Friday, December 8, 2006
A little blog hiatus...
We're currently yet to have our internet service connected to the house....one of the joys of arriving in the US - things take about three times longer to get done than they should. As a consequence the ability to get on line is a little curtailed right now...I could sit in our great little cafe round the corner where they have free wifi and blog all day long, but then I'd be like one of those tossers who walk around with their bluetooth earpiece glued to their ear - I don't need to. Talk soon.
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2 comments:
Hi Maria
Great blog!! - will check in regularly. Now you've got em hungry - I need the recipe for the pulled pork - can you help???
PS It is 22 C, the sun is shining and all is good in Auckland today.
Greig - here's the one I use courtesy of friend and BBQ maestro Steve Taylor. You can substitute the North Carolina style vinegar sauce with a sweeter tomato based BBQ sauce (which I actually prefer - Wild Appetite make a great smoked version)...
SHREDDED SHOULDER OF PORK WITH HOT VINEGAR SAUCE
This recipe uses a BBQ style known as indirect cooking. In short, the meat is not exposed to the full force of the flames as you would with a grilled steak or sausage. Instead it is allowed to cook slowly in a covered grill with the heat off to one side. The longer cooking time also allows most of the fat to melt away. The downside of this approach is that you will need to use a grill with a lid.
2kg boneless shoulder of pork
THE RUB:
2 tablespoons La Chinata sweet paprika
2 tablespoons brown sugar
1/2 teaspoon mustard powder
1/2 teaspoon ground chiles or chili powder
1 teaspoon coarse sea salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Combine all the ingredients above in a bowl and then rub into all exposed surfaces of the pork. Re-roll the pork and if possible refrigerate overnight.
GAS COOKING INSTRUCTIONS:
The following instructions are based on using a 4 burner gas grill. Preheat the grill to 165º. Ideally you should use a grill with multiple burners so that you can leave the burner beneath the meat turned off and use the burners off to the side to control the heat.
Place the pork (fat side up) on the centre of the grill. Leave the centre burner(s) turned off. Use the two outside burners to keep the covered grill at 165º. Cook the pork until a meat thermometer shows an internal temperature of 70ºC. This generally takes about 3-4 hours. Cover the meat with foil and let it rest for 20 minutes.
THE SAUCE:
175ml cider vinegar
175ml white wine vinegar
2 tablespoon sugar
1/2 teaspoon chilli flakes
1/2 – 1 teaspoon tabasco
salt and freshly ground black pepper
Combine all of the ingredients in a saucepan. Bring to the boil and simmer for 10 minutes until reduced in volume by a third. Season to taste and put aside but keep warm.
After the meat has rested it is time to shred it. This is best done with two dinner forks. Once you have removed the crackling, you will find that the meat is tender enough to almost fall apart in your hands. Use the forks to shred it into bite size pieces. Place the shredded meat in a large bowl and use about half to three-quarters of the hot sauce to drench the meat. Serve with fresh buns, coleslaw, the remainder of the hot sauce and plenty of paper towels to clean up the mess.
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