Midnight Pork

With pulled pork being all the rage over here (probably because of American cooking shows) and me having recently eaten some in NY and also the pork necks at the neighborhood grocery being ridiculously cheap this little project more or less came together on its own.

I’m sure there are many established ways to cook pork for pulling, but I prefer to not look things up unless absolutely necessary. My cooking method of choice is the ordinary oven, set to 100 degrees C (212 F) with a dish of water sitting at the bottom to provide some steam.

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A two pound piece of pork neck, cut in half to reduce cooking time, brined and then covered in a dry rub consisting of mostly equal parts salt and sugar, half-parts smoked paprika and garlic powder and quarter-parts black pepper, onion powder, rosemary and ginger.

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With the pork in the oven it’s time to improvise some sauce. In NY I encountered two types of barbecue sauce; The sweet, gooey sort and the thinner vinegary sort. I liked both and went somewhere in between. The piece de resistance of my concoction, though, is the Danish æblegløgg. (Gløgg (or glögg in Swedish) is the Scandinavian type of mulled wine, in this case non-alcoholic and made from unfiltered apple juice, lemon, star anise, cinnamon, cardamom and cloves). For those bad at reading Swedish or guessing what stuff is, the other ingredients are ketchup, honey, smoked paprika, dijon mustard, balsamic vinegar, mango vinegar and treacle.

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Boiling the sauce down to a more syrupy texture.

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A sauce that sticks to the inside of a dispenser bottle is pretty sticky indeed…

The reason for the post title being ‘Midnight Pork’ is that that’s about the time when it was done, since I put it in the oven at around 7 PM. I raised the temp to 150 C (300 F) for the last 20 minutes to get a more defined crust.

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Let the pulling begin!

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Since I hadn’t planned on going out in search of suitable buns around midnight (and we just don’t get those namby-pamby…I mean delicate… buns they have in the US anyway) I put my pulled pork on toast and was very very happy.

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8 Responses to “Midnight Pork”

  1. pyrrhite Says:

    I’m sure the pork neck is lovely and the sauce sounds grand but whatever do you mean about namby-pamby buns?? You should have been able to get first-rate artisan breads/rolls in NYC.
    Are the best sub-standard or did you just get stuck too many times with squishy, gummy, low-end white rolls?

    • Everybody should be able to get awesome artisan rolls in NY, yet the squishy low-end ones outnumbered them ten to one. Will elaborate, gotta go to work.

      • pyrrhite Says:

        Oh, work. That grown-up stuff again.

      • So, both times I had pulled pork in NY was at a block bbq event thing, where the only available buns were run of the mill fluffy whites. The dinner rolls we got at the restaurants that were fancy enough to offer rolls were awesome.

        If our hotel had offered bread as part of their complimentary breakfast instead of seven sorts of pastries, I’m sure it would have been awesome too :)

        (What is it, by the way, with New Yorkers and raw kale? Did someone tell them it’s the fountain of youth or something?) :)

      • You make it sound like breakfast was nothing but donuts. I’m sure there was coffee and orange juice too.
        ‘s the American way, those pastries. Usually called something high brow like a continental breakfast. Don’t know which continent.

        Hey, I didn’t know that kale thing was a trend. I was at a neighborhood potluck several months ago and someone brought a salad of shredded kale. Makes for a chewy mouthful, but I did feel virtuous and healthy afterwards.

    • Since the breakfast was for free, there’s no point in complaining, although, the coffee was a bit on the watery side, even compared to other weak NY coffee :D

      I’ve noticed pop culture cracking jokes at hipsters and their kale, but I didn’t think much of it until the first deli we lunched at sold 2 oz boxes of raw kale with ten or so different flavors. It’s probably just as healthy as they say, but the important bit is that sense of accomplishment and healthiness achieved by managing to chew it all down :)

  2. […] step was to rub the cooked meat with a new batch of dust, basicall same as the old one but with muscovado sugar instead of regular and some Sichuan pepper and English mustard powder […]

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