I am delighted to welcome Bill Sewell of Cafe at All Saints, Hereford and MichaelHouse Cambridge. Bill is going to be sharing some of his delicious recipes with us. We are starting with a pork dish. As Bill states 'Pulled pork isn’t pretty but goodness it’s delicious. Proper caveman food.'
We spent some time developing this recipe and now it’s truly lipsmacking. Realistically it’s a recipe that’s tricky to replicate at home but I’m giving it here in its full glory and you can decide whether to try to simplify it for home use or just to come to us for lunch instead.
Outdoor reared pigs
When we first made this dish we didn’t use a spice rub but it’s been massively improved by the addition of the rub. Our spice mix is very minimally adapted from that used by the renowned Pitt Cue company, specialists in barbecued food from the Deep South. The list of spice ingredients is annoyingly long, but it’s worth putting everything in. I also learned from Pitt Cue an excellent piece of pulled pork jargon: they stress the importance of developing a good ‘bark’ i.e. the browned edge of the meat developed during the slow-roasting. So when you pull the meat you’ve got mostly soft pinkish/brownish interior with flecks of tasty spicey well-browned exterior meat. Yum!
- 7kg Pork shoulder (see below to buy correct joint)
- 10g fennel seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 150g light muscovado sugar
- 10g garlic powder (I’ve never used this before, but it works well here)
- 100g salt
- 15g smoked paprika
- 30g paprika
- 1tsp dried oregano
- 1 tsp cayenne
- 70 cl dry cider (we use Dunkertons)
- 75cl cloudy apple juice
- 120g molasses
- 120g Dijon mustard
The overall process for our version of pulled pork goes like this:
Get your butcher to supply you with a large (about 7kg) boned and skinned (but not rolled) pork shoulder cut into two roughly equal pieces.
Prepare the spice rub by toasting fennel, cumin, black peppercorns and coriander then grind to a fine powder. Add all of the rest of the ingredients and mix together well.
Meat seasoned ready to start cooking
Rub the raw meat with the spice rub working it into all the nooks and crannies
Smoke the rubbed meat on an open rack at 90C/100% humidity for about 90 minutes
Put each bit of a meat in its own deep roasting tray. Mix the sauce ingredients together (recipe below) and divide equally between the two trays. It should come about a quarter of the way up the meat
Roast overnight (about 12 hours, but the timing is not critical) at 105C/100% humidity
Pull the pork – use two forks like for roast duck in Chinese restaurants. Mix the pulled meat with the sauce and any juices/fat which have come out of the pork during the overnight roast.
Put in a freshly-baked All Saints olive oil bap with your chosen accompaniments and eat. We put roast pepper ketchup in the bun and serve coleslaw and salad leaves on the side. A lot of places serve it with a gloopy barbecue sauce. I’m not keen on this and prefer our method of mixing the meat juices/sauce in with the pulled pork.
Delicious and succulent meat!
Editor:- Bill is very kindly going to be sharing some recipes with us. Read more about Bill here. I visit All Saints Cafe in Hereford regularly and can highly recommend the food and service. Please see menus etc here. If you live in or around Cambridge, why not pop in to MichaelHouse. Details can be found here.
All Saints Cafe Hereford
MichaelHouse Cafe Cambridge