I have wanted to write a post about Pulled Pork Sandwiches for a goodly while.
I wanted to try eating one for even longer. But as Derbyshire is not quite the food centre of the universe we had to make our own.
Here’s the glorious shoulder of pork when it came out of the oven.
It truly is a sight to behold with its super crispy crackling and umami coated loveliness.
Then we let the meat fall apart, and stirred it through with a ‘special sauce’ to make it juicy, tangy and delicious.
If you look hard you can also see that crackling and Deb’s black pepper roasties.
Only I could order a huge hunk of pork shoulder on the hottest Weekend of the year. We have had the kind of weather that induces this ‘oh my, this paddling pool is cold’ face.
Honestly, like I really wanted the oven on all day in this heat.
So to counteract the wintery joint of meat we picked our first bunch of radishes from the garden
Sorry Sarah, it’s the obligatory hand holding ingredients shot.
I picked lots of salad leaves (Lovin’ the leaves at the moment) and found other summery salad stuff.
It was kind of a barbecue-without-the-hassle-of-a-barbecue.
We must do it again sometime soon.
You’re all invited.
We have enough pork to feed the 5000.
If you have some left you can make it into this: Thai Pork Curry.
Recipe (of sorts)
- Ask your butcher in advance for 1/2 a boned shoulder of pork.
- It must be shoulder, don’t try this with your namby pamby loin. It will be dry.
- Ask him to score the skin, or do it yourself with a sharp blade, slash lines every centimetre.
- In the morning sit it in the sink and pour a whole kettle of boiling water over the skin.
- Dry it off then rub it with plenty of table salt and some pepper.
- Place it in a big roasting tin with 2 cups of water in the bottom.
- Cook it on full wack (200 degrees) for 30 minutes.
- then turn it down to 100-150 degrees depending your oven, until nearly all the fat renders out.
- Leave it in the oven FOR THE REST OF THE DAY! Yes really, 7-9 hours.
- I turn it on its side for a bit in the middle of the day to brown up the bottom and I baste it a bit.
- It needs to be a really slow cook with only a slight bubble to the water/fat.
- Don’t let the water boil dry, it will make THE best gravy when you skim the fat off it if you choose to eat this ‘Roast Pork’ style rather than with the spicy marinade in a bun.
- Take it out an hour before you want to eat it and tent with foil.
- I pull the crackling (skin) off the meat and put it back in the oven on high for 10-15 minutes to crisp it.
- It will fall apart, you won’t need to slice it.
Pulled Pork Marinade/Sauce (optional and very approximate)
- A good squirt of: Ketchup, Cider Vinegar, Mustard, Tomato Paste & Worcestershire Sauce.
- A good sprinkle of Smoked Paprika, Salt, Pepper and 2 tablespoons of soft brown sugar.
- Some chopped chillies or chilli sauce.
- If it’s too thick add some hot water or the gravy from the bottom of the pan.
- Heat all this up in a small saucepan and stir into the shredded meat.
- You can put this all back in the oven for 20 minutes, covered in foil, to heat through if eating later.
- Serve with buns, toasted on the inside.
- Leftover pork can be sliced and re-heated with some of the sauce or gravy over it for days to come.
NB The water that the meat sits in is really just to keep it moist and stop the pan juices burning. I sit the joint in a 2″ deep roasting tin and pour a couple of cups in.
The marinade is really a sauce that I stir through the shredded meat AFTER it has been cooked. You can pour the liquor over and stir it in to the meat straight away, or as we have done eat the pork Sunday Dinner style with gravy and vegetables for day 1 then make the marinade/sauce pour it over and heat through in the oven to have the pulled pork sandwiches on day 2 or 3…or 4!
louise
May 24, 2010
oh my god!!!! must try this one too – i am going to start printing your recipes off into a Claire book!!
purelyfood
May 24, 2010
Looks delicious, the sauce sounds especially good. Stunning photos!
Richard Mackney
May 24, 2010
That’s not fair, I’m starving! … great pics and great grub!
Thomas
May 24, 2010
Oh my…..that looks so good. You have my mouth watering at 9 AM.
Sarah, Maison Cupcake
May 24, 2010
Ha ha, at least your pic in that pose have some earthiness and meatiness to them. I’m sick of the “look at this fruit/eggs/cake it’s so gorgeous it looks like flowers so I’m holding it like a bouquet” IYGWIM
I was intrigued what pulled pork was – looks fabulous and I must do a shoulder of pork soon.
victoria patterson
May 24, 2010
John say’s slurp dribble burp.
I’m off to work with a stale vegemite sandwhich.
thingswemake
May 25, 2010
Ah. I’ll post you some over for your butties!
Memoria
May 28, 2010
This pulled pork looks amazing. I could see the delectable crust as well. Your photos are amazing.
I have a question about the “recipe”. How do you allow the meat to sit in the boiling water. Also, do you let the pork set in the marinade before submerging it into the boiling water? How long do you marinade the meat?
Thanks!
thingswemake
May 28, 2010
Hi Memoria, looking back at this now I wasn’t very clear on the recipe instructions!
The water that the meat sits in is really just to keep it moist and stop the pan juices burning. I sit the joint in a 2″ deep roasting tin and pour a couple of cups in.
The marinade is really a sauce that I stir through the shredded meat AFTER it has been cooked. You can pour the liquor over and stir it in to the meat straight away, or as we have done eat the pork Sunday Dinner style with gravy and vegetables on day 1 then make the sauce pour it over and heat through in the oven to have the pulled pork sandwiches on day 2 or 3…or 4!
Oh and the kettle of boiling water is just when the joint is sat in the sink and is to shrink the skin to make it crackle.
I hope that helps! It’s all my interpretation of various things I have tried and read.
TheTiddles
May 30, 2010
Just had this for dinner, no sauce other than gravy and served with roasted potatoes and broccoli. The usefull thing I found was that last hour sat resting can be used to turn the oven temperature up high to do good roast potatoes instead of the usual situation of the oven being sat at a roasting temperature of around 160. I used a whole shoulder and it amply served 5 with probably enough left for another four, so that’s dinner tomorrow sorted, might try the sauce then
thingswemake
May 31, 2010
Thanks so much for trying and commenting. I hope you enjoyed it and that you get another good meal out of it today. If you do try it with the sauce give it a shred up with a couple of forks and let it sit in the sauce (with a bit of any spare leftover gravy if you have it) and I am sure it will be delicious. I’m jealous now as we have nothing in for tea.
Sophia
August 25, 2010
I just became a big fan of pulled pork about a year ago. Now I love collecting pulled pork recipes. Thanks for posting this! I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! Keep up the great work here!
thingswemake
August 27, 2010
Thanks for that Sophia
Sara
November 15, 2012
I’d love to try this recipe…however, I’m a little lost when it comes to knowing just how much is a “good squirt of…”. Would you mind/could you please send me some measurements?
thingswemake.co.uk
November 15, 2012
Hi Sara, it really is a matter of taste and I really can’t remember how much I used last time I did it! But at a guess I would go for:
3tbsp Ketchup, 2 tbsp Cider Vinegar, 1tbsp Mustard, 1tbsp Tomato Paste, 2 tbsp Worcestershire Sauce.
Then 1tsp Smoked Paprika, 1tsp Salt, 1/2 tsp Pepper and 2 tablespoons of soft brown sugar, plus 1tsp chopped chillies or chilli sauce.