Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: 976bar on August 10, 2011, 06:53 PM
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For those of you who have ever tried slow cooked Pulled Pork Sandwiches you'll know exactly what I am talking about :)
For those who haven't, then this is a dish you just have to try and believe me once you have, it'll be on your top list of dishes to make.....
I first had this back in 1988 when I visited the Hard Rock Cafe in Piccadilly, London. It stuck in my mind so much that I have always tried it when I have been out to dinner and seen it on the menu, but have never bothered to cook it up until now....
The recipe below calls for a slow cooker if you have one as it slow cooks the Pork for 7-8 hours so that when you shred the Pork with 2 forks it just simply falls apart and is so tender. If you don't then I guess you could do it in a saucepan, but you would have to ensure that the liquid doesn't dry up, but I would not have any suggestions on how to achieve that.
The Chipotle Chilies in Adobo sauce are just wonderful. They are kind of hard to get hold of in the UK and I usually buy mine when I go to Florida, but you can get them here from the following company which is based in London, (Casa Mexico).
http://www.casamexico.co.uk/products/chipotle_adobados_220g-1037-40.htm (http://www.casamexico.co.uk/products/chipotle_adobados_220g-1037-40.htm)
INGREDIENTS
1 tablespoon packed brown sugar (I use Muscovado)
2 teaspoons salt
2 teaspoons garlic powder
1 and a half teaspoons ground mustard powder
3 teaspoons chilli powder
1 boneless pork shoulder (3 lb), trimmed of fat
1 can (8 oz) tomato sauce (approx 240ml) I Used Pasata.
2 canned chipotle chillies, finely chopped
1 tablespoon adobo sauce from canned chipotle chillies
Burger buns, split in half
DIRECTIONS
1. Spray the slow cooker with oil. In small bowl, mix brown sugar, salt, garlic powder, mustard and chilli powder. Rub seasoning mixture over pork. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker.
2. Cover, cook on Low heat setting 7 to 8 hours.
3. Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle chillies and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
4. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
I served mine tonight simply with French Fries and some Tomato and Cucumber, but you can add whatever you want.
Enjoy :)
(http://www.curry-recipes.co.uk/imagehost/pics/389a40dbbdf689fc02547c8fd06cccde.JPG) (http://www.curry-recipes.co.uk/imagehost/#389a40dbbdf689fc02547c8fd06cccde.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/65410e0f4fd4cbc85a020debc55508f6.JPG) (http://www.curry-recipes.co.uk/imagehost/#65410e0f4fd4cbc85a020debc55508f6.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/39f822946928d66c3973559a1539d3a0.JPG) (http://www.curry-recipes.co.uk/imagehost/#39f822946928d66c3973559a1539d3a0.JPG)
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Looks brilliant...
I made bbq pulled beef the other week, may have to try pork next
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Love the sound of this, I'll hope to give it a try since I'm lucky enough to have a slow cooker. One question - "2 canned chipotle chillies, finely chopped" is that 2 chillies from a can of canned chipotle chillies, or is it 2 cans of chipotle chillies?
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Love the sound of this, I'll hope to give it a try since I'm lucky enough to have a slow cooker. One question - "2 canned chipotle chillies, finely chopped" is that 2 chillies from a can of canned chipotle chillies, or is it 2 cans of chipotle chillies?
LOL, I asked my girlfriend in Florida the same question and she said she used 2 cans of the stuff, but as she likes food so hot and spicy she is used it.
But having read the recipe properly it does call for 2 chilies out of a can. This is the first time I have made this today, and I would say that you could use 3 or 4 depending on how much you like Chipotle chilies. They give an amazing smokiness to any dish :)
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Oh wow, this looks great! :D
Love pulled pork. Probably one of the few things I would rank up there with my love of curry.
Haven't had it such a long time - will give this a go at some point. Thanks for posting. :)
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looks like food heaven to me :)
barry
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Looks brilliant...
I made bbq pulled beef the other week, may have to try pork next
I've never had pulled beef, what cut of meat do you use? and do you have a recipe please? :)
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Hi 976,
I'm planning on making this tomorrow and have a couple of questions. First, are the spoon measures level, heaped or rounded? Second is the ground mustard powder the stuff you add water to, like this:
http://www.colmans.co.uk/our-range/mustards/mustard-powder/ (http://www.colmans.co.uk/our-range/mustards/mustard-powder/)
Or is it ground up whole mustard seeds? Or maybe there's no difference. I don't know!
I couldn't find chipotles in adobo sauce so I'm going to use this chipotle paste I found in Waitrose:
http://www.waitrose.com/webapp/wcs/stores/servlet/ProductView-10317-10001-30237-Discovery+chipotle+paste.html?storeId=10317 (http://www.waitrose.com/webapp/wcs/stores/servlet/ProductView-10317-10001-30237-Discovery+chipotle+paste.html?storeId=10317)
.... Smells divine when you open the jar!
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Many thanks for this, 976. I'm lucky enough to know someone who travels regularly between the UK and Costa Rica, and I always ask her to grab me a few tins of chipotles (wonderful product), so I'm really looking forward getting stuck into this recipe....
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976bar your reputation proceeds you for me. never been dissapointed.
i had a few tries at this coming at it from "smokers" at the wood fired oven site - trying to replicate using a domestic oven. you can't totally.
the 2 things that hit me was the length of cooking needed for the pork to pull apart - your 7 to 8 hrs sounds good (i used 140C oven for 5 hrs so far). the 2nd being you need some kind of sauce to mix into the cooked pork as even keeping it moist during the cooking that natural "dryness" of pork does not do the taste justice - your "passata" etc sounds spot on too.
obviously the chipotle are key ingredient - do you feel there is a make shift alternative say using smoked paprika.
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...obviously the chipotle are key ingredient...
Don't know if this info is any good, but all the big supermarkets sell some sort of chipotle paste and the usual online Asian spice shops also sell dried chipotles which can be rehydrated before use.
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Topics like this aren't doing my diet any good!
I am certainly going to try this one. :)
Jerry this may be of use which I bumped into by accident. When we do roast pork shoulder we normally wrap it in foil and place it in the oven for it's usual cooking time. However 1 day we decided to use the cookers auto cook function and set things in motion while we popped out for the afternoon. I set the oven low Fan 140c and left the oven to switch on at the preset time. Now we actually came back late and the pork had sat cooking for 3.5 hours. When we opened the foil and removed the pork, it simply fell apart. You couldn't carve it as it just broke away in chunks. This would be perfect for making pulled pork.
For smokiness I know that some American establishments add smoke flavour using liquid or powdered products. I watched America's greatest eats with Adam Richmond the other day and was surprised to learn of an ingredient which was powdered hickory smoke flavouring. :o
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Dangerous stuff, especially since I just discovered Man vs Food!
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I made this tonight, substituting the Discovery Chipotle paste for the canned chipotles listed in the recipe.
Verdict...? Highly delicious and deceptively simple to cook. Deceptive because at first glance with such a long cooking time it seems like it might be lots of hassle, but actually after making the spice rub with just a few ingredients and coating the pork you just put it in the slow cooker and forget it. No stirring. No turning. No peeking until 8hrs later. And then it's just shred and add passata and chipotle and back for a 30 min stew. Very easy!
The one change I would make next time is to halve or maybe reduce by a third the chilli powder content. I just found the chilli heat overpowered the other flavours at the end and having waited 8 hours for the meaty delicious flavours to concentrate together I wanted them and the chipotle smokiness to come through more strongly rather than being "stomped on" a bit by the power of chilli powder. There was a bit of acidity present from the passata too, maybe I will add more sugar at the start to balance it.
But these are details. Overall it was a rock solid recipe and technique and with pork shoulder at
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Hi NJ
That looks delicious. Did you find the pork dry in any way or did it work out perfectly?
It was funny as last night, after having read this topic that day, Adam Richmond was on Man v. Food Nation with a guy who attempted 25 pulled pork sliders. A mean feat which weighed in at no less than 5 pounds of food! No chance of me doing that ever, but it did make me chuckle at the coincidence.
I looked at the pork shoulder in ASDA yesterday but didn't a nice joint and was later disappointed as I couldn't find the discovery chipotle paste either. But i'll be trying this as soon as I can get the paste.
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Had one of these in New York to say the the portion was big was an understatement
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Hi NJ
That looks delicious. Did you find the pork dry in any way or did it work out perfectly?
It wasn't dry. It does shrivel up a bit but the slow cooker preserves the moisture as it doesn't let the steam escape (unlike a normal oven). You end up with the fully cooked pork joint in a small lake of "gravy" which is the fat from the pork and the condensate from the moisture in the pork, with the spice rub dissolved into it. After you lift the pork out onto a plate to shred it, decant the "gravy" into a pint pot and let the fat settle to the top. After the shredded pork goes back into the cooker, pour the fat of the top of the liquid and then you pour the rich, dark gravy with meat, sugar, garlic and chill flavours back into the slow cooker, so the pork is now far from dry, it's actually almost soggy with the cooking liquor and the passata and chipotle paste.
The end result is moist and delicious.
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It sounds like heaven! I don't have a slow cooker but will definitely try this using the foil, I will report back. :)
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Wow, NJ! Your description of the cooked pork is making my mouth water - and it's not even 8am yet! I might just have to nip out for a cheap slow cooker and a big joint of pork shoulder! :)
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After the shredded pork goes back into the cooker, pour the fat off the top of the liquid and then you pour the rich, dark gravy with meat, sugar, garlic and chill flavours back into the slow cooker, so the pork is now far from dry, it's actually almost soggy with the cooking liquor and the passata and chipotle paste.
Axe,
in my past attempts this is the stage that i failed on. it's key.
ps the oven baking tin covered in foil does work. the 5 hrs at 140C is not long enough. i know 225F is ball park "smoke" target. given 976bar info going to try say 120C for the 8 hrs. i've added apple juice to make good any "oven" evaporation escape.
will also look out for any local chipotle. Aldi do a very nice 1kg shoulder too.
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Thinking some more about how this dish could be served, I think it would be stunning as a filling for fajita wraps, with some flash fried sliced green and red peppers and some chunky onions and grated cheese in there too. Will try this next time.
Sorry naga for making you hungry!
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...Sorry naga for making you hungry!
It's OK, NJ, it doesn't take much to get me salivating, but between 976bar and yourself, I'm convinced that I must try this recipe. And I think you're dead right about the fajitas - it'll be a winner, no doubt about it.
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Hi Jerry,
Thanks for the info, I will pay particular attention to the final stages. Thinking on cooking times and temperatures, in my original scenario where I mention Fan 140c that would probably equate to 160c. I guess i'll just have to trial and error this.
Hi NJ, it would work really well in wraps and tacos. Pulled pork generally could be used in lots of different ways.
Pulled pork for me would probably work best in a nice crusty French stick with a caramelised onion sauce and american mustard. From what i've seen from Adam Richmond coleslaw is also a popular choice.
Heres a link to the food network pulled pork recipes and combo's: http://www.foodnetwork.com/recipe-collections/pulled-pork/index.html (http://www.foodnetwork.com/recipe-collections/pulled-pork/index.html)
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Thanks for the link Axe, I could definately get into cooking pulled pork as a regular thing and would like to try some recipe variations.
Be careful with temperature when trying to substitute a normal oven for a slow cooker. I think you'll find a slow cooker cooks at a lower temp than you might expect - around 80-90 deg C according to Wikipedia:
http://en.wikipedia.org/wiki/Slow_cooker (http://en.wikipedia.org/wiki/Slow_cooker)
There is a danger that you'll burn the sugar in this recipe if you start cooking at normal oven temperatures. If it was me I would pick up a slow cooker in the January sales - Morphy Richards have two models in their website sale just
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Thanks NJ, I was thinking a similar thing and just like the pressure cooker, I have been considering getting a slow cooker. Given that mostly enjoy long slow cooked meals, I shall be treating my self to an early birthday present :)
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I've just ordered Tesco's own 3.5 litre capacity slow cooker (http://www.tesco.com/direct/tesco-sc356-slow-cooker-brushed-steel/100-2168.prd?pageLevel=&skuId=100-2168) for
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Asda have a "Chipotle Paste" 100g - a diddy bottle but very nice on the taste buds. certainly hot & smokey - love the taste
this is the rub that i've used previously:
ml
dry onion ground 15
dry garlic ground 15
sea salt 30 (use 15)
smoked paprika 30 (use 10)
chilli powder 30 (use 5 of crushed red chilli ground)
brown sugar 45 (use 30)
black pepper ground 5
(http://www.curry-recipes.co.uk/imagehost/pics/816e959756adb41c09b741899021d311.jpg) (http://www.curry-recipes.co.uk/imagehost/#816e959756adb41c09b741899021d311.jpg)
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I cooked Pulled Pork the other week at work using a recipe off the internet and did it in the slow cooker. I set it away in the morning for my return the next night shift and the result was lovely. It was served it in crusty bread with coleslaw and I also got some Jack Daniels BBQ sauce to go with it which was really nice. Well worth the effort
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RECIPE POLICE not really :D ;D
Bob 976, You posted this quite a while ago, but I've never understood why you post recipes on here and don't give the originator the credit they deserve,
you may not claim it is your recipe. but it does lead members like JerryM and others, to believe your the originator.
Then there's copyright issues, which may or may not get this site in trouble with
the likes of bettycrocker.com in this instance.
http://www.bettycrocker.com/recipes/slow-cooker-chipotle-pulled-pork-sandwiches/13c8a4ee-73bb-4d2c-ad78-435827e0b366 (http://www.bettycrocker.com/recipes/slow-cooker-chipotle-pulled-pork-sandwiches/13c8a4ee-73bb-4d2c-ad78-435827e0b366)
Anyhoo, hope your doing OK on the big pans at Uni and any of your original bulk recipes will go down well at the moment.
cheers Chewy
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Got the pork
JerryM do you think I could use that instead of Bobs recipe
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michael.t,
i feel so and am certainly going to use it myself . the asda chipotle paste tastes delicious. probably not as good as the can in the recipe but certainly a good starting point to gauge the recipe.
i've put the dry rub on the pork today and intend cooking in the oven tomorrow at 120C for the 8 hrs using apple juice as the "poaching" liquid.
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That sounds superb
and I'm going to nick your idea using apple juice ;)
Cheers Jerry
Unless you come back tommorow saying it tastes like Poo with the apple juice ;D ;D
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micheal.t,
the apple juice works - i've used it before with the rub i posted earlier (it's from a download "smoke-a-pork-butt.pdf" which is obtainable in the download section at http://www.smoking-meat.com/bbq-pulled-pork-recipe.html (http://www.smoking-meat.com/bbq-pulled-pork-recipe.html) )
using the pork to night. last unknown is how much of the asda paste to use in the passata - not expect it will need much as i don't want it too hot.
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using the pork to night. last unknown is how much of the asda paste to use in the passata - not expect it will need much as i don't want it too hot.
Hi Jerry,
How does the smoky character of the ASDA Chipotle Paste compare to that of smoked paprika? Maybe you could use a combination of both to avoid the passata being too hot? My only concern would be that Smoked Paprika already delivers big on smoky flavours, so it could potentially be too much if it doesn't blend with the chipotle.
Cheers,
Malc.
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How does the smoky character of the ASDA Chipotle Paste compare to that of smoked paprika?
Axe,
they are very different. i love my La Chinata smoked paprika and have used it in the rub on previous make of a different recipe (essentially that in the pdf link above).
the chipotle past is a finished smoke taste and really good. the smoked paprika is un finished or raw - it would need to go into the rub. i don't feel you could swap them like for like.
for info i've made the passata mix using 200ml passata and 1.5 tsp (7.5ml) of the chipotle sauce. i think you could probably go 2 tsp but held back this being 1st make.
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Jerry - for info I used 200ml of passata and 4 tsp of discovery chipotle paste and I felt the level of chipotle flavour was just about right but there was a bit too much tomato acidity present, so next time I make it I'll probably include some tomato ketchup in place of some of the passata.
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Hi Jerry,
Was intrigued to see if the other ASDA near me might stock it so i've just visited the ASDA website. Had a look at the chipotle paste in question and then decided to read the ingredients list. I dear say your reaction will be the same as mine was. ;D
NJ, incidentally I see that ASDA also do a chipotle ketchup. ;)
Cheers
Malc. :)
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That looks absolutely bob on! bob, Thanks for posting the recipe its on next weeks to do list :)
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NJ, incidentally I see that ASDA also do a chipotle ketchup. ;)
Sounds good, I'm sure there would be a way to work that into this recipe. For now I'll stick with the paste though as it tastes glorious :)
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this turned out pretty good but not as good as i feel i can get with a few makes.
1st problem was the chipotle paste - i was too cautious on the amount. when i added the passata/paste mix into the pork there was not enough chipotle paste - i added a further 1 tsp but it's difficult to mix in at this point. i feel i would use 4 tsp on next make (~ half a jar).
2nd problem was the apple juice - i used too much which made the meat juices too diluted. ended up with 500 ml. i filled my bake tray to about 15mm and think going fwd can reduce to 5 mm - equating to something like 100ml. there is quite a lot of liquid coming out of the meat so you only need a little apple juice at this low heat of ~110C. it does not evaporate like it does at 140C.
i've really gelled with the chipotle taste - it's something i've tasted out in restaurants but never know what it was. the paste is decent and a very good sticking plaster but i'm now tempted to buy the real mccoy ie the tins as per the as spec recipe.
i added 100ml of the meat juices back into the meat.
in the past i've remove the foil ~1hr away from done and basted regularly. this gives the surface of the pork a better taste of the rub which was not present on this make (i kept the foil on for the full 8 hrs cooking).
i had trouble getting the fat off the meat juices too being pushed for time - in short not a week day dish to cook as i felt under pressure in the later stages although the process is dead simple.
i think i would revert back or combine the rub on the next make too but hesitant as i need to get the chipotle taste better 1st.
all in all a keeper and well pleased for a 1st go. the "eaters" said it was very niece which balances up the cooks perspective.
ps Axe - yes quite a list of ingredients but nothing bad
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ps Axe - yes quite a list of ingredients but nothing bad
It was more the point that it has Smoked Paprika in it that made me chuckle when I read it, given our previous conversation.
I wonder if it might be worth searing or grilling the outside first, before the slow cook. That will add that extra bite from the rub and help with the smoky flavours. Passata can be quite a sponge when it comes to spices.