PAG's Pulled Pork

Took a shoulder of pork out of the freezer a couple of days ago with the original intent of just roasting it and having it sliced on sandwiches. That led to a change of mind, and opted to go for pulled pork, which I'd never made before. Slight issue, I'd already marinated the meat, and had to scrape it off to sear the meat before applying the marinade again before slow roasting.

I also fancied having a crack at what are my favourite burger type buns, brioche. Knocking up a coleslaw with some homemade garlic mayonnaise was a simple exercise, then topped off the lot with some chopped gherkins.

Searing the meat.

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Ready to be covered with tin foil and in the oven for 5 hours at 150C.

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As hoped for, the meat did indeed pull apart easily. I'll definitely make this again, though will opt for mixing the pulled meat with something like a BBQ sauce. Plenty of garlic mayonnaise though so not dry at all.

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I'd forgotten to photo the brioche buns before going in the oven, however this is them after around 15 minutes at 205C. The colour of the eggwash is a good indicator of when they're cooked.

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Once cooled down, the acid test of how they're cooked inside. Must be beginners luck as exactly what I was hoping for.

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Building up the sandwiches.

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Ready to eat.

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Just occured to me, this might have been better in the 'Manwich' thread. Oh well.

:tumbs:

Good stuff!

Love a pork bun

Oh yeah baby!! Well done. A vinegar based barbecue sauce would have made it more authentic, but hell the buns and slaw made up for that. Thanks, now I know what to do Sunday night..

Very nice.

We usually do ours in pineapple juice (and usually some sliced peppers and jalapenos) in the slow-cooker. Then pull apart and finish quickly in the oven (no tittering at the back). Very tender and juicy, with the final ovening giving it that nice little crust.


Hard to beat a good pulled pork.

A very nice from me also.

Missing the key element which is BBQ sauce but kudo's for being brave enough to bake the buns. Baking breads are not easily done.

A phark yeah from me!

looks great. I bet it would also be great with a Barbeque sauce. I made roles like that a couple of weeks ago and I followed the recipe I found on YouTube , they were very easy to make, only took time between three 30 min rice and fold, But the outside was crispy and the incide was very fluffy, cutting one side off and removing the inside made an excellent pocket for stuffing . I made a lot, so i put the rest in the refrigerator. Five min in the oven made them like they were freshly baked even a week later.I am a beginner at making bread. It was my first time using that recipe . Take a look below.
I think I will try to make the pork next week, you inspired me.
SUB) 무반죽 치아바타 만들기 : No kneading Ciabatta [우미스베이킹:그녀의베이킹] - YouTube