Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Pulled Pork Perfection.

pulled pork

I am a bit late to the pulled pork party, as I tend to be with most foodie trends.

Food trends are funny things. Someone comes up with something wonderful, people love it, more people love it, people blog about it, newspapers write about it and then suddenly this saturation point is reached and the tide turns. Suddenly its too readily availble, too many people like it, its suddenly uncool, so last year... Then a new trend takes over, is heralded as the new "insert last trend" and the whole cycle starts again.

Examples of this; cupcakes, cronuts, pulled pork.

Although just because they are no longer the latest thing, doesn't make them any less delicious!

And anyway, much like the latest fashion trends, ain't nobody got time for that!

pulled pork

So that was a rather long winded way of saying I MADE PULLED PORK!

There seemed to be precisely 75 bajillion different recipes for pulled pork on the interwebs. I spent a good two weeks researching, checking blogs, comparing cooking times, sauces, marinades, cuts of pork etc...

After all this research I was no further forward in deciding on the best method so I decided to simply follow the recipe of a blogger who knows her stuff. Anna from The grazer; a local North-east food blogger and supperclub organiser. Although I have yet to attend one of her fabulous supperclubs, its totally on my bucket list.

Her pulled pork recipe was delightfully simple, yet looked super tasty.

pulled pork sandwich

The recipe had a dry rub made up of mustard powder, brown sugar, smoked paprika and salt & pepper. There was no sweet or sticky sauce to this recipe which appealed. The meats own juices provided all the flavour and why would you need to cover these up with anything?

I cooked my 2kg shoulder of pork for 7 hours rather than the 9 Anna recommended. Mainly due to impatience and concern for my little oven which started to howl after 6.5 hours.

After a 30 minute rest wrapped in tin foil the charred meat just fell apart with a mere look! I pulled back the extra crispy crackling on top and went at it with a couple of forks. I shredded the whole thing in about 10 minutes flat.

We opted for Pulled Pork sandwiches when it was still a bit warm. We got fresh white fluffy stotties (awesome Geordie bread buns) and piled them high with pork, spooning some of the juices over the top, and scoffed them straight away. The flavour was incredible, the meat was tender and soft. I had a couple of dill pickles and a beer with mine, and watched Olympus Has Fallen. Gerard Butler, what a fox.

It was the best of days.

The leftover pulled pork was used in both a baked pasta dish and homemade pulled pork pizzas. We added a little heat and some roasted red peppers to the pizzas and they were perfection!

So in conclusion, trends are weird, eat pulled pork.

I think we should invent some foodie trends for 2014, I am open to suggestions.