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.
Linda Workman
 Everyone's made for the pulled pork! Oh and the crackling. Luckily Henry had been washing up the night before and personally tested it to make sure it was ok to serve.
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!
The crust becomes a paste once it's cooked. I scraped it off and put it in the middle of the serving platter with the pulled pork around so you can combine it at the table (depending on whether you like spicy or not - you have to cater for all tastes, especially when there are children). It's the paste that makes it the pulled pork you have at festival stands and sandwich delis.

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