There are loads of adverts for fast food restaurants with American style something or other. The most popular being pulled pork. It always looks delicious but to make it traditionally you need a smoker. In Scotland that's not really feasible, so instead I went searching for some make in house recipes, then one caught my eye ... Dr Pepper Pulled Pork!
How big a cup are we talking here? ... A tea cup? ... A mug?
My mugs are huge! So I decided to wing it ... I've stumbled across many a tasty dish by just hoping for the best so worst case, we're gonna have some chuckles (and there is always a tin of soup in the cupboard if its inedible).
I had a lovely little chat with the butchers (if someone is gonna know meat, its gonna be them and I was advised to use Pork Shoulder on the Bone. Unfortunately as its not commonly asked for, It needed to be ordered in. Damn it! M was heart set on a "BBQ night"!
They did say that I could use a pork loin, provided it was slow roasted to make it flaky.
Slow roasted? ... Slow cooker? ... That about the same right?
Like I said ... Wing it! So here it is ...
My make shift Dr Pepper pulled pork recipe ...
You'll need
500ml of Sticky BBQ Sauce
2l bottle of Dr Pepper (Original not Zero)
1 pork joint (see above for recommendation)
*The original recipe talked about using products I don't think we have in the UK - at least I couldn't find them - so I just went without*
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How American is that! I've already been swayed to the ways of a Cola Ham so why not try a Dr Pepper pork.
One issue I did have however is I don't get how to best convert American recipes. How much exactly is a cup full?
One issue I did have however is I don't get how to best convert American recipes. How much exactly is a cup full?
My mugs are huge! So I decided to wing it ... I've stumbled across many a tasty dish by just hoping for the best so worst case, we're gonna have some chuckles (and there is always a tin of soup in the cupboard if its inedible).
I had a lovely little chat with the butchers (if someone is gonna know meat, its gonna be them and I was advised to use Pork Shoulder on the Bone. Unfortunately as its not commonly asked for, It needed to be ordered in. Damn it! M was heart set on a "BBQ night"!
They did say that I could use a pork loin, provided it was slow roasted to make it flaky.
Slow roasted? ... Slow cooker? ... That about the same right?
Like I said ... Wing it! So here it is ...
My make shift Dr Pepper pulled pork recipe ...
You'll need
500ml of Sticky BBQ Sauce
2l bottle of Dr Pepper (Original not Zero)
1 pork joint (see above for recommendation)
Simple!
- In a large bowl, pour half the BBQ sauce and a quarter of the Dr Pepper in and mix. Add the pork and cover in cling film. Stick in the fridge to marinade overnight.
- Take the bowl out of the fridge about 20 min before you wanna cook it so that it helps take the chill off the meat a bit.
- Place the pork in the slow cooker and pour in almost all the remaining BBQ sauce and a fresh quarter of the Dr Pepper.
- Cook on high for 6 hours, turning the joint half way though to make sure its totally infused with the flavours.
- After 6 hours, remove from the slow cooker and place in an oven proof dish. Fork the meat apart ... It should be really soft and easy to do.
- Add the remaining BBQ sauce as well a ladle full of the stock from the cooker pot. Mix it so all the pork is coated and place in the oven for about 30 min.
When your ready to serve, the meat will be so soft and juicy.
In keeping with the "American" style, I served the pork with some Crushed Potatoes, 'Slaw' and corn on the cob ...
I have it on good authority that my pulled pork tasted nicer than the packet ones from the supermarket and having 3 clean plates kinda made me feel like I was onto a winner.
The joint was big enough to ensure we have left overs to that's tomorrows lunches taken care of in advance too.
**UPDATE: This will go great with Deli Style Coleslaw :)
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