{"id":125,"date":"2015-12-30T21:06:30","date_gmt":"2015-12-30T20:06:30","guid":{"rendered":"http:\/\/blog.shadoxhurst.com\/?p=125"},"modified":"2015-12-30T22:20:15","modified_gmt":"2015-12-30T21:20:15","slug":"pulled-pork","status":"publish","type":"post","link":"http:\/\/blog.shadoxhurst.com\/?p=125","title":{"rendered":"Pulled Pork"},"content":{"rendered":"<p>2kg rolled shoulder of pork<\/p>\n<p>dry rub<\/p>\n<p>1 teaspoon each of &#8211;<\/p>\n<ul>\n<li>Sea Salt<\/li>\n<li>Cumin<\/li>\n<li>Garlic Powder<\/li>\n<li>Black Pepper<\/li>\n<li>Onion Granuals<\/li>\n<li>Cayenne Pepper<\/li>\n<li>Smoked Paprika<\/li>\n<\/ul>\n<p>1\/2 teaspoon &#8211; mustard powder<\/p>\n<p>1 Table spoon each of<\/p>\n<ul>\n<li>Muscavardo Sugar<\/li>\n<li>Light Brown Sugar<\/li>\n<li>Demerara Sugar<\/li>\n<\/ul>\n<pre>90 mins on the weber to smoke at 115 - 130c\n5 hrs 30 mins in the oven in a roasting dish with a lid at around 105c until the internal temperature of the meat reached 93c\n\nPulled apart then returned to the juices(with fat skimmed off) to rest.  stored in the fridge sered the following day with BBQsauce can coleslaw in tiny rolls\n\nNext time I might use a little bit less caynenne or paprika<\/pre>\n<p><a href=\"http:\/\/blog.shadoxhurst.com\/wp-content\/uploads\/2015\/12\/wp-1451510349596.jpeg\"><img decoding=\"async\" title=\"wp-1451510349596\" class=\"alignnone size-full\"  alt=\"image\" src=\"http:\/\/blog.shadoxhurst.com\/wp-content\/uploads\/2015\/12\/wp-1451510349596.jpeg\" \/><\/a><br \/>\n<a href=\"http:\/\/blog.shadoxhurst.com\/wp-content\/uploads\/2015\/12\/wp-1451510374437.jpeg\"><img decoding=\"async\" title=\"wp-1451510374437\" class=\"alignnone size-full\"  alt=\"image\" src=\"http:\/\/blog.shadoxhurst.com\/wp-content\/uploads\/2015\/12\/wp-1451510374437.jpeg\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2kg rolled shoulder of pork dry rub 1 teaspoon each of &#8211; Sea Salt Cumin Garlic Powder Black Pepper Onion Granuals Cayenne Pepper Smoked Paprika 1\/2 teaspoon &#8211; mustard powder 1 Table spoon each of Muscavardo Sugar Light Brown Sugar Demerara Sugar 90 mins on the weber to smoke at 115 &#8211; 130c 5 hrs &hellip; <a href=\"http:\/\/blog.shadoxhurst.com\/?p=125\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Pulled Pork<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=125"}],"version-history":[{"count":2,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":129,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions\/129"}],"wp:attachment":[{"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.shadoxhurst.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}