Pulled Pork Sauce
CA Kate z9
3 years ago
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Comments (23)
CA Kate z9
3 years agoRelated Discussions
Carnitas pressure canning question
Comments (6)You would only partially cook and then can in the pan juices. Instructions read: Precook meat until rare by roasting, stewing, or browning.... Then after opening the jars you can either complete the cooking, liquid and all, in a skillet - keep in mind they will have finished cooking in the PC so only browning is needed - or you can drain off the liquid and brown them well in a small amount of fat for eating. See instructions linked below. Follow only the Hot Pack instructions. I would skim off as much fat as possible before canning. Overnight in the fridge works well and then reheat it all after skimming for canning. Pork canning of any kind tends to produce more fat in the jars and may have some sealing problems as a result so remove as much of the fat as possible. If it was me I would freeze the skimmed fat to use it for browning them after opening the jars. Hope this helps. Dave Here is a link that might be useful: Canning chunks of pork NCHFP...See MorePulled Pork/BBQ pork crockpot recipe
Comments (14)Well, here is what I am doing. I have it in the crockpot now. Everyone's recipes sound good, but I had all of these ingredients on hand. Didn't want to make the trip into town if I didn't have to. I made it simpler by coating the pork with the rub mixture, then placing in the crockpot and adding some of the basting sauce. I made the BBQ sauce, too, and will probably mix some of it with the pork before I freeze it. I'll let you know how it turns out. Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce Courtesy Emeril Lagasse 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar 2 tablespoons Essence 1 tablespoon salt 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce, recipe follows Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with coleslaw. Serve with additional Barbecue Sauce on the side. Wet Mop Basting Sauce: 1 cup white vinegar 1 cup apple cider vinegar 1 tablespoon dark brown sugar 1 tablespoon red pepper flakes 1 tablespoon cracked black pepper 1 tablespoon salt The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups Linda...See MoreAbsolutely Delicious Sauce for Ham and Pork
Comments (5)That sounds good Joan! I made a ham last week and used a Jacques Pepin recipe using maple syrup, ketchup,hot chili sauce (sriracha) and balsamic vinegar. It has an awesome flavour....See MoreTwice Cooked Pork Tenderloin with Mustard Cream Sauce
Comments (10)I love a mustard cream sauce on pork. I make a version of Weed's recipe. You could skip the first sauté. Just slice into medallions raw and saute for a couple minutes each side. (That would also save your stovetop from so many splatters.) ;)...See Morefawnridge (Ricky)
3 years agoLars
3 years agolast modified: 3 years agofawnridge (Ricky)
3 years agoCA Kate z9
3 years agoCA Kate z9
3 years ago
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