We’re still getting to know the AGA and all its ovens with their different cooking times and well, a few weeks ago my husband decided to cook a Pulled Pork shoulder in the simmering oven.
Temperature-wise, the simmering oven on an AGA is similar to that of a Crock Pot {230 – 248F} which makes it PERFECT with its surround heat for things like slow roasts, pulled pork and even heavier desserts like fruit cakes and cheesecakes etc.
Also cooking a pork shoulder in the AGA is also a heck of a lot easier than hauling out and setting up the smoker in the backyard with snow all around during the winter months here in Maine.
Anyway, many of you have been curious about the different ovens and how to use them, so I figured I’d share how the HH cooked the pulled pork in the AGA.
I still love my oven. I had to hook a lot of rugs to pay for it, but I’m so glad I did. It’s quirky and fun and we love the results we are getting.
Keep Calm and Eat On.
~Mavis
Cooking Pulled Pork In An Aga
Ingredients
Pork Rub Spice Blend
- 4 teaspoons seasoned salt
- 1 tablespoon brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground cumin
- 1/16 teaspoon ground ginger
{1} 8-10 pound pork shoulder
Instructions
Preheat the simmering oven.
Place an 8-10 pound pork shoulder in a roasting tin.
Mix all the pork rub spices together in a small bowl and rub {or sprinkle} into/onto a 8-10 pound pork shoulder.
Cook in the lower portion of the simmering oven for 5-6 hours or until the internal temperature of the pork reaches 165F and the meat is fork tender.
Cool slightly before pulling the meat apart.
Lana says
I suspect that those of us with regular stoves could set the oven to 250 for good results. How did you use all that meat? We are an empty nester house too and that is a lot for two.
Elise in the SF Bay Area says
Lana, When I end up with too much pulled pork I freeze it (usually in a 32 oz yogurt tub). Sometimes I put juices in with it to protect from freezer burn, sometimes I don’t. It thaws out great! Just freeze in a usable portion for yourself so you just thaw the whole container and have meat ready to use!
Mavis Butterfield says
Lana,
Yes, absolutely you can cook this at 250 for likely the same amount of time. People were asking about the different oven compartments so I thought I’d share what cooking pulled pork in the simmering oven was like. 🙂
My husband likes to eat pulled pork right out of the pan, but I like it better in Saturday night beans or on nachos so I typically freeze most of it for later use.
Andrea says
Looks AGA-mazing!!! Glad you’re enjoying it!
Mavis Butterfield says
It’s so quirky and fun, I love it! 🙂
Elise in the SF Bay Area says
That looks SO good 🙂 I did notice that HH changed up the pork rub recipe from the one of yours that I’ve been using for YEARS and love 🙂
It’s funny what lighting does. The AGA looks white (or egg shell) in these pictures. It IS light blue, isn’t it? Just funny, and I noticed.
Have a lovely cozy day! It’s raining here (again). I heard this am that Tahoe will officially record its showiest year since records began… Good times (as long as you’re not affected by flooding, which some DEFINITELY are, permanently unfortunately)
Nancy says
Elise and all-what do you usually use? Hubby pulled a pork shoulder from the freezer and I’ll need to make in a couple days. Oven? Crock Pot? I’m up for trying something different.
Terry McA. says
It looks wonderful! Did your HH put anything on the pork before the seasoning? I would usually brush mine with a combination of Dijon Mustard, Liquid Smoke, and Apple Cider Vinegar before putting a dry seasoning on.
Do you like the enamel-coated pans? I considered getting some for myself, the ceramic and glass ones are getting to be too heavy for my hands (I came really close to dropping my Temptations and almost cried). I don’t want to go to nonstick, we all know what happens to nonstick.
Mavis Butterfield says
I love the pans! And no, he doesn’t add anything extra but I’ll tell him what you use and maybe he’ll try it next time.
Jim Rancourt says
Honestly, my dear lady, I’m 76 years old, have been cooking for over 65 of those years and have children older than you. And, I’m wondering just what is soooo special about this stove. As you have probably noticed, I post to a large number of cooking sites and have experience as a line cook, prep cook, as well as a Chef de Mason. I also have experience in competition BBQ. So, no insult intended, please enlighten me as to what makes this stove so special as so far I have not seen anything I could not easily reproduce in a classic General Electric, or other brand name stove. Respectfully yours….:-)
Terry McA says
I quite understand why Mavis bought and loves her AGA stove. Eventually, this will be in my kitchen, as well. AGA stoves are more than just stoves. They are ovens that are always on, therefore they help heat your house, especially in the winter months! They work as clothes dryers, just fold the clothes and place them in the oven, they come out dry and look like they’ve been ironed. AGA stoves can cook more than a meal at a time, with their separate compartments and temperatures. They work like convection ovens, circulating air. You’re able to bake, roast, preheat, and cook all at the same time.
And above all, they look absolutely gorgeous! Granted, I can do wonders with my little conventional oven, but this stove is on my list of items I want before retirement!
Have a wonderful day!
Patti Vanderbloemen says
Looks scrumptious!
Sue S. says
How about a recipe for those of us who don’t have an AGA. Is it modifiable for a regular gas oven?
Mavis Butterfield says
Hi Sue,
I’ve never tried cooking pulled pork in a gas oven before but I would imagine you’d just cook it at a low temp for about the same amount of time. Hopefully someone with a gas stove with chime in.
Sue S. says
Thanks for your reply Mavis. I really appreciate it and will look for another comment on the subject. Years ago we considered acquiring an AGA but at the time we had young children and couldn’t then afford the $12,000K or so that it would cost. I frequently watch “Escape to the Country” on PBS and most of the homes that they view in the UK have a “cooker”! I hope you really enjoy using it. Looks like you’re already putting it to great use.
Judi Y. says
To Jim,
Because it’s quirky and she loves it. The same reason why I bought a super cute toaster because to me it looks like the Mini Cooper I can’t afford. It’s not all utilitarian to women. We have to have heart in it too. :+)
Lindsey says
Off the topic of pork but you may be interested in this British scone cookbook. This description is from the NY Times. When Sarah Merker sat down one day in 2013 to snack on a scone at one of Britain’s many, many historic sites, she had no idea that she was embarking upon a quest that would take her a decade to complete and transform her into a kind of national celebrity.
She and her husband had just become dues-paying members of the National Trust, a conservation society that manages historic properties like castles and country manors across England, Wales and Northern Ireland (Scotland’s are managed separately). The idea was to reward herself with scones for visiting and learning about the sites, and to write a blog that rated the history, and the baking, each on a five-point scale.
Her blog posts eventually formed the basis of “The National Trust Book of Scones,” a blend of recipes and her irreverent historical insights, published in 2017 just after Ms. Merker had eaten about 150 scones on location. And when Ms. Merker, 49, visited her 244th and final National Trust property this month, she made national headlines in a country that takes both its scones and its history quite seriously.
Mavis Butterfield says
I love it!! Thanks Lindsey, I am going to hunt down that book. Great find. 🙂
Annette says
What keeps it from drying out since it’s not covered?
Mavis Butterfield says
The surrounding heat of the small aga oven compartment. 🙂
Jennifer K says
Pork looks amazing! And a shout out to Zoe Dawn for the cute pot holders in the photo 🙂 I’ve ordered her skillet cozies. They work great!