Yelly Eats

A slow (cooking) kind of weekend

I love being able to just put a rub together and putting it on a joint of meat and then just leaving it to cook in the oven low and v-e-r-y slow.

I wanted to do something TexMex inspired and I think I might have hit on something amazing. I saw a carnitas recipe that I tried to replicate. I think it just needs less salt and more of all the spices and a heck of a lot more sugar!

My next thing to do is to write down the recipe!

Is anyone up for another wet rub recipe?

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Yelly Eats

Dry rub Yelly-style!

I love cooking meats low and slow.  There is a nuance of flavour that you can’t get anywhere else.  Plus, it’s one of the easiest ways of cooking.  You mix your spices for the rub, you slap it on the meat then bung the meat into an oven and (almost) forget about it.   I particularly like slow roasting pork.  I’ve tried a few rubs and I think  I think I’ve cracked the whole dry rub thing, at least for my pork.  I’m happy to share my recipe because I think it works really well.

  • 200g dark brown sugar
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 2 tsp salt
  • 2 tsp coarse ground black pepper
  • 1 tsp chilli pepper

Just mix all the ingredients together.  This will be enough for at least 2 kilos of meat (pork shoulder or beef brisket work best).  Place the meat in a baking tray lined with baking parchment and then covered with foil.  I put a piece of parchment in between the foil and the meat so that the foil doesn’t stick to the meat.  Preheat your oven to 220°C.  Once the oven is heated, put in the meat.  Cook at this temperature for 20 minutes and then turn the oven down to 150ºC and cook for at least 5 hours.

Then serve with coleslaw and cheesy cornbread! Voila!

If you’re trying out my recipe, I’d love to hear from you!  I’d love to know how you got on.

Pulled pork, southern style