This wasn’t what I had planned for yesterday. I was going to go for The Curry Guy’s Goan Pork Vindaloo but I didn’t have nearly the right ingredients and no chance to get out to buy them (I do have a ‘proper’ job you know) so I had to improvise or it was going to be takeout.
I had the pork I was going to need for the curry and it was a 700g boneless and skinless shoulder of pork from Asda. I think it was priced at just under £3.50 and there was an offer on of 2 for £6.00 – not bad eh? The first thing I did was do a bit of research on what pork shoulder was commonly used for and I found it’s very versatile being described by the BBC as a “flavoursome and forgiving cut, with enough fat to keep it moist during cooking, shoulder makes one of the best roasting joints”. The first recipe on the page with that description was for slow cooker chipotle pulled pork whick sounded delicious but I didn’t have half the ingredients I would need for that either.
I then decided to do a bit of research on pulled pork. I’ve eaten it a number of times at various outdoors events from a food truck but never gave it much thought for something to do in my own kitchen. I then came across this website, Perfect Pulled Pork, which is very American but very special in terms of the information on there and after taking in all of that information and scanning a few other recipes I decided to give my own recipe a go with whatever I could find in the fridge.
- 2 organic carrots
- 6 shallots
- 6 cloves of garlic
- 1 Red Chilli
- 1 Lemon (zested and juiced)
- 1 tbsp mustard seeds
- 250ml rice vinegar
- 250ml ginger wine
Method of Preparation:
- Preheat oven to 170°C
- I chopped up the carrot and shallots into big chunks and put them on the bottom of a large casserole dish with 3 cloves of garlic which will keep the pork off the direct heat.
- Then I took the other 3 cloves of garlic and sliced it thinly and put it in a bowl with a thinly sliced red chilli, the zest and juice of one lemon, ground salt and black pepper, and a tablespoon of lightly crushed mustard seeds. Mixed the together and rubbed the mixture all over the pork which I then sat in the casserole dish.
- Into the dish I added the rice vinegar and ginger wine, covered it with a tight fitting layer of foil, popped the lid on and then put it in the oven for 3 hours.
- After 3 hours remove the lid and foil and put back in for another hour.
- After cooking let the meat rest for a good 10 minutes at least and then, with two forks, just start pulling away at the meat and it will just fall away under the lightest pressure and leave you with the most delicious, juicy pulled pork pieces. Serve immediately.
Then it’s up to you where you go from there. I made up some BBQ sauce and stirred it in to a bowl and just got straight to it with some nacho chips. Wife on the other hand went for the Bramley apple sauce but also opted for the nacho chips. We were discussing how good this would be at a barbecue with coleslaw and corn and spicy beans, etc… but it was just as good on a cold January evening too.
There was a very mild chilli kick, the ginger was also there as a subtle note, as was the garlic but neither us could get any citrus flavour through. Not to worry though, the overall flavour was delicious and right up my street. I suppose that’s the beauty of cooking like this, you have the opportunity to impart whatever flavour you want and I’d be really interested to hear how you get on with this recipe and what changes you make to make it your own.