Hi I'm Steve Owens you're in my kitchen and today it's all about pulled pork that
wonderful succulent pork
that just pulls apart it's great for pork sliders
or any family get together. Now what kind of meat should you use
I'm going to be using a pork shoulder
with the bone in. Now this is often called pork butt
and it's a wonderful fatty meat and that's going to add to the flavor
if you keep the bone in there as well that's going to add a lot of flavor to the
roast when we doing it
another cut you can use is pork belly as well but you do want a cut
that has lots of fat running through the meat itself
Now we want to get lots of flavour into this pork so we're going to prepare a rub
we're going to rub it in there and it needs to marinate for at least 8
hours I prefer to let this go for a couple days and let the flavor
absorb right into the meat. Now I'm going to show you how to prepare it
and how to put that rub on to the pork come on let's get going
Now it is possible when you get the pork from the butchers the skin will be
on like it is here now ask them to take it off but leave the fat on underneath
or you can use a sharp knife and just pull the skin back
but make sure that fact stays on there because that's going to impart loads of
flavoring to these poeple
and it's going to keep it moist as well let's get them prepared that right now I
got a wonderful
smoked paprika at my local stores the smell is
absolutely delicious and about 3 to 4 tablespoons into a bowl
and then to sweeten that I'm going to add two to three tablespoons soft brown
sugar
I'm going to crush 2-3 cloves of garlic
in with that, season with a little salt and pepper
black pepper first and a good amount of
freshly ground sea salt. Just going to take some fresh thyme
into the bowl as well and adding some
extra virgin olive oil in there, we're going to mix it up to a nice paste.
Ok and now we're going to take that wonderful marinade
and pour it over the top of our pork. I want you to take your hand and we're going to Massage
this
into the pork completely cover both sides, the back
and front and once we massaged all that wonderful flavor into the meat we're
going to pop that in the fridge I'm going to cover it over.
At least 24 hours get lots of flavor into that meat
and then come back and join me.
Now welcome back
my pork has been in the rub, for 24 hours you see the juice coming off there
all that flavor now has gone into the pork.
We're going to be roasting it very slow you want to get your oven on at 140 degrees
Celsius thats
two eighty degrees fahrenheit. Now come down here I've got a roasting tray
and I'm putting some onions in here to keep the pork off the bottom
and add some extra flavor but I've left the root ball on
Just going to cut them up into quarters. On top of the onions I'm just going to put
some thyme
okay and then I'm going to take this beautiful shoulder of pork
and pop it on top of the onions don't forget all that juice as well
Now a little olive oil over the top just to add some extra moisture in the there,
that is ready we're going to pop that into the oven now
and that is going to the Roast nice and slow for about five and a half hours.
When that comes out that is just going to fall apart let's get it in the oven.
Now will you look at that, that's been in the oven five and a half hours now and its
cooked
all the way through. I'm going to take this meat out of here and pop it on the side
let it settle for about 10 minutes and then
all this juice thats in here all these meat juices
we're not going to be wasting that because that's got heaps of flavour. I'm going to make
a pouring sauce
We're going to show you have this breaks apart. Now as I said I'm going to be using
this pork
for pork sliders. Now just come down here and have a look look how beautiful
this pork pulls apart, shredding
into wonderful soft beautiful
strands, there is the flavor. Now I got to give it a try
that is so moist
Now you could serve this as it is as part of a meal
but I'm going to shred this apart I'm going to put a little bit of that juice back in
I'm going to plate it up with the sliders, come back in a moment and I'll show you
Now these are the juices from the bottom of the tray. We're not going to waste that
either.
Just going to take a teaspoon of butter a teaspoon of
all-purpose flour, just going to heat that up on the stove
and this is just going to be a thickening agent. Now I don't
always do it this way sometimes I add a little flour and butter into the bottom
of the baking tray and make it that way.
I want to cook this flour through and then we're just going to take
our meat juices and pour them in and we'll just bring that back up to the boil
so it just thickens. Now as that comes back up to heat you get this
wonderful gravy, so we're not going to waste any of that flavor
Now come and take a look at this pork you can see it's just
shredding away absolutely beautiful
I've got one of my little slider rolls at the front there these are a brioche roll
Now you might want to check those out there be going up on my channel very
shortly
Just going to pop some pulled pork on there add my sauce
that lovely rich gravy we're just going to add that in there as well
little bit of extra flavour pop the lid on there.
Now will you look at that that is
a pulled pork slider, delicious I'm going to give this a try
here goes, that is just so delicious it's moist
it's full of flavour. These little slider rolls
as I say, which I made just today are going up on the channel shortly so check those out
as well
Please share the love, I hope you've enjoyed this video, I got to get on and serve this to
a hungry family that's waiting
so I'll see you next time, take care.