"Sky" > wrote
> Good to know your butt turned out nicely ) They're fun to cook.
> Tomorrow I'll definitely cook one outside on the grill with charcoal as
> the weather won't be as warm and nice for months to come. I still
> haven't decided how I'll prep that thing -- it's 9.3#!!!!

Okay, I'll play: THAT'S a big butt!

>Alas, Spouse
> dislikes rosemary.

A shame. I use very little salt when I use rosemary. Does spouse like garlic
with pork?

>Perhaps of some sort of mustard (yellow or dijon?)
> rub might do nicely?

This sounds nice.

What kind of grill do you have?

Dimitri wrote:
>
> "cybercat" > wrote in message
> ...
>>
>> "Dimitri" > wrote
>>> FWIW when smoking a Boston Butt I keep the smoker around 250 then
>>> remove the chunk of pig at an internal of 185 to 195 degrees.
>>>
>>> Sounds delish....
>>>
>> It really is. I need a smoker!
>
>
> http://www.lowes.com/lowes/lkn?actio...cts&Ntt=smoker
>
>
> The low end Brinkman charcoal or electric is a great place to start for
> less than $80.00.
>
> Once you smoke meats like the butt you'll be amazed at the results.


I'm thinking of getting one of these for Christmas:
http://www.bradleysmoker.com/digital-smoker-4-rack.asp or maybe the 6 rack.

Anyone have any experience with them?

George L

cybercat wrote:

> > Love sweet baby ray's. I mix the honey with the spicy...just right!
> >
> Oo, gotta try that.

It's great, especially on ribs.

--

sf wrote:

> On Fri, 6 Nov 2009 13:45:47 -0500, "cybercat" >
> wrote:
>
> > I had to have a snort of Baileys in my coffee, but then
> > understanding came.
>
> Do you ever put Kahlua in coffee? I love that combo.

I like to just put Baileys in a glass. Or a bathtub...any way possible
to get it in...I love that stuff.

--

Dimitri wrote:
> http://www.lowes.com/lowes/lkn?actio...cts&Ntt=smoker
>
>
> The low end Brinkman charcoal or electric is a great place to start
> for less than $80.00.
>
> Once you smoke meats like the butt you'll be amazed at the results.
>
>

Sounds good. I will write a letter to Santa, maybe I will get one for
Christmas. :-)


Becca

On 6 Nov 2009 19:12:33 GMT, "Default User" >
wrote:

>sf wrote:
>
>
>> What sauce, if any, do you use with pulled pork?
>
>Depends on what I'm doing with it. Sometimes I sprinkle the meat with
>cider vinegar and leftover rub. Other times, like guests coming over
>for sandwiches, I'll make something like:
>
>Carolina Red (Smoke and Spice)
>1-1/2 cups cider vinegar
>1/2 cup ketchup
>1/2 teaspoon cayenne or hot red pepper flakes
>1 tablespoon sugar
>1 teaspoon salt.
>
>Combine all ingredients in a bowl and stir to dissolve sugar. Serve at
>room temperature or chilled.
>
I can do that, thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On 6 Nov 2009 19:12:33 GMT, "Default User" >
> wrote:
>
>
>>sf wrote:
>>
>>
>>
>>>What sauce, if any, do you use with pulled pork?
>>
>>Depends on what I'm doing with it. Sometimes I sprinkle the meat with
>>cider vinegar and leftover rub. Other times, like guests coming over
>>for sandwiches, I'll make something like:
>>
>>Carolina Red (Smoke and Spice)
>>1-1/2 cups cider vinegar
>>1/2 cup ketchup
>>1/2 teaspoon cayenne or hot red pepper flakes
>>1 tablespoon sugar
>>1 teaspoon salt.
>>
>>Combine all ingredients in a bowl and stir to dissolve sugar. Serve at
>>room temperature or chilled.
>>
>
> I can do that, thanks!
>

Here's a favorite for pulled pork.

Pork Baste & Serving Sauce
(makes about 5 cups)

4 cups apple juice
1/4 C cider vinegar
1/2 cup Worcestershire sauce
1/4 C brown sugar
2 tablespoon dry mustard
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne
1/2 teaspoon ground cloves

Heat all of the ingredients in a nonreactive pan. Bring it to a
boil, reduce and simmer for 15 min.

--
Reg

"Ravenlynne" > wrote in message
...
> sf wrote:
>
>> On Fri, 6 Nov 2009 13:45:47 -0500, "cybercat" >
>> wrote:
>>
>> > I had to have a snort of Baileys in my coffee, but then
>> > understanding came.
>>
>> Do you ever put Kahlua in coffee? I love that combo.
>
> I like to just put Baileys in a glass. Or a bathtub...any way possible
> to get it in...I love that stuff.
>
I like it best chilled and straight up.

"cybercat" > wrote in message
...
>I didn't like any of the recipes I found for this, so cut pockets in it and
>put in crushed rosemary, browned it deeply and peppered it with fresh
>cracked pepper and put apple pieces all over it, put it in the oven tented
>with foil with vent holes. On 200 for six hours or until it falls apart.
>

Sounds great! How did it turn out? I like the apple add. I'd also like
maybe real maple syrup. Just a little. Enough for the aroma.

On Nov 6, 11:26*am, George Leppla > wrote:
>
>
> One thing people in the Carolinas do that just grosses me out is that
> they put cole slaw on their pulled pork sandwiches.
>
>
>
> George L
>
>

That makes two of us, UGH! I've had sandwiches like that once or
twice and my first thought was WTF?? When they dump slaw on the bbq I
feel like they are trying to hide something or they have pretty sorry
barbeque and I won't notice the meat is not that great if it's drowned
in slaw.

Don't get me wrong, I like a really good slaw but not plopped on top
of my sandwich, please. Forks are for eating the slaw that is served
_on the side._

"Ravenlynne" > wrote in message
...
> cybercat wrote:
>
>>
>> "sf" > wrote
>> > What sauce, if any, do you use with pulled pork?
>> >
>>
>> Sweet Baby Ray's! Honey bbq, there are two kinds. It doesn't take
>> much. Remember, I am not from NC. I love the barbecue they make here
>> that is vinegar based with hot red pepper flakes, but it has a ton of
>> sugar and a ton of BUTTER in it. There are barbecue places all over.
>> When I was in Texas they ran you out of town on a rail if you used
>> bottled sauce.
>
> Love sweet baby ray's. I mix the honey with the spicy...just right!

I have to agree. I picked up a bottle once and it was the best I've ever
tried. Was good on grilled chicken thighs.

cybercat wrote:
>
> I didn't like any of the recipes I found for this, so cut pockets in it and
> put in crushed rosemary, browned it deeply and peppered it with fresh
> cracked pepper and put apple pieces all over it, put it in the oven tented
> with foil with vent holes. On 200 for six hours or until it falls apart.

Last 10 minutes I suggest spinning the dial on the oven to put a crust
on it. Very nice.

I tend to pepper it with caraway seeds and put sliced onion all over it.

"sf" > wrote in message
...
> On Fri, 6 Nov 2009 13:45:47 -0500, "cybercat" >
> wrote:
>
>>I had to have a snort of Baileys in my coffee, but then
>>understanding came.
>
> Do you ever put Kahlua in coffee? I love that combo.

Have you tried the French vanilla kahlua? That with coffee is da bomb

"Cheryl" > wrote
>
> Have you tried the French vanilla kahlua? That with coffee is da bomb

I *think* I saw a commercial for caramel Baileys but I might have been
dreaming. And what a dream!

"Doug Freyburger" > wrote in message
...
> cybercat wrote:
>>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Last 10 minutes I suggest spinning the dial on the oven to put a crust
> on it. Very nice.

I can see this.

>
> I tend to pepper it with caraway seeds and put sliced onion all over it.

Sounds good.

"itsjoannotjoann" > wrote in message
...
On Nov 6, 11:26 am, George Leppla > wrote:
>
>
> One thing people in the Carolinas do that just grosses me out is that
> they put cole slaw on their pulled pork sandwiches.
>
>
>
> George L
>
>

That makes two of us, UGH! I've had sandwiches like that once or
twice and my first thought was WTF?? When they dump slaw on the bbq I
feel like they are trying to hide something or they have pretty sorry
barbeque and I won't notice the meat is not that great if it's drowned
in slaw.

Don't get me wrong, I like a really good slaw but not plopped on top
of my sandwich, please. Forks are for eating the slaw that is served
_on the side._

I thought I kfed this simple bitch.

"Cheryl" > wrote:>
> Sounds great! How did it turn out? I like the apple add. I'd also like
> maybe real maple syrup. Just a little. Enough for the aroma.

It is really good. I tossed the apple bits with the fat. Leo was right, just
out of the oven is the deal. Most of the fat melted, and just as with
braising, there was a good dark meaty juice under the fat in the pan. When I
pulled the first pieces of succulent meat off of it and put them in a bowl,
I was magically pulled toward the Sweet Baby Ray's. It was great. I can
see sweetness, as in the bbq sauce, but I am not sure I would want to slow
cook it with sugar. Not sure why, lol! I'll make pork and noodles with a
smoky/gingery/hot and sweet sauce and sauted peppers and mushrooms and
cabbage tonight. But the perfect use for this is warmed in Sweet Baby Ray's
and plunked on a good roll with some lighly sauted plump onion rings! I
could see just mixing the hot meat with the sauce and keeping it in a glass
container in the fridge for microwaving for sandwiches. Wonderful stuff!

On Nov 6, 3:29*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
>
> *itsjoannotjoann > wrote:
> > That makes two of us, UGH! *I've had sandwiches like that once or
> > twice and my first thought was WTF?? *When they dump slaw on the bbq I
> > feel like they are trying to hide something or they have pretty sorry
> > barbeque and I won't notice the meat is not that great if it's drowned
> > in slaw.
>
> > Don't get me wrong, I like a really good slaw but not plopped on top
> > of my sandwich, please. *Forks are for eating the slaw that is served
> > _on the side._
>
> * *Do you feel this way about lettuce, tomato and mustard on sandwiches
> as well? *Or the sauce put on reubens?
>
> * *I guess I can see not liking it on the pork sandwich, but not for
> that reason, unless you eschew mustard, mayonnaise, ketchup, dressings,
> other vegetable toppings, etc on other sandwiches.
>
> Regards,
> Ranee @ Arabian Knits
>
>
Tomato, lettuce, mayo, etc. are completely different. Generally slaw
has a very strong taste that overpowers the flavor of the pork. The 2
times I was served this concoction it was a vinegar based slaw which
overpowered the flavor of the pork. If you are going to go to the
trouble of properly smoking a butt, why ruin your efforts with a
strong flavored cabbage dish plopped on top of it?? Unless your bbq
efforts are just fair and you're wanting to hide the fact it's not
what you hoped it would be. The slaw is great, just not on top of the
meat, thank you very much. The sauce for reuben sandwiches enhances
it, not drown it in a strong vinegary taste.

I dearly love turkey, dressing, cranberry sauce, mashed potatoes,
green beans, sweet potatoes, and deviled eggs, but not piled one on
top of the other.

On Fri, 06 Nov 2009 12:09:00 -0800, RegForte > wrote:

>Here's a favorite for pulled pork.

Thanks, Reg. I can do that too! LOL, now I've got all these
choices... dither, dither, dither.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Fri, 06 Nov 2009 12:09:00 -0800, RegForte > wrote:
>
>>Here's a favorite for pulled pork.
>
> Thanks, Reg. I can do that too! LOL, now I've got all these
> choices... dither, dither, dither.

Pick the one with no ketchup.

On Fri, 6 Nov 2009 16:23:09 -0500, "Cheryl" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 6 Nov 2009 13:45:47 -0500, "cybercat" >
>> wrote:
>>
>>>I had to have a snort of Baileys in my coffee, but then
>>>understanding came.
>>
>> Do you ever put Kahlua in coffee? I love that combo.
>
>Have you tried the French vanilla kahlua? That with coffee is da bomb

Oooh, no! I have to try that. TY

--
I love cooking with wine.
Sometimes I even put it in the food.

"cybercat" > wrote in message
...
>
> "Cheryl" > wrote
>>
>> Have you tried the French vanilla kahlua? That with coffee is da bomb
>
> I *think* I saw a commercial for caramel Baileys but I might have been
> dreaming. And what a dream!

They make Baileys in all sorts of flavors! I do remember seeing caramel. I
haven't tried it, but I do like regular Baileys on occasion.

"sf" > wrote in message
...
> On Fri, 6 Nov 2009 16:23:09 -0500, "Cheryl" >
> wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Fri, 6 Nov 2009 13:45:47 -0500, "cybercat" >
>>> wrote:
>>>
>>>>I had to have a snort of Baileys in my coffee, but then
>>>>understanding came.
>>>
>>> Do you ever put Kahlua in coffee? I love that combo.
>>
>>Have you tried the French vanilla kahlua? That with coffee is da bomb
>
> Oooh, no! I have to try that. TY

I made the iced coffee cocktail on the label that includes the vanilla
kahlua, vodka, coffee and ice. I added some half and half. Very good, but
rich! I love iced coffee any old way.

On Fri, 6 Nov 2009 18:49:28 -0500, "Cheryl" >
wrote:

>I love iced coffee any old way.

Do you love it in cold weather? I find iced coffee is like ice cream
for me. I won't give it the time of day unless the outside
temperature is 80+.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Fri, 6 Nov 2009 18:49:28 -0500, "Cheryl" >
> wrote:
>
>>I love iced coffee any old way.
>
> Do you love it in cold weather? I find iced coffee is like ice cream
> for me. I won't give it the time of day unless the outside
> temperature is 80+.
>

I do. I don't drink hot drinks all winter, and I think our winters in the
east are colder than yours. I drink iced water, iced coffee, iced drinks of
all kinds when it's cold. I even drink iced tea in the winter.
Unsweetened, no lemon. I'm starting to develop a taste for green tea.

On Fri, 6 Nov 2009 18:05:09 -0500, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 06 Nov 2009 12:09:00 -0800, RegForte > wrote:
>>
>>>Here's a favorite for pulled pork.
>>
>> Thanks, Reg. I can do that too! LOL, now I've got all these
>> choices... dither, dither, dither.
>
>Pick the one with no ketchup.
>
Sorry to disappoint. I chose the easy way out... doctoring up bottled
sauce as per suggestion (nobody but me would have liked a real vinegar
sauce). It was the Safeway stuff, which must be tomato based, but it
has lots of molasses, heat and smoke flavoring. I thinned it with
vinegar and added a little honey... everyone liked it. I even saw
hubby dipping his sandwich into the bowl of dipping sauce (he doesn't
like things vinegary) so it was good! Yay!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 6 Nov 2009 21:16:55 -0500, "Cheryl" >
wrote:

>I even drink iced tea in the winter. Unsweetened, no lemon.

I like regular iced tea too... strong hot tea over ice is best, but
lemon is a good perker for tea that's been sitting around.

>I'm starting to develop a taste for green tea.

I like it too. I never remember to buy it or order it after dinner,
but when someone serves it to me in their home I always like it.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"cybercat" > wrote:

> "Sky" > wrote
> >
> > I'd like to read about how it turns out. Sounds absolutely scrumptious!
> >
> > Sky, who has a butt thawing in the fridge even now!
>
> Sky I had no idea this cut turned out so nice slow cooked! It is very good.

Pulled pork ‹ a butt roast, low and slow.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

On Fri, 06 Nov 2009 22:28:14 -0600, Melba's Jammin'
> wrote:

>In article >,
> "cybercat" > wrote:

>> Sky I had no idea this cut turned out so nice slow cooked! It is very good.
>
>Pulled pork ‹ a butt roast, low and slow.

It also makes the BEST mock Porchetta. I use this recipe:
http://labellecuisine.com/archives/p...%20Cafe%29.htm

I am thinking of making this soon after I get to the bay area, as it
makes a wonderful feast.

Christine

"sf" > wrote in message
...
> On Fri, 6 Nov 2009 18:05:09 -0500, "cybercat" >
> wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Fri, 06 Nov 2009 12:09:00 -0800, RegForte > wrote:
>>>
>>>>Here's a favorite for pulled pork.
>>>
>>> Thanks, Reg. I can do that too! LOL, now I've got all these
>>> choices... dither, dither, dither.
>>
>>Pick the one with no ketchup.
>>
> Sorry to disappoint. I chose the easy way out...

I was just saying the one I would chose, no disappointment here.

"Cheryl" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Fri, 6 Nov 2009 18:49:28 -0500, "Cheryl" >
>> wrote:
>>
>>>I love iced coffee any old way.
>>
>> Do you love it in cold weather? I find iced coffee is like ice cream
>> for me. I won't give it the time of day unless the outside
>> temperature is 80+.
>>
>
> I do. I don't drink hot drinks all winter, and I think our winters in the
> east are colder than yours. I drink iced water, iced coffee, iced drinks
> of all kinds when it's cold. I even drink iced tea in the winter.
> Unsweetened, no lemon. I'm starting to develop a taste for green tea.

You know that what you call "iced tea" is just "tea" here, and if you want
hot tea you have to ask for hot tea. That is how hooked North Carolinians
are on their iced tea.

"Cheryl" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Cheryl" > wrote
>>>
>>> Have you tried the French vanilla kahlua? That with coffee is da bomb
>>
>> I *think* I saw a commercial for caramel Baileys but I might have been
>> dreaming. And what a dream!
>
> They make Baileys in all sorts of flavors! I do remember seeing caramel.
> I haven't tried it, but I do like regular Baileys on occasion.

It's akin to mainlining a sundae, calorically. But yeah, man, good stuff.
The ONLY time I cheated while tending bar was to sneak a chilled "up
glass"--like a shot glass on a stem--of Baileys at the end of the night,
before I did the floors.

On Fri, 6 Nov 2009 13:15:38 -0800 (PST), itsjoannotjoann wrote:

> On Nov 6, 11:26*am, George Leppla > wrote:
>>
>>
>> One thing people in the Carolinas do that just grosses me out is that
>> they put cole slaw on their pulled pork sandwiches.
>>
>>
>>
>> George L
>>
>>
>
> That makes two of us, UGH! I've had sandwiches like that once or
> twice and my first thought was WTF?? When they dump slaw on the bbq I
> feel like they are trying to hide something or they have pretty sorry
> barbeque and I won't notice the meat is not that great if it's drowned
> in slaw.
>
> Don't get me wrong, I like a really good slaw but not plopped on top
> of my sandwich, please. Forks are for eating the slaw that is served
> _on the side._

slaw on the sandwich is canonical in many areas, but i don't care for it
either. usually it's not even good slaw (having had it on the side many
times).

your pal,
blake

On Fri, 06 Nov 2009 13:29:39 -0800, Ranée at Arabian Knits wrote:

> In article
> >,
> itsjoannotjoann > wrote:
>
>> That makes two of us, UGH! I've had sandwiches like that once or
>> twice and my first thought was WTF?? When they dump slaw on the bbq I
>> feel like they are trying to hide something or they have pretty sorry
>> barbeque and I won't notice the meat is not that great if it's drowned
>> in slaw.
>>
>> Don't get me wrong, I like a really good slaw but not plopped on top
>> of my sandwich, please. Forks are for eating the slaw that is served
>> _on the side._
>
> Do you feel this way about lettuce, tomato and mustard on sandwiches
> as well? Or the sauce put on reubens?
>
> I guess I can see not liking it on the pork sandwich, but not for
> that reason, unless you eschew mustard, mayonnaise, ketchup, dressings,
> other vegetable toppings, etc on other sandwiches.
>
> Regards,
> Ranee @ Arabian Knits

ideally, the pork should not be so dry as to need the extra lubrication.

your pal,
blake

On Sat, 7 Nov 2009 10:06:40 -0500, "cybercat" >
wrote:

>You know that what you call "iced tea" is just "tea" here, and if you want
>hot tea you have to ask for hot tea. That is how hooked North Carolinians
>are on their iced tea.

That's good to know... do they drink it sugared? ugh if they do.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Nov 6, 9:24*pm, sf > wrote:
> On Fri, 6 Nov 2009 21:16:55 -0500, "Cheryl" >
> wrote:
>
> >I even drink iced tea in the winter. *Unsweetened, no lemon. *
>
> I like regular iced tea too... strong hot tea over ice is best, but
> lemon is a good perker for tea that's been sitting around.
>
> >I'm starting to develop a taste for green tea.
>
> I like it too. *I never remember to buy it or order it after dinner,
> but when someone serves it to me in their home I always like it.
>
You can buy a box that will make literally hundreds of gallons for
under $10. You just have to be willing to use a tea strainer.
http://www.asiachi.com/teofhespgugr.html

I love iced green tea.

--Bryan

"Doug Freyburger" > wrote in message
...
> cybercat wrote:
>>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Last 10 minutes I suggest spinning the dial on the oven to put a crust
> on it. Very nice.
>
> I tend to pepper it with caraway seeds and put sliced onion all over it.

the "crust" is generally referred to as BARK. It's akin to browning the meat
and had a tremendous amount of flavor. The bark is the reward for the chef.
;-) ( and assistants)


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.

blake murphy wrote:

> On Fri, 06 Nov 2009 13:29:39 -0800, Ranée at Arabian Knits wrote:
>
>> In article
>> >,
>> itsjoannotjoann > wrote:
>>
>>> That makes two of us, UGH! I've had sandwiches like that once or
>>> twice and my first thought was WTF?? When they dump slaw on the
>>> bbq I feel like they are trying to hide something or they have
>>> pretty sorry barbeque and I won't notice the meat is not that great
>>> if it's drowned in slaw.
>>>
>>> Don't get me wrong, I like a really good slaw but not plopped on top
>>> of my sandwich, please. Forks are for eating the slaw that is
>>> served _on the side._
>>
>> Do you feel this way about lettuce, tomato and mustard on
>> sandwiches as well? Or the sauce put on reubens?
>>
>> I guess I can see not liking it on the pork sandwich, but not for
>> that reason, unless you eschew mustard, mayonnaise, ketchup,
>> dressings, other vegetable toppings, etc on other sandwiches.
>>
>> Regards,
>> Ranee @ Arabian Knits
>
> ideally, the pork should not be so dry as to need the extra
> lubrication.


You can "lubricate" my "pork" *anytime*, mon cheri...

<kiss kiss>

Pulled pork is awesome and is more of a method than a recipe. ...and it is an inexpensive way to feed a large crowd. Start with your favorite dry rub, and cover the pork shoulder thoroughly. The next step is critical to make real pulled pork... get yourself a smoker. It has to be smoked. I use the Bradley smoker available at any outdoors sports outfitters, (Cabela's, etc.) for a couple hundred bucks. Smoke the pork shoulder for 3 hours at 250 to 275 degrees. Next, transfer it to a roasting pan with a small amount of water in the bottom, cover tightly with foil and then roast in the oven at 275 for 5 hours. ...between the smoking and slow roasting it gets cooked for a total of 8 hours - "low and slow." The finished product falls apart very easily. Serve on buns with your favorite barbecue sauce. I recommend making a carolina style barbecue sauce.

-Cheers

"golfstar2006" wrote
> cybercat;1400264 Wrote:

>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and put in crushed rosemary, browned it deeply and peppered it with fresh

> Pulled pork is awesome and is more of a method than a recipe. ...and
> it is an inexpensive way to feed a large crowd. Start with your
> favorite dry rub, and cover the pork shoulder thoroughly. The next
> step is critical to make real pulled pork... get yourself a smoker. It
> has to be smoked. I use the Bradley smoker available at any outdoors

I like that idea but can't always apply it. For us, we use a large oval
crockpot (can fit a shoulder) with a little vinegar the first 6 hours, then
as the meat starts to want to fall off, drain (the juice may be usable for
gravy if not overly vinegared, if so, works for making other dishes such as
collards) and then uou can probably debone right away. Shred, add sauce,
cook another 2. 'Low and Slow'.