Simon Kimber

Posts tagged Pulled Pork

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Two London Treats

Had two fantastic bits of indulgence today.  I started off by heading to Maltby Street market in Bermondsey to try a custard doughnut from St John Bakery.  The doughnut was so nice (despite costing £2.50) and together with a latte from Monmouth Coffee just round the corner I can’t think of a better way to start the weekend.

Then after checking out the rest of Maltby Street I headed to Hungerford Bridge on the Southbank (via Borough Market - pictures to come later) to have a lunch at Pitt Cue Co. I opted for the pulled pork with beans and it was brilliant - the pork was so tender it almost melted in the mouth.

Two London Treats

Had two fantastic bits of indulgence today. I started off by heading to Maltby Street market in Bermondsey to try a custard doughnut from St John Bakery. The doughnut was so nice (despite costing £2.50) and together with a latte from Monmouth Coffee just round the corner I can’t think of a better way to start the weekend.

Then after checking out the rest of Maltby Street I headed to Hungerford Bridge on the Southbank (via Borough Market - pictures to come later) to have a lunch at Pitt Cue Co. I opted for the pulled pork with beans and it was brilliant - the pork was so tender it almost melted in the mouth.

Filed under London Food Food Photography Food Photographer Simon Kimber Maltby Street Market Market Doughnut Coffee Monmouth Coffee Pulled Pork Pitt Cue Co Southbank Hungerford Bridge

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I know this isn’t a food blog, usually I just stick to food photography, but this weekend I made some pulled pork that was so good I just had to blog it.  The recipe is originally from Saveur magazine which explains why the measurements are American.  This recipe makes quite a lot so you could easily halve it and use a smaller cut of meat, that’s what I did.

1 bone-in pork Boston butt (about 7 lbs.)
1 3⁄4 cups barbecue sauce
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
Hamburger buns

1. Preheat oven to 300°. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours.

2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and any fat, and transfer to a large bowl. Add barbecue sauce, ketchup, Coca-Cola, Tabasco, cayenne, and salt and pepper to taste. Mix well to combine.

3. Discard water from roasting pan and dry out pan with a towel. Transfer pork to the pan and cover tightly with aluminum foil. Cook in oven until the pork is heated through, about 45 minutes.

4. Spoon the pork barbecue onto hamburger buns and serve hot.

I know this isn’t a food blog, usually I just stick to food photography, but this weekend I made some pulled pork that was so good I just had to blog it. The recipe is originally from Saveur magazine which explains why the measurements are American. This recipe makes quite a lot so you could easily halve it and use a smaller cut of meat, that’s what I did.

1 bone-in pork Boston butt (about 7 lbs.)
1 3⁄4 cups barbecue sauce
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
Hamburger buns

1. Preheat oven to 300°. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours.

2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and any fat, and transfer to a large bowl. Add barbecue sauce, ketchup, Coca-Cola, Tabasco, cayenne, and salt and pepper to taste. Mix well to combine.

3. Discard water from roasting pan and dry out pan with a towel. Transfer pork to the pan and cover tightly with aluminum foil. Cook in oven until the pork is heated through, about 45 minutes.

4. Spoon the pork barbecue onto hamburger buns and serve hot.

Filed under Food Food Photography Pulled Pork Meat London Food Photographer Recipe Saveur Magazine