Pulled Pork… I do like cooking meat the low and slow method. It allows you to play around with so many flavours and you also get the rest of the day free! You also get to make great food with the leftovers. Read on for a great Pulled Pork Chilli!
Pulled pork is no exception. It can be done on the BBQ, in the oven or in a slow cooker.
Although I would prefer to cook pork for pulling on the BBQ, the British weather isn’t always ideal and I’m not one for ducking in and out of the rain just for a piece of meat!
So what is the best cut of pork for Pulled Pork? Most people will be able to get a piece of shoulder from their local butcher or supermarket and this is fine for the job. Make sure you take the rind off and cook that separately for some crackling! However the best piece of pork, if you can get hold of it, is a cut referred to as Boston Butt! This is the American name for the cut, however in good old Blighty it is called pork crop. Ask your local butcher, they may just oblige!
We are lucky to have a pig farmer just around the corner from us. Their pork is sublime. If you are in the Sheffield area you really should try and get hold of some. They are Moss Valley Fine Meats if you want to look them up.
So now you have your meat you need to decide how to flavour it. Most people will opt for a traditional BBQ flavour. In this cook I used ‘Ome Made BBQ Rub-a-Dub-Rub to rub on to the pork before it was cooked. If you can do this the day before it will help the flavours penetrate the meat. You could opt for other flavours. In the past I’ve done it Chinese style and of course South American flavours work brilliantly.
Now you need to decide how to cook it. I’m not going to talk about cooking it on the BBQ in this post, I’ll save that for another time!
To cook in a slow cooker simply put in the slow cooker with a little liquid. Apple Juice works well. For a kilo piece of pork you will be looking at 4.5 to 5 hours. Personally I would finish it off in the oven with a glaze of BBQ sauce or some apple juice, maple syrup or honey and a splash of bourbon!
To cook pulled pork in the oven you want the oven temperature to be 120°C – 125°C. Place your pork in a roasting pan. Place a little baking sheet or greaseproof over the meat, if you have it, and then cover the roasting pan with tinfoil, crimping to the edges to create a seal. for 1kg meat you are probably looking at around 4 hours. For 2kg about 5.5 hours cooking covered. after this time you need to uncover the meat. Take the meat out of the pan and drain off the juices then put the meat back in the pan. Turn the oven up to around 160°C – 165°C. you can now baste the meat with whatever you want. I used a mixture of apple juice, maple syrup and bourbon. Put back in the oven and every 20 minutes or so give it a baste. You could baste with BBQ sauce, Sweet Chilli Sauce or even reduce the cooking juices down with a bit of dark sugar or honey a little vinegar and soya sauce and use that. after an hour or hour and half if you have a larger joint the meat should be ready. Carefully take the pork out of the roasting tin and wrap in baking or greaseproof paper and tin foil. the meat now needs to rest for at least 20 minutes after which time you can pull it apart with a couple of forks. You can now add more BBQ Sauce Chilli Sauce or leftover juices to the pork before serving.[ngg src=”galleries” ids=”4″ display=”basic_slideshow”]
Personally I like to serve it in some bread of some sort, with some pickled veg, cheese, jalapeno chillies and some fries on the side. Awesome! You could serve with some good old ‘Ome Made Baked Beans! Follow the link for the recipe.
Of course the best thing about pulled pork is that it goes a long way and you always end up with leftovers. If you don’t you need to buy a bigger joint!
One of our favourite things to do with the leftovers is a Chilli.
Here’s a simple recipe for a really tasty Pulled Pork Chilli!
Easy Pork Chilli Made With Leftover Pulled Pork
- 1 Kg Pulled pork
- 3 Medium Onions Finely chopped
- 6 Cloves Garlic Finely chopped
- 4-5 each Fresh chillies finely chopped
- 3 teaspoon Ground cumin
- 2 teaspoon Chillli powder
- 1 teaspoon Ground cinnamon
- 3 teaspoon Dried oregano
- 1 tablesoon Vinegar
- 4 teaspoon Sugar
- 280 gram Tomato puree
- 400 gram Chopped tinned tomato
- 3 each Beef stock cubes or equivalent granules
- 2 tablespoon Fresh coriander (optional) chopped
- 2 400g Tins red kidney beans or 500g dried beans soaked and cooked as instructed
- 2 teaspoon Salt or to taste
- Chop your onion, garlic and chillies.
- In a pan heat 2 tablespoons of oil and add the onion and garlic, fry for a couple of minutes until soft then add the chilli
- Add the spices and herbs stir to combine then add the vinegar and sugar, salt and a good grind of black pepper
- Add the tomato paste and cook for a couple of minutes
- Add the tinned tomatoes, stir to combine
- Add the crumbled up stock cubes and stir in to dissolve
- Add the pulled pork, break up and stir in to the sauce.
- Add the tinned/cooked kidney beans and stir in.
- Add enough water to give a loose sauce. Bring to a simmer, add the coriander, put a lid on the pan and then put in an oven preheated to 90°C. Alternatively it can be cooked in a slow cooker. After 3.5 hours the temperature can be turned up to 165°C for the final 30 minutes.
- serve with boiled rice, sour cream and a little pickled veg or slaw on the side.