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Post by turkey on Oct 3, 2012 21:05:39 GMT
I am following this recipe www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.htmlI know you should always follow the recipe and I have for the brine but having seen other brine info it seems you can often do it for longer? The benefit for me is I don't want to eat it till sat so cooking it Friday would be ideal, as it is its been 24 hrs so not knowing the ins and outs of a salt brine or how the sugar in the mix affects things thought it best to ask. cheers all
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Post by faz on Oct 3, 2012 21:43:17 GMT
I don't know much about briing pork, but I do know this thread needs moving out of the veggie section
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Post by turkey on Oct 3, 2012 21:49:36 GMT
lol stupid tablet, it was supposed to be in the BBQ corner lol, will move
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Post by turkey on Oct 3, 2012 21:53:07 GMT
lol stupid tablet, it was supposed to be in the BBQ corner lol, will move
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Post by turkey on Oct 3, 2012 22:00:08 GMT
see double posts in reply, something fishy and not my wine intake for once.
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Post by bookemdanno on Oct 4, 2012 12:30:03 GMT
There's only one reply Turkey!
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Post by bookemdanno on Oct 4, 2012 12:30:22 GMT
There's only one reply Turkey!
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Post by jerrym on Oct 4, 2012 17:19:21 GMT
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Post by faz on Oct 4, 2012 18:02:42 GMT
Pulled pork, pulled pork..... so good they named it twice
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Post by turkey on Oct 4, 2012 20:24:18 GMT
hi Jerry thanks for the links, I have made this one before and its mot bad but was not the lip smacking diva I expected it to be, last time it only sat in brine overnight, this one has had 48hrs before I chickened out ans out in the oven where it is still slowly cooking. Would really love to smoke it as that's what I think it was missing last time but there is another shoulder in my freezer for that attempt.
I will let folks know how it turns out.
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Post by jerrym on Oct 5, 2012 16:20:19 GMT
turkey,
your initial post gave me the push to give it a go myself. put it in the brine this morning and going to cook tomorrow Saturday.
i struggled on which pepper to use black or white and went for black. i also had no cayenne pepper so used deggi mirch. the dry rub does taste pretty good so quite hopeful. i used a few extra bay leaf as i know this works well and ground them before adding. used la chinata smoked paprika too.
that smoking thing given the minesamojito posts has surfaced on my radar too. the doghutch would be ideal but going have to think how best to implement. even the purchase of a cheap charcoal bbq is not out the question.
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Post by minesamojito on Oct 5, 2012 17:52:22 GMT
I never brine my pulled pork, no need, pork shoulder is so moist anyway if cooked slowly Either smoke it, or cook in the oven at a low temp and finish off with a lovely vinegar sauce, some cider and the juices from the bottom of the pan, you'll end up with juices dripping down your chin I promise! Cheers Marcus
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Post by rivergirl on Oct 5, 2012 18:17:23 GMT
I have never brined my pork so am waiting to hear how it turn out ! could you not put your soaked walnut in the oven We went to a wedding last sat and they had a hog roast in the evening , I was salivating with anticipation all day .......... until I sat down to a tasteless plate of pig ....................
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Post by jerrym on Oct 7, 2012 18:48:48 GMT
the outcome was not good - the pork was tough and not forkable.
i often slow cook lamb shoulder and quite taken back that this recipe did not work out. i would normally add liquid to the roasting tin and cover with foil.
gut feeling was that the brining if anything made matters worse. i would add in the foil and water going forward.
the spice taste was good. i think maybe the method has got muddled in adapting from the normal smoking method.
early days and certainly not despondent. it's a decent starting point.
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Post by minesamojito on Oct 7, 2012 19:28:51 GMT
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