Pull my Pork

November 15, 2009 · 29 comments

Oh dear, I seem to have lashings of delicious pulled pork leftover from Mum’s party, whatever shall I do? I think I’d best have something to eat whilst I consider this dilemma..

After my sister told me that she had put leftover pulled pork to delicious use by making some nachos with leftover corn chips (from the platters I forgot to photograph), cheese, tomatoes, sour cream and avocados turned into guacamole, I thought I might continue this theme and make some pork enchiladas for dinner. It was a pretty hot, muggy day (yay! Summer is coming!) when I was mulling this over though, and instead I decided to freshen up this idea and make a Mexican themed kinda san choy bow dish instead.

Mexicana san choy bow?

I guess I should start at the start and let you know how I made these lashings of pulled pork to begin with. I’d been eyeing off a few pulled pork recipes over the past few months, waiting patiently for the opportunity to make one of them. I knew that this opportunity would somehow involve my sister, given her love of the pig and his many delicious incarnations, so when we thought we needed another ‘manly’ dish for the party, I jumped at the chance to get pork pulling.

The piggy process


Slow Cooker Pulled Pork
From Rosa’s Yummy Yums, adapted from Cook’s Illustrated


Ingredients
(note: I followed this recipe and had heaps of spice rub leftover, even after using two big leg roasts, so I’d recommend either making less, or keeping some aside so you don’t contaminate it when you’re rubbing the pork in case you don’t need to use it all)
1 Tb ground black pepper
1-2 tsp cayenne pepper
2 Tb chilli powder
2 Tb ground cumin
2 Tb dark brown sugar
1 Tb dried oregano
4 Tb paprika
2 Tb table salt
1 Tb granulated sugar
1 Tb ground white pepper
Pork of your choice – the recipe says to use a 3-4kg bone-in pork shoulder, but Rosa used pork neck with success. I actually used two decent sized bone-in leg roasts (they only just fit in the slow cooker!)
1/2 tsp liquid smoke (optional – I didn’t use)
Few cups of BBQ sauce (see recipe below)

Method
1. Mix all spices in a small bowl.
2. Massage spice rub into meat (you might want to use some gloves!). Wrap meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours. I left mine overnight, and the recipe says you can leave it up to 3 days if you want.

That's a one-a spicy pork-a roast!

3. Unwrap roast and place it in slow cooker. Add liquid smoke, if using, and 1/4 cup water (we used around 1/2 cup). Turn slow cooker to low and cook 8-10 hours, until meat is fork tender.

Falling off the bone goodness

4. Transfer roast to cutting board, and discard liquid left in the slow cooker. Pull the pork by tearing it into shreds with two forks. Discard the fat.

Pull it now, pull it good, pull that pork just like you should

5. Return the shredded pork to the slow cooker and add enough BBQ sauce to coat it all, then heat for 30-60 minutes or until hot (you can leave it in there longer, just keep the slow cooker on).
6. Serve however you like – we’ve discovered it’s great in buns, nachos and lettuce cups :)

Hot tasty buns!

BBQ Sauce
From taste.com.au

Note: I tripled this recipe and it was the perfect amount of sauce for the two big leg roasts

Ingredients
2 Tb olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 Tb tomato puree
1 Tb brown sugar
1 Tb Worcestershire sauce
1 Tb sweet chilli sauce
2 Tb white wine vinegar
1 Tb Dijon mustard

Method
1. Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
2. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

Overall notes:

  • The pork was super spicy when it was cooked, but the BBQ sauce really took away most of the heat, so don’t be too alarmed when you taste it out of the slow cooker and it’s a little tongue-burny (you will not be able to resist eating some when you remove it to pull it. It just looks too delicious).
  • I’m sure that shop bought BBQ sauce would be fine to use, but make sure you get something half decent.

We didn’t manage to use all the pork before our guests started getting too full, so we had quite a lot leftover. Oh deary me, what a terrible, terrible shame. We ate some in a delicious leftovers lunch the next day, and there was still enough left to leave a big container with my sister and brother-in-law, and bring a couple of containers home with me. One of these containers got used in my clash of cultures dish, and the other waits tantalisingly in the f
reezer.

Mexicana San Choy Bow

Mexicana San Choy Bow

Ingredients
Leftover slow cooker pulled pork
Sour cream
Cos lettuce leaves, washed, dried and sliced into cups
Grilled vegetable salsa (such as this recipe)
Guacamole (such as this recipe)

Method
Bung it all on a plate and enjoy, spooning a bit of everything into a lettuce cup, rolling it up, making sure you have the plate sitting underneath to catch any spillages, and chomping it down. I’d recommend matching these with a summery cerveza or some sangria.

Come to think of it, this isn’t such a clash of cultures, as I’m reminded of the ceviche lettuce cups I made for Easter lunch. Anyway, it was incredibly tasty and prompted my housemate to declare me the best housemate ever. Hey, it may have just been the pork talking, but I’ll take such declarations however I can get them. I may even share the other container of leftover pork with her, though that may have been her dastardly plan all along!

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