either until early afternoon, or evening, depending how long we can stand waiting. It looks amazing. Can't wait.
 
seabiscuit said:
ok, it's gone into the slow cooker on a bed of onion and red pepper. Will cook on low now either until early afternoon, or evening, depending how long we can stand waiting. It looks amazing. Can't wait.
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So, what was it like? The last time I did pulled pork, it was cooked for 10 hours, and it was so very very good.
As it happened, I was looking at this thread on Saturday for the slaw recipe. I also made some BBQ sauce to go on a rack of pork loin ribs, pork breast ribs, and 1Kg of chicken wings. The ribs were slow cooked for 4 hours, the chicken wings were BBQ'd, and they all tasted fantastic :).
 
Cooked this again today, used a leg joint as that's what we had. Tasted just as good as with the shoulder, but didn't pull apart as easily. Any idea if that's just down to the cut used or would more time have changed that?
 
Rather than 8-10 hours in the oven, this time Im going to try it in the slow cooker. Am I best to cook it in the BBQ sauce from the start or just smother it once pulled?

What liquid (if any?) do I cook it amongst in the slow cooker and does it need to be fully submerged?
 
I have 2 smaller shoulder lumps in the smoker at present. Been in there since 10:30 this morning, now wrapped in foil. Smells amazing. Another ~3hours should do it.
 
oHUTCHYo said:
Rather than 8-10 hours in the oven, this time Im going to try it in the slow cooker. Am I best to cook it in the BBQ sauce from the start or just smother it once pulled?

What liquid (if any?) do I cook it amongst in the slow cooker and does it need to be fully submerged?
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Look at the op it does say how to cook it.He doesn't put the bbq sauce in until its finished and shredded.
 
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