Continuing with the theme of "insatiable appetite for burgers", I finally took some time out to attempt a pulled pork sandwich. Yes a PULLED PORK BURGER that ended up being a chopped pork Burger thanks to some errors in recipe interpretation. I had assumed by going slow and low at 100 degrees C, I would be able to achieve the "fall apart" effect. Sad to say, I left it too long in the oven
I still believe the recipe works. I just need to confirm it another time but for now lets just see what I did to trouble shoot.
The recipe comes from here with lots of pictures.
The spice RUB mix that will go over the pork. Got most of the items from tescos. This tub of spice mix was probably 20% more than enough for my 1.5kg pork.
" Place baking pan uncovered in a 225F degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200F degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170F degrees or slightly lower, remove from oven."
Rather than endure a painful dinner with TMJ arthritis the next day, I proceeded to exercise my rusty surgical skills
So it was back to the stewing pan for another hour, with all that meat juice for an extra moisture boost plus more rub mix + trusty Heinz BBQ sauce for added flavour.
Whilst doing that I started making my coleslaw and baking the curly fries. Homemade coleslaw IMHO is one of the best things available. Cabbage + mayo + pinch of salt + celery seeds is all you need. I threw in some carrots to make it abit healthier. ahhahaha
End Results
.
.
.
.
.
A pretty darn good juicy burger with loads of extras extras overflowing.
It was juicy, meaty with enough fibres to give you that bite yet soft enough to be pleasurable. The mushrooms not only provide flavours but also helped to balance out the saltiness of the meat. The cold coleslaw creates more temperature textures which seems to cut through all that fattiness.
Last but not least curly fries for a bit of crispy effect and all of that washed down with good old traditional root beer.
I am feeling hungry again..
Ok time to sleep.
P.s: exciting times ahead.
I still believe the recipe works. I just need to confirm it another time but for now lets just see what I did to trouble shoot.
The recipe comes from here with lots of pictures.
The spice RUB mix that will go over the pork. Got most of the items from tescos. This tub of spice mix was probably 20% more than enough for my 1.5kg pork.
My "porkie" (in no particular reference to any living being) after soaking in the brine mix overnight and then dusted with more spice rub.
This was the bit when I realised that it had gone wrong. The recipe had recommended
" Place baking pan uncovered in a 225F degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200F degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170F degrees or slightly lower, remove from oven."
BUT instead I went for 100C for almost 6 hours.. sighz... The meat was really quite tough.
Rather than endure a painful dinner with TMJ arthritis the next day, I proceeded to exercise my rusty surgical skills
So it was back to the stewing pan for another hour, with all that meat juice for an extra moisture boost plus more rub mix + trusty Heinz BBQ sauce for added flavour.
Whilst doing that I started making my coleslaw and baking the curly fries. Homemade coleslaw IMHO is one of the best things available. Cabbage + mayo + pinch of salt + celery seeds is all you need. I threw in some carrots to make it abit healthier. ahhahaha
End Results
.
.
.
.
.
A pretty darn good juicy burger with loads of extras extras overflowing.
It was juicy, meaty with enough fibres to give you that bite yet soft enough to be pleasurable. The mushrooms not only provide flavours but also helped to balance out the saltiness of the meat. The cold coleslaw creates more temperature textures which seems to cut through all that fattiness.
Last but not least curly fries for a bit of crispy effect and all of that washed down with good old traditional root beer.
I am feeling hungry again..
Ok time to sleep.
P.s: exciting times ahead.
