Weekly Recipe - 'Pulled Pork Bap' from The Award Winning Chef
|Author: Alan Paton||Published: 14th March 2013 10:10|
Delicious Pulled Pork Bap
Alan Paton is the Award Winning Executive Head Chef of Stoke by Nayland Hotel, Golf and Spa and is an expert on Pork dishes.
This week we have a recipe for Pulled Pork Bap.
I have used a method that can be used in your oven, if you have wood fired bbq you could use that for a long and slow cooking time which produces amazing results, but I am happy to say that this recipe also delivers lip-smacking porky goodness.
I have served it with pickle, garlic coleslaw, spicy wedges and bbq dip with a lettuce wedge and the all important glass of super chilled Aspalls Cyder
PULLED PORK WITH BBQ SAUCE
2.5KG BONE-IN PORK SHOULDER
COARSE SEA SALT
The Pork Shoulder
- 240ml CIDER VINEGAR
- 50gm DARK BROWN SUGAR
- 1 tbspn DRIED RED CHILLIES
- 1 tbspn FISH SAUCE
- FRESHLY GROUND BLACK PEPPER
- ½ tbspn COARSE SEA SALT
- PRE-HEAT OVEN TO 220C OR GAS MARK 7
- SCORE THE SKIN ON THE SHOULDER AND RUB IN SOME SALT
- PLACE IN TRAY OR EARTHENWARE POT IN LOWER MIDDLE OF THE OVEN FOR APPROX 10-12 MINS TO SEAL LONGER IF NECESSARY.
- REDUCE HEAT TO 110C GAS MARK ¼
- ADD THE SAUCE INGREDIENTS TO A SAUCEPAN AND HEAT TO SIMMERING TILL SALT AND SUGAR ARE DISSOLVED.
- ADD HALF THE SAUCE OVER THE PORK, AND COVER OVER. COOK FOR 6 – 8 HOURS TILL MEAT WILL “GIVE” AND SHRED EASILY.
- REMOVE FROM OVEN, REST FOR 20MINS, REMOVE BONE.
Leave to stand for 20 minutes8. SHRED THE MEAT AND MIX WITH ALL THE COOKING JUICES, ADD THE REMAINDER OF THE SAUCE IF REQUIRED, SEASON AND ADJUST TO TASTE E.G. SUGAR, SALT, CHILLI ETC