its a good source to copy, yet to have recipe from those books fail.
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I want to send her a message to find a recipe and post how to make koupes. Because I know if she posts a recipe it will be a well sussed out one.
surprised she doesnât have avgolemono
Maybe she will closer to winter.
Blitz friends. MrHeff would like to cook pulled pork and slaw to serve for Easter lunch.
Anyone have a recipe they could recommend?
Hmm, I wonder who on Blitz just might??? 
⌠
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@westozziebomber Iâm talking to you
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whats he cooking it in/on?
Um donât judge. He was thinking oven in a le-creuset.
I have a nice easy one. Put the pork shoulder in a cast iron casserole dish with
500ml cola
I pkt chili conncarne mix (I use the extra spicy one)
I bay leaf
Salt
pepper
Cook on around 160 for 3-4 hours check and add more moisture if needed. You want the mixture daily reduced and syrupy at the end.
Once the pork is tender enough to pull apart remove from liquid, pull, removing the fatty bits, then put back into the liquid and back into the oven on low for about an hour.
For the slaw use whatever mix you prefer, add thinly sliced Granny Smith apple straws and your favourite dressing.
Serve with brioche buns at the table so everyone can put together their own burgers.
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Thank you 
have you got any decent butchers in your area who provide low n slow options? lots do these days. youâll benefit from grabbing a boston butt ideally, or a collar butt. boston butt is the king for pulled pork though. worst case scenario pork shoulder from the supermarket
preheat your oven to around 135C
trimming - trim all hard fat off as it wonât render down. leave around 3-5mm over it
rub - if you get a boston or collar butt from a butcher there is a good chance they will have a selection of rubs. ask them which one will be good, they will know. if not, just a mix of whatever spices you like. paprika is good, little bit of cuminâŚwhatever. experiment! no need to do anything like apply it the night before, just bring the meat out of the fridge a hour before you cook it, apply rub to the whole thing liberally and let it sit on the bench for half a hour
the cook - get yourself a decent temperature gauge. just do it, itâll help for all future cooks in the kitchen too. it helps that much. you cook to temperature, not time. read that again. time is only a rough guide. a inkbird instant read is a great option. you should be able to get one from bunnings. stay away from cheaper brands, they are sh*t. instant reads are good but 4 probe thermometers are better. the inkbird 4 probe and weber igrill2 are great bits of gear. just google where to buy. this allows you to have a probe in the meat constantly and you know exactly what your doing. its foolproof stuff, all hooks up to ya phone via Bluetooth. honestly just buy one - please.
for the first hour, spritz it every 20 minutes with whatever. water, apple juice, orange juice. personally I go apple juice. it just helps with that outside not drying out too much. if you notice its starting to, put a peice of alfoil lightly over the top (do that anyway after 1ish hours
after 2.5 hours, check the internal temp. using Fahrenheit (ok boomers) once its above 155-160F double wrap it in alfoil and put it back in.
cook it until its probe tender, like a hot knife in butter. check at 203-205F. use a toothpick, skewer or temperature probe
the rest - leave it as is, double wrapped in alfoil on the bench for half a hour. this stops the cooking process. you then want to wrap it in a towel, and into a esky until ready to serve. rest it for at least 1.5 hours but 2+ Is ideal. it will honestly stay hot in there for hours upon hours. during the rest process, the meat re absorbs the juices it lost during the cook. resting brisket, pulled pork, lamb etc allows the meat to retain all its juices that you would otherwise lose if you serve straight away
gather your family around , show them how awesome you are and pull the bones out, they will slide out with ease. pull it apart, and mix through a cup or two of your favourite BBQ sauce. done
allow 8-10 hours all up. if this isnât a option do the cook the afternoon/night before, bench rest it for 1 hour then put it in the oven at 60c until your ready to eat it. trust me, itâll work
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Outstanding.
WOB that was ok advice I guess, but sorely lacking in details.
I mean comeon man would it kill you to put in a little effort?
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That man knows his MEAT
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Nanananana MEAT MAN
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@Meat may also have some thoughts
Mrs wob - have you gone to get dinner yet?
me - half a hour later ânot yet love, writing a recepie for blitzâ
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I love it mate. I wouldnât dare attempt it, Iâd be too worried that Iâd fark it up and would give everyone food poisoning.