Dry Cured Bacon

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Pulled Pork

Pulled Pork recipe, Eat well on Universal Credit

Originally an American invention to use the front parts of a Pig which we usually make into Sausages. Pulled Pork is a great way to use the ver cheapest cuts. This joint was less that £2. Yes it is a bit of boneless shoulder and yes it would heve been touch as old boots! But not this way.

Note:- Sue is not keen on BBQ sauce so I used a simple gravy at the end of the process to moisten the meat.

Ingredients:-

Pork Shoulder cut. Bone in or out, it's down to what is available.

Stock, beef, chicken or if you have your own any base stock will work.

Sale & Pepper.

Oil.

Method:-

(1) Don't start this expecting to eat in less than 3 hours!.

(2) Turn the oven up to 200c or so.

(3) If using Stock Cube mix with boiling water stir well and set aside.

(4) Mix the Salt and Pepper with the Oil and rub the meat well.

(5) Add the Stock to an oven proof dish.

(6) Place the joint in the dish and put in the oven on a very high heat for the first 20 minutes.

(7) Lower the heat to 140c and cover with foil.

(8) Go away, take the kids out. Clean the loo. Do whatever will distract you from the cooking smells for at the very least 2 ½ hours.

(9) When the meat is really over cooked and very tender take it out and on a board run two forks against each other to shred the meat.

(10) Add Gravy or BBQ sauce and stir well.

(11) Re-heat in a pan if requited.

Serve in a Yorkshire Pudding with vegetables of your choice.

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Details: Written by Tony Carson; Category: Recipes; Created: 11 November 2021

Dry Cured Bacon recipe, eat well on universal credit

I chose Pork Loin for this as the belly Pork available at the moment is very fatty and doesn’t look overly appealing. So the end result will be Back Bacon. You need to be pretty precise when using Saltpetre so I reduced to weight to almost exactly 1Kg by taking the rind off and cutting a couple of steaks from one end so that we’ll be able to cut even rasters when it has cured.

Rub ingredients:-

22.5g of Pink Salt
22.5g of Sugar
2G of Saltpetre
1 Tsp of Smoked Paprika
1 Tsp of mixed Herbs
1 Tsp of fresh ground Black Pepper.

Method:-

(1) Trim the Pork Loin to as near to 1Kg as possible.
(2) Mix the rub ingredients in a bowl.
(3) Apply the rub evenly over the entire surface.
(4) Place in a tub in the fridge loosely covered.
(5) Turn daily for 3 weeks.

As the meat cures it will loose about 10% of the water content. This accumulates in the tub and will naturally evaporate in the fridge.

See you all in 3 weeks, hopefully with some outstanding Bacon!

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