Slow Cooking Tips and Tricks

Walkerie · 14 Apr 2013 at 16:34

Hi all.

slightly misleading title and I appreciate that its getting near summer time but we are going to start slow cooking a lot of our food and would appreciate some ocuk secrets and recipes I will share my brisket chilli soon.

hope some of you have some nice recipes
to share

boxman2000 · 15 Apr 2013 at 10:30

Great pulled pork recipe on here already - great for any time of the year.

Walkerie · 15 Apr 2013 at 11:31

boxman2000 said:
Great pulled pork recipe on here already - great for any time of the year.

Yeah I already tried this, unfortunately it didn't work for me at all, so I might have to try it in the slow cooker instead of the pot.

boxman2000 · 15 Apr 2013 at 13:40

I've only ever done it in slow cooker and worked perfectly every time.

randomshenans · 15 Apr 2013 at 14:55

The way I do a lot, if not all of my low and slow stuff, oven wise (and for most BBQ recipes too) is start high and work it down. You want to get that outside crisp, for most as it's some great flavour, and then work the temp down.

My pulled pork, for example, I would start at 220c for 20mins, knock it back to 180 for 20mins, then back to 150c for the rest, or depending how long I have, I might knock it down to 120 for a longer period. Normally, for the ~5hrs I have though, I'd do 150c

Xelene · 15 Apr 2013 at 21:36

randomshenans said:
The way I do a lot, if not all of my low and slow stuff, oven wise (and for most BBQ recipes too) is start high and work it down. You want to get that outside crisp, for most as it's some great flavour, and then work the temp down.

My pulled pork, for example, I would start at 220c for 20mins, knock it back to 180 for 20mins, then back to 150c for the rest, or depending how long I have, I might knock it down to 120 for a longer period. Normally, for the ~5hrs I have though, I'd do 150c

You should flash heat it in a pan to seal the surface then slow cook it. Once you have the internals at the right melty temperature then nuke it for the crispy taste.

randomshenans · 18 Apr 2013 at 08:32

^^ Not strictly true.

krooton · 18 Apr 2013 at 09:58

Slow cookers are great for when you have limited time or need to be away, but I have always preferred doing slow n low in the oven.

Voltar · 18 Apr 2013 at 13:08

DcD's pulled pork recipe.

Walkerie · 19 Apr 2013 at 11:56

I tried the Pulled Pork Recipe and had my oven set to 140.

Meat came out dry as a bone, maybe I need to invest in one of those stay in meat thermometers.

Would love to do pork or beef this weekend but cant justify the cost i'f im going to ruin it.

FrenchTart · 19 Apr 2013 at 11:59

Walkerie said:
I tried the Pulled Pork Recipe and had my oven set to 140.

Meat came out dry as a bone, maybe I need to invest in one of those stay in meat thermometers.

Would love to do pork or beef this weekend but cant justify the cost i'f im going to ruin it.

Thermometer sounds like the best plan. You can pick up small bits of pork shoulder to experiment with for ~£3 from places like Sainburys (their economy pork is quite edible). Try to get a piece with plenty of fat to keep stuff moist.

140 might be a little high tbh. I tend to cook at 120 (and I'd go lower if my oven allowed me to). You could also try the slightly cheaty method of covering part of it in foil for most of the cooking. I've done this sometimes and just left the skin exposed to the air.

Walkerie · 19 Apr 2013 at 12:13

FrenchTart said:
Thermometer sounds like the best plan. You can pick up small bits of pork shoulder to experiment with for ~£3 from places like Sainburys (their economy pork is quite edible). Try to get a piece with plenty of fat to keep stuff moist.

140 might be a little high tbh. I tend to cook at 120 (and I'd go lower if my oven allowed me to). You could also try the slightly cheaty method of covering part of it in foil for most of the cooking. I've done this sometimes and just left the skin exposed to the air.

I have a digital one that I can put in the meat once its out of the oven, but not in.

I'll buy one of these 3 quid ish pork joints? what kind are they? and try it in the oven tonight.

How long should I be cooking it to replicate pulled pork on a larger scale? it was coming off more like chunks of beef rather than like chicken does when it separates.

FrenchTart · 19 Apr 2013 at 13:18

Walkerie said:
I have a digital one that I can put in the meat once its out of the oven, but not in.

I'll buy one of these 3 quid ish pork joints? what kind are they? and try it in the oven tonight.

How long should I be cooking it to replicate pulled pork on a larger scale? it was coming off more like chunks of beef rather than like chicken does when it separates.

The Sainsburys basics ones. They're not too bad.

I'd say at least 6 hours but probably longer (depending on the temperature of the oven). After 4 hours you can test it fairly frequently by trying to pull apart the meat.

Walkerie · 23 Apr 2013 at 11:24

I bought a 2.2kg pork shoulder joint from sainsbury's was half price per kilo and reduced by 2.50 due to shelf life.

6 quid in total.

Popped in in the slow cooker with onions, water, chicken stock, a rub I popped on list night and going to add some ale + bbq sauce in the mix.

I'll see what it comes out like.