Pulled pork has been on top of our favourite eats ever since we started the club in 2009. Since then we’ve sampled this porky delight at venues across England and the USA. Despite this, we reckon that some of the best barbecue around is being dished up right on our doorstep, here in Wales.
The ladies at Hang Fire Smokehouse have been serving up their “southern style barbecue” for about a year now, mainly at The Canadian pub in Splott, but also at various pop up stalls and events.
We caught up with Hang Fire at two of their most recent events. Firstly their Blues, Brews & BBQ night at The Full Moon, serving up hot, smokey racks of ribs with American beers and fine grain liquor. Secondly at The Canadian pub, their last event held there (and The Sandwich Club’s unofficial works Christmas party), saw the full Hang Fire menu being devoured, including several sides of burnt ends!
Both occasions have been a true delight and it’s so exciting to finally have someone serving up great barbecue food in Cardiff, even more so given that it puts some bigger names in bigger cities to shame.
We’ll be bringing you a full write up of Hang Fire when they reopen at their new home The Landsdowne pub in February. Until then catch up with their story so far on their website here.
Here at the Sandwich Club we are huge fans of pulled pork. In the USA they do pulled pork and they do it well, it’s something us Brits haven’t really got to grips with yet.
For the uninitiated, pulled pork is a very long slow way of cooking the shoulder (often referred to as the Boston butt) at a low temperature, this can be done in the oven or often on a barbecue.
For some reason there aren’t many places that do pulled pork in the UK and to the best of our knowledge no where that does it in Cardiff. One of the best we’ve come across is Bodean’s in London, we advise you to check it out.
So, we finally got round to having our first attempt at cooking our own pulled pork supplemented by our own homemade BBQ sauce.
The recipe was as follows:
First mix up your rub, we went for a simple one of chilli flakes, mustard seeds, salt and freshly ground black pepper. This then needs to be rubbed well all over the pork shoulder. Placing the pork shoulder into a baking tray we then poured over some cider and white wine vinegar and scattered over chopped onions and garlic. The shoulder then needs to be wrapped in parchment paper and foil and put into a pre-heated oven, ours was set to 170℃/Gas 3. This cooks for 3 hours before removing the paper and foil and cooking for a further hour (times will vary depending on the size of the shoulder you are using).
For the BBQ sauce we followed a recipe by James Martin. Fry onion and garlic in olive oil with chilli, fennel seeds and sugar. Add soy sauce, ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes.
To serve you will need to ‘pull’ the pork by putting a fork in the shoulder and shredding the meat into small pieces using another fork. Heap into buns with the BBQ sauce and coleslaw.
There you have it, Pulled Pork!
No doubt we’ll be attempting this again, experimenting with different rubs. If you have your own pulled pork recipes we’d love to hear from you.