Being a bit of a political geek, I always stay up on election night, waiting for each result to come in with a level of excitement usually only reserved for Christmas Eve. Yes, the media did exaggerate how close the race was and Obama was probably never in any real danger of losing to Romney. But it's the US election!
I'm always awed by Jeremy Vine's digital wizardry and representation of the electoral map, I love hearing all the clever pundits give us their predictions and admire how everyone keeps talking, even when the gaps between results feel like forever and nothing is actually happening.
My election night snack of choice this year was pulled pork on brioche, washed down with vats of coffee. Once I'd marinated the pork shoulder in the seasoning earlier in the day and then popped it into the oven, I didn't lift another finger until about eight hours later when it was ready.
If you get it right, it should be ridiculously easy and quick to pull the meat off the bone and plop it in a roll.
I did set my alarm in case I fell asleep with the oven on, but the anticipation of achingly soft pork (which I finally served to a grateful crowd at 3am) stopped me from flagging.
Americans are mad for pulled pork, especially in the South where they take it very, very seriously. This was my method:
Pork shoulder. This is a relatively cheap and fatty cut which keeps the meat moist. Although American recipes usually refer to pork butt, they are still talking about the shoulder cut.
My butcher tells me that pork shoulder is the most sought-after cut in Glasgow's West End at the moment thanks to shows like Man v. Food. I feel very on-trend, but I hope prices don't go up!
My rub included:
- Brown sugar
- Cayenne pepper,cinnamon, coriander powder, ground ginger, paprika, black pepper and salt
- Garlic (lots of it)
I put my pork — skin side up — on a rack in a roasting tin. I then poured apple juice, Lea and Perrins and apple cider vinegar into the bottom of the tin. I set my oven for 100 degrees Celsius and my alarm clock to go off in eight hours time. That baby needs to be cooked low and slow, as pulled pork evangelists say.
I didn't have time to make a gravy out of the juices, maybe next time. I pulled the meat off the bone in strands using a fork and squished it into a brioche roll. You could use any roll you like, but I just love the sweetness of brioche with pork. Perfect election night sustenance!