Just thought I'd share a project that I have had going on for the atleast 7 years Im estimating.
Inspired by the Gourmet Farmer, and hailing from the concept of Master Stocks which are in the same category of age and mystery as to how it doesnt go off as bread yeast or kombucha mothers, its a receipt I adapted from Matthew Evans Rillette receipt in The Gourmet Farmers Deli Book.
I really like Matthew Evans quest for the way meat use to be and for those who have not seen his show, get on SBS on demand and look up gourmet farmer and his quest to learn how to raise his own rare breed pigs.
I also have a fascination though have not invested much time of late, in curing meat, and the science behind it, and more to the point how it doesnt go off, but infact gets tastier.
It also appeals to me because while Im a fan of the slow cooker, the endless herbs, veggies and tomatos are really tasty but has alot going on, where this is really a porks superhero cape. Though give it a try and see if you agree.
Anyway the recipe in short needs
- 1 x 2kg - 3kg Pork shoulder roast from Woolies or coles
- 1kg salt
- 2LVeggie Stock - Just buy a good quality liquid one. You can make a pork one from scratch if you want, I did do this, but you dont need to...
- Duck fat - maybe a 1L worth - note that while this is $$$ up front, you keep the stock and duck fat in the freezer and use over and over again.
The method
The night before (15 mins)
1. Cut the roast into chucks that are about the size of your fist. You dont want to small.
2. Put into a tupperwear container and cover with salt as below
The Next Day (10 mins in the morning, 30 mins in the afternoon)
3. Bring to a boil the stock and duck fat in a large pot WITH A LID. In the below phot this is me defrosting the master stock I keep the in freezer. Ive used this about 15 time if not 20... It seriously gets better the more you do it...
4. Rinse off the salt and put into the pot. Alot of the liquid from the pork will have come out. The meat will be salty, so no need to add any salt to the stock. This process makes the master stock last I think because alot of the blood juices from the meat have been extracted. Also makes the meat firmer when you shed it and alot more porky...
5. Reduce to a simmer and boil for about 6 hours. (well shortest is 4 hours, and wouldnt do longer than 10...)
6. After 6 hours, take the meat from the stock and the fat and skin will just fall away (throw this away, just keep the meat), shred this in a bowl, put to one side for a minute.
7. Strain the stock into a 4L tupperwear container that you can leave in the freezer... Do this slowly so you get the top layer of duck fat into the tupperwear first. Now that you can get to the stock with the fat gone, take a half cup of the stock and put in with the shreaded meat for when you reheat it... (your future self will thank you) and dont worry if a bit of duck fat gets in their too, its delicious! Then strain the rest of the stock into the tupperwear and freeze immediately...
8. Mix the stock and the shreaded meat, and what ever has made it past your "taxation system" then put in fridge ASAP and cool. This avoids nasty bacteria and means it will keep in theory for 10 days... but I doubt you will let it last that long...
Next time you go to make this you just need to defrost it, put your meat in and if it looks like not enough to cover, then add a little bit of water, though I find i rarely need to add much if any...
Now you have made it..... go nuts. I fire up the BBQ plate, get it hot and sear it and it goes crispy where touched the plate but so juicy... Brioche buns and apple cider coleslaw, kewpie mayo, so good.
Toasted cheese sandwiches in the office is also a good way to get people distracted... I use it on salads and well just anywhere that I dont want alot of meat but want a good hit of porky goodness... Let me know though if you have any banging recipe ideas to use up this lazy person perfect weekend pulled pork idea.