Cider dressed Pulled Pork Bap

When feeding a big group of people for an event such as a bonfire party this time of year, it’s so much easier to put together a big dish of food that people can get stuck into, usually I go for a chilli ( I put together a 3 bean chilli too as it happens) but fancied something a bit different this year for the carnivores.

This is a Steven Raichlen inspired pulled pork, that went down a treat with everyone before the fireworks display.

Cider dressed Pulled Pork Bap

Make up a dry rub by blitzing in a gringer or pestle and mortar the following.

1 ancho poblano or chipotle chilli

2 tbsps english mustard powder

2 tbsps smoked paprika

2 tsps smoked sea salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp cayenne pepper

Rub this into your bone in shoulder of pork and leave to marinate covered in a bowl in the fridge for at least 12 hours.

Set your oven or hot smoker for 120 deg C and pop in your meat for 6+ hours until the internal temperature of the meat reaches 85 deg C. Leave to rest for 20 mins to cool slightly. Then remove the skin which can be popped into a hot oven 200 deg C for 5-10 mins to crisp up the crackling. Using 2 forks shred the pork into long strands and cover with foil.

Prepare a cider sauce, with the following ingredients in a small pan.

100ml cider

100ml cider vinegar

2 tbps brown sugar

1 tsp salt

good grind of black pepper

2 tbsps tomato ketchup

1 tbsp english mustard

Warm this slightly so the sugar dissolves and then drizzle over the pork, mix together and add the crispy chopped up crackling. Serve in a floury white bap with homemade coleslaw and BBQ sauce. Delicious! 

 

13 responses to this post.

  1. Posted by Matthew on January 1, 2012 at 6:48 pm

    We made this for a party last night and it went down very well, as a bonus it fills the kitchen with a fantastic smell all afternoon!

    Reply

    • That’s great Matthew, love hearing when people try a recipe, especially when they have enjoyed it.
      The smell is wonderful, just gets you drooling all day long.
      Have a great 2012.
      Cheers
      Marcus

      Reply

  2. My favorite cut of meat – I will be giving this a run! I am also very interested in your smoked turkey experiment – I shall be watching closely to see how you get on – please keep an update on it?

    Reply

    • Hi Amee, thanks for visiting, i’m planning on a test run with a turkey crown in the next couple of weeks, so will keep you all posted.
      Really have been enjoying your blog.
      Cheers
      Marcus

      Reply

  3. I want one right now!! Nice use of fresh & dry chillies.

    Reply

  4. […] to, had a scrumptious recipe for cider dressed pulled pork bap that I thought sounded good     https://countrywoodsmoke.wordpress.com/2011/11/19/cider-dressed-pulled-pork-bap/.  As an aside, he mentioned a three bean chili.  My interest was piqued and I asked him about it. […]

    Reply

  5. A worthy version of East Carolina pulled pork. Quite an accomplishment!

    Reply

  6. Wow Marcus, that looks great and I’m also interested in the 3 bean chili.

    Reply

    • Thanks Rosemary, I din’t get any pics of the chilli, but here’s how I made it.
      2 onions diced, 2 carrots diced, 2 sticks celery diced, a diced red pepper and a couple of cloves of finely chopped garlic.
      Sweat these off in a casserole dish with a pinch of salt. Add a chopped dreid ancho poblano chilli, a chipotle chilli, a couple of teaspoons cumin, a good tbsp of smoked paprika and fry off for a few minutes. Add a tin of any 3 beans, I use chick peas, black beans and kidney beans, but you can use what you can get. Add a couple of tins of plum tomatoes a shot of espresso or a small strong coffee and a few squares of grated dark chocolate. Leave to simmer for a few hours with the lid on, topping up with water if it gets too dry. Even the carnivores got stuck in and loved it.
      Cheers
      Marcus

      Reply

  7. Wow, that looks amazing, pulled pork is good without the cider, but together… YES

    Reply

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