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Thread: Pulled Pork

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    Pulled Pork

    Just wonder if anyone has a recipe for pulled pork & how many points it uses.
    Goal...not to be the heaviest skier in Lofer next year.






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    I cook pulled pork in the summer on the BBQ. You need to get a shoulder joint of pork and cook it in a low oven very very slowly (like gas mark two). The internal temprature needs to be about 200F for it to "pull" because that is the point at which the muscle breaks down and pulls apart.

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    Oh and to answer your second question, roasted lean pork shoulder is 8pps per 150g. Because the pork is shredded it will look like a lot!

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    I did Nigella's 24 hour slow roasted pork once for a crowd, although I could only get a 6kg shoulder which was just as well really because I don't think I would have got any bigger in the oven.

    Nigella Lawson Slow Roasted Aromatic Shoulder Of Pork Recipe - Food.com - 160915

    Do you get the feeling you have caught me on one of my favorite subjects ?

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    We cook pork in the slow cooker overnight and it "pulls" perfectly

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    Ooo. I did it at the weekend. 1:5 kg pork shoulder in fan oven at 100c for about 6 hours and it fell apart. I stuck a beef casserole in too to save on fuel.

    I have tried it on the slow cooker but for some reason do not enjoy it so much. On the other hand I do love a beef brisket in the slowcooker.

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    This was a huge success with all of my flat mates, even the none slimmers! Next time, however, I'm going to double the sauce and poor over the pulled pork just before serving to make it less dry & even more delicious!
    "Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you're climbing it" - Andy Rooney

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