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Author: [Food & Fitness] Topic: How to cook barbecued pulled pork - in pictures
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#1
Posted: 11/13/2011 3:31:17 AM

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

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#2
Posted: 11/13/2011 3:32:17 AM

.2. Massage the rub into the surface of a boned pork shoulder, making sure to cover it completely ...

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#3
Posted: 11/13/2011 3:33:09 AM

3. ... and then seal it in a heavy plastic bag and refrigerate overnight.

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#4
Posted: 11/13/2011 3:34:09 AM

4. Whatever kind of barbecue you have, set it up for the most indirect heat you can manage. If you’re using charcoal, add wood chips. If you’re using gas put a metal box or tray of smoke chips on the bars over the direct heat. Close the lid and allow to smoke for 45 minutes. With the charcoal barbecue put the meat on as the heat is past its peak. With gas, keep the flame to medium. Remember that the intention is not to cook the meat but to build up a healthy smoke deposit on the outside.

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#5
Posted: 11/13/2011 3:35:02 AM

5. 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

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Posted: 11/13/2011 3:36:06 AM

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

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#7
Posted: 11/13/2011 3:36:56 AM

7. 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 defat it. When the oven reaches top heat, put the meat back, uncovered for a 10 minute sear.

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#8
Posted: 11/13/2011 3:37:50 AM

8. The meat should now be at least tender enough to cut with a spoon. Lift aside the skin layer and, wearing thick rubber gloves, pull the pork apart with your fingers ...

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#9
Posted: 11/13/2011 3:38:43 AM

9. ... you can also use forks. Be sure to thoroughly mix the spicy outer crust with the moist, steamy interior. The main sacrifice of this method is the skin which may remain too rubbery to eat.

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#10
Posted: 11/13/2011 3:39:37 AM

10. Heap onto a dreadful white bun and top with coleslaw. The magical liquid you saved from the pan contains not only the ingredients of a delicious sauce but also all the juices that would have been lost in a traditional barbecue. Add only a heathy squirt of commercial ketchup or shriracha hot sauce before pouring it back over your bun.

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#11
Posted: 11/15/2011 9:39:50 AM
looks great!
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