Vocal Voices

I've made it once before following a recipe from a colleague and it was nice (but I'd tweak the spicing a bit as her recipe had too much ground cumin for my liking). Just wondering if you make it; what recipe do you use?

I haven't tried it but this one gets five stars………..do you have a slow cooker?

I might try it next week, it sound scrummy.

http://www.chow.com/recipes/30356-easy- ... ulled-pork

I'm dodging back and forth to the kitchen but just did a search - go to advanced search (top right), put in pulled pork and choose this board and you get a few results

We used to do it many years ago, but it doesn't seem worth it for one. It was basically a pork shoulder rubbed with a mix of cajun spices and brown sugar/treacle then cooked in the oven for about 4-5 hours before plonking on the BBQ to finish off.

Jamie had an interesting twist. He removed what would become the crackling and used the rub on the both it and the "meat" then he plonked it back on the joint to protect it whilst cooking. Before the end he moved the crackling to a rack on its own, basted the joint, then turned the heat up to let everything crisp up.

That link from Molly looks interesting except I don't think you will need a 4.5/5lbs joint Ria..........

Workingman wrote:That link from Molly looks interesting except I don't think you will need a 4.5/5lbs joint Ria..........

The piece I have is about 1kg (so 2lb) so I'd be adjusting anyway. But I usually cook enough to freeze a few portions that I then heat up at work for lunch so i can easily do a 5lb piece

http://scandelights.com/2011/05/06/pulled-pork/ this is the recipe from my friend (it's her food blog - some interesting things on there if anyone fancies a browse) so it's quite similar to the one Molly posted - thanks Molly!!!!