Food

6 or 7 lb shoulder
Dry rub for 24 hours rock salt paprika chilli flakes cumin celery seeds and black pepper (or similar)

Cook low and slow ideally in a smoker, I don't have recipe to hand but iirc you need a core temp of 78degrees but may need to check.

Then leave to stand for 3 hours before pulling

Told you so.

I go boneless shoulder, at gas mark 1.5 until it hits 160f in the middle, (usually 5ish hours) then wrap it in foil and let it get up to 190, then leave to rest.

Shoulder, bone in - score fat - rub with oil, fennel seeds and chili flakes - 15-20 minutes at full whack to crisp up the skin - turn down to 120 and cook overnight.

^ no doubt bone in is better, I used to do the skin-crisp as well, but I've found the foil wrapped stage tends to make it soggy anyway, so these days, once said pork has been pulled, I take the skin off in one piece, and grill it til' crisp, bit of paprika/salt/pepper, and you have delicious home made pork scratchings. piggy snacks for the win!

Thats the thing, I'll be using a slow cooker not a smoker so thought that maybe using a different cut would get better results.

Thanks for the rub heads up. Leave at room temperature whilst it has the rub?

i made pulled pork using a bone in shoulder of pork in the slow cooker and it was fantastic. i made a rough trivet of onions on the base then filled it with water about a 1/3 of the way up the side of the joint. Some recipes say to use liquid smoke but I didnt have any, left to cook for about 19 hours.

Mrs. Pharoahsanders went to Texas and I had her bring back several bottles of liquid smoke. Will always include liquid smoke from now on in brisket, pulled pork, etc. Great addition.

The more I think about it, I think I need to make a smoker. So will look in to getting an oil barrel to make a BBQ and smoker. But who's garden to use?

Have got a few pigs kidneys and was wondering about ideas of how to cook them.

devilled

Now there are so many recipes, like the idea of the coated in flour and spices and then fried. Any recomendations?

Traditional spices are mustard powder, black pepper, cayenne pepper, perhaps a little flour to bulk it out. Dredge and fry in butter. Deglaze pan with sherry and thicken a little to drizzle over. Eat on toast; brioche is good for this.

Maybe a basic recipe first as I've never made it before.

Brioche....never thought of that. That's what I'm making in the bread machine then, nothing like a fresh bread.

Made it tonight, fresh ciabata made in a breadmaker, and used flour, paprika, cayene pepper a bit of ginger, and a some powdered cloves. It was awesome.

Now tomorrow, thinking of slow cooking some onions, garlic with some meatballs. Do you think that slow cooking is pointless for meatballs?

this week is freezer left overs week.
Not enough filling for a pie, too much for a pasty. solution=giant pasty.

Pure win

looks like the giant cheese and onion slice I made for rosie's birthday bbq.

win.

Big win on the giant pasty!

starter

< Finisher.

Heh!

where can i buy baumkuchen? It looks so nice

On the pork shoulder front... I am hosting a charity bike ride in a few weeks and planning burritos for dinner. Amongst all the other usual fillings, I will be doing bbq chicken thighs and also pulled pork Mexican style.

Anyone got any ideas on how big the pork shoulder needs to be to feed around 30-35 people, keeping in mind that half the meat intake will be from the chicken?

If its a mix of normal people (i.e. not the Bodeans lot) I'd work on 1/4 lb per person. Rounding up, it works out about 8lb or 4kg of meat. If there's bone in there (and there should be) add 50% weight. I'm sure loads on here will say bigger, but not everybody eats like a horse, esp if there's chicken, salads etc.

I reckon a 10-12pounder should do as the meat part of a burrito is bulked up quite a lot by the rice n beans and other goodness.

Maybe go for 2 lumps of meat otherwise you will need to roast it for 24 hours....