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George Bolams Butchers

  • Thread starter Thread starter Joe Fabulous
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Heeeed the Ball said:
Anyone got any good tips for cooking Pulled Pork?
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Half a can of Guinness in a tray, dash of Worcester, star anise, dash of mushroom ketchup, an apple and an onion roughly chopped and a pork shoulder covered by a load of parchment cooked as low as possible for as long as possible.

Make some bread while it cooks aswell, food of the gods.
 
Spug said:
Half a can of Guinness in a tray, dash of Worcester, star anise, dash of mushroom ketchup, an apple and an onion roughly chopped and a pork shoulder covered by a load of parchment cooked as low as possible for as long as possible.

Make some bread while it cooks aswell, food of the gods.
Click to expand...

So keep it wrapped up Spug?
 
Heeeed the Ball said:
So keep it wrapped up Spug?
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Ate its basically steamed like fuck so it is stringy, last time I did it I cooked it on 60' for 24hrs and never touched it all the time keep it covered and don't use foil cos you dont want want any sugar to hit the outside of the meat.

It goes great with mushrooms and fried balsamic onions.

The more veg with flavour you get in the tin that will steam flavour the better, celery, onion, onion salt garlic etc the better marra
 
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