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Pulled answers
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Is there any facility by which 'removed' answers can be seen. Some of them might be hilarious.
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I like "pulled" pork
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....
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....
1 to 10 of 10
