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This draws off a quite considerable amount of moisture, which I’m not sure is entirely desirable here pork belly has enough fat that it’s in no danger of being dry, but the meat itself is slightly stringy, despite its superlative flavour.America’s Test Kitchen brines the pork butt in a mixture of salt, sugar and liquid smoke one of those ingredients scorned by real barbecue aficionados, but which certainly does the trick at providing that elusive whiff of charred wood. My testers are all fooled, and it’s undeniable that, without a barbecue to hand, this potion does indeed give the pork a gorgeous deep, smoky tang, although I’m not convinced the meat itself is any juicier after its bath.Both Wass and Alan Paton, award winning head chef at Essex’s Stoke by Nayland hotel, pour a North Carolina style “vinegar mop” or sauce over the top of the meat before cooking. I like Paton’s cider vinegar, dark brown sugar, salt and chilli sauce cheap ugg classic 5825 in particular, but, after eating ugg classic 5835 factory outlet a decade’s worth of pulled pork in a week, I feel qualified to suggest it’s better to add it to taste, rather than baking the tangy flavour into the meat itself it makes the contrast between the rich pork and the piquant dressing more satisfying.Temperatures and timesI don’t have much success with cooking the pork at a straight 170C as Wass suggests: indeed, it resists all efforts to pull it apart after the specified sales ugg 1873 factory 2 hours.

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