Taste Matters: Delicatessen, Invercargill

Havoc Free Range Pork Slow Cooked Pulled Pork

Havoc Free Range Pork Slow Cooked Pulled Pork

Windsor Business Bonanza Day October 19th, saw Taste Matters serving Havoc Pork products in ciabatta buns, outside off the BBQ.  Linda from Havoc was in attendance, as was Robin from Retro Organics  tasting his cheeses.

The slow cooked pulled pork was a HIT and we ran out of it - 1.5 shoulders! - at midday, leaving us to fill sausages with Retro Organics cheese, wrap in bacon and BBQ these instead, along with sausage or bacon buns.  I was asked for the recipe for the slow cooked pulled pork so here it is.  The rub is a bit hit and miss as to actual levels as I was just chucking it in in the end but I am sure you can add your own bits and pieces to make it your own.  I used Graham Hawkes' recipe ex the Southland Times as a guide, additions from the internet and Graham's brining and cooking techniques tho I also altered the cooking medium.

Dry Rub

1 TB each of chilli powder, granulated garlic, paprika (I used sweet as I didn't have smoked at home), ground cumin, ground coriander, oregano, thyme, 4 spice powder (or 5spice if you like - it contains elements already listed here but this is what I put in)

1 tsp each cayenne pepper and mexican rub if you have any

1 C dark brown sugar

Brine Solution

1/2 C each sea salt and dark brown sugar

1 L water

4 bay leaves dried

4 TB of the rub mix

Method
Stir salt into cold water until salt has dissolved. Add  other ingredients and stir until combined.

Remove the skin layer from the pork if it is still on - or ask your butcher to do it for you.  (They will probably still make you pay for the skin though!  Bonus - roast and crackle it up like ordinary pork!)

Put bone in or bone out shoulder of pork into a good sized container (I used the roasting dish) and cover with the brine solution. Cover and put into the fridge overnight.

Remove the shoulder  from the brine, pat it dry, discard the brining solution  and place back into the roasting dish.  Sprinkle heavily both sides of the pork with the rub and massage it well in so that it sticks.

With the fat layer up, place roaster in oven or pre-heated BBQ with lid at 130degsC and cook uncovered for 1hr.

Place 1.5C apple juice, 1.5 C apple cider and a few squirts of apple syrup into the base of the dish  and cook for a further 5-6hrs ensuring the temperature doesn't get any hotter than the 130degs C.  If you have a meat thermometer, once the internal temp. of the meat comes to 85degsC, then turn the heat off and allow the meat to cool down for an hour resting in the juices. 

Remove meat from the juice and pull apart.  If you put the juice into a glass jug, the fat should separate out fairly quickly so you can remove it from the top.  Put the pulled pork into your service dish or covered dish to put back in the fridge BUT it would benefit from having some or all or the juice poured back into it to soak in and thoroughly moisten.  That's what I did for the Business Day then pulled out bowls full of the pork, microwaved it until it was hot them took it out to keep warm in the bain marie.

Linda from Havoc thought it was great - so did I actually (blush) - and so did the punters.  Give it a go - put your own spin on it and see what you can create.  Graham's orginal recipe can be pulled up online under :

http://www.stuff.co.nz/southland-times/life-style/9193414/Americans-know-to-take-it-slow

He used straight apple juice in the roaster and a different rub:

1 TB each chilli powder, garlic salt, onion salt, smoked paprika, ground cumin

1tsp cayenne pepper and 1 C dark brown sugar.

The rest is the same.  Play with your rub mix to get it how you want it - the first 2 efforts I used a mexican rub but it just didn't do it for me so I added more stuff to it.

Deb