Thread: Luigio's Slow-Cooked Mexican Pulled Porkio.

These type of threads are like torture to me. Foods that make me hungry that I will very rarely eat.

Anyway, good effort you focker.

He will be shitting through the eye of a needle today

Originally Posted by Dillinger

He will be shitting through the eye of a needle today

Shouldn't think so.

But will I send you a photo just to confirm?


Maybe through the repo system, perhaps?

Ok! I'm off to Foodland to buy somw skinless chicken breasts and the fixings therefor.

End product did look yummalicious I have to agree. But the pineapple juice? You like pineapple on your pizza, I'm thinking.

Oh well. One man's fish is another man's etc

Originally Posted by grasshopper

Ok! I'm off to Foodland to buy somw skinless chicken breasts and the fixings therefor.

End product did look yummalicious I have to agree. But the pineapple juice? You like pineapple on your pizza, I'm thinking.

Oh well. One man's fish is another man's etc

It's due to the enzymes present in the pineapple. They act as a meat tenderizer.

^ One feels that they might need a dictionary for that post.

Originally Posted by Boon Mee

Originally Posted by Luigi

^ One feels that they might need a dictionary for that post.

And he left out the Anchovies on the pizza.

For some strange reason, Thais don't like Anchovies on their pizzas. Got to buy a little tin of them from Villa Market or Tops and add them myself.

Perhaps too it's because Thais put ketchup on their pizzas as well?

Sorry, Luigi, for getting off topic!

STOP!
Too early to be talking of Thai pizzas...

Dill's great effort at pulled pork in the dinner thread inspired Ol' Eddo to get out and pull his own.


Picked up a kilo of pork collar, Italian rolls and some juice, and off we go for 30 hours from start to finish.


A dry rub of paprika, chili powder, oregano, black pepper, garlic power and cumin seeds, overnight.




Out of date cumin seeds are the best.






Will sit in the fridge overnight.

Remove them at 7am.

Sear them at 8am.

Then....


Into the slow cooker with diced pepper, onion, garlic, bbq sauce, brown sugar, pineapple juice and some stock. Maybe some Jalapeno salsa too, or might use it at serving.

Slow cook for 10 hours.

Then will remove the pork, and nuclear burn it in the oven at 4000 degrees for 3 minutes.

When crusted, remove and pull apart, while boiling up and reducing the slow-cooker slush.

Combine.


Just gotta make some coleslaw tomorrow and Eddo's yer uncle, Lulu's yer aunt.

you need a pressure cooker, be about 25 mins

Looking forward to seeing the end result.

Originally Posted by malmomike77

you need a pressure cooker, be about 25 mins

That seems like a bit to short. What size pork shoulder are you cooking? I usually do mine for an hour.

British pork is more tender than American pork. Less time needed.

Originally Posted by bsnub

That seems like a bit to short. What size pork shoulder are you cooking? I usually do mine for an hour.

i was quoting for the slivers Lulu showed, normally for a 2kg boneless shoulder its around 1 1/2 hours in my electric pressure cooker - i reckon its best for pulled pork as it doesn't dry out a bit like the oven

Originally Posted by malmomike77

i was quoting for the slivers Lulu showed, normally for a 2kg boneless shoulder its around 1 1/2 hours in my electric pressure cooker - i reckon its best for pulled pork as it doesn't dry out a bit like the oven

Ok that makes more sense. I also do 2kg boneless shoulder, so I am going to assume it is cut the same in the UK as the US. I cut mine into quarters before I apply the rub. One hour is about perfect that way.

^ I cut mine in two

Originally Posted by malmomike77

I cut mine in two

Try quarters it lets the rub get into the meat that way, Also try adding a little of this...

^ i'll stick with 2, thanks for red btw

Originally Posted by Edmond

and off we go for 30 hours from start to finish.

What time is the eta? 8.30pm tomorrow, hopefully the blob won't still be ranting. Look forward to seeing what's left

Hmmm; interesting: look forward to results.

Originally Posted by Edmond

nuclear burn it in the Wok at 4000 degrees

Fixed that for you

This is about as enlightening as one of Chitty's threads right now.

8 hours to go, getting through it.

^ Yes. It is actually a very technical process.

The science behind it is actually quite interesting.


Another 4 hours and they will enter the state that is scientifically known as the aging-snub-one tenderness range.

The slightest poke and they will just fall apart.