Author Topic: Pulled Pork Marinade  (Read 32801 times)

Offline KarenH

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Pulled Pork Marinade
« on: January 20, 2014, 08:11:14 am »
This recipe is a combination of a few I found on the web, but based mostly on the one from "Not Quite Nigella" - recommended by Wonder and Katiej  ;D.
After making the marinade / sauce, you can cook the pork in a slow cooker, the oven or pressure cooker.
After cooking the meat, the sauce can be reduced down if needed to pour over the shredded meat.

Ingredients:
1 onion
2 cloves garlic
200 grams tomato sauce (ketchup-type sauce)
180 grams water
60 grams apple cider vinegar , can use white vinegar or lemon juice
1 tablespoon brown sugar
2 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon paprika - can replace some or all of this with smoked paprika
1 teaspoon dried mustard powder
1 teaspoon chili powder, or to taste
ľ teaspoon freshly ground pepper
ľ teaspoon ground cumin
Pinch smoked paprika, or more to taste.

Method:
1. Mince onion and garlic in TMX speed 5 for 5 seconds.
2. Add all other sauce ingredients and cook 20 mins, 100 degrees, speed 2
3. Pour sauce over pork. This can be cooked in the oven on low heat for 4 hours or until it is falling apart, or in a slow cooker on low 8-10 hrs or until falling apart.  Can also cook in a pressure cooker.
4. Remove the pork and let it stand. Strain the juices into a jug and let the fat come to the top. Remove the fat, and save some of the pan juices to add back onto the pork.  Reduce the sauce if necessary
5. Shred the meat, and serve with sauce, coleslaw and soft rolls.
« Last Edit: January 21, 2014, 04:33:11 am by KarenH »
Karen in Adelaide

Offline judydawn

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Re: Pulled Pork Marinade
« Reply #1 on: January 20, 2014, 08:20:35 am »
Nice one Karen.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline kt2

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Re: Pulled Pork Marinade
« Reply #2 on: January 20, 2014, 08:28:09 am »
Thanks Karen, this looks lovely. Can I please ask what size and cut of pork you used?

Katie


Katie, Perth WA

Offline KarenH

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Re: Pulled Pork Marinade
« Reply #3 on: January 20, 2014, 08:35:15 am »
Katie, I can't remember exactly what size it was, but it was about 1.5-2kg.  It was a boneless rolled pork roast.  I cut off the skin and all of the fat that I could before cooking it.  I think you could do it with any cut of pork you like, as long as it fits in your pan.  There was about 2 1/2 cups of liquid left after cooking, straining out the chunky bits and removing as much fat as I could.
Karen in Adelaide

Offline kt2

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Re: Pulled Pork Marinade
« Reply #4 on: January 20, 2014, 08:36:58 am »
Thanks for that Karen  :)
Katie, Perth WA

Offline Kimmyh

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Re: Pulled Pork Marinade
« Reply #5 on: January 20, 2014, 08:39:30 am »
Thanks Karen, looking forward yo trying.

Offline Cornish Cream

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Re: Pulled Pork Marinade
« Reply #6 on: January 20, 2014, 09:17:02 am »
Thanks Karen. :-* DH loves pork and I'm off shopping this morning so will give this a go this week ;)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Wonder

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Re: Pulled Pork Marinade
« Reply #7 on: January 20, 2014, 09:21:20 am »
Thanks Karen, glad you liked it and took note of what you did. I'll give thus a try next time we have pulled pork. I find boned shoulder the best cut as it remains more moist than leg or fillet because of the higher fat content.

Offline Katiej

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Re: Pulled Pork Marinade
« Reply #8 on: January 20, 2014, 09:37:21 am »
I've only ever used pork fillet and cooked it in the pressure cooker.
It's my DH's favourite meal. It's delicious.
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline trudy

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Re: Pulled Pork Marinade
« Reply #9 on: January 20, 2014, 10:15:38 pm »
Thanks Karen.  Katie what size port fillet did you use and how long did you cook it in the pressure cooker??

Offline Katiej

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Re: Pulled Pork Marinade
« Reply #10 on: January 20, 2014, 10:35:19 pm »
Trudy I get 2 pork fillets that weigh close to 1KG and cook it for 55 minutes on low pressure.

I follow the recipe and instructions from the Not Quite Nigella lean pulled pork sandwich recipe. Karen has changed the recipe to include using the TMX, but I've never done it this way - I just mix up the sauce in a jug and cook it all in the pressure cooker.
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline JulieO

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Re: Pulled Pork Marinade
« Reply #11 on: January 21, 2014, 01:20:49 am »
Just one question;  is the 'tomato sauce' the ketchup variety or the pasta sauce kind please?   :)

Offline Katiej

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Re: Pulled Pork Marinade
« Reply #12 on: January 21, 2014, 02:02:45 am »
The Not Quite Nigella recipe is ketchup and that's what I've used in the past.
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline Wonder

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Re: Pulled Pork Marinade
« Reply #13 on: January 21, 2014, 02:52:55 am »
I've only ever used ketchup style tomato sauce

Offline JulieO

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Re: Pulled Pork Marinade
« Reply #14 on: January 21, 2014, 04:17:28 am »
Thanks girls!  ;D