Recipe Review: Gordon Ramsay's Smoky Pulled Pork with Chipotle Mayonnaise — MELANIEWINTERS (2024)

FAQs

Can you put mayo on pulled pork? ›

Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat. Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.

Pulled Pork Seasoning:

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

We like to use olive oil, mustard, or even mayonnaise as a binder. Just rub the pork butt down with your preferred binder, it does not need to be a thick layer. Just enough to hold your rub & seasoning.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

What spice brings out the flavor of pork? ›

This comes from the five ingredients in Five Spice, namely star anise, fennel, cloves, cinnamon and Sichuan peppercorns. The mix of flavours binds to pork well. Pork has a distinct taste, but it really works well as a blank canvas for the spices to do their thing.

Use low heat: As heat tends to absorb some moisture from the meat, it is better to cook the meat at low temperatures. This will allow the meat to cook slowly and will also reduce the rate of moisture loss due to heat.

What now? Apple cider vinegar and red pepper flakes. Agree with apple cider vinegar or your favorite barbecue sauce. But try to go with a sauce on the lighter or spicier side, not something thick and ketchupy like Kansas City style.

Put a liberal amount of the dry rub on the meat you wish to season. Rub seasoning into the meat, covering entire surface. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.

Pork rub (subs Note 1):

1 tbsp smoked paprika. 2 1/4 tsp salt (cooking/kosher salt, Note 2) 3/4 tsp black pepper. 1 1/2 tsp garlic powder.