Hello!
With this untenable heat that has stricken the Island who the heck wants to spend any time in the kitchen?
Last year I started to browse for pulled pork recipes on the net. I came up with my own after reading through a few.
It's easy.
All you will need are these:
- A chunk of roasting pork (loin, shoulder, leg)
- A big blob of bbq sauce
- A spoonful or two of cider vinegar
- A good sprinkle of chilli powder
- Another good sprinkle of cumin powder
- A clove of garlic (mashed)
- A splash of pineapple juice if you have some
- Salt and pepper
Mix all the ingredients except the pork in a bowl. Mix and taste. I should be the right balance of sweet, sour, hot and spicy. The contistency of the sauce should be quite thick.
Adjust the ingredients to personal taste.
Remove the joint's rind and strings but make sure you leave a bit of fat on top. This will improve the flavour!
Now place the joint in a lined (with a large pice of foil) roasting tray.
Like this:
Close the foil to make a parcel. Place in the oven for at least 3 hours at 150 Degrees Celsius.
Just be aware that there might be some leakage onto the tray and we all know what a sod that is to clean....
You can turn it over half-way through to make sure it soaks all the juices but I have been known to leave it for 5 hours unattended ...
Voila!
Serve hot or cold in a crusty bun, with the sauce of your choice. (my personal favourite is the Hot Jamaican Pepper sauce.)
Very nice accompanied by corn on the cob, a salad and a jacket potato.
Enjoy!!!
With this untenable heat that has stricken the Island who the heck wants to spend any time in the kitchen?
Last year I started to browse for pulled pork recipes on the net. I came up with my own after reading through a few.
It's easy.
All you will need are these:
- A chunk of roasting pork (loin, shoulder, leg)
- A big blob of bbq sauce
- A spoonful or two of cider vinegar
- A good sprinkle of chilli powder
- Another good sprinkle of cumin powder
- A clove of garlic (mashed)
- A splash of pineapple juice if you have some
- Salt and pepper
Mix all the ingredients except the pork in a bowl. Mix and taste. I should be the right balance of sweet, sour, hot and spicy. The contistency of the sauce should be quite thick.
Adjust the ingredients to personal taste.
Remove the joint's rind and strings but make sure you leave a bit of fat on top. This will improve the flavour!
Now place the joint in a lined (with a large pice of foil) roasting tray.
Like this:
Close the foil to make a parcel. Place in the oven for at least 3 hours at 150 Degrees Celsius.
Just be aware that there might be some leakage onto the tray and we all know what a sod that is to clean....
You can turn it over half-way through to make sure it soaks all the juices but I have been known to leave it for 5 hours unattended ...
Serve hot or cold in a crusty bun, with the sauce of your choice. (my personal favourite is the Hot Jamaican Pepper sauce.)
Enjoy!!!
Comments
Post a Comment