As a busy home cook, I’m always looking for time-saving shortcuts to put delicious meals on the table. I recently came across a pork cottage roll on sale and decided to experiment with using this economical cut of meat to make pulled pork. While cottage roll is not the traditional choice, I discovered some techniques to transform it into fork-tender, flavor-packed pulled pork perfection.
In this comprehensive guide, I’ll share everything I learned about turning humble cottage roll into incredible shredded barbecue meat even the toughest BBQ critic would enjoy. Let’s get pulling!
What is Pork Cottage Roll?
For those unfamiliar, pork cottage roll is a cylindrical shaped boneless roast made by rolling an
Gordon Ramsay’s Ultimate Pulled Pork
FAQ
Is pork cottage roll the same as pork shoulder?
It is essentially a boneless pork shoulder butt roast but its cured in a sweet and salty brine. It’s cheaper than a bone in ham and not a formed ham (made from many different cuts of pork).
What kind of bun is best for pulled pork?
A soft, yet sturdy bun is ideal, as it will hold up well under the weight of the juicy, saucy pork without becoming soggy. Popular choices include hamburger buns, brioche buns, and potato rolls.
Can you barbecue cottage roll?
Re: Pork Cottage Roll Add 2 bay leaves, 1 teaspoon garlic (powder or minced cloves) and some whole peppercorns. Bring to a boil, turn down and low boil for about an hour. Remove and now remove netting. Put on bbq at about 300 degrees until internal temperature of 130 degrees.
What is the difference between a cottage roll and a ham?
Cottage “Ham”: A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. Because it is not from the hind leg of the hog, it doesn’t meet the definition of ham. The meat is not cooked. Another term for it is “cottage roll.”
