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Seriously what do I do with this stuff ?
Anyway here's what i did first and we can discuss it's culinary applications afterwards :-)
Started with a 7lb chunk of boned out pork shoulder (only kind I've ever seen - you can't buy it bone in)
Quick word with rich and removed the skin, scored the thinnish fat cap and retied it - it ain't neat but it worked lol.
Once the string was removed it needed a little tidying.
Ended up with a joint of about 6lb and a bit.
Rubbed with honey and ketchup and then lots of layers of Mad Hunky. Figured I'd stick to the tried and tested for this one :-)
Decided to cook it in a foil pan for convenience, plus you don't lose any of the juices :-)
After an hour it was looking pretty good - threw in some sausage and some caged ribs.
It hit 160 after just 4 hours. Poured a carton of apple juice over it and a foil cap to the tray. Ribs looking good.
7 hours in and it was at 197. Film I wanted to watch so decided to call it done.
Removed meat from pan and wrapped in foil till the film was over.
Juices got seperated from fat and reduced with some redcurrant jelly - they tasted fantastic !
The pork was still hot after a couple of hours and pretty much fell apart.
Fully pulled without the sauce/juices remixed.
And the final product (so far anyway) the reduced juices mixed back in.
Now by this point I'd eaten an awful lot of ribs and a mixed salad. So decided to portion the PP up.
It's very tasty.
I've got 7 containers of between 9-10 oz each.
So now what ?
I've noted that most of you have it in sandwiches, but is there anything else i can do with it ?
Seriously I;m not being weird - but this is the first PP I've ever seen in real life, I can't think of a culinary niche for it in british cuisine. I'd like to do this for the teddy bar cook this year, but I need some sort of options on how to serve and what with.
I'm also going to hand samples round to the usual suspect and see what they think - so I'll need something to tell them on how you eat it.
I'm quite pleased with the final result, it looks like all the pp I've seen on the forum and at 7 hours was nowhere near as long a cook as I was expecting. I think final yield was around 4lb 4 oz of finished product. Which doesn't seem too bad a yield to me.
I know this sounds weird - but it's true :-)
This isn't a food you can get in england - short of a hogroast, which is different anyway nobody would have ever seen pork like this before.
So go on what do I tell people ?
Anyway here's what i did first and we can discuss it's culinary applications afterwards :-)
Started with a 7lb chunk of boned out pork shoulder (only kind I've ever seen - you can't buy it bone in)
Quick word with rich and removed the skin, scored the thinnish fat cap and retied it - it ain't neat but it worked lol.
Once the string was removed it needed a little tidying.
Ended up with a joint of about 6lb and a bit.
Rubbed with honey and ketchup and then lots of layers of Mad Hunky. Figured I'd stick to the tried and tested for this one :-)
Decided to cook it in a foil pan for convenience, plus you don't lose any of the juices :-)
After an hour it was looking pretty good - threw in some sausage and some caged ribs.
It hit 160 after just 4 hours. Poured a carton of apple juice over it and a foil cap to the tray. Ribs looking good.
7 hours in and it was at 197. Film I wanted to watch so decided to call it done.
Removed meat from pan and wrapped in foil till the film was over.
Juices got seperated from fat and reduced with some redcurrant jelly - they tasted fantastic !
The pork was still hot after a couple of hours and pretty much fell apart.
Fully pulled without the sauce/juices remixed.
And the final product (so far anyway) the reduced juices mixed back in.
Now by this point I'd eaten an awful lot of ribs and a mixed salad. So decided to portion the PP up.
It's very tasty.
I've got 7 containers of between 9-10 oz each.
So now what ?
I've noted that most of you have it in sandwiches, but is there anything else i can do with it ?
Seriously I;m not being weird - but this is the first PP I've ever seen in real life, I can't think of a culinary niche for it in british cuisine. I'd like to do this for the teddy bar cook this year, but I need some sort of options on how to serve and what with.
I'm also going to hand samples round to the usual suspect and see what they think - so I'll need something to tell them on how you eat it.
I'm quite pleased with the final result, it looks like all the pp I've seen on the forum and at 7 hours was nowhere near as long a cook as I was expecting. I think final yield was around 4lb 4 oz of finished product. Which doesn't seem too bad a yield to me.
I know this sounds weird - but it's true :-)
This isn't a food you can get in england - short of a hogroast, which is different anyway nobody would have ever seen pork like this before.
So go on what do I tell people ?
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