Pulled pork baps

I’ve just installed a great new plugin here that makes it easy to add and keep track of recipes. It’s written by the guys at GetMeCooking and more info in the plugin can be found here. Here’s one to start off with…

Pulled pork baps

Serves 6
Prep time 12 hours
Cook time 5 hours
Total time 17 hours
Meal type Lunch, Main Dish, Snack
Misc Serve Cold, Serve Hot
Slow cooked pulled pork, cooked in a homemade bbq sauce. Ideal served warm in baps but would also work well served with rice or potatoes.

Ingredients

  • 1.2kg Pork shoulder
  • 1/2 Medium Onion, finely chopped
  • 3 cloves Garlic
  • 100ml Tomato ketchup
  • 50ml BBQ sauce
  • 100ml Orange or apple juice
  • 50ml White wine vinegar
  • 50g Brown sugar

Optional

  • 1 tablespoon Wholegrain mustard
  • 1 Chilli, chopped

Note

This is a great recipe which at first glance looks like it takes a lot of time and effort to make. However, the time spent actually doing stuff is minimal and the meat spends most of its time either marinating in the fridge or cooking slowly in the oven. It should make enough for six baps, or four if you're feeling hungry. Note that all the ingredients are approximate - if you prefer your bbq sauce hotter/milder/sweeter/more tangy then feel free to adjust the amounts accordingly.

Directions

Mix all the above in a large bowl and put in your shoulder of pork, making sure it's all covered in lovely marinade. Cover it with some clingfilm and leave it in the fridge overnight.

The following morning, pop it all in a casserole dish with a lid on and put it in the oven at a nice low 150C for 4 hours. After 4 hours, admire the smell in your house, take out the shoulder of pork and put to one side and pour out all the juice into a jug. With a pair of forks shred up all the meat and put it back into the empty casserole dish. Chuck out any big bits of fat or rind.

Spoon some of your sauce over the shredded pork in the casserole dish - about a third of it - just enough to keep the meat moist but you don't want it swimming in liquid. Put the lid back on and put it back in the oven (at 150C) for another hour. Check the meat half way through this step to make sure the meat isn't drying out and getting tough.

The remaining sauce in the jug will be quite thin and runny, so bring it to a gentle boil in a saucepan and let it bubble for about 10 minutes until it's nice and thick. It'll thicken even more as it starts to cool.

That's pretty much it. Serve up your pork into nice soft white baps, top with the homemade bbq sauce. Lovely.

Jase Fried Chicken

Crikey, it’s been a while. Two months in fact. It’s been reasonably busy, hence not posting here, in that time I’ve gotten married and spent nearly a month in New Zealand and Australia on honeymoon. Photos coming soon once I’ve had a chance to go through them all.

So now we’re back to reality, the weather’s rubbish and I’m skint. This weekend was particularly unpleasant outdoors, so I decided not to go riding and did a spot of cooking instead. Inspired by a colleague at work, I decided to fry some chicken as a late evening snack, dead simple. I covered the chicken in Jack Daniels BBQ Sauce, covered it and left it in the fridge to marinate. A few hours later it gets taken out of the fridge, rolled in rice flour and fried in a few cm of oil until golden (probably around 15 minutes). It’s the first time I’ve tried this and they taste excellent. The rice flour is a neat trick and goes really crispy when fried, without the need for complicated or messy liquid batter. Continuing the cooking theme, Helen also made some cup cakes this weekend. Edible glitter is great and these easily tasted as good as they looked.

As the weekends get colder and wetter over the winter, you can expect a little less bike talk and a bit more food photography on here. Having said that, there may be some Yorkshire based bike news coming soon which I can neither confirm nor deny at this stage…