the sandwich club

Pulled pork from Melbourne

Posted in Features by thesandwichclub on September 14, 2011

One of my best pals is currently bumming around in Melbourne and after the sandwich clubs pulled pork effort they wanted to give it a go. I think they have outdone the clubs effort, the rub sounds incredible! From Melbourne:

@thesandwichclub has been bugging me for weeks to send him something on the sandwich experiments I’ve had over the last few weeks. I’m glad I waited, as this was the best I’ve ever made. FACT.

This is more of a recipe than a write up. Cook it as you see fit, but I’ve given the directions as I did it.

Pulled Pork Rolls – Stuffs 8 – 10 people

Total time – about 6 ½ hours (EPIC) @150/160° C. It didn’t need to be that long but it was sunny so I went for a few afternoon pints and left it. However, the longer it’s in, the more tender the meat.

The Meat – Pork Shoulder 6 pounds, roughly 2.7kg, about the same size a Shetland Ponies back. Keep it on the bone if the butcher gives you the option.

The Rub – 3 tbl spoons ground black pepper, 3 tbl spoons sea salt, 3 tbl spoons of soft brown sugar, 2 tbl spoons of ground cumin Seeds, 2 tbl spoons of ground fennel seeds, 2 tbl spoons of cayenne pepper, 2 tbl spoons of hot paprika, 2 tea spoons of olive oil

The mop – 1 cup (235ml) of cider vinegar, ½ cup of water, 1 tbl spoon of ground black pepper and salt, 2 tbl spoons of Worcestershire sauce, teaspoon of veg oil.

Directions:

  • Marinade the pork in the rub, preferably over night, but I would say at least 2 Hrs.
  • Preheat the oven to 160°C (or 175°C if you’re cooking it quicker, say 4 hrs total). Stick it in the oven in a roasting pan/dish sat in the mop (to about a 1/3 of the way up the meat, so you may not need all of it), covered with foil. I sat the pork on some fennel and garlic, it braised down nicely in the juice/mop, and went well in the roll. Try it.
  • Go out and have a cycle, drink a couple of pints, maybe eat some other food. I went for sneaky egg and bacon burger in Port Melbourne. Tasty. Sorry, no photo.
  • After about 4 ½ hours I drained the juice in to a pan and separated the fennel (heat the fennel back up when you serve). Then baste the meat in the juice and put it back in at 150. I left it like this for another 1 ½ hours as I went for a few more pints.
  • I then basted the meat again and uncovered it for ½ an hour.
  • Take the meat out and let it rest for 20 minutes, or as long as you can wait.
  • Flake out the meat, serve in soft seeded rolls with the fennel and the mop drizzled on it, and anything you want. I went for a homemade coleslaw, potato salad, and a bowl of salad.
  • Eat

Not sure how to rate it as I made it myself and ate it at home but…..Taste 5/5, Cost 4/5 considering how much I have left over for the week. I can’t really rate the establishment, or the presentation. I don’t want to rate the company in case I offend my house mates. So I’ll just give an extra general enjoyment rating of 4/5, would have been 4 ½ if the sun was still up, and 5 if it was cooked for me. So…..all in all, 13/15.

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