Ross M. W. Bennetts

@ rossbennetts.com

August 12th, 2017

Where there's smoke, there's dinner... brisket and burnt ends tasting plate - Bangalow BBQ & Bluegrass Festival

Where there’s smoke, there’s dinner… brisket and burnt ends tasting plate – Bangalow BBQ & Bluegrass Festival #food #bbq #bbqcompetition #bangalow #bluegrass #festival #summerland
@ Bangalow Showground

May 13th, 2013

The end result - pulled pork on pane

Last week my Mum sent me a newspaper clipping of a recipe for pulled pork, and on Friday night I won a $20 meat voucher at the Servies raffle, so I decided it had to be done.

Here’s the recipe from Maggie Cooper’s Weekend Cook column in the Northern Star (with my modifications added):

Ingredients:

Dry Rub (enough for a few roasts, so make sure you have an airtight container to keep it in):

  • 1/2 cup smoky paprika (I actually used sweet hungarian style paprika as that’s what I found in the cupboard)
  • 1/4 cup garlic powder
  • 1/4 cup dried chilli powder (use less if you don’t like it so spicy, or more if you like it hot)
  • 3 tablespoons salt (I used pink himalayan rock salt, but I’m sure any salt would do)
  • 2 tablespoons onion powder (I used a combination of onion powder and onion flakes as I didn’t have enough powder)
  • 3 tablespoons ground black pepper (I used freshly ground peppercorn medley and nearly gave myself RSI)
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano leaves (After realising I had run out of oregano, I substituted a combination of dried basil and dried tarragon leaves)
  • 2 tablespoons ground cumin seeds (again, I ran out of ground cumin so mixed some whole cumins seeds in as well)
  • 2 teaspoons dried mustard
  • 2 teaspoons ground coriander seeds (I left this out all together)

Pulled Pork:

Brine:

  • 1/2 cup brown sugar (I ran out of brown sugar and used some brown & some raw sugar)
  • 1/2 cup of cooking salt (I used some table salt, some sea salt and some pink himalayan salt)

Method:

  • Combine all the ingredients for the dry rub.

the dry rub

  • Make the brine by combining the sugar, salt and two tablespoons of the dry rub in a non-metal container just big enough to hold the pork.
  • Add two cups of cold water and stir until sugar and salt have dissolved (I actually added the sugar & salt first and dissolved it in a little hot water, then adding cold water to chill the mix and stirring in the dry rub at the end).
  • Place pork in container and add enough extra water to cover the meat.

pork in brine

  • Cover and refrigerate overnight (I made the brine in the morning and refrigerated it all day and then cooked  the pork overnight).

pork in brine in fridge

  • Preheat the oven to 100°C. (120°C was as low as my oven would go, but that seemed to be low enough… low and slow is the go…).
  • Remove the pork from the brine and pat it dry with paper towels.

brined pork patted dry

  • Rub the meat generously with the dry rub mix until it is completely covered.

dry rubbed pork

  • Place in a baking dish or cast-iron pot and cover.

pork in a baking dish

  • Cook at 100°C (120°C) for 10-12 hours (11 hours 45 minutes) without disturbing.{mum’s note: Sounds interesting but lot of time X}

cooked pork (yes, I had to try it before i took the photo)

To serve:

  • Pull meat apart with tongs or two forks. (Here’s a video that show how to “Pull” the pork with forks.)

pulling pork with forks

  • (I strained the juices, as suggested in the video above, and added them back into the pulled pork to retain some moisture.)

juicy pulled pork

  • Serve with barbecue sauce or apple sauce on a crusty bread roll accompanied by some cooking juices or with roast vegetables.

pulled pork with barbecue sauce on a crusty bread roll (yum!)

 It was absolutely delicious… melt in the mouth and so flavourful… I’ve been eating it for a couple of days now… next I have to find a good BBQ sauce recipe, as the stuff in the bottle just doesn’t really seem to do it justice… any suggestions?

February 7th, 2009

From BBQPitBoys.com: