British BBQ Society Forums

Spot on chum
100 deg my temp of choice and it never fails, I also liketo use a really heavy layer of rub on the pork and this barks up nicely and seems to hold all the meaty porky scrummy loveliness in....I do however offer you fair warning, you will want to have pulled pork for breakfast......which if folk have not tried it goes really lovely in an fluffy omelette

Cheers
Tiny

Or throw some in a breakfast burrito with a hash brown and a fried egg... Oh god I'm hungry already!

DJBenz,
Can you throw some light on what your picture is, sadly my screen reader only describes it as "Graphic - Picture"
Cheers
Tiny

Tiny, it appears to be Sponge Bob Square Pants and two others wearing nappies with animated drool coming from their mouths.

With eyes almost on stalks like they've seen..... a pulled pork breakfast burrito

keith157 wrote:Tiny, it appears to be Sponge Bob Square Pants and two others wearing nappies with animated drool coming from their mouths.

Exactly that.

robgunby wrote:With eyes almost on stalks like they've seen..... a pulled pork breakfast burrito

And exactly that!

Well, as yesterday was Mother's Day I got a chance to try another pork shoulder experiment under the guise of "Let me cook you a wonderful Mother's Day dinner, dear". I needed garlic and onion powder so I managed to find a local Asian supermarket where I'd hoped to be able to raid their vast array of spices. They had plenty of variety, but mainly staple curry ingredients, no sign of the onion or garlic. Tesco it is then. I did pick up this to try out though:

(You can click on the pics to make them bigger).



Rajah BBQ Seasoning. Worth I try, I thought.

The pork shoulder was a 2.5kg piece from Tesco. Seems like their 'Everyday Value' range is the only on that includes a bone-in shoulder joint, but at £8 for the whole joint it's a cheap way to experiment even if the meat isn't best quality.

I mixed the Rajah stuff up with some onion and garlic powder and added some brown sugar to get the sweetness up. Its principle ingredient was salt, so I wanted to get some more flavouring in there. Here's the shoulder all rubbed up the day before:



Into the oven for six hours at 125°C (I wasn't confident enough to try Tiny's suggestion of overnight at 100°C just yet), then foiled for another hour and the heat kicked up to 175°C. Left to rest well wrapped for another hour after coming out. In the meantime I went about making some sides; a fresh and zesty (no mayo) coleslaw from the recipe HERE and a mayo-based one knocked up from the advice in the Basic Coleslaw thread. The vegetable base for both slaws was the same: white and red cabbage, carrot and onion. Also chunked up a few sweet potatoes and coated them in olive oil and paprika for roasting.



Well, when the pork was ready to be served up I was a little apprehensive, waiting to see how easy the pull would be. Thankfully the advice from here has been stellar and the joint was robust enough to handle, but the meat just pulled away from the bone so easily. Congratulations gents, you made me a hero for Mother's Day.



The Rajah seasoning wasn't great to be honest, very salty and not a great deal of flavour to it. I made my last rub from scratch and I think I'll continue to do that as it was a much better result than this stuff.

Hiya guys I am new here but not to bbq/low and slow.

I started low and slow cooking in my oven until I could afford a weber kettle,the method I used goes like this.

24hours before cooking rub with yellow mustard and apply your favorite rub,pit it in. A bowl and cover with tin foil and left in the fridge.

The morning of the cook I warm my oven to 200c 400f and and unwrap the pork and let it come to room temp.

After about half an hour place the pork on a grill tray and put in the oven for 1 hour.

After an hour take the pork out reduce the temp of the oven to 140c 290c and take two layers of tin foil and make a boat and use a fruit juice as a braising stock I tend to use apple or pineapple,put the pork in wrap it up and put it back in the oven for 6 hours.

After 6 hours take out the oven drain the juice and rewrap and cover in A couple of towels for 45-1 hour