really love it, but not keen on BBQ sauce, anyone got any recipes for a nice sauce to have with it?? the sort of sauce you add after you have pulled it and put back in the oven for 30 mins.
quite like the sound of a honey & mustard one??
thanks in advance |
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By (user no longer on site)
over a year ago
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My dry rub is
50g soft brown sugar.
1 tsp chilli
1 tsp cumin
1 tsp English mustard
1 tsp paprika
2 tbsp salt
2 tbsp thyme
Use half the dry rub all over the meat (rubbed in well) leave it in the fridge for at least an hour then apply the second half of the rub.
Put the meat in a roasting tray with half a cup of water and cover well with foil. Cook for around 6hrs at 130c. |
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"My dry rub is
50g soft brown sugar.
1 tsp chilli
1 tsp cumin
1 tsp English mustard
1 tsp paprika
2 tbsp salt
2 tbsp thyme
Use half the dry rub all over the meat (rubbed in well) leave it in the fridge for at least an hour then apply the second half of the rub.
Put the meat in a roasting tray with half a cup of water and cover well with foil. Cook for around 6hrs at 130c."
can you also use it to pour over the pork after its been pulled for the last 30 mins in the oven ?? |
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By (user no longer on site)
over a year ago
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I cook my pork in the slow cooker.
Pull it then transfer it to a dish.
use a few ladles of the cooking liquor to keep it moist. Yummy.
As long a you cooking liquor is aromatic and smokey, there is no need for extra bbq sauce. |
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By (user no longer on site)
over a year ago
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"My dry rub is
50g soft brown sugar.
1 tsp chilli
1 tsp cumin
1 tsp English mustard
1 tsp paprika
2 tbsp salt
2 tbsp thyme
Use half the dry rub all over the meat (rubbed in well) leave it in the fridge for at least an hour then apply the second half of the rub.
Put the meat in a roasting tray with half a cup of water and cover well with foil. Cook for around 6hrs at 130c.
can you also use it to pour over the pork after its been pulled for the last 30 mins in the oven ??"
You could pour the cooking liquor into a pan and reduce it and use it as a sauce, not tried it myself though. |
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