Pulled Pork Omelette Gf Recipes

PULLED PORK OMELETTE RECIPE (SUPER FLUFFY)

Steps:

• Crack each of the eggs and separate the whites and the yolks into two different bowls.
• Season them up with a tad of salt and pepper and then whisk the egg yolks until smooth. Set them over to the side.
• Pull out that whisk and start on the egg whites. Whisk using a handheld mixer until it bubbles then add 1 tsp of sugar. Now, whisk until it tripled in size and developed glossy, medium peaks.
• Once those medium peaks have developed, fold in your light egg whites into the yolks.
• Take a wide and very flexible spatula and cut straight down the center of your ingredients, ensuring that it goes all the way to the bottom of the bowl.
• Scrape on the bottom of your mixing bowl, pulling towards you. Then, pull up along the side and scoop that part of the mixture up over the rest of the mixture. That is folding, in its simplest terms.
• Rotate the bowl at a quarter of a turn. Repeat the process. Once the mixture has incorporated and has no streaks, the process is all done. Resist all temptation to stir up again. Pause and provide yourself a little pat on the back for successfully folding in the kitchen.
• Heat the oil over low heat (do this while you're whisking the egg whites). Swirl the oil to coat the sides of the non-stick 8 inches pan.
• If using oil, wait until it completely coats the pan and becomes shiny. If using butter, wait until it starts foaming.
• Once the oil/butter is heated, pour the egg mixture immediately and cook to the lowest heat setting. Spread the surface to even out the eggs. Note: Whipped eggs can deflate easily, so you need to cook them asap.
• Cover with a lid, and cook for about 4 minutes until the top of the omelet has set. No poking.
• Once the omelet is set, slowly lift one side of the omelet and drop a knob of butter underneath (this is optional).
• Arrange the pulled pork on top + the toppings (remember, too much of the toppings will make the egg base rips).
• Gently, fold it in half, move it back a bit to make some space. Flip it to the sides to help lock the runny fillings in. And you're done!
• Serve the eggs and garnish with your favorite toppings.

PULLED PORK

Steps:

• Video: Watch Alton make this recipe
• Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
• Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
• Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
• Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

PULLED PORK

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.