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Just thought I would share this

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DTCwordfan | 21:04 Wed 24th Oct 2012 | Food & Drink
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Pulled Pork - (I published it over on wardlaw's thread about pulled answers, partly in jest - but it's worth sharing, I think). A good American southern states recipe.


1. For the dry rub, used roughly equal quantities of smoked paprika, chipotle chillies, salt, dried onion flakes and English mustard powder. These are run through a grinder or blender.

2. Massage thoroughly into the meat, 2-3kg of pork shoulder, then into a seal bag and into the fridge overnight to "marinade"

3. Prepare BBQ and use woodchips (like mesquite or cedar), bbq meet for 45 mins, closed hood in the smoke

4. Make a large wrapper for the meat with a double layer of foil in a roasting pan. Lift the meat in. Pour over your ‘mop’. This is made of equal quantities of vinegar and water liberally sweetened with sugar, honey or molasses and several big tablespoons of English mustard powder. The idea is that this will keep the meat moist while building another layer of flavour.

5. Seal up the foil into an envelope and place in an oven, preheated to just shy of 100C for 5 or more hours.

6. Remove the meat (internal temp should be 85C), open the foil and allow to rest. Crank the oven up to the maximum. Draw off the liquid - a mixture of pork juice, fat, the mop and the rub - with a turkey baster and keep it in a safe place. If you have time to cool it it will make it easier to de-fat it. When the oven reaches top heat, put the meat back, uncovered for a 10 minute
sear.

7. And then enjoy, fingers or forks, in fresh buns, whatever....

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Good standard recipe for pulled pork... but don't, I repeat, don't use cedar to "smoke" the meat. It'll leave an offensive taste, same as using pine or other woods having pine tar (turpines) as a constituent. Rather, use apple, hickory (our favorite) or any other fruit or nut producing hard wood.

Ironically, one can use cedar planks such as untreated...
12:56 Thu 25th Oct 2012
DT, that sounds delish, but, I it's a lot of work, can it be adapted for the oven.
Question Author
yes stage 3 roast for 45 mins at 200 (fan)-220 (ordinary) to sear the meat. If you want the smoke effect, bring the oven up, take woodchips that have been soaked in water for min an hour and whop them under the grill to the smoke fills the oven, turn off the grill, back to the roast temp and get that meat in there.
Question Author
(and neutralise your kitchen fire alarm temporarily)
Question Author
secret tip for the "mop" I use Maple syrup......
Good secret,.... let's keep it between you Rocky and me.


shhhhhh mums the words.
Thanks DT.
-- answer removed --
mmmmmmmmmmm i know what i am doing this weekend
Question Author
enjoy it, Helen, finger-lickin' good...........
Good standard recipe for pulled pork... but don't, I repeat, don't use cedar to "smoke" the meat. It'll leave an offensive taste, same as using pine or other woods having pine tar (turpines) as a constituent. Rather, use apple, hickory (our favorite) or any other fruit or nut producing hard wood.

Ironically, one can use cedar planks such as untreated cedar roofing shakes to cook salmon and other fish on. The result is differen, however and the shake isn't consumed in the process...
Question Author
true - good point clannad. thanks - apple would be good.

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