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Pulled Pork
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why do they call it that - surely if it cooked tenderly - you can eat it any which way you want. why pulledddddddddddddd JJC
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How about a rack of lamb with anchovies on Sunday, eccles?:
Roast spring lamb with anchovy and thyme
Serves 4
Small bunch of thyme
30g anchovy fillets
4 tbsp olive oil
4 or 5 cloves of new season's garlic
a rack of lamb, about 500-600g
Pull the leaves from the thyme and put them in a food processor. Drain the anchovies but don't rinse them - you want all their fishy saltiness. Put them in with the thyme, together with the olive oil, the garlic and several serious grinds of black pepper.
Season the underside and cut edges of the lamb with salt and pepper. Blitz the thyme and anchovy mixture to a slush - you want it to be a sort of herby slop, then scrape it into a bowl large enough to take the lamb. Roll the lamb in the paste, then cover with clingfilm and set aside somewhere cool (though not quite as cold as the fridge) for a couple of hours.
Get the oven hot, 220C/gas mark 7. Put the meat in a roasting tin or shallow ovenproof dish, spreading it with the marinade paste. Roast for approximately 15-18 minutes, which will toast the outside without burning the thyme - it will be juicily pink within.
Leave for several minutes to rest, covered loosely with foil, then slice into thick chops.
Serve with the some spring greens and dauphinoise spuds.
Roast spring lamb with anchovy and thyme
Serves 4
Small bunch of thyme
30g anchovy fillets
4 tbsp olive oil
4 or 5 cloves of new season's garlic
a rack of lamb, about 500-600g
Pull the leaves from the thyme and put them in a food processor. Drain the anchovies but don't rinse them - you want all their fishy saltiness. Put them in with the thyme, together with the olive oil, the garlic and several serious grinds of black pepper.
Season the underside and cut edges of the lamb with salt and pepper. Blitz the thyme and anchovy mixture to a slush - you want it to be a sort of herby slop, then scrape it into a bowl large enough to take the lamb. Roll the lamb in the paste, then cover with clingfilm and set aside somewhere cool (though not quite as cold as the fridge) for a couple of hours.
Get the oven hot, 220C/gas mark 7. Put the meat in a roasting tin or shallow ovenproof dish, spreading it with the marinade paste. Roast for approximately 15-18 minutes, which will toast the outside without burning the thyme - it will be juicily pink within.
Leave for several minutes to rest, covered loosely with foil, then slice into thick chops.
Serve with the some spring greens and dauphinoise spuds.
Here's a great recipe for pulled pork...I've used it,but tweeked it,and added some smoked paprika,celery seed,and reduced the sugar. I cooked it in the slow cooker.
The pulling is done by two forks. ;-)
There are lots of lovely photos,and the recipe is at the end.
http://
The pulling is done by two forks. ;-)
There are lots of lovely photos,and the recipe is at the end.
http://
Historically, in the southern U.S., cheap cuts of pork, usually shoulder and lower legs were given to the poor whites and before that, slaves. To make it palatable, the many 'pulled pork" reicipes we see often came to us via that source. It's cooked until nearly falling off the bone, but even then it had a tough texture so it was pulled of the bone with a large four-tined cooking fork to assure it was in thin shreds and could be eaten from there in a number of ways...
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