Trooper wrote:
More pulled pork on the go today
I basically winged it on the ingredients but if I can remember what I put in:
1.3kg pork
Jamaican bbq spice rub thingy from the world food section of Sainsbury's
500ml chicken stock
couple of dashes of white wine vinegar
salt
pepper
chilli powder
tabasco sauce
worcestershire sauce
large onion
4 cloves of garlic
cumin
paprika
topped up with some extra water to make sure it is covered. There were probably a few more random spices thrown in that I can't recall
Basically i'm doing pretty much the same recipe but without the sugar and additional wine, and with a bit more of a chilli kick to it.
I shall report back.
Heh. Must be pulled pork day today - I've just taken mine out of the oven. This is my "recipe" (because, like yours it's totally winged when I do it)
Make a mixture of Worcester sauce and liquid smoke and rub on the meat.
Make a spice rub, consisting of the following...
Smoked paprika
Smoked, cracked peppercorns
Mild chili powder
Mustard powder
Brown sugar
Cumin
Oregano
Thyme
Garlic powder
Onion powder
Flaked sea salt
Freshly ground black pepper
Ground white pepper
Pinch of cinnamon
Rub this on the meat, cover and refrigerate for at least 12 hours.
Oven on at 275F (mumble mumble C)
Meat in a roasting pan, covered tightly with tin foil for 3-4 hours until it pulls apart easily with two forks.
There's usually very little in the way of juices in the pan at the end, so I pour in a few cups of water, stir it around to get all the goodies off the pan, then add in ketchup, soy sauce, apple cider vinegar, Worcester, brown sugar and a little more liquid smoke. Season to taste, transfer to a saucepan and reduce to a thick sauce.
Serve on pancakes, covered in map
{Stop that nonsense! Ed.}