I love pulled pork and it is very fashionable at the moment, everywhere you go you see it on the menu, but sadly it is quite often just slow-cooked pork with a few spices which has been pulled apart. Real pulled pork should be barbecued after being rubbed with different combinations of savoury and sweet spices, sugar, garlic and herbs. A couple of times I have bought a joint of pork which has been rubbed with spices, and followed the instructions to cook it, but each time what we have ended up with is just roast pork – very delicious roast pork, tender roast pork, but pulled pork? No.
We haven’t got a barbecue, but I wondered if I could create the same effect (to a certain extent) by using our own favourite flavours, and slow cooking a piece of pork in my own way… so when it is complete it will just pull into delicious pieces. It won’t have that lovely smoky flavour, or the BBQiness, but maybe it will still taste very nice!
I have consulted various recipes, and came across a site which has ten different combinations of spice:
- Carolina BBQ Rub
- Memphis Rub
- Best Odds Pulled Pork Rub
- Basic Pork Rub
- Magic Dust
- Hog Rub
- Chipotle Dry Rub
- Chef Paul’s Chikky Rub
- Mustard Rub
- Heavy on the Garlic Pork Rub
So… I’m planning on some brown sugar, some sea salt, lots of black pepper, some mustard, some spices (probably paprika, caraway, allspice, coriander seeds, cumin… but who knows!) some chilli, and maybe a few herbs… I will let you know how it turns out!
http://bbq.about.com/od/pulledporkrubrecipes/tp/Top-10-Pulled-Pork-Rub-Recipes.htm
Lois Elsden 
In Sault Ste. Marie Canada where I live there is a large Italian population so when we look for a pork roast in the store chances are that all you can find is porketta roasts. This is a heavily spiced Italian style pork roast that can have a different taste depending where you buy it. What I don’t like is too much cinnamon. When cooked slow in the oven it can be pulled apart and we have porketta draws at the pub and the winners usually share there win by pulling it apart and serving it with the losers. It’s great fun as everyone gets to eat. What is hard to find is the roast with the rind on it. I remember my Mother slicing the rind before baking the roast and it was a great treat to pull it off and salt it down and chew on it. Not good for you of course but I lick my lips just thinking about it. Yummm!
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That sounds so delicious! And what fun the competition sounds… I’d love to be there… and of course taste the results! My attempt seems not too bad… considering it’s a first go, but I’ve only sneaked a little bit off the side, we’re having it for dinner tonight!
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Oh and the crackling on roast pork… the best bit if you ask me!
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