Food
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- Danish0
Cooking with dog?! WTF XD
- scarabin2
Where did she learn to cook, prison?
- Danish-1
- Danish-5
- Continuity6
I've been absolutely dying all week for a good smokey pulled pork sandwich. Problem, I don't have a smoker, and my go-to joint is shut thanks to corona.
So finally, yesterday, I got myself a 1.6 kg shoulder of pork. And, rather than using something like mustard or oil as a binder for my rub, I used liquid smoke, and a very generous amount of it. Applied my rub (smoked paprika for the extra smokey kick, salt, pepper, brown sugar, granulated garlic and onion, cayenne pepper).
Wrapped the thing up in cling film and left it in the fridge overnight, and here it is ready for the oven.
And in a 120° straight on the rack it went with a drip pan underneath, until a nice bark formed and the internal temperature was 66°, about 3 hrs later.
Take it out, bring the oven up to 160°, then wrap the thing up as tightly as possible in two layers of foil (to which I added a bit of apple juice for braising, because you know ... pork and apples).
Back in the oven it went, until a butter knife slid in and out with no resistance. Let it rest for an hour, transferred it to a more suitable container, took two forks, and shredded like my name was Joe Satriani. Once done, I mixed in all the juices from the foil.
Sauced up a portion with a bacon/jalapeño barbecue sauce I mixed with some apple juice, and hey-presto: a smokey pulled pork salad, served with Bavarian potato salad, and some pickles.
It was fucking the delicious. Tender, juicy, and the liquid smoke mellowed out perfectly in the long cooking.
If you have no smoker (or opportunity to smoke on your urban flat balcony), but want a pulled pork sandwich, this is the way.
- This is the way.palimpsest
- I like that you refer to it as a saladscarabin
- Oh, THIS is what you were talking about - haha, I can see why eating all that might've led to a bit of indigestion :)
Looks tasty.Nairn
- Danish-2
