How to fix pulled pork
daylilydayzed
12 years ago
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angelaid
12 years agoCharcuterie
12 years agoRelated Discussions
Pulled (my hair out) Pork
Comments (7)Aargh!!.....BT..DT... BT Teeshirt! Chicken broth....a small can of tomato sauce, couple Tablespoons of dark brown sugar and 1/4 cup cider vinegar....dash of liquid smoke and lots of finely chopped onions...big dash of hot sauce if you like that. Gotta up load the pics....but I am cooking BBQ pork loin for the neighbor's graduation party.....for 240.....shes aid! Doing 60 pounds of pork loin....40 done 20 yet to go... My house has a lovely aroma of eau d' porc....with a soft over tone of BBQ sauce... I'll post some pictures soon! Linda C...See MoreLOOKING for: how do you make pulled pork?
Comments (28)Here is the recipe I use...if I'm in a hurry I don't pan fry first..Southern Pulled Pork from allrecipes.com Ingredients * 1 tablespoon butter * 2 pounds boneless pork roast * 1 tablespoon Cajun seasoning..I make my own and use lots * 1 medium onion, chopped * 4 cloves garlic, crushed * 4 cups water...I use chicken broth instead * 1 tablespoon liquid smoke flavoring Directions Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving....See Morelooking for: eastern nc pulled pork
Comments (7)I'm certainly no expert, but was raised in Eastern NC. Eastern NC BBQ always has a vinegar based sauce. No ketchup, or tomato sauce of any kind. (That's western NC BBQ). All we ever used for the sauce was vinegar, salt, red pepper flakes (and some ground red pepper) and a sweetner-- usually pineapple juice, which I think sweetened and diluted the vinegar some without having to use water in the sauce. it's made "to your taste"-- in other words, if you like it hot, add more red pepper, etc. Just mix and taste-- the main thing is not to cover up the taste of the pork. We used to make it by the gallon, but for one Boston Butt, I would think about 1 cup vinegar, 1/2 cup pineapple juice, 2 tablespoons crushed red pepper, and maybe 1 teas. ground red pepper and 2 or 3 tablespoons of salt. Cook the pork first and then shred and add the sauce. It's best to cook outside on the grill, but the dutch oven method would work too. You do need to leave the lid off at the end of cooking to brown the meat though (I would think.) Hope this helps....See MoreHow to reheat pulled pork??
Comments (14)You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats. There is actually some science to it...a snippet from the link: What happens to leftovers in that dark, cold box? Demons? In a manner of speaking, yes. The first bit of devilry is a crazy fact: Your food is in a constant state of chemical change. The reactions that cook your food do not stop after the chicken is pulled from the oven. There is still a lot of stuff going on. When you cook meat, for instance, twisted or clumped proteins unravel. During this forced relaxation, the proteins are more open to the chemical reactions that cause them to break down. The process also causes the proteins to release iron, which behaves like a little magnet, explains Chris Loss, director of the department of menu R&D at the Culinary Institute of America. "With its positive charge, the iron goes around breaking down other nutrients in the food." When lipids interact with the released iron, for instance, the taste turns cardboard-y. The Science of Leftovers...See MoreBumblebeez SC Zone 7
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