Pulled Some More Pork

My brother came over the other day and since he hadn’t had dinner he went to the store for food to cook at our place. He returned with a piece of pork shoulder, shaped like a fillet, and marinated in orange and ginger and also some potatoes and a bottle of ready made red wine sauce. He only cooked and ate half of it, so I had the rest for lunch the next day.

Since both my previous attempts mainly involved an oven and nearly whole days of cooking, I knew I had to change method or have something else for lunch. The choice fell on the cast iron pot that’s been heavily featured recently. I tipped the rest of the red wine sauce in, along with a bit of water, pork stock, sugar and half an onion in slices. Simmered the meat, which wasn’t as large as the big chunks of pork neck I’ve used before, for about two hours

Both this step and the next would have had really nice pictures, if the camera hadn’t messed the files up. (My trusty DSLR does become a bit iffy from time to time. ¬†It’s about 10 years old.)

Next 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 added to spice things up a bit. Then half an hour in the oven at 150 C (300 F) to get a bit of bark going.

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Pork pulled and camera working again.

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The remains of the simmering part.

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Meat reheated in a pan with a dollop of homemade barbecue sauce. It had time to go cold due to slightly poor planning with the garnish and all the fiddling with the camera.

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Comparatively quick pulled pork with refried potatoes and some onions and romaine lettuce

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