It has been fun now that I am getting back to cookbooks I have already visited and comparing to what I made the last time round. Last time I used this cookbook I made a BBQ burger, you can read all about it here.
This time around the recipe tagged was for a pulled pork burger. Along with the pork itself I had to also make a relish and a bbq sauce. But lets start first with the pulled pork.
To start with I had to make rub. I combined paprika, brown sugar, salt, pepper, ground cumin, dry mustard and cayenne pepper.
I rubbed that on a 5 pound pork butt…btw I have heard you can use pork butt or pork shoulder for pulled pork. I was wondering what the difference in them was so I looked it up and I found out they are the same thing, just different terms.
Then I set up my bbq for indirect heat. To do this I lit only one side of the grill. Then I also had to set up a pot filled with water under the grate of the other side of the grill. The pork was placed on the grill directly above the pot of water.
The pork was to cook for 6 hours. However at 6 hours the pork wasn’t done so I let mine cook for another hour and half/2 hours.
After resting 20 minutes it was time to shred. Now I have shredded pork before, you take 2 forks and pull the meat apart. This pork did not want to shred. So I ended up cutting pieces of meat and then shredding those smaller pieces by hand.
My end result was a mix of cut/shredded meat.
Earlier in the day I had made the relish. I took cucumbers and cut them into fourths lengthwise. Then using a spoon I scooped out the seeds. Next I diced the flesh of the cucumber
The diced cucumbers went in a boiling pot of rice vinegar for 4 minutes while I stirred. Then the cucumber was removed with a slotted spoon, keeping the vinegar in the pot.
Next mustard seeds and coriander seeds were placed in the pot and the vinegar was brought back to a boil. Then sugar and salt were stirred in and left to simmer until the vinegar reduces.
The vinegar mixture is added to the cooked cucumbers and mixed along with diced green pepper and diced onion. It is then covered and refrigerated for at least an hour but will keep for up to 2 weeks.
I was also suppose to make a BBQ sauce but since I had already made the BBQ sauce in this cookbook on my previous time using this book and I didn’t care for it I decided to just use store bought BBQ sauce this time around.
To assemble the “burger” you take a bun, cut it in half. Put some of the pulled pork on the bottom bun and top with BBQ sauce and the relish.
Verdict: I was not that into this recipe for the pulled pork. From the very beginning I began to find faults with the recipe. The spice rub yielded about twice as much rub as I needed. Then the pork took quite a bit longer to cook and didn’t really shred like it should have. I am guessing the pot of water was intended to keep the pork moist, but it really didn’t seem to do that. The cucumber relish was ok but not earth shattering. I am really hoping I have something tasty next time I visit this book…I’m beginning to think this one may be a dud!