Ricky Van Wolfswinkel

Thanks for the concern guys... My dad and I are pretty atrocious cooks, and while the digging season is over we're working off one low income. Once I get a graduate training job he can retire and we'll go back to eating gourmet lobster I promise

DT's a pretty useful cook, so when she's finished her work I can go back to being fed in exchange compromising favours!

 

Seriously though send me your address been meaning to do pulled pork for ageees. What recipie you following?
Yeah I'm a food pervert. Sorry

 

For the pulled pork
oil, for greasing

2kg/4lb 6½oz pork shoulder

1 tbsp chilli flakes

1 tbsp whole grain mustard

salt and freshly ground black pepper

200ml/7¼fl oz white wine vinegar

250ml/9fl oz cider

3 onions, finely sliced

6 cloves garlic, sliced

For the coleslaw
half white cabbage, finely chopped

2 carrots, grated

2 red onions, finely sliced

1 red chilli, seeds removed, finely chopped

175g/6oz mayonnaise

salt and freshly ground black pepper

1 lime, juice only

1 tbsp soy sauce

To serve
baguettes
extra barbecue sauce

Preparation method
1.Preheat the oven to 170C/340F/Gas 3.

2.For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.

3.Pour the vinegar and cider over, then scatter over the onion and garlic.

4.Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.

5.'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

6.For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined

Usually leave it a bit longer than prescribed, just depends on your oven I suppose. I basically mess around with a few of the ingriedients each time to try different things. Also just adjust the helpings of each depending on the size of your shoulder joint. The pork is lovely done this way but I also like to get a jar of good quality barbecue sauce and mix with the pork. I usually do half mixed with sauce, half without. Always get your shoulder joint from the butchers and they do all the scoring etc for you. My butcher even gives me little tips on how to get perfect crackling and other things. Its like he doesn't want to hand over his meats unless you are going to treat them right. Its dynamite and guaranteed sexy time that night.

 

Ricky van Wolfswinkel translated: Ricky of Wolf shop
I made a list for Gandalf a while ago on funny Dutch last names translated to English.

 

I have to say I was quite intrigued about this recipe as well, so thanx for putting it on here!

I'll have to try it one day.

 

No this is just a rumour

 

Sounds incredible. I saw the baker boys do them with pittas on ch4 it looked decent.

 

great thread had to be with a name like that

 

Good work WP. I remember when recipes were reserved as the standard response to a poorly attempted WUM thread.

 

I would rather sniff the TipEx lol

 

yeah I remember them normally used for anything alan posted

Sent from my GT-I9100P using Tapatalk 2

 

I miss those days. Also what happened to a good ole fashioned Griffing? We need more WUMS, this board is too well behaved

 

All invited to LTF's place for some proper food.

Ties to be worn.

 

You just eat up and enjoy yourself and I'll take care of the compromising favours for you.

 

Welcome fellas. A real knicker dropper. Easy too, even Gandalf could manage that one. I reckon he should surprise DT.

Obi - David Moyes Wife must have some recipe book is all I can say.

 

DMW had forgotten about him/her! Probably making a mint selling cookery books.

 

Changed her/his name to Delia.

 

Was about to say, was just scrolling through and saw a long recipe posted and thought we had seen the return of DMW or BamBam

 

Seem to be a tonne of rumours that we are in for this Wolfswinkel dude this morning.

I know that Lee Ryder downplayed it yesterday but seems to be a lot of smoke for no fire.

 

The fact he isn't French rules this one out mate