It’s my birthday today. Happy Birthday to ME. I had a steak sandwich for brunch (Flat iron. The best). Rather filling, but very nice. Lamb for dinner.
But onto other matters! I’ve ‘done’ Pulled Pork before in this blog, but only in photo form. HERE. No recipe on that occasion, so coming up is the method.
The first time I made Pulled Pork some years ago it was a novelty, a Southern US Barbecue speciality that caused people to frown and ask ‘What’s that?’. Now it’s everywhere. It’s even in McDonalds. Rather a pity really but then that’s what happens to good things. I’m not saying there’s anything wrong with something becoming mainstream, of course there isn’t, but it’s when the imitation isn’t even a shadow of the original that it becomes a shame. And of course, all that said someone who really knows how to do it might look at my version (a bastardised fusion of a Felicity Spector ‘The Perfect…” recipe from The Guardian, something from one of the River Cafe Cookbooks of the nineties and influences from Michael Pollan’s descriptions from ‘Cooked’) and say just the same thing I’ve been bemoaning about Maccy D’s.
Still, this tastes great, I promise.
2-3kg piece rolled pork shoulder
2 tbsp salt
2 tbsp dark brown sugar
1 tbsp smoked paprika
2 tbsp fennel seeds
1 tbsp black pepper
4 tbsp cider vinegar
Put the oven on to 225ºC. Dry the pork all over and let some air get to it.
Mix together all the dry ingredients in a pestle and mortar but don’t worry about crushing the seeds. Then rub about half the mixture all over the pork, on the skin, underneath, in all the cracks.
Either have a big pot with a lid that can go in the oven or line a baking tray with foil that can be gathered up over the pork, but roll it back so the pork is exposed. Put the pork in the tray and give it 40 mins in the oven.
Take it out and cover with the lid (or roll the foil into a ‘tent’) and drop the temperature to about 120ºC. Then put the pork back in for about seven hours.
Go and do something else.
Take the pork out and carefully lift off the skin. It’ll be black and shiny and rubbery. Put it on a clean baking tray. Increase the heat back up to 225ºC and leave the pork to rest. Put the lid back on or re-make the foil tent.
When the oven is back up to temperature put the skin back in for a strict 12 minutes. When it comes out it’ll seem rubbery still but put it on a cooling rack and leave it alone. After 10-15 minutes it’ll be crisp and shatter like glass.
Now get stuck into the pork. Take two forks and tear it up mixing the quivering fat into the stringy lean, the blackened outer into the pink inner. Fold it through the juices that are in the bottom of the pan. There’ll be a lot and it’s mostly fat, but don’t get all bothered about that.
Next sprinkle over the rest of the dry seasoning splash over the cider vinegar and fold together again.
Once the skin is crisp that can be chopped/smashed up and added, or sprinkled over separately when you serve it.
You can leave it now for a day and then rewarm in the oven. It tastes extremely good after everything’s had a chance to meld together a bit. But it’s really very good straight away too and I’d challenge anyone not to have a few too many ‘testers’ while tearing it up. It’s also great reused later in other things – fillings for pasties, in a ragu, on a pizza…
I’m currently touring my absurd comedy/cooking show ‘George Egg: Anarchist Cook’ around the UK. Next weekend I’m in Bath. After that it’s Scotland. And then, New Zealand! Dates and links to tickets are here.