I’ve developed a bit of a pulled pork obsession recently. In my mind was a generous pile of shredded porkiness, sandwiched within a homemade bread roll and covered in a tasty barbecue sauce. So it was just a case of tracking down the right recipes. And this is what I came up with…..
Firstly the pork – The Guardian had a “perfect” pulled pork recipe which looked to be a good option. I rubbed a shoulder of pork with a mix of salt, smoked paprika, sugar and a bit of Old Bay seasoning. I then roasted it at a high temperature for about 30 mins before adding some liquid smoke (a new one on me but thankfully Amazon came up with the goods – any suggestions on what else to use hickory liquid smoke for will be gratefully received!). I then turned it down and left it for about 7 hours until it fell apart.
This was pretty straightforward to make and the addition of wet semolina had an interesting effect on the texture, giving it a chewy open crumb.
So many thanks to Zeb Bakes for the idea of using this. It will definitely be baked again!
Finally there was the sauce and again I have a fellow blogger to thank for this one. Main St. Cuisine had this fantiastic looking recipe for orange scented BBQ sauce and after making it I can heartily recommend it. LSH has already said that it’s one of his favourites….
The pulled pork has done well over three days. A bit salty on the first day (the recipe says to leave it for 24hrs before using- which obviously I didn’t). The next day we had the sandwiches again when out walking and they tasted much better.
The final portion was made into pizza with peppers, red onion and lots of garlic butter. A fitting end to a very tasty joint of meat.