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Thursday, 15 September 2011

Alex James’ Harvest Festival & Pulled Pork

www.alexjamespresentsharvest.com

We went to Alex James’ Harvest Festival last Sunday, it was a bit windy but fortunately the weather stayed dry, which helped us digest copious amounts of Aspell Cider, eat food fit for the gods and see Michelin star and celebrity chefs cook amazing food! What more could a girl ask for!! We were very fortunate to have seats at the Chef’s table as well. Where i devoured a dish of pulled pork which was to die for!

And in homage to the dish I have tried to re-create the dish here at home. I roughly followed the recipe from the BBC food website by Simon Rimmer from Something for the weekend;

oil, for greasing
2kg/4lb 6½oz pork shoulder
1 tbsp chilli flakes
1 tbsp mustard seeds
salt and freshly ground black pepper
200ml/7¼fl oz white wine vinegar
250ml/9fl oz cider
3 onions, finely sliced
6 cloves garlic, sliced
Preparation method
Preheat the oven to 170C/340F/Gas 3.
For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard seeds and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.
Pour the vinegar and cider over, then scatter over the onion and garlic.
Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.
'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.


I also added some smoked paprika as well. I cooked mine in a slow cooker, It was cooking on low for nearly 24 hours. For a first effort it turned out really well, I only heard words of praise from Spen so that’s always a good sign. Next time I think I will add a bit more spice, although the meat was tasty and shredded perfectly some of the meat in the centre of the joint lacked a bit of flavour – definitely something to work on!

Claire
Xx

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