Food for 16...

monkeyspank · 6 Feb 2013 at 09:33

that one I posted is great, but you might struggle to find chipotle peppers in adobo in the shops. You can get it from Amazon though

TheDean · 6 Feb 2013 at 09:43

FrenchTart said:
There are a few pulled pork recipes in this forum already but a few basic pointers:

If in a slow cooker, remove the skin.

Put the rub on 24 hours before cooking and leave it in the fridge.

When you say remove skin...leave a decent layer of fat on though, yes? I was wanting to maybe make scratchings with the excess for beer snacks. Best way to do this?

monkeyspank said:
that one I posted is great, but you might struggle to find chipotle peppers in adobo in the shops. You can get it from Amazon though

I have dried chipotle I can use

FrenchTart · 6 Feb 2013 at 09:57

TheDean said:
When you say remove skin...leave a decent layer of fat on though, yes? I was wanting to maybe make scratchings with the excess for beer snacks. Best way to do this?

A reasonable fat layer but you don't need to go crazy in a slow cooker. In a conventional oven I'd obviously leave all the fat and skin on however.

I haven't made pork scratchings so maybe someone else could comment on that. From what I remember reading though, you steam the skin for a while then cut it up and then re-fry once it has dried out. Something like that anyhow

randomshenans · 6 Feb 2013 at 10:19

TheDean said:
When you say remove skin...leave a decent layer of fat on though, yes? I was wanting to maybe make scratchings with the excess for beer snacks. Best way to do this?

Dry the skin right out, as much as possible, salt it, salt it some more. Very hot oven.

randomshenans · 6 Feb 2013 at 10:23

You can also do the same as above and cut it up and drop it in hot oil and it'll puff right up for you. Make sure it's properly dry and well salted though.

Biggest puff will be dropped in oil, but you'd be better off chopping it up rather than the whole piece in.

harshuk · 6 Feb 2013 at 10:28

Robbie G said:
Either way it's gonna be a great swingers' party!

Keys in the ashtray?

TheDean · 6 Feb 2013 at 10:28

randomshenans said:
Dry the skin right out, as much as possible, salt it, salt it some more. Very hot oven.

I think oven is best, purely due to probable heart attack after eating fat cooked in fat

FrenchTart · 6 Feb 2013 at 10:36

TheDean said:
I think oven is best, purely due to probable heart attack after eating fat cooked in fat

Nah. Two negatives equal on positive. Or something. I'm sure it must work with fat anyhow

randomshenans · 6 Feb 2013 at 12:24

Well, you're eating skin and fat either way, so you know.

TheDean · 7 Feb 2013 at 10:44

Very hot oven was perfect for the pork scratchings. Poured boiling water over the skin, then rubbed with white wine vinegar before cutting into strips and chucking into 260 c fan oven. Was difficult not to eat them all to be honest...