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.
Then it was the bun. Zeb Bakes recently had a flavoured loaf using Dan Lepard’s semolina bun recipe which looked like it would hit the mark.
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.
White Tin Loaf
It’s Bank Holiday Monday afternoon and LSH has headed out for his twice yearly trip to support the local football team (it’s a “must win match” evidently…)
So it’s time for my usual Monday baking session – a white tin loaf for our daily sandwiches. But this time the dough is being surly and unhelpful ( it’s clearly not keen on this cold weather either). Extra water is needed to get it soft enough to knead and even then I just can’t get it to soft and silky consistency I’m looking for. I resort to a version of Dan Lepard’s technique – a short burst of vigorous kneading followed by a 10 minute rest. After a couple of goes it was finally showing enough signs of gluten development to be left to double in size.
But even then it was sluggish. Clearly “that Monday feeling” affects bread as well as people! It needed warmth and time so for once I put it into the airing cupboard for its rise. I was sorely tempted to try to fit in there with it given our weather this Easter.
It took a little longer than normal to rise and then prove and I was not optimistic of what the finished loaf would look like. Once in the oven it baked for about 40 mins and I took it out of its tin for the last 10 minutes to give the sides a bit of a crust. And this was the result. A nice dense crumb with crispy golden crust. Ideal for LSH’s sandwiches the next day.
And the football? Also a win. Not a bad Monday all round.
I’m a keen follower of Dan Lepard’s recipes in the Guardian. Recently he wrote an interesting piece on vitamin C and the question of whether it should be added to bread. Putting aside the wider thorny issue of using additives in home baking, his recipes using orange juice and carrots looked interesting and I was keen to see what effect they had on the finished bread.
I didn’t have any olives so I just missed them out. I also used white spelt and white sesame seeds which resulted in a much lighter looking bread.
Carrot, Sesame and Sumac Rolls
It’s been a while since I made rolls and I was pretty pleased with how these turned out. I added a tray of boiling water to the bottom of the oven when baking them and they needed a few minutes longer than the recipe said to get the crust I was looking for.
Next time I think I’d increase the amount of sumac (I couldn’t really taste the citrus flavours that Dan Lepard said it would produce). Definitely one I’d make again.