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

Going to do my first pulled pork on Friday, got 3.5kg of bone in Pork Leg (a mini hog roast is what Tesco were calling it) for £8. Bargain!

I know that coke and dr. pepper are used quite a lot, but would Guinness work do you think?
 
I was going to give it a rub like the OP and then pop it in my cast iron pot for around 8 hours with a can of Guinness.

May just be better to marinate it with the rub and Guinness first though. I think the Guinness would add something quite nice to be honest - it's not because I'm an alcoholic and have to have booze with everything! :o
 
Looking on line does seem to be a lot of recipes that cook it lower 110-120 and brine the meat first - in beer.

Might try this.... or is it just wasting time.
 
Soaking it in Guinness will work fine, as will adding it whilst you cook (though you probably don't want to add too much whilst cooking or you'll end up with steamed/boiled meat).
 
I tried this recipe a few weeks ago to try get more use out of my slow cooker..
http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

I wondered what the differences are between the methods in this thread and those in the receipe, for example the OP says to wrap it in clingfilm where as you can do the linked recipe in 15mins before work and chuck it in.

Also I was sure the recipe I used said to cut off the fat.. but it doesn't.. I did it anyway. :|

Wondering whether to try the OP's and what would be different. :)
 
Very intrigued by this recipe as I do love pulled pork. I have a few questions, if you dont mind.

Is 140'C about the optimal temperature, or would a lower temperature for an even longer cook benefit?
Does bone in/boned give the best results? (Or is it just personal preference?)

Thanks kindly, and all these pictures have given some immense cravings!
 
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