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

Mrs Seabiscuit said:
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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Thanks but as I mentioned I'm going to try a slow cooker this time around. Just wondering if it needs a little liquid in there. Ive always cooked curries and cassesroles in my slow cooker, not sure what would happen with just a piece of meat thrown in. Considering either just a resting bed of red onion or whether to add some water.
 
oHUTCHYo said:
Thanks but as I mentioned I'm going to try a slow cooker this time around. Just wondering if it needs a little liquid in there. Ive always cooked curries and cassesroles in my slow cooker, not sure what would happen with just a piece of meat thrown in. Considering either just a resting bed of red onion or whether to add some water.
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Don't bother adding any liquid. There will be tons of liquid released by the onion and meat :)
 
oHUTCHYo said:
Thanks, what do you think for a 1.1kg lump, 8 hours on low?
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I don't tend to use a slow cooker myself but that sounds pretty safe. Give yourself an extra hour or two leeway just in case perhaps. I'd have thought it would be done in less than 8 hours though personally.
 
Ive always slow roasted in the oven but may as well give it a try. Besides its hard to justify having a fan assisted oven turned on for 8-10 hours for a 1KG lump of pork :p
 
Looks great and I'm going to try it this weekend, first thing I'll have cooked in probably 3 years (advantage of living with gf and parents). I need to try and time it to be ready as we go to eat though as I'm unsure how you'd heat this back up without losing any moisture.
 
Where you all getting these size joints from? Biggest I've found is 1.4 in Sainsburys. It will be for four people.
 
Noxia said:
Where you all getting these size joints from? Biggest I've found is 1.4 in Sainsburys. It will be for four people.
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I got 2 of the pieces I've used from local butchers. They had a whole shoulder and were happy to cut it to the weight I wanted. The other pieces I've used were from Tuner & George: Butt or Blade (formerly East London Steak Co).
 
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Ah ok. As it's a first attempt I think I should just stick to the supermarket one for a trial run. Then I can progress. Thanks for the suggestions. One more thing, any issue me doing it in a Halogen oven? From my limited experience it seems to cook chicken a lot better in that it's very moist.

Got a 2.5kg shoulder from butchers, had it without the bone though.
 
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my joint has been in the oven nearly an hour, gonna give it 7 hours as its nearly 3KG.

Should it be basted or just left to do its thing?
 
it was at fan assisted, 140c

its out now and already pulled.

it nearly went all over the floor as it fell apart as i lifted it out the pan.

I made the sauce in the OP too but all i got when tasting it was pure mustard (which i dont like anyway). Not to my taste so shall have to be shop bought.
 
Like another member I will use Hestons BBQ sauce recipe. I'm going to serve it in a ramekin though incase people don't like it and it's not all over the pork then. Currently all cling filmed in the fridge. It will be standing for closer to 48 hours but I was excited to start it.
 
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That pile is on a full size dinner plate, ive got quite a few pulled pork buttys ahead of me.
 
Noxia said:
Like another member I will use Hestons BBQ sauce recipe. I'm going to serve it in a ramekin though in case people don't like it and it's not all over the pork then. Currently all cling filmed in the fridge. It will be standing for closer to 48 hours but I was excited to start it.
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I used Heston's BBQ sauce, it's lovely. Also really good on chicken/beef burgers.

utajoker said:
That pile is on a full size dinner plate, I've got quite a few pulled pork buttys ahead of me.
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Looks pretty tasty! I'm planning on another pulled pork session in a few weeks time. Looking forward to it already :).
 
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