Friday, 21 September 2012

Pulled Pork

I have been making pulled pork lot's recently, having been inspired by a place called 'BBQ Shack' in Brighton that does proper US barbecue food including ribs, brisket, burgers, chicken, mac n cheese and even something called an armadillo egg which is a cream-cheese stuffed jalapeño, wrapped in spiced sausage meat and then held together with bacon, it is so good! I love their pulled pork and really wanted to make it at home myself and the result was amazing, granted you have to marinade over night and then slow cook for as long as you possibly can but it is so worth it.
I bought something called 'Old Bay' seasoning which you can only get in the USA and it added a really nice flavour having not used it before but it is not something you have to use.

Bone in pork shoulder
Old Bay Seasoning
Molasses
Smoked Paprika
Mustard Powder (Coleman's)
Garlic Powder
Onion Powder
Crushed Chipotle chillis
Fresh ground black pepper
BBQ Sauce















Here's the Old Bay seasoning I used as part of my dry rub.















First I covered my pork shoulder in the dry rub and I know it's not traditional but I then smothered it in a really good BBQ sauce before covering in clingfilm and leaving to marinade in the fridge over night.















I cooked my pulled pork for nearly eight hours the next day on a really low heat in the bottom of the oven.















It literally fell off the bone and was so tender, I put some little yellow peppers in about halfway through cooking and they were a really tasty addition.
I served my pulled pork with macaroni cheese, jacket potatoes, coleslaw, salad and lot's of BBQ sauce.
I can't recommend doing this to a shoulder of pork enough, quick do it!!!


6 comments:

  1. I've been toying with the idea of buying some Old Bay seasoning! Would you recommend? x

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete
  3. Hi Claire, I really like it and wanted to buy it for a long time but thought it was to exspensive on e-bay etc but managed to get a tin for £3. It's great if you like cooking cajun and creole dishes and It's also really nice as a seasoning for chicken. I would say give it a go!x

    ReplyDelete
  4. love pulled pork, could murder a plate of that now.

    ReplyDelete
  5. This looks really, really good. I'm definitely on the lookout for Old Bay from now on.

    ReplyDelete
  6. How fun to read that Old Bay, which we find in virtually every market here, is a rarity in Britain. A person can make a pretty good substitute with cayenne, salt, garlic powder and paprika.

    ReplyDelete