In article ,
"Nancy Young" wrote:
I'm only sorry I never made this sooner. Delicious.
nancy


Gosh, I sure do understand that. I felt the same way. I turned my
loser pork butt roast into pulled pork at Christmas.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and tell me if you
know
what it is.
Laissez les bons temps rouler!

On Jan 21, 10:28*am, "Nancy Young" wrote:
My first try. *I know purists will cringe, but I'm making it in the
oven. *I'm using Tyler Florence's recipe. *It's in the oven as we speak.
It's something I've been meaning to do but I never see the pork shoulder
in the store and hadn't actively sought it out. *Yesterday, shopping in a
different store, voila!, there it was, buy me!

Now I just have to run out and pick up ingredients for cole slaw.
And some burger buns. *Pickles.

http://www.foodnetwork.com/food/reci..._9936_27406,00....

or

http://preview.tinyurl.com/4fqcp

nancy

Nancy, pork shoulder around here is the Boston butt cut - so if you
see that instead of shoulder, it's the same thing.

N.

"Nancy2" wrote

On Jan 21, 10:28 am, "Nancy Young" wrote:

It's something I've been meaning to do but I never see the pork shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in a
different store, voila!, there it was, buy me!

Nancy, pork shoulder around here is the Boston butt cut - so if you
see that instead of shoulder, it's the same thing.

Thanks! For whatever reason, the store where I shop doesn't carry
a large variety of cuts of pork. Pork chops, yes. Boneless roast, yes.
I dont' know why that is. Appreciate the heads up.

nancy

Nancy2 wrote:
On Jan 21, 10:28 am, "Nancy Young" wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out.
Yesterday, shopping in a different store, voila!, there it was, buy
me!

Now I just have to run out and pick up ingredients for cole slaw.
And some burger buns. Pickles.

http://www.foodnetwork.com/food/reci..._9936_27406,00....

or

http://preview.tinyurl.com/4fqcp

nancy

Nancy, pork shoulder around here is the Boston butt cut - so if you
see that instead of shoulder, it's the same thing.

Nancy, you're right that the butt comes from the shoulder, but the shoulder
comprises both the picnic and the butt.
http://www.askthemeatman.com/images/...10kb122403.gif

--
Dave
www.davebbq.com

"Dave Bugg" wrote in message
news:xytlj.3818$uB6.3301@trndny05...
Nancy2 wrote:
On Jan 21, 10:28 am, "Nancy Young" wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out.
Yesterday, shopping in a different store, voila!, there it was, buy
me!

Now I just have to run out and pick up ingredients for cole slaw.
And some burger buns. Pickles.

http://www.foodnetwork.com/food/reci..._9936_27406,00....

or

http://preview.tinyurl.com/4fqcp

nancy

Nancy, pork shoulder around here is the Boston butt cut - so if you
see that instead of shoulder, it's the same thing.

Nancy, you're right that the butt comes from the shoulder, but the
shoulder comprises both the picnic and the butt.
http://www.askthemeatman.com/images/...10kb122403.gif

--
Dave
www.davebbq.com


Dave? Do you use the picnic, the butt or both? One of the guys who helps
with the party smoked both last year and I LOVED the part that came from the
picnic.

thanks!
helen

chefhelen wrote:

Dave? Do you use the picnic, the butt or both? One of the guys who helps
with the party smoked both last year and I LOVED the part that
came from the picnic.

I like both, Helen. You are correct, there is a difference between the two.
Most typically, I will do the whole shoulder and either pull or chop the
meat and mix it all together.
--
Dave
www.davebbq.com

"Nancy Young" wrote in message
. ..
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we speak.
It's something I've been meaning to do but I never see the pork shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in a
different store, voila!, there it was, buy me!

Now I just have to run out and pick up ingredients for cole slaw.
And some burger buns. Pickles.

http://www.foodnetwork.com/food/reci..._27406,00.html

or

http://preview.tinyurl.com/4fqcp

nancy

Nancy,

I personally see no problem with doing it in the oven as long as you understand the
taste will not be the same as doing it on the Q with some applewood
I love pulled pork. It's one of my favorites. Now I'm craving it. Thanks alot. ;-P

kimberly

"Nexis" wrote

"Nancy Young" wrote

My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we speak.
It's something I've been meaning to do but I never see the pork shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in a
different store, voila!, there it was, buy me!

I personally see no problem with doing it in the oven as long as you
understand the taste will not be the same as doing it on the Q with some
applewood

Darn! I thought the hot oven air would impart an applewood flavor!

I love pulled pork. It's one of my favorites. Now I'm craving it. Thanks
alot. ;-P

No problem. tee hee.

nancy

On Tue 22 Jan 2008 09:17:05p, Nancy Young told us...


"Nexis" wrote

"Nancy Young" wrote

My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak.
It's something I've been meaning to do but I never see the pork
shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in
a
different store, voila!, there it was, buy me!

I personally see no problem with doing it in the oven as long as you
understand the taste will not be the same as doing it on the Q with some
applewood

Darn! I thought the hot oven air would impart an applewood flavor!

I love pulled pork. It's one of my favorites. Now I'm craving it. Thanks
alot. ;-P

No problem. tee hee.

nancy




Did you push the applewood button on the control panel?

--
Wayne Boatwright

*******************************************
Date: Tuesday, 01(I)/22(XXII)/08(MMVIII)
*******************************************
The Hemingways are much rarer than the
Prousts; rather than big-game hunters,
writers are more often slightly
hypochondriacal, neurotic imaginers
who lock themselves in their rooms all
day. --Robin Hemley

"Nancy Young" wrote in message
. ..

"Nexis" wrote

"Nancy Young" wrote

My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we speak.
It's something I've been meaning to do but I never see the pork shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in a
different store, voila!, there it was, buy me!

I personally see no problem with doing it in the oven as long as you understand
the taste will not be the same as doing it on the Q with some applewood

Darn! I thought the hot oven air would impart an applewood flavor!

I love pulled pork. It's one of my favorites. Now I'm craving it. Thanks alot. ;-P

No problem. tee hee.

nancy

Maybe you could try an apple scented air freshener? lol
One thing I've done, and liked, was using a spiced apple cider to "mop" the pork
with. I use the same spices that are in the rub: paprika (both sweet & smoked),
onion, garlic, white and black pepper, etc and warm it up with the apple cider, then
use liberally throughout the cooking. Imparts a spicy sweetness.

kimberly

"Nexis" wrote in message
...

"Nancy Young" wrote in message
. ..

"Nexis" wrote

"Nancy Young" wrote

My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak.
It's something I've been meaning to do but I never see the pork
shoulder
in the store and hadn't actively sought it out. Yesterday, shopping in
a
different store, voila!, there it was, buy me!

I personally see no problem with doing it in the oven as long as you
understand the taste will not be the same as doing it on the Q with some
applewood

Darn! I thought the hot oven air would impart an applewood flavor!

I love pulled pork. It's one of my favorites. Now I'm craving it. Thanks
alot. ;-P

No problem. tee hee.

nancy

Maybe you could try an apple scented air freshener? lol
One thing I've done, and liked, was using a spiced apple cider to "mop"
the pork with. I use the same spices that are in the rub: paprika (both
sweet & smoked), onion, garlic, white and black pepper, etc and warm it up
with the apple cider, then use liberally throughout the cooking. Imparts a
spicy sweetness.

kimberly

A *lot* of the guys that are on the circuit seem to use a spray bottle of
what they tell you is apple juice. Dunno if they're truthyness is up for
grabs.

helen

"chefhelen" wrote in message
. ..

"Nexis" wrote in message
...

"Nancy Young" wrote in message
. ..

"Nexis" wrote

"Nancy Young" wrote

My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak.
It's something I've been meaning to do but I never see the pork
shoulder
in the store and hadn't actively sought it out. Yesterday, shopping
in a
different store, voila!, there it was, buy me!

I personally see no problem with doing it in the oven as long as you
understand the taste will not be the same as doing it on the Q with
some applewood

Darn! I thought the hot oven air would impart an applewood flavor!

I love pulled pork. It's one of my favorites. Now I'm craving it.
Thanks alot. ;-P

No problem. tee hee.

nancy

Maybe you could try an apple scented air freshener? lol
One thing I've done, and liked, was using a spiced apple cider to "mop"
the pork with. I use the same spices that are in the rub: paprika (both
sweet & smoked), onion, garlic, white and black pepper, etc and warm it
up with the apple cider, then use liberally throughout the cooking.
Imparts a spicy sweetness.

kimberly

A *lot* of the guys that are on the circuit seem to use a spray bottle of
what they tell you is apple juice. Dunno if they're truthyness is up for
grabs.

helen


ARGH....that would be THEIR truthyness.......

sorry,
helen