Ingredients
0 portion(s)
Pork Rub- Nico Moretti
- 1 portion Nico Moretti Pork Rub, See "Tips" for link
Bourbon BBQ Glaze
- 1 portion Nico Moretti Bourbon BBQ Glaze, See "Tips" for link
Pork
- 700 grams Pork leg, Roughly cut into 3cm pieces
-
6
2h 35min
Preparation 2h 35minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Prepare pork rub as per Nico Moretti recipe. Use half of the rub to coat the pork.
Follow Nico Morretti instructions for the Bourbon BBQ glaze. Once blended, set aside half of the sauce to use another time
Add pork to bowl with remaining sauce. Cook 2 hours, 90 degrees "Counter-clockwise operation" , speed 1 WITHOUT MC
Check to see that the meat is tender, if not continue cooking until it is just starting to fall apart
Shred pork for 2-3 seconds "Counter-clockwise operation" speed 4 (check consistency and repeat if necessary)
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
//www.recipecommunity.com.au/main-dishes-meat-recipes/bourbon-ribs/51337
The remaining pork rub can be stored in an airtight container for next batch. Freeze the remainging Bourbon BBQ glaze until next time (defrost then heat to 100 degrees before continuing as per recipe above).
We like to serve shredded pork with coleslaw in fresh bread rolls or wraps.
If after shredding the meat you find there is too much sauce, use the simmer basket to strain any excess sauce before serving.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentA-MAZING!!! Love it!!
A-MAZING!!! Love it!!
It was still delicious! I
It was still delicious! I asked for pork leg and the butcher and they told me to use pork shoulder...maybe that's why! I also may have cut the pieces too small. I have left over pork shoulder so I will try different techniques next time
I'm not sure, perhaps a
I'm not sure, perhaps a different cut of meat? Or did you cut smaller than 3cms? hope it was still yummy!!
Not sure what happened but I
Not sure what happened but I didn't need to shred my pork at the end... it over shredded in the two hour time frame. Were my pieces of pork cut too small maybe?
I always cook the sauce first
I always cook the sauce first but no harm in trying it without. If you do try it let us know how it turns out!!
with the sauce do you have to
with the sauce do you have to cook it for 30 minutes before or once its blended can i add the pork??
The best pulled pork. Takes a
The best pulled pork. Takes a lot of time but is worth It. Was a hit at a Christmas party. Thanks for the recipe.
Delicious! Perfect picnic
Delicious! Perfect picnic food, just add apple slaw and a fresh bread roll. We will definitely make this again.
I'm making it tonight in my
I'm making it tonight in my tm31
Really like the sound of this
Really like the sound of this recipe has anyone tried it in the TM31
Thanks for sharing! Great way
Thanks for sharing! Great way to use the leftover Bourbon glaze! I also used leftover colesslaw and made soft butter bread rolls to make the most perfect sliders - instant hit!
Yummo!!! Thanks for sharing.
Yummo!!! Thanks for sharing. This recipe is amazing!
Yumm! I loved it with
Yumm! I loved it with homemade spinach wraps.
This is delicious, love it
This is delicious, love it with fresh wraps and salad.
Have just updated the recipe,
Have just updated the recipe, by reducing the cooking temp and cooking for longer the pork is so much more tender and the sauce thickens better too!
Absolutely delicious. I made
Absolutely delicious. I made a bulk quantity (cooking 700g at a time) in the one batch of sauce and then shredded the pork in one batch with half the sauce. We had some for dinner and the rest is ready for lunches in wraps or with salad. This was a HUGE hit with the family....had to stop them eating all it!