pulled pork - help!

[ZingDramaQueenOfSheeba]

I'm having a brain fog moment.

do I need to rub spices in meat side or skin side or all over?
recipe in photo, I just don't get it🙈

I don't get it because if it's skin side how will it flavour the meat?
and if it's meat side then what's the point of rubbing it, as soon as I add the cider it will just wash off, won't it?

Rub it all over

I'd say just rub it on the meat not the skin. Two medium mugs of cider won't wash it all off and any that washes off will still flavour it. That's what I'd do anyway.

Rub it all over the meat and a little on the fat too.
Pour the cider into the bottom of the dish, not over the meat.
As it cooks it will evaporate and become syrupy.
Towards the end of the cooking time you could use a pastry brush to lick the meat with the syrup.

Hth.

wonderful, thank you all!

first time making it, I'm unreasonably worried about this.
I'm giving myself a YABU🤣

I make this recipe, it's lush. I remove the skin and stab the meat with a knife and then rub the spices all over.

When I cook rice in the liquid adding more spice if needed (cajun), onions, peppers etc so mexican type rice.

here's the beast.
took the strings off so the whole piece opened up and I added a little bit of the spices mix there too.

fx!

You could always slash the skin like you would if making crackling, and rub the marinade into the slits.

thank you all.

beast is in the oven now.
I added a full can of cider and some apple cider vinegar (friend's recommendation).
I shall report back in 4-6 hours.

Please keep us posted looks lovely

What oven temperature please? Looks amazing

@TAmumto3

www.bbcgoodfood.com/recipes/pulled-pork

that's the recipe.

I added about 6 tbsp of apple sauce and 2 more tbsp of brown sugar to the juice it's sitting in, coz I always have to mess about with recipes😁
I'm checking it every hour and ladle the juice on it generously.

the original amount of liquid has reduced by half in 2 hours so at next check I might pour more cider in.
smells great already, can't wait to taste it!

Thank you! Will be trying it out at the weekend.

I have now separated the skin part.
there's a bunch of meat underneath it, but not tender yet so will cook it like so for a bit longer, the top of the meat bit is still not fork tender either.

had a taste of some falling apart pieces...mmmm, delish!
getting there

The fat rendering down, tenderises the meat, it really does take slow long cooking.

I would put that fat back on and give it another couple of hours on low.

and it's all over!

after 6.5 hours of cooking (I put the heat up to 180°C for last 30 mins) it was beautifully falling apart.

I used a fat separator gadget to pour some of the lovely juice on the meat after pulling it.
it was quite delicious; served with different types of buns (white & brioche), coleslaw, lettuce, corn (drained & straight out of tin), hash browns & onion rings.

Apparently I have to now make this once a week🤣

@billy1966

thanks, next time I'll start much earlier and leave fat on.
we had a late night yesterday & didn't want younger ones to go to bed very late again; so had to speed it up.
we usually eat around 7-8pm, ended up eating at 9pm which is just fine.

I have done this type of item in a slow cooker/oven, putting it on before bed on high for a bit and then down to low. for 12 hours.
It is weird waking up to the smell in the house, but it is perfection to eat.

It looks great.

You can also make pulled pork in a saucepan on the stovetop.

Add some sort of fatty pork (boneless shoulder works well) to a saucepan.

Dump in apple cider vinegar, brown sugar, cumin, smoked paprika, S&P, bay leaf, and some water to bring liquid level to half way up the pork.

Simmer over low heat until meat comes apart. Mash with a potato masher.