There has been a bit of a theme to the blogs so far….. not me showing off, although I’m sure Lorna and Holly would argue differently, but that most of the food takes a bit of time. Good things are worth the wait though; the perfect girl, great coffee and of course food.
As the offers for Core training start to role in, friends keep tweeting and one destination bought back some memories. As part of medical training, Birmingham graduates are placed out in Hereford. This placement is famous because every Thursday all the doctors, nurses and students go out to a club and at the end, get take away. This is not itself remarkable but the take away is in the club and has the background of a massive shoulder of pulled pork. Rumour has it that one night a final year, a little worse for wear, managed to find herself company for the night simply based on that poster.
So, with all the depressing end of life chats I seem to be having whilst on call in resus I thought I would remind myself of better times and make some pulled pork. It’s going to take a while though.
Pulled Pork is made with a relatively fatty cut of meat, the shoulder , but is cooked low and slow which results in its delicious taste. You can get it from the supermarket, however the butcher is worth a visit first…………….
Although the meat has bags of flavour, adding a rub helps bring this out and can be used to add the smokey flavour you would get from a professional bbq joint.
- Shoulder of pork
- Celery salt
- Mustard Seeds
- Garlic Pepper
- Onion Salt
- Crushed chillies
- Black pepper
- Garlic, celery, onion and carrots
Ok, first start with the meat! Its going to take a while so get started about 2 days before you want this.
Make the rub by combining all the dry ingredients together in a pestle and mortar (which also releases some of the stress from work). It works out best with 2 tablespoons of salt and sugar and 1 tea spoon of each of the other herbs and spices.
Butterfly the joint to get the rub deep inside. This also allows it to start drawing out the water and letting the flavours in.
Once you’ve worked the rub in, its a waiting game. Weight the meat down with something heavy. I used all the large weights left over from my gran…….it totals about 5lbs. Now pop it in the fridge and go to bed. It’s going to take all night……………
Once you’ve liberated the deliciously seasoned meat from the fridge it’s rather simple to cook. Roughly chop the carrots, celery, onions and garlic and place at the bottom of a heavy roasting tray or Le Creuset. The one I use here is nicknamed Bertha, given by a gynae consultant one party, but that’s another story. Position the meat on top and then slowly roast on a low heat (~120) for about 8hrs or until when you put 2 forks in, you can pull the pork apart with ease.
Making the pulled pork is the simple bit. But what do you have it with?! You could have it on the waffles from the last blog, on top of a burger or even just with some rice. However, I really like the soft pillowy texture of war, brioche buns…..
- 1lb Strong Flour (Allinson – I need a sponsorship for the amount I use)
- 4oz sugar
- 6oz butter
- 5 eggs
- 120ml milk
The dough is made in the same method initially to the waffle dough. With the flour, salt & sugar, yeast and milk & egg combined and kneaded for 5 mins to produce a soft elastic dough before the butter is added. This mess is then kneaded for a further 5 mins.
Following this, the dough is left to proof overnight in a cool place. This results in a dough more workable and full of air. It tends to spread more than regular bread dough so having something to help it keep its shape during the second proof is advisable. I used poaching rings and divided the dough into 6 rolls.
After the dough has been allowed to rise again, simply glaze with a beaten egg and cook in a hot oven (~200) until golden brown.
And enjoy……… Well, nearly…….
It seemed a bit of a shame to just put ketchup on the pork. BBQ sauce is about as American as Pulled Pork or Moonshine in my mind, so I thought some might round this dish off.
It’s relatively simple, just combine all the ingredients in a pan and simmer slowly till you have reached the thickness of sauce you want. Its based on Ketchup, but what’s life without moonshine…………
- Ketchup (1 small bottle)
- 1 tbs Worcestershire Sauce
- 1tbs molasses
- 1tbs light muscovado sugar
- 2 shots cider vinegar
- 1 shot Moonshine
- 5 drops “liquid smoke” – Tesco sell it in the American items
- Garlic salt and pepper
- Celery Salt
Well its about time to eat, but first just a few wedges to go with the pulled pork.
The good thing about having a tea room is that you always have a few jacket potatoes left over. They are simple to turn into wedges; just cut and fry in some veggie oil with rosemary and garlic.
Now we can eat……….. I wonder if that girl ever got her pork x
P.s if you look hard enough you’ll find the Easter Eggs 😉