Pulled Pork - Inspired by Gary H - end notes

[Antti P]

Dear all,

Balinese pulled pork by Gary H made such a impression to me that I had to give it a go right away.

Secondary reason to this post that I have been talking to you lot about the fact we don't get butts up here, so I need to improvise. I use pork neck, often called kassler. Finally I have pics how the pork neck looks like - it might not interest that many, but might some.

So far what I have done that I made the spice paste and rubbed the meat, instead of butterflying the meat like Gary suggested, I made a deep pocket in the middle and pasted that too. Now the meat is going to rest until tomorrow morning. I have some ribs also, oh well we really don't get decent ribs here either, so it's something called grillside...

If interested, please see my gallery. I will add pictures as I go along with the process.
Balinese pork neck

 

[Wolgast]

Looks great so far Antti!

I use the same cut for my Pulled.

Looking forward to se pics.

 

[Antti P]

Grisnacke

 

[Bob Correll]

Guess a pulled neck sandwich sounds better than a pulled butt sandwich

Good Luck with your cook Antti!

 

[Mark B]

Interesting looking cut of meat Antti. Bet it turns out tasting great.

 

[Gary H. NJ]

I'm very flattered Antti. Wishing you success and good eating!
By the way, I'm a bit surprised that you can get the ingredients (galangal, lemongrass). Is there a big Asian population in Finland?

 

[Antti P]

Hi all,

things are progressing here. Updated the gallery with "interim" pictures

.
Updated pic's


I'm hungry again after small tasting of the ribs

, so did some ABT's just a second a go and placed then next to the pork neck.

Gary, we can get fresh lemongrass (imported from Thailand), galangal paste in jar etc. we don't have a lot asian's here, but Finn's are quite fond of Asian food so every proper grocery store has good selection Asian stuff.. I'm no exception and love a good Asian meal with proper heat and if possible, with fatty pork meat

, so no wonder I was excited about this recipe when I saw it.

 

[Gary H. NJ]

Looking mighty fine. How's the taste?

 

[Antti P]

It was great! Traditional PP remains my absolute favorite, but this was certainly worth the effort!

You can check the final results:
PP bun with grillsalad

Let just try if can post the final picture straight here: