4:18 You should never have to Rip pulled pork off the bone, he's using his wrists because the fibers are still tough and attatched, real pulled pork is either simmered or baked in a pot with a high enough liquid level to essentially stew the lower half and then upper half when you flip it halfway through, there's not supposed to be anything crispy about it. And he's chopping it up halfway through because he's realized it's not nearly tender enough to pull.
As far as I know, the cook time is per kg so for example if you're too cook a 5kg cut for 5 hours, that's an hour per kg. I'm almost sure that's a thing. That, or it's time to check myself into a looney bin
So, I’ve tried this twice, paying close attention to the timings and temperatures. Both times the veg just got really burned and were inedible. The second time I even put tin foil over the veg to protect them, but they still burned. The only ones that were salvaged were those directly under the pork. Not sure where I’m going wrong…
I've tried it once but I used a stainless steel pot. That way nearly everything is under the pork and they get coated in the juice quickly. So I've never had the issue. Also toss the veg in oil
It's a bad recipe, pulled pork is supposed to be cooked in a deep dish or a pot with oven-safe handles where it can remain halfway submerged in liquid that stops it from going dry and helps tenderize it. You're also not supposed to cook it at that high a heat, 200 C / 400 F is way too high for pulled pork, it's supposed to be closer to 150 C / 300 F, and not for 5 straight hours. Also there's way too little seasoning, there's supposed to be a dry rub on the pork and things like apple cider vinegar and tomato pure in the liquid you bake it in. Save yourself the effort, don't follow this recipe or try to alter it, find a better one.
Very good recipe. As Europeans most of us do not own these massive barbecue grills Americans have and the oven method does sound much more doable for me.
My onions and carrots were burning as well. I think because the meat was smaller, did not cover the veg enough. I took out the mest and stuck it in my instant pot. Chucked the rest, and added new veg and started to riast again. I will reunite it all together again, so we will see.
Mmmm. I’m going to have to try that! I just ordered ONE a few days ago. It’s due to arrive Wednesday. I haven’t been so excited about a cookbook in ages!
Jamie, how much did that shoulder weigh? I want to order one and follow your recipe but want to make sure it's the same size for the cooking time. Thank you!
@@Randompancakes12345 I dont recall! could not have been that good then! I will say that I have since started making pulled pork in a ninja woodfire grill and never looked back at doing big chunks of meat in the oven
Just cooked this exactly as described. Everything burnt. Meat was salvaged but not tender. Done in a Fan oven as I would expect most people have. Temperature must be way off. Will try it in a slow cooker at some stage but very disappointed with it.
I wouldn't go longer than 1 hour at 200, you can always compensate with longer at the lower temp. And of course, if all else fails, put the crackling under the grill and nuke the rest.
Which is the best chilli ever. I've made this chilli a ridiculous amount of times for parties and people always talk about it, because it is the best they have ever eaten.
Pulled pork is a staple dish at barbecues from the Carolina's to California. It's no surprise - pulled pork is delicious. It's also an inexpensive dish that provides plenty of opportunity for creativity. Some people take their pulled pork seriously, even travelling nationwide to compete in regional cooking competitions. There are lots of great things about pulled pork, starting with the fact that doesen't have to be a fussy dish to make. Happy hungry! Cheers, Domenico.
😊😊Многим бы понравился этот рецепт, если бы он был на кхале. Обязательно добавьте его туда 😊😊😊...................... 😊😊A lot of people would love this recipe if it was on khal You should definitely add it there 😊😊😊.......................
Wait so you keep washing your hands in some dirty standing water did I get that bit right? And you just turn the cutting board over and let that bacteria marinade on the towel there? You have your hand on the raw pork in the beginning and then you go around touching everything in the kitchen? Sorry mate. I wouldn't eat anything coming out of your kitchen.
Please don't 'pull' pork - it really pisses people off - just cook it - doesn't need to be 'pulled'. ALSO - You can 'HIT' it with black pepper all day long - with a T Hidding is not a word!
@@lauradodd6192 erm no if you are replacing the d's in the word hitting like this idot does then it would be hidding. if it was hiding it would be hiting which isn't a word. Thank you!
Great recipes, but painful to listen to him. His vocabulary, how cool he thinks he's being. 'going to hit the pork hard with pepper'. 'There's one spice that I want to hero' (hero as a verb). Total cringe.
Temps and times are at 2:51 in. Oven temp is 200° C (400° F) for 2 hours, then cook for a further 3 hours at 150° C.
Something has to be said about the quality of the sound design and engineering here. Just the sound of the pork cracklings, my God.
Great foley
Are you the sound engineer? 😂😂😂
I hv always like his cooking, no fuss, simple and delicious!
4:18 You should never have to Rip pulled pork off the bone, he's using his wrists because the fibers are still tough and attatched, real pulled pork is either simmered or baked in a pot with a high enough liquid level to essentially stew the lower half and then upper half when you flip it halfway through, there's not supposed to be anything crispy about it. And he's chopping it up halfway through because he's realized it's not nearly tender enough to pull.
It's smoked, really. And you can do crispy skin if you have a direct heat pit, but regardless - everything here is wrong.
People are going to fight over that... Lol. Looks divine. Cooking this today. Perfect for these cold rainy days. Bit of proper comfort food.
How did it turn out?
I can't believe how easy that was to make. Bookmarked for future use. Thanks for the upload!
how would you adjust the cook time for smaller cuts?
As far as I know, the cook time is per kg so for example if you're too cook a 5kg cut for 5 hours, that's an hour per kg. I'm almost sure that's a thing. That, or it's time to check myself into a looney bin
Absolutely beautiful! Great many meals! Congratulations!
The flavour of slow roast pork,is simply on a different level,nice one jamie.🐖💥
Jamie Oliver...👌👍🙏
The color on that pork is amazing!!
Здравствуйте Оливер. Ваши видео вдохновляют на приготовление простых,вкусных шедевров. Спасибо
Your recipes are easy, quick and delicious❤❤
Wir haben es gerade gekocht das ist so lecker 🎉
Hallo, habt Ihr Umlauf oder Ober/unterhitze benutzt? Gruss und Dank
So, I’ve tried this twice, paying close attention to the timings and temperatures. Both times the veg just got really burned and were inedible. The second time I even put tin foil over the veg to protect them, but they still burned. The only ones that were salvaged were those directly under the pork. Not sure where I’m going wrong…
I've tried it once but I used a stainless steel pot. That way nearly everything is under the pork and they get coated in the juice quickly. So I've never had the issue. Also toss the veg in oil
Some ovens are just finicky. Mine hates cooking roasts, I always have to slice the meat up like a Jack the Ripper wannnabe so the heat penetrates.
It's a bad recipe, pulled pork is supposed to be cooked in a deep dish or a pot with oven-safe handles where it can remain halfway submerged in liquid that stops it from going dry and helps tenderize it. You're also not supposed to cook it at that high a heat, 200 C / 400 F is way too high for pulled pork, it's supposed to be closer to 150 C / 300 F, and not for 5 straight hours. Also there's way too little seasoning, there's supposed to be a dry rub on the pork and things like apple cider vinegar and tomato pure in the liquid you bake it in.
Save yourself the effort, don't follow this recipe or try to alter it, find a better one.
Absolutely delicious
❤👍👍
Thanks Jamie
Very good recipe. As Europeans most of us do not own these massive barbecue grills Americans have and the oven method does sound much more doable for me.
Incredible!
Love it❤❤
My onions and carrots were burning as well. I think because the meat was smaller, did not cover the veg enough. I took out the mest and stuck it in my instant pot. Chucked the rest, and added new veg and started to riast again. I will reunite it all together again, so we will see.
That's good that!! 👍
Love the foley sounds, and the pork.
Super stuff
Looks so good I'm now at a new level of hungry
OMG sounds like the crunchy skin of the pork lechon back home. YUMMY!
Looking forward to making this shredded pork , I am sure the family will enjoy immensely.
God! That looks delicious! Wish I were there! 🙂
Mmmm. I’m going to have to try that! I just ordered ONE a few days ago. It’s due to arrive Wednesday. I haven’t been so excited about a cookbook in ages!
Super yummy stuff. Love ❤️ Jamie from India 🇮🇳
Thank you ! I have been looking for a great recipe for pork! Looks delicious!
Top tear cooking video. Master class, honestly.
If using say half that size of pork, would I still need that length of cooking time Jamie?
Superb 💫
Is there's a way to cook this in something different from the oven to save on energy bills
Radiator
Never tried nutmeg with pork to be honest, I do love pulled pork I'll certainly try adding nutmeg next time I make it :).
Being Jamie Oliver's dog...is like the ultimate reincarnation for me.
You are good at cooking
🤣🤣 Classic lol
WoW!
Wow lekker!!!!!!
Novice here... Anyone know if you could do or have done this same recipe on the BBQ / Smoker?
Jamie, how much did that shoulder weigh? I want to order one and follow your recipe but want to make sure it's the same size for the cooking time.
Thank you!
…bravo maestro Jamie Oliver, thank you for this masterpiece👏🏽😍.
Spanish?
AWESOME looks delicious! thanks Jamie
Thanks for the inspiration Jamie. You make my own channel a better one!
❤
And just like that.... I'm famished
lol....yes. one has to be careful about when they watch
Making this now
How was it?
@@Randompancakes12345 I dont recall! could not have been that good then! I will say that I have since started making pulled pork in a ninja woodfire grill and never looked back at doing big chunks of meat in the oven
Can't wait to try this recipe!!
Nice and fast pulled pork, awesome!
I need to try this 😋
Just cooked this exactly as described. Everything burnt. Meat was salvaged but not tender. Done in a Fan oven as I would expect most people have. Temperature must be way off. Will try it in a slow cooker at some stage but very disappointed with it.
Same for me!
I wouldn't go longer than 1 hour at 200, you can always compensate with longer at the lower temp. And of course, if all else fails, put the crackling under the grill and nuke the rest.
맛있겠다!
You need to start doing some air fryer recipes Jamie seeing as no one can afford to use a conventional oven anymore.
Egads and Zounds!
❤️❤️
👍
Have you got any leftover recipes for this
I would honestly use like 10x that amount of salt, for that much pork.
It's so really delicious ❣️
I love the pork meat
Probably cost £30 to cook that in the oven these days 😞
This reminds me how Jamie cooked his Chilli Con Carne for about 5-7 hours.it's all about timing.super tender.awesome video Jamie!😊😊
Which is the best chilli ever. I've made this chilli a ridiculous amount of times for parties and people always talk about it, because it is the best they have ever eaten.
I shouldn't watch these when I'm hungry....
did he mean slow roast at 150centigrade? or 300 fahrenheit
That pulled pork would last me a couple of months, but that crackling would last me a couple of minutes.
Looks awesome 👌👍🏻
Do you think I could adapt this to a Slow-Pot cooker. and broil the skin at the end of the cooking to get crackle?
that's what I'm thinking of doing.
air fryer thinking
Who can afford this these days with the price of electricity 😂
Exactly what I was thinking. Just the thought of my oven being on for 5 hours sends shivers down my spine 🤣👍
@@MrBillUp suppose cooking that size of a protein your covered for the week, don’t have to use the oven
What was the weight of the pork pls
Pulled pork is a staple dish at barbecues from the Carolina's to California. It's no surprise - pulled pork is delicious. It's also an inexpensive dish that provides plenty of opportunity for creativity. Some people take their pulled pork seriously, even travelling nationwide to compete in regional cooking competitions. There are lots of great things about pulled pork, starting with the fact that doesen't have to be a fussy dish to make. Happy hungry! Cheers, Domenico.
🤤🤤🤤🤤🤤
😊😊Многим бы понравился этот рецепт, если бы он был на кхале. Обязательно добавьте его туда 😊😊😊......................
😊😊A lot of people would love this recipe if it was on khal You should definitely add it there 😊😊😊.......................
was gonna try this but then i seen it was jamie oliver
That’ll add £10 to your energy bill
im the 1000th like :)
Cheers Jamie
One day I would love to watch you not explain what you're doing but just cooking as you would
а на какую температуру он ставил и время я не поняла, подскажите о режимах
2 часа 200 и потом 3 часа 150 градусов
I'd sneak off the crackling and eat it all by myself.
Chef privilege!!😉
.. more videos to come using the rest of the pulled pork sir?..
🤤🤤🤤🤤😍😍😍😍😍
When I saw the nutmeg, I was expecting Townsends to popup up and turn this into an 18th-century cooking recipe!
After watching Dahmer - this looks less tasty 😞
I am not a big fan from English Kitchen ! But you learn cook😮ng in Italy and french
Add chilli jam
Still missing the Part where he tries it and goes like "whoaaaa"
That's what I came for! 😅
This is the worst pulled pork I've ever seen in my entire life. Dry as a desert and white as a ghost.
और कैसा है जानिए ओलिवर
I wonder how many people this is going to offend
I came just to be offended
The British food scene sucks
🤣 They can bugger off
Why is that so?
why people would be offended? 🤔
😋👍🏻
:O
By go go into
This is an embarrassing attempt at anything that could remotely be called pulled pork. You made a pork shoulder into a roast
Wow, this is... bad. Literally every single step here is wrong.
Disgusting
wow, you are seling a performance. recipe is so overaterd
Wait so you keep washing your hands in some dirty standing water did I get that bit right?
And you just turn the cutting board over and let that bacteria marinade on the towel there?
You have your hand on the raw pork in the beginning and then you go around touching everything in the kitchen?
Sorry mate. I wouldn't eat anything coming out of your kitchen.
Pleeeaaaase stop it with those fake ASMR style sounds. NO ONE needs that.
Please don't 'pull' pork - it really pisses people off - just cook it - doesn't need to be 'pulled'. ALSO - You can 'HIT' it with black pepper all day long - with a T Hidding is not a word!
Karen alert
*hiding
@@lauradodd6192 erm no if you are replacing the d's in the word hitting like this idot does then it would be hidding. if it was hiding it would be hiting which isn't a word. Thank you!
Great recipes, but painful to listen to him. His vocabulary, how cool he thinks he's being. 'going to hit the pork hard with pepper'. 'There's one spice that I want to hero' (hero as a verb). Total cringe.
how camp is jamie getting