Pulled Pork

Friday 30th November 2012
Woodpigeons flight at dawn

When it's cold, snuggle in close.

Daisy and the piglets are doing very well indeed. Despite the cold, all eleven are growing fast and have become real little chubsters.
But before you get too googly eyed over them, we must remember that they are not pets. So meanwhile, pork sales trundle along at a steady pace. This is important as Daisy's life depends on it! We have run out of sausages again, but there are still plenty of chops and leg joints left in the freezer.

We continue to try out new ideas for cooking pork, and today's little project was pulled pork. I started by taking the skin off a small shoulder joint, seasoning it and browning it. Then a long, slow cook at 160 in milk with added herbs and lemon slices.

I was not convinced by this recipe, as the lemon would surely curdle the milk. And it did, a little. But all those fresh, zingy, herby flavours actually percolated nicely into the pork. After cooling a little I took two forks to it and shredded it. The succulent meat fell apart.

Along with a few knobs of crackling I had made from the skin and a good, hearty chunk of seedy wholemeal bread, we had a very simple, very tasty meal.