So much for starting out as I mean to go on - this recipe had a lot of promise, I thought, but on this, the 1st January 2012, it failed epically. Or rather I failed epically, and it didn't go quite as smoothly as I had perhaps hoped.
Despite calling on my dad at 9:30 this morning to as just how much ketchup constitutes "a large quantity" and whether the string around the pork shoulder should be left on and which way up the pork should actually be put in. In fairness, it was the first time that I had actually dealt with any real cut of meat other than mince or bacon - pathetic I know, but 'tis the way of it - although that does not allow for how poorly it actually turned out.
It went in the oven this morning, at 10:15 and didn't resurface until 7:30 but when it came out of the oven, some of the meat was still really pink - not raw but far too pink for my liking - and it didn't really seem to want to pull. Before bringing it out of the oven, I turned up the temperature for about an hour, when I didn't think that it was cooking right through. However, served with soft, warm finger rolls, which on their own were nice, it was half-way decent. At least I hope it was!
All in all, I think that pulled pork is set for another attempt in the future - but not quite yet!
*Note: another two and a half hours in the oven at about 80.C and it is actually pulling! Perhaps a slightly higher temperature for the duration ...?
Here's what I was working from courtesy of Uncle D - it'd surely work for anyone who is less inept than me:
Get some pork shoulder and either put it in a smoker or a casserole dish.
Put in a large quantity of tomato ketchup, some American mustard and a spoonful of brown sugar.
Pour in beer or cider until covered.
Then, either smoke it low or put it in the over at its very lowest setting (around 70.C) and leave for as long as possible.
Would be nice served with a split roll or on some ciabatta.
Despite calling on my dad at 9:30 this morning to as just how much ketchup constitutes "a large quantity" and whether the string around the pork shoulder should be left on and which way up the pork should actually be put in. In fairness, it was the first time that I had actually dealt with any real cut of meat other than mince or bacon - pathetic I know, but 'tis the way of it - although that does not allow for how poorly it actually turned out.
It went in the oven this morning, at 10:15 and didn't resurface until 7:30 but when it came out of the oven, some of the meat was still really pink - not raw but far too pink for my liking - and it didn't really seem to want to pull. Before bringing it out of the oven, I turned up the temperature for about an hour, when I didn't think that it was cooking right through. However, served with soft, warm finger rolls, which on their own were nice, it was half-way decent. At least I hope it was!
All in all, I think that pulled pork is set for another attempt in the future - but not quite yet!
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Here's what I was working from courtesy of Uncle D - it'd surely work for anyone who is less inept than me:
Get some pork shoulder and either put it in a smoker or a casserole dish.
Put in a large quantity of tomato ketchup, some American mustard and a spoonful of brown sugar.
Pour in beer or cider until covered.
Then, either smoke it low or put it in the over at its very lowest setting (around 70.C) and leave for as long as possible.
Would be nice served with a split roll or on some ciabatta.
Oh well, even if this one didn't work out quite as expected, you've only got another 19 new receipes to fit into the next 365 days. Practically a fait accompli if you ask me!( How do you spell recipe???)
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