Pulled Pork Perfection

Pulled pork is now incredibly popular. The recipe below I’ve used a few times and makes an authentic, fantastic flavoured pulled pork. By slow cooking in the oven and then finishing off on the BBQ you get a really good result. 

 

Pulled Pork Perfection
Serves 8
A relatively easy recipe which will give you an authentic style pulled pork. What's makes the flavour so great is you use the cooking juices from the meat to help make the barbecue sauce which gives it a ton of flavour.
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Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Ingredients
  1. Pulled Pork Rub
  2. ½ Cup of Light brown sugar
  3. ⅓ Cup of Maldon Sea Salt
  4. ¼ Cup of Paprika
  5. 1 tbsp Chilli Powder
  6. 2 tsp Garlic Powder
  7. 1 tsp sugar in the raw
  8. 1 tsp onion powder
  9. 1 tsp black pepper
  10. 1 tsp Dried Basil
  11. ½ tsp Ground Cumin
  12. ½ tsp turmeric
  13. ¼ tsp cayenne pepper
  14. Other Ingredients
  15. 2 onions, sliced
  16. 3 bay leaves
  17. 250ml Apple Juice
  18. 1 tbsp each mustard powder and smoked paprika
  19. 1½ -2kg pork shoulder, boned with rind attached and tied. Click Here to Purchase
  20. 140g tomato ketchup
  21. 4 tbsp red wine vinegar
  22. 1 tbsp Worcestershire sauce
  23. 3 tbsp soft dark brown sugar
  24. ¼ tsp chilli flake
  25. 8 Gourmet Burger rolls,
Instructions
  1. Combine all the rub ingredients together and grind in a food processor until well mixed.
  2. Take the piece of pork and generously apply the rub into every crevice. Then place the pork in the fridge for a minimum of 1 hour, overnight is ideal. The remaining rub can be stored in a air tight container and used again. It works well with all meats especially chicken.
  3. Pre heat the oven to 160°C/140°C fan/gas 3. Take a large roasting tray and scatter the bay leaves and sliced onion in the bottom. Place the pork rind side up on top of the onions. Now pour 250 ml of apple juice into the tray, if you have a meat injector you can also inject 50ml of the apple juice directly into the meat.
  4. Now wrap the tray well with foil and bake the pork for 4hrs. Check after 2 hours and add more apple juice if all the apple juice has evaporated. You can cook the pork up to 2 days in advance of the BBQ just leave it the oven tray and keep it covered in your fridge.
  5. Put some hickory chips to soak and light your BBQ. Take the ketchup, vinegar, Worcestershire sauce, brown sugar and chilli flake and mix in a bowl. Remove the pork from the roasting tin and place the tin on the hob, pour the ketchup mixture into the roasting tin and allow it to bubble vigorously for 10 to 15 minutes until it reduces to a thick and glossy consistency. Now remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the BBQ sauce mixture over the pork.
  6. One the barbecue flames have died down and the coals are white place the soaked hickory chips on them. Now place the pork skin side down on to the barbecue. Cook for approximately 15 minutes or until nicely charred then turn over and cook for another 10 minutes. The meat is very tender so be careful it doesn't fall between the bars.
  7. Now lift the pork onto a large plate or tray. Remove string and peel off the skin. Now using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into the gourmet rolls and serve with extra barbecue sauce and a little coleslaw.
Notes
  1. You can cook under a hot grill if you don't have access to barbecue.
  2. Great served with homemade coleslaw.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Simple BBQ Sauce

BBQ Sauce
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup ketchup
  2. ¼ cup Worcestershire Sauce
  3. 1 teaspoon garlic salt
  4. 1 cup Coca-Cola
  5. ¼ cup brown sugar, loose
  6. ½ teaspoon hot sauce
Instructions
  1. Mix all ingredients together in a saucepan over medium to low heat.
  2. Allow to boil for about 5 to 10 minutes until reduced and thickened.
  3. Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Stuffed Pork Fillet en Croute

Stuffed Pork Fillet en Croute
Serves 4
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Ingredients
  1. I medium sized onion
  2. 2 oz butter
  3. 1 lemon
  4. 8 oz pork sausage meat
  5. 1 t blespoon chopped parsley
  6. 1 teaspoon mixed herbs
  7. ½ teaspoon sage
  8. 3 oz bread crumbs
  9. Seasoning
  10. 1 egg
  11. 3 pork fillets (about 2 lb in all)
  12. 2 tablespoons sherry
  13. Large packet of puffed pastry
Stuffing
  1. Fry chopped onion in butter until soft and cool.
  2. Add rind and lemon juice, sausage meat, chopped parsley, herbs, bread crumbs and seasoning.
Meat
  1. Ask butcher to flatten each fillet or split and flatten them yourself.
  2. Layer with stuffing and tie together with string.
  3. Melt 1oz butter in roasting tin. Brown the meat. Pour over sherry and roast at 170 degress for 1 hour or until tender. Be careful not to overcook or it becomes dry. Cool.
Pastry
  1. Roll out and wrap around meat. Seal edges and decorate with pastry leaves.
  2. Glaze with egg and cook approx 30- 35 minutes.
Notes
  1. Serve with your own home made gravy.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Spare Ribs

Mrs B's Spare Ribs
Serves 6
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Ingredients
  1. 2kg Individual Pork Spare Ribs
  2. 150ml Sunflower Oil
  3. Salt and Pepper
  4. A few drops of Chilli Sauce
  5. 90ml Soy Sauce
  6. 1 Tsp Garlic Salt
  7. 3 Tsp Five Spice
  8. 100ml water
Instructions
  1. Mix the oil, salt and pepper, chilli sauce, soy sauce, garlic salt and five spice powder together.
  2. Give all the ribs a good coating of the marinade.
  3. Leave the ribs to marinate for a minimum of 2 hours but preferably overnight.
  4. Set the oven at 160 Degrees Celsius.
  5. Place the ribs in an oven tray add the water and cover with foil. Cook for 30mins
  6. Take the foil off and cook for another 15 mins at 180 degrees Celsius.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

AM Smoky Sausage Casserole

AM Smoky Sausage Casserole
Serves 6
A delicious recipe, a bit like home made baked beans and sausage but with a hint of smokiness from the smoked Paprika
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 3 tbsp Vegetable Oil
  2. 12 Quality Pork Sausage (Albert's Originals)
  3. Half a finely diced onion
  4. 3 cloves of garlic finely chopped
  5. 1 tablespoon of onion powder
  6. 1 tablespoon of garlic salt
  7. 1 and a half teaspoons of smoked paprika
  8. salt and pepper
  9. 2 tins of cannellini beans, drained
  10. 700ml of tomato Passata
  11. 250ml of chicken stock
  12. 3 tablespoons of light brown sugar
  13. 1 tablespoon of tomato puree
  14. 3 tablespoons of white wine vinegar
  15. quarter bunch of chopped flat leaf parsley
  16. 2 tablespoons of unsalted butter.
Instructions
  1. Pre heat the over to 130 degrees Celsius
  2. Heat the oil, on a medium heat, in a large cast iron, oven proof pot. Brown off the sausage and then place to one side.
  3. Add the onion, garlic, onion powder, garlic salt, smoked paprika, season with salt and pepper, and cook, stirring until the onion starts to turn translucent and the spices become fragrant. 3 to 5 minutes.
  4. Put the sausage back into the pot with the onion, herbs and spices and add the cannellini beans, passata and chicken stock. simmer for 10 mins.
  5. Now stir in the brown sugar, tomato purée and vinegar and bring back to simmer.
  6. Cover, transfer to the oven, and cook for 1 hour.
  7. To finish place the pot on a low heat and stir in the parsley and butter. Serve or keep warm in a low oven until ready to serve.
Notes
  1. Great served with toasted ciabatta
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with garlic mashed potatoes and pan-roasted root.
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Ingredients
  1. 6/8 short ribs of beef
  2. 2 sprigs of rosemary
  3. 6 sprigs of thyme
  4. 1 bay leaf
  5. 1 celery stalk, halved
  6. 3 teaspoons sea ­salt
  7. 2 teaspoons coarsely ground black pepper
  8. 3 tablespoons vegetable oil
  9. 3 medium carrots, peeled and cut into 2.5cm pieces
  10. 1 medium onion, roughly chopped
  11. 4 shallots, peeled and sliced 3mm thick
  12. 5 garlic cloves, peeled and halved
  13. 3 tablespoons tomato paste
  14. 3 tablespoons plain flour
  15. 125ml ruby port
  16. 1 litre full ­bodied red wine, such as Cabernet Sauvignon
  17. 1.5 litres veal stock (Beef stock can be used as an alternative)
Instructions
  1. Preheat the oven to 160°C/Gas Mark 3.
  2. Cut in between each rib to make them individual.
  3. Place the rosemary, thyme and bay leaf between the two celery halves and bind with kitchen string.
  4. Season the ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large casserole over a high heat until it smokes. In two batches, brown the ribs well on both sides, about 3 minutes per side. Remove the ribs and set aside when done.
  5. Lower the heat to medium and add the carrots, onion, shallots and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine and the celery-herb bundle. Raise the heat to high and cook until the liquid is reduced by a third, about 20 minutes.
  6. Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 2.5cm, add water up to that level. Bring to a gentle simmer, then cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They're done when the meat is fork tender and falling off the bone.
  7. Transfer the ribs to a large platter. Skim any fat from the surface of the sauce and then strain through a sieve into a medium saucepan. Discard the solids. Over a medium heat, bring the sauce to a strong simmer and boil until slightly less then half (1 litre) remains, about 1 hour.
  8. Return the ribs to the pot, simmer for 10 minutes to reheat, then serve.
  9. Great served with normal or horseradish mash.
Adapted from the Balthazar Cook Book
Adapted from the Balthazar Cook Book
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Fruity Moroccan Lamb Casserole

Fruity Moroccan Lamb Casserole
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. *******Marinade**********
  2. 3lb (1.362kg) Diced lamb shoulder / leg
  3. 2 level teaspoons of ground cumin
  4. ½ a level teaspoon of ground cloves
  5. 2 level teaspoons of ground coriander
  6. 2 level teaspoons of dried thyme
  7. 4 crushed garlic cloves
  8. 6 fluid oz of orange juice
  9. 3 table spoons of olive oil
  10. *********Additional Ingredients********
  11. 6 oz Dried apricots
  12. 3 oz Raisins
  13. 10 fluid oz sherry
  14. 3 fluid oz of vinegar
Instructions
  1. Combine all the marinade ingredients and mix well with the lamb, allow to marinate in the fridge over night.
  2. Combine all the additional ingredients and allow them to marinate at room temperature overnight.
  3. Remove meat and retain the marinade. Brown the meat off in a heavy bottomed casserole dish.
  4. Once browned add 4 tablespoons of flour, the retained marinade and 1 pint of lamb stock.
  5. Add the additional ingredients - fruit mix. Bring to boil, season and cook at 160 C for 1¼ hours
  6. Serve with cou cous, decorated with sliced almonds and parsley
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Game Gratin

 

Mrs B's Game Gratin
Serves 10
Pasta Bake
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Ingredients
  1. 1 brace of pheasants
  2. 1 glass of sherry or white wine
  3. 1 bouquet garni
  4. 3oz cooked pasta (small shells look attractive)
  5. 1 Medium onion
  6. 1 red or green pepper chopped and blanched (save a little for garnish)
  7. 8oz sliced mushrooms
  8. 4oz small mushrooms for decoration
  9. Sauce
  10. 1 pint of stock from pheasant casserole or use a couple of stock cubes
  11. 1 pint of milk
  12. 3oz butter
  13. 3oz flour
  14. 6oz of mature cheddar, save 1 ½ oz for top of finished dish
Instructions
  1. If using pheasants place in casserole and fill up to 1/3 with stock or water. Add a glass of sherry or wine and bouquet garni. Cover with lid and cook slowly for 1 ½ hours.
  2. Make cheese sauce i.e. melt butter and add flour, cook gently for a few minutes and gradually add milk, stock, seasoning and most of the cheese.
  3. Remove meat from pheasants or chop up ** cold turkey and place in a large bowl.
  4. Lightly fry onion, pepper and mushrooms in a little butter and add them with the cooked pasta and cheese sauce to meat in bowl.
  5. Put in shallow oven - proof dish and cover with remaining cheese. Reheat in moderate oven until hot and bubbling.
  6. Decorate with remaining lightly cooked mushrooms.
  7. Good served with sprouts….believe it or not!
Notes
  1. **The same recipe can be used with leftover Turkey at Christmas.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/
 

A Quicky Hearty Beef Stew

Here’s a great quick recipe for a Hearty Beef stew. You don’t have to sear off the meat first with this recipe which saves a lot of time, the flavour of the finished dish is still superb.

Quick Hearty Beef Stew
Serves 6
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Prep Time
20 min
Cook Time
3 hr
Prep Time
20 min
Cook Time
3 hr
Ingredients
  1. 3 bay leaves
  2. 500g Diced beef
  3. 500ml ale, Guinness or stout
  4. 2 sticks of celery sliced
  5. 2 carrots sliced
  6. 2 onions chopped
  7. 1 tbsp Olive oil
  8. Heaped tablespoon of plain flour
  9. Teaspoon Marmite
  10. Tablespoon tomato purée
  11. 1 x 400g tin chopped tomatoes
  12. Sea salt and freshly ground black pepper
Instructions
  1. Pre heat the oven to 180c or 160c for fan
  2. Saute the vegetables and bay leaves for ten minutes in the olive oil.
  3. Put in beef and flour and stir.
  4. Put in the remaining ingredients and stir.
  5. Add seasoning and bring to boil.
  6. Put on lid. Simmer in oven for 2 ½ hours.
  7. For an additional ½ hour remove lid and leave in oven.
  8. Check seasoning before serving
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Chicken Boursin

Chicken Boursin
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Ingredients
  1. 1 pack of Boursin Cheese with Herbs and Garlic
  2. 4 Large Chicken Breasts with Skin on
  3. Paprika
  4. ½ pint single cream
Instructions
  1. Loosen the skins on chicken breasts by work your finger underneath them.
  2. Divide cheese and push under the skin of each breast.
  3. Sprinkle each breast with some paprika pepper.
  4. Place the stuffed chicken breasts in a greased dish and cover with foil. Cook at 170 c for 30 minutes.
  5. Remove foil and pour over single cream and then brown under a hot grill.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/