[Jamestown1630]

This week: Weekend Travels and Bargains - and if you have a great pulled-pork recipe, please post!

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT

[BBB333]

Thanks.

Very nice to read.

[mrsmith]

Good EASY recipes for the vinegary type BBQ sauce please!
Love putting those $1/lb pork butts in my slow cooker and waking up the next morning with 7 lbs of pulled pork, but would like a little variety.
A sauce I could add after cooking would be best- if that’s possible.

My new favorite recipe is: equal parts by weight smoked or country ham and pinto beans.

[Fai Mao]

Not exactly pulled pork.

When my daughters were in school I had to make them lunch and was always looking around for different takes on sandwiches.

One day I took a strip of Char-Sui or Chinese BBQ pork loin and chopped it finely along with a sweet gherkin pickle. I scrambled this with an egg and placed it on a whole wheat bun.

So a Chinese BBQ pork sandwich with egg. It was actually really good

[Darth Reardon]

They put in a Mission BBQ not far from me, and I’ve been meaning to try it. Unfortunately, it’s about a block from a really awesome local BBQ joint, so I’ll probably never make it.

[Fast Moving Angel]

This isn’t exactly Carolina pulled pork, but I made some very yummy Hawaiian-style kalua pig a couple weeks ago. I had about 4 pounds boneless pork shoulder, which I poked all over with the point of a paring knife, then rubbed a couple of tablespoons of liquid (hickory) smoke into it, then rubbed Hawaiian red (alaea) salt into it, although I think any coarse salt would work. I put a liner in the crockpot, put the pork in (fat side up), and over the top of that, put in a 10 oz. package of frozen chopped spinach, thawed out, and then sprinkled a little more liquid smoke and salt over the top of that. (The spinach takes the place of the taro or banana leaves and keeps the meat moist.) Cooked on low overnight, around 12-13 hours, and in the morning, it was so tender, I just pulled it apart with a fork and mixed the spinach into the meat. Used a slotted spoon to lift out the pork and spinach and put on a platter. As they say in Hawaii, “onolicious”!!

[Roos_Girl]

Applejuice brine for pork
4 cups apple juice
6 cups water
1 cup kosher salt
1\2 cup brown sugar
1\2 cup sugar
2 Tbsp peppercorns
2 Tbsp thyme
Heat liquid and stir in salt and sugars until dissolved. Add specs.
When completely cooled add your pork butt and brine for about a day.
Cook on grill at 250 until internal temp is 190.
I like to use a Pepsi mop that has had garlic, shallot, Worchester sauce, peanut oil and sesame oil blended into it. I brush that on every 30 mins or so.

Vinegar sauce
2 cups apple cider vinegar
1 Tbsp kosher salt
1 Tbsp ground pepper
2 Tbsp red chili flakes
2 Tbsp sugar
4 Tbsp brown sugar
3/4 cup ketchup
Blend well

[mumblypeg]

Dollar Tree sells quart-sized Gossner milk for $1.
Ultra high pasteurized, packaged in mylar box.
Shelf life 1 year, needs no refrigeration until after it’s opened.
Gossner provides this milk to the US military.

[amorphous]

This is how we do it down in Galt's Gulch:

or

Bring them home from Sam's Club, Cosco. Take your largest chef's knife, divide them up into about 4" x 4" slabs while still frozen. Slip each portion into zip-lock bags, and put them in your freezer until you feel hungry for a pulled-pork sammich. Butter up and toast a couple of hamburger buns while heating the pulled pork in a small pot with an ounce or two of water added.

You can have 10 times the number of sandwiches by this method, verses buying only two pulled-pork sandwiches at a deli, or in 1/10th the time it would take you to make them from scratch.

[pugmama]

This is the recipe I like for pulled pork.I always get rave reviews and requests for the recipe. I add 1 tbsp ground coriander to the dry rub. Also the sauce is quite tart. Adjust as you see fit. See reviews of the recipe for additional comments.

http://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecue-recipe.html#communityReviews

[MV=PY]

I’ve been smoking pulled pork this way for years:

http://virtualweberbullet.com/pork2.html

It’s a bit of trouble but absolutely amazing!

For the Carolina white sauce:

http://barbecuebible.com/recipe/pig-picker-pucker-sauce/

Hmmm hmmm!

[illiac]

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottlefavorite barbecue sauce (I like Sweet Baby Ray’s)
One can diced tomatoes

Directions
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale and diced tomatoes. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

[oldvirginian]

Just got around to reading the thread this week.
Bookmarked it to try out the delicious sounding recipes!

I am no making my doctor happy because the wife and I HAVE to try at least 2/3 of the recipes posted every week.
Very hard keeping my weight down hanging out with you people.

KEEP THE DELICIOUSNESS COMING!

[Trillian]

I just put pork in a slow cooker and add the following:
Garlic, onions, a touch of white wine and salt. When done, shred pork and add Sweet Baby Ray’s BBQ sauce, mix well and cook a touch more.
Serve over your favorite buns with or without provolone.

[Marcella]

Report on Johnny (JRandomFreeper)

I just had a call from Patience, Johnny’s niece, and there is now a VA nurse at his house 24 hrs. a day. He has not eaten since last Saturday and cannot swallow, except for liquid. He is now being given liquid meds to control pain. He is totally bedridden now and sleeps most of the time and seldom can speak words.

She says he is calm and peaceful. Johnny is leaving us now. He lived a life of action and fought for his country in the military in two wars.

Let us pray his passing continues to be peaceful.
Marcella