it’s been a while since we had pulled pork.. Or in real terms just really slowed cooked pork till its flaky tender! 🐷
So this just under a kilo of red ticket free Hampshire free range shoulder, boned and rindless is a perfect candidate for the role of porky perfection.. And will provide at least three suppers-worth of porkyliciousness..
Ok perhaps not complete perfection yet darn close to it.. Red onions in the bottom to raise it from the pan , with some bay, and some great ‘donated’ seasoning powder.. a little water too..
That’s cooked for around four hours.. On 150 degrees real money.. Till you think it’s ruined..
It’s not ruined at all. It’s perfect!
Take it out.. Although to save dishes it’s probably far more sensible to rough it up in the same pan! It will just fall apart..
Adding the end of a tub of roasted peppers , the onions from the pan.. all the juices amd some smuggled Irish seasoning.. (Although anything will do.. BBQ sauce, soy, anything!)..
It’s truly tasty tasty tasty.. Unless you don’t dig swine..
Now the chimchurri.. As you are probably aware we love this stuff!
A quick one in how this batch was made..
Lots of parsley, oregano, coriander, garlic, chilli, a hit of cumin.. Red onion too not all of it..
All blitzed up adding plenty of olive oil and red wine vinegar..
And that’s it! You will know when it tastes right.
So this pulled pork is piled into baguette that has had most of its doughy middle ripped out.. Less bread.. More meat..
And of course a spread of chimchurri ..!
Categories: Dinners/Suppers, Pigs, previous posts, Recipes
As a feminist I have real issues with the term ‘foodporn’, but this post made me go ‘yes yes yes!’ all the way through. I’d say it’s the bed of red onions that clinched it for me.
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That’s real funny! Hmm why would you as a feminist not like the word foodporn? Porn is of all types no?
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I suppose it is institutionally – or, perhaps, historically – linked to exploitation and violence – just think of the way you pulled that pork. I can only hope it was free range.
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You know I want that! Reminds me of a party I did once and had a whole pig on a spit and served it on rolls with slaw and chimmichurri. So good 👍
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Ta ⚓️
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This looks fantastic! I’ll have to try it out.
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Look forward to reading your post!
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I love pulled pork, I don’t ever make pork at home, but if a sandwich is anywhere close to me I don’t hesitate, this looks very nice indeed!
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You just make it!
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Indeed – your posts crossed my mind tonight – oBecause we had lovely free range charolais beef tbone steak with bearnaise and baked potato and flambeed fruit to follow – seemed like a fitz’ dish…. Happy weekend,
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I would happily of had that dish!! Bet it was wonderful !
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Beautiful roast and sauce! I bet it was just jumping with flavor!
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Big time!
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I shall have to do more with chimichurri, you’re an inspiration with your green sauces!
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It’s a wonderful sauce!
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