It seems that only a few years ago pulled pork was not so common in the UK, and now it seems to be available widely in pubs and fast food restaurants almost everywhere. Pulled Pork is without doubt an American import and its cultural and regional origins between the different States is contested by Barbeque aficionados, my research would lead me to believe that the Southern States may hold the moral high ground in their claim as to how pulled should be done, but even then the variation and range of secret sauces and marinades and smoking is extensive. Although I should also mention the joint commonly used for pulled pork is called a Boston Butt, Pork Shoulder in the UK.
On-board ship the crew just love a Pulled Pork Sandwich and here is my version, which may not be totally authentic, but it is certainly made in the spirit of Southern Pulled Pork with a sweet spicy sauce that takes me back to my time sailing out of Louisiana.
You need to start this dish by marinating the meat 24 hours in advance and bake your soft lightly baked rolls just 2 hours before service to ensure they are as soft and fresh oven fresh. The pork is cooked long and slow for up to 10 hours on a combination setting so that some steam is present throughout the whole cooking process.
60RollsMilk RollsSee Milk Rools Recipe, or any soft bread roll
24 hours before you intend to serve your pulled pork, place the pork in a suitable large gastronome tin and using your hand rub the dry barbeque spice all over your Pork Shoulder, the pork can be on or off the bone, but leave the fat on the meat whichever way you choose, but off the bone makes it easier shred when the time comes. This particular joint of pork in the photo is only 6kg in weight.
Cover with lid and place the pork with the fridge to marinade in the dry spice for several hours.
Remove from the fridge and coat with 50% of your Barbecue sauce and return to the fridge until you’re ready to place in the oven.
I generally serve my pulled pork sandwich at lunchtime, so I get the night man to put it in the oven with the lid on, at 1am in the morning, on 100% steam for 1 hour then change the oven setting to 150°C on combination setting for the remainder of the cooking time, checking every 2 hours to check there is still some liquid in the bottom of the container.
I have found that this pork can be cooked in as little as 5 hours or as long as 8 hours at a lower temperature of 120°C, pulled pork is a very forgiving dish as all you have to do is overcook the meat until it falls apart.
When the pork is cooked transfer it to a clean container and strain any of the BBQ meat juice over the meat and keep hot ready for service, but if the meat is ready well in advance it can be allowed to cool and reheated.
Just before service time ensure your pork and your pot of BBQ sauce is hot ready to serve.
Shred the Pork with 2 forks and place in a suitable container to keep hot, and pour over some of the cooking juices over the meat to keep it moist.
Slice and butter your bread rolls.
Place the butter side down on a hot grill to toast the bun.
Brush the toasted insides of the buns with hot barbecue sauce.
Place a generous amount of pulled pork in each toasted bun and dabp with hot barbeque sauce before placing the lid on the top, serve immediately with Baked Beans, Coleslaw and French fry’s