Homemade BBQ pulled pork on white toasted bread.
I small shoulder cut of pork (serves two greedy buggers)
1 measure Beef Stock (you can get these from your butcher or similar from waitrose: http://www.waitrose.com/shop/DisplayProductFlyout?productId=312387)
1 cup dried Porcini mushrooms
2 shallot chopped
Big bulb of garlic
200g + extra for sauce demerara sugar
½ tablespoon molé (optional)
1 generous tsp umami paste http://www.waitrose.com/shop/DisplayProductFlyout?productId=312397
dash Worcestershire sauce
1tsp – 1tbsp+ (depending on your preference) cumin
1tsp – 1tbsp+ (depending on your preference) smoked paprika
1tsp – 1tbsp+ (depending on your preference) cayenne pepper
Smoking gun (unless you have a smoker, in which case lucky you but I live in a flat so this is my solution) http://www.lakeland.co.uk/18780/The-Smoking-Gun?gclid=COOkhsC7078CFQIewwodnSQAkQ&src=gpcoo&s_kwcid=AL!49!3!59657795531!b!!g!!smoking%20gun%20food&ef_id=U3Ys3QAABDbOBgML:20140720082428:s
1. Day before rub your joint with plenty of salt & 200g of sugar, set in a bowl and cover with clingfilm in the fridge overnight.
2. Next day, get your joint out the fridge, wash it thoroughly to remove salt and sugar, pat with kitchen towel and leave to reach room temperature.
3. Slice the shallot and put in a pan with the beef & veal stock, peppercorns, roughly chopped carrot & celery, porcini mushrooms, bay leaf and umami paste. Bring to the boil and simmer to reduce by half.
4. Cover the joint in a little olive oil. Roast in the oven at 180-200C for 1 ½ - 2 hours, until a thick bark is on the pork. Be careful not to absolutely cremate the joint but the sauce will provide the moisture later, we are aiming for a variety of textures without the 8hour cooking time.
5. Slice the head of the bulb of garlic so the tops of all the cloves are exposed. Place in a square of tin foil and cover with a generous glug of oil and a big pinch of sea salt. Fold the foil around the clove and twist to seal it. Place the bulb in the oven and roast the garlic until soft and gooey (25-45mins). Once roasted (golden looking cloves) set aside to cool down.
6. Remove the pork and set aside to rest.
7. Place the chopped tomatoes on a low heat and add the molé.
8. Place a frying pan on a low heat and warm the smoked paprika, cayenne pepper, cumin & turmeric until fragrant and add to the tomatoes. Reserve the pan as you can add further spice later, heating it up as you go to release fragrance, little by little. Remember you cannot subtract, so taste it constantly until you find the right balance between the spices, sugar, vinegar and heat (capsicum).
9. Pour the stock mixture through a sieve in with the tomatoes. Discard the solids in the sieve.
10. Add vinegar and sugar until you find the right balance for you between sweet and tangy. Add the habanero and play with cayenne pepper to find the right heat.
11. Using the back of a chef’s knife (razor edge away from you) squish the garlic slowly so that it oozes it out – it takes a little practise to not loose the golden garlic paste to the paper shell of the bulb. A slow approach is best. Add the golden garlic goo to the sauce.
12. Play with your flavourings until you find the right balance for you. Reduce the sauce by a third so that it is thick and rich.
13. Pour the sauce into the glass container and fill the rest of the container with smoke from the smoking gun, quickly seal (useful to have a friend to help) leave to infuse for a few mins, open, taste and repeat as necessary. Smoke can become very overpowering and you want to be careful with it, you can always add more but once it’s too smoky, it becomes overwhelming.
14. Pull your pork with two forks. Reserve any juice and add the meat and juice to the sauce. Return to the hob, in a wok or similar open pan and reduce until the sauce is very thick over a low heat. I served it between two pieces of toasted white bread.
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