Saturday, March 08, 2014
Pulled pork for a 60th birthday lunch near Tewkesbury
A big massive thank you for the fantastic lunch. It was a wonderful surprise for my Husband who was celebrating his 60th Birthday.
Everyone loved the lunch, the Pulled Pork was amazing as was the Birthday dessert.
Please thank the team, they made it so special for all of us.
Pork shoulder or leg? This time I used leg with my own blend of spicy rub - onion, tomatoes, smoked paprika, chilli, garlic, cinnamon, coriander, cumin, fennel seeds, fenugreek, onion seeds, caraway seeds, thyme, rosemary, orange zest, nutmeg etc. Pulse all of this in the processor and smother the pork leg. Some people dry roast it, I added cider - keeps slow cooked meat moister I find - and baked it open first to set the crust on top, then covered it in foil to pot roast it, then removed the foil and let the cider evaporate - about 7 - 8 hours cooking in all - soft and succulent!