1 hour 30 minutes, plus 12 hours water bath time/overnight drying
In this ultimate pulled pork recipe, Matt Weedon cooks three different cuts of pork (preferable Oxford Sandy and Black pork) in a water bath – a hassle-free alternative to a barbecue pit. This low and slow cooking results in perfect pulled pork recipe that gives unbelievably tender meat. The chef finishes the pulled pork buns with crispy bacon, and triple-cooked chips.
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Preheat an oven of dehydrator to 50°C
First, make the salt and vinegar seasoning. Mix together the salt and vinegar and place on a small baking tray. Place in the oven and leave to dry overnight. The next day, blitz the salt and vinegar into a fine powder and set aside
100g of table salt
20ml of white wine vinegar
Preheat a water bath to 85°C
To make the pulled pork, season the pork belly and pork shoulder with salt and freshly ground white pepper. Place each piece of meat in an individual vacuum bag and seal in a chamber sealer. Cook in the water bath for 12 hours at 85°C
400g of pork shoulder
400g of gammon
400g of pork belly
salt to season
Remove the meat from the vacuum bags and reserve the cooking juices. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency
Using a fork, shred the meats and place in a bowl with the reduced meat liquor, grated apples, grain mustard, barbecue sauce, salt and pepper. Keep warm until ready to serve
1 tbsp of grain mustard
2 Bramley apples, grated
4 tbsp of barbecue sauce
For the apple purée, melt the butter in a wide-based saucepan and add the chopped apple and apple juice. Cook over a moderate heat until the apples are tender and mashed. Most of the juice should be reduced and the purée should be dry and rough
4 Bramley apples, large
100g of unsalted butter
200ml of apple juice
When ready to cook, preheat a deep fat fryer to 110°C
To make the chips, peel the potatoes and cut into chips. In a steamer, steam the chips for 6–8 minutes and allow to cool
Place the chips in the fryer basket and blanch the chips for 12 minutess or until they start to show a light golden colour. Drain well and turn the fryer up to 185°C
500g of Maris Piper potatoes
To make the grain mustard mayonnaise, mix together the grain mustard and the mayonnaise, season to taste and set aside
100g of grain mustard
250g of mayonnaise
sea salt to taste
pepper to taste
To finish the chips, fry for 4–5 minutes in the preheated deep fat fryer and season with the salt and vinegar seasoning. Keep warm
Preheat the grill to a high heat
Grill the bacon until crispy and the tomatoes until soft. Turn the grill to medium and toast the brioche buns
30 cherry tomatoes
12 slices of smoked streaky bacon
To serve, spread the apple purée on the bottom half of each bun and the grain mustard mayonnaise on the top of each bun. Divide the pulled pork between the brioche bun bases and top with a lettuce leaf and the smoked bacon. Serve with the chips, tomatoes and grain mustard
1 baby gem lettuce
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