Members gambit Posted February 5, 2013 Members Share Posted February 5, 2013 i'm going to make some pulled pork this afternoon, for the first time ever! - any advice? i have wholegrain mustard, honey, white wine vinegar.. just going to slap some of that on and stick it in the oven for 4/5 hours i guess.. maybe there'll be some activity on this forum once it's finished cooking? hmm.. Link to comment Share on other sites More sharing options...
Members goodhonk Posted February 5, 2013 Members Share Posted February 5, 2013 crock pot Link to comment Share on other sites More sharing options...
Members Tron Murphy Posted February 5, 2013 Members Share Posted February 5, 2013 Beatle Boot's. Link to comment Share on other sites More sharing options...
Members companyman Posted February 5, 2013 Members Share Posted February 5, 2013 Crockpot chopped onions chili powder ketchup brown sugar cumin low and slow for 8 hours profit Link to comment Share on other sites More sharing options...
Members companyman Posted February 5, 2013 Members Share Posted February 5, 2013 Cumin dude, cumin. Link to comment Share on other sites More sharing options...
Members 1001gear Posted February 5, 2013 Members Share Posted February 5, 2013 Roasting bag is the safest quick way. (under 2 hrs.) Covered roaster is about the same. Also google something like [fast pulled pork] or [1 hr pulled pork] And if you're gonna shred it anyway just cut the meat into cookable sizes first. Link to comment Share on other sites More sharing options...
Members companyman Posted February 5, 2013 Members Share Posted February 5, 2013 Nah probably would clash with what you have going Link to comment Share on other sites More sharing options...
Members gambit Posted February 5, 2013 Author Members Share Posted February 5, 2013 i added a healthy glug of cider liqeur.. pork is starting to break up a little. another hour or 2 and we're done i reckon. i think i'm working from a non-dry rub version of slow-roast pork. i'll do the cumin thing another time though.. Link to comment Share on other sites More sharing options...
Members DaveinLondon Posted February 5, 2013 Members Share Posted February 5, 2013 Gambit, this very topic was addressed in The Guardian last week:http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork Link to comment Share on other sites More sharing options...
Members Jenesis Posted February 6, 2013 Members Share Posted February 6, 2013 What the {censored} is pulled pork? Sounds like a euphemism for wanking a pig. Link to comment Share on other sites More sharing options...
Members PKTrono Posted February 6, 2013 Members Share Posted February 6, 2013 it's paying my way through university, is what it is Link to comment Share on other sites More sharing options...
Members Jenesis Posted February 6, 2013 Members Share Posted February 6, 2013 Cool, do you get paid per pig? Link to comment Share on other sites More sharing options...
Members PKTrono Posted February 6, 2013 Members Share Posted February 6, 2013 by the shoulder, sometimes. but mostly by lunch/dinner portion Link to comment Share on other sites More sharing options...
Members PKTrono Posted February 6, 2013 Members Share Posted February 6, 2013 oops, i answered sincerely Link to comment Share on other sites More sharing options...
Members ermghoti II Posted February 6, 2013 Members Share Posted February 6, 2013 Jenesis wrote: What the {censored} is pulled pork? Sounds like a euphemism for wanking a pig. Pork shoulder or butt, cooked or smoked at low temperature for a long time, either marinated or spiced. It comes out tender like stewed meat, but the flavor hasn't been washed out. EDIT: supposed to be a reply to Jenesis Link to comment Share on other sites More sharing options...
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