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Has anyone tried this? I'm curious because it's featured a lot on a silly US show I watch called "Man vs Food".

Seem that Pork Shoulder is the best cut, and it's dirt cheap. Cook it over 10 or 12 hours and the fat melts away.

I'm thinking of trying this METHOD using a "dutch over" with Liquid Smoke. - Never heard of liquid smoke before, but found it today at the Belconnen Markets (Canberra) for around $10.00.
http://www.youtube.com/watch?v=fJ0H0pP57ZQ

but using these DRY RUB and SAUCE ingredients instead:
http://www.youtube.com/watch?v=owAlv4XT ... ature=fvwp

For bread rolls, I've been using this recipe of late (no sugar):
http://jamesstarmer.com/food/no-knead-buns/

And I'll make coleslaw myself using S&W Mayo.

Any thoughts/suggestions?

Alrighty, I'm getting up a 5.30am tomorrow morning to cook this. I'll get it in the oven by 6am, and on table around 7pm. (I need to turn up the oven and cook some bread rolls around 6pm.)

1.4kg boneless pork shoulder

Rub:
Ts brown sugar
Ts coarse salt
Ts Sweet paprika
ts chilli powder

Sauce:
1/4 cup cider vinegar
1/4 cup ketchup
2 Ts brown sugar
ts chilli flakes
ts worchester sauce
EDIT: Ts Tabasco

Coleslaw:
Shredded cabbage etc mixed with S&W mayo.

Bread Rolls:
http://jamesstarmer.com/food/no-knead-buns/

2 x 1/4ts Liquid Smoke

I'll post the prep pics tomorrow morning, and the final result tomorrow night.

I love pork. Mrs warra doesn't. Never mind all that.

I'm planning to give this a go at some stage, it just looks so delectable, delicious, delightful, desirable, and just plain yummy. I can almost taste it now.

Slept in : )

Got it in the oven at 6.45am. And I only used 1 teaspoon of coarse salt in the rub. (plus Ts brown sugar and sweet paprika. ts of hot chilli powder.)

Oops. My wife tells me I should have the fat facing up. Just took it out and turned it around.

That was one of the best things I've ever cooked, ever. The only thing that (may have) gone wrong was the "smoking technique". It just didn't work. Not sure if it was me, the brand of Liquid Smoke I used, or the maybe the guy on Youtube is a complete moron. No real smokey flavour to speak of. Who cares, the rub spices and the sauce:

Also, the bread rolls, extra sauce, and coleslaw are essential. They all go together so well. The plated up pic below is about 1/2 of the pulled pork from a 1.4kg shoulder. The rest is in the fridge.

After 12 hours at 100 deg C


Wrapped Shoulder in foil for 1 hour while I prepared the bread rolls. (Should have made more.)


Plated up ready to go:


Heaven:

Looks like a triumph, lob!

I do a slow-cooked shoulder of lamb, done for about 12 hours at just over 100 degrees.

For the lamb, I reckon it's best on the bone because you lose so much of the good stuff between the ribs and in the nooks and crannies when it's boned.

Cheers,

Oliver

I've done one in my slow cooker. When it's done, you take it out, pull it apart and mix it back into the juices in the slow cooker. Then I had it between warm Turkish bread just cooked from the Turks shop down the road. Tender, meaty, sloppy, juicy, tasty goodness.

Must dig out the recipe again......

Do you guys put the joint of meat in the slow cooker by itself, or do you put some liquid in there too?

timmy wrote:Do you guys put the joint of meat in the slow cooker by itself, or do you put some liquid in there too?

Sometimes a splash of white wine, and always a bit of olive oil. But there's so much fat on the shoulder that by the time it's finished cooking it'll be swimming in a deep pool of fat.

We've tried with large quantities of wine before, but apart from not being necessary to keep it moist because of all the fat it seems to add a slightly unpleasant flavour.

Oh, and you can also put vinegar in, preferably red wine vinegar.

I always season the shoulder, and sometimes cut up some tomato and/or onion and lay it over the top. Garlic cloves and maybe rosemary under the layer of fat also feature sometimes.

Paprika over the top has also made an appearance once or twice.

Oliver

I did a leg of lamb over the weekend and it turned out perfectly.

Marinated in a bit of olive oil + rosemary + garlic + anchovy, then cooked on high for 5 hours. If I had more time it would have gone on low for about 8 hours.

I remember reading in the cooker manual that you they recommend to have the vessel 2/3 full of liquid, which is why I've never tried this before. But after this success, I don't think the oven will see another leg of lamb!

... ah, yes, forgot to mention that sometimes we also put anchovies under the skin along with the garlic.

Oliver