GroГer Vorteil Twitch Zeitmaschine einer Pulled Pork 1kg Spielhalle. - Zubereitungsschritte

I like Paton's cider vinegar, dark brown sugar, salt and chilli sauce in particular, but, after eating a decade's worth of pulled pork in a week, I feel qualified to suggest it's better to add it to taste, rather than baking the tangy flavour into the meat itself — it makes the contrast between the rich pork and the piquant dressing more satisfying.

I don't have much success with cooking the pork at a straight C as Wass suggests: indeed, it resists all efforts to pull it apart after the specified 2 hours.

The heat needs to come down if it's going to fall off the bone, but, then, of course, the all-important browning flavours are sacrificed.

A successful compromise, then is an initial blast of heat to brown the fat, followed by long, slow cooking — Paton and Rankin have the right idea.

All right, so I have to stay up until 1am waiting for the thermometer to reach the specified 89C, but the results are well worth it — and I'm not allowed to scoff it straight away in any case, so all I lose out on is sleep.

In fact, after pulling and seasoning the pork, it has to rest for a day in the fridge, to "relax and soak up the juices and flavour" before reheating.

The experiment is a success — by the time I serve it up, it's greedily absorbed all the cooking liquid, adding considerably to its deliciousness.

A good tip I get from a very helpful amateur barbecue enthusiast by the name of Jonathan Dale is to "'tent' the pork in foil at the end as it rests, as this helps steam and soften it a bit, to help ensure it pulls".

I'm torn here. The purists — the Bompas and Parrs and Rankins of this world — insist that, whenever you chose to do it, pulled pork should be seasoned only with sugar and salt.

Things in the other camp can get bewildering: Wass rubs her pork with wholegrain mustard and chilli; America's Test Kitchen applies "yellow mustard", liquid smoke, pepper, smoked paprika and cayenne pepper; Jonathan Dale uses what he describes as a US-style barbecue rub involving smoked paprika, fennel, cumin, black pepper, cayenne, mustard powder, brown sugar, salt and garlic granules.

It's smoky, aniseedy and gently spicy — absolutely delicious in fact. In the end, however, I decide to leave the flavours to the sauce, and stick to a simple dark sugar and salt seasoning, with smoked paprika to add the desired charred flavour.

The pork is rubbed before cooking, and the rest is added, Rankin-style, after pulling, so it's evenly distributed throughout the meat.

Dale also recommends basting with apple juice during cooking, but he uses a smoker — I don't find this necessary in the oven, as long as the meat itself has enough fat to keep it moist.

I regret I don't manage to try out his idea of injecting it with a solution of water, apple juice and brown sugar during cooking though: along with incorporating the use of a sous-vide machine, it might be one for a second run at the process.

In the meantime, I truly believe this is as pretty damn close to perfect pulled pork as you can get without smoke. Delivery Times Delivery times depend on the wholesaler's own delivery schedule.

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Ditch any fatty bits, and skim any excess fat off the surface of the sauce. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead. Recipe from Good Food magazine, March Home Recipes Pulled pork.

I bought my first slow cooker around the same time I quit sugar. As I ventured into what was virgin territory, I found the easiest way to eat simply and sustainably was with this nifty kitchen device.

A slow cooker is sustainable in every sense. Cooking secondary cuts of meat, like pork shoulder, in a slow cooker can result in the most succulent, melt-in-the-mouth dish.

In Goa, once an overseas province of Portugal, there are many dishes influenced by Portuguese originals. The Goan version of pulled pork — so named because the meat is so tender when cooked that you can literally pull it apart — is a meal for times of celebration, and this version makes an interesting, Indian-inspired alternative to a traditional Sunday roast.

Serve it in lettuce cups. Dry rubbed and slow roasted for 12 hours, pulled pork is smoky, spicy and perfectly balanced by the coleslaw. Prepare the pork ahead of time, then gently warm the shredded meat in the oven, covered, for 10—15 minutes before serving.

Pickle the vegetables a day ahead and refrigerate them in an airtight container for up to 4 days. Alternatively, seal them in sterilised jars for up to 6 months.

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