Yesterday my wife wanted me to do a pulled pork with an Asian flair. So, I 45 deg scored it and dusted it with my Asian rub...
Next was setting up a braising liquid,
I just winged the amounts, the can of coke, about 1/3 cup soy, 2C broth, 2 Tbsp hosin & oyster, and 1 Tbsp veg base.... This had a nice light flavor that would reduce nicely....
It went on the RT 1250 @ 265.... Note this went on at 9:30 am.
Progress check, about 12:30 and INT of 140....
Bingo, @ 2:30 It was at a INT of 170....
In the boat for the braising......
Once it hit 205 @ 5pm it went in the house oven at 145 till it was time to pull.....the pull time was 5:40.... yum!
The reduced braising liquid was just the perfect amount of sweetness and savoryness!!!!
The pull! The excess braising liquid was used as a finishing sauce.....I only used about 2/3s of it.....
No onto what my wife had up her sleeve...... She made a gochujang sauce and some sriracha aioli to top it off...... The bowl is made from Jasimine rice, cabbage, pork, then the sauces, seeds, GO's and chopped parsley......
These flavors were perfect together, the Asian spices have a way of toning down the richness of the PP, this was a fresh and light tasting bowl.... Just not what you expect from pulled pork..... These spices have a similar effect on brisket.....
and of coarse the money shot!
Next was setting up a braising liquid,
I just winged the amounts, the can of coke, about 1/3 cup soy, 2C broth, 2 Tbsp hosin & oyster, and 1 Tbsp veg base.... This had a nice light flavor that would reduce nicely....
It went on the RT 1250 @ 265.... Note this went on at 9:30 am.
Progress check, about 12:30 and INT of 140....
Bingo, @ 2:30 It was at a INT of 170....
In the boat for the braising......
Once it hit 205 @ 5pm it went in the house oven at 145 till it was time to pull.....the pull time was 5:40.... yum!
The reduced braising liquid was just the perfect amount of sweetness and savoryness!!!!
The pull! The excess braising liquid was used as a finishing sauce.....I only used about 2/3s of it.....
No onto what my wife had up her sleeve...... She made a gochujang sauce and some sriracha aioli to top it off...... The bowl is made from Jasimine rice, cabbage, pork, then the sauces, seeds, GO's and chopped parsley......
These flavors were perfect together, the Asian spices have a way of toning down the richness of the PP, this was a fresh and light tasting bowl.... Just not what you expect from pulled pork..... These spices have a similar effect on brisket.....
and of coarse the money shot!