Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man, anyway.

We just had Christmas dinner at my brother's ex-wife's house and one of the
dishes on the menu was a roast pork that easily shredded when pulled at with
two forks. The meat was drenched in some kind of barbeque sauce and it was so
tender and delicious, I just have to have it again. I got a "take home" plate
with some of this wonderful meat on it. Two, large chunks of meat were on the
plate. I pulled it apart with my fingers and mixed it with some K.C. Barbeque
sauce and heated it in the microwave oven in a covered dish. It came out hot,
steamy, tender, and quite wonderful. I said to myself, right there and then,
that I had to find this recipe so that I can make this wonderful roast for
shredded barbeque pork sandwiches on fresh rolls!

I emailed my brother's ex for instructions and what kind of piece of meat to
buy, and of course, she did not write back. I don't think she even bothers
with her email. Yeah, I could call her but we are not "very close" and I
would just rather find the info online where I can print it out and put it in
my favorite recipe notebook. Please help me with some meat selection advice,
cooking instructions for the meat, and if you can recommend a SIMPLE barbeque
sauce (medium spicy would be nice.) or a favorite store bought barbeque
sauce, that would be very helpful.

From what I can remember, the meat came in some kind of gold, foil bag.
(Maybe it was already prepared?) It was put in the oven and roasted and when
it came out, it was a rather large piece of pork, maybe 4-5" high, and 8"
wide, 12" long. It came out of the oven dark brown, and the meat pulled apart
very easily with two forks.

I am going shopping now and am a bit sad that I cannot purchase the roast now
to prepare this week as I don't know what cut of meat to buy or what
ingredients I would need to prepare it.

Please help.

Thank you all and best wishes to everyone for a very happy and safe holiday
season.

--
~Ohmster

Ohmster wrote in
:

Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man,
anyway.

We just had Christmas dinner at my brother's ex-wife's house and one
of the dishes on the menu was a roast pork that easily shredded when
pulled at with two forks. The meat was drenched in some kind of
barbeque sauce and it was so tender and delicious, I just have to have
it again. I got a "take home" plate with some of this wonderful meat
on it. Two, large chunks of meat were on the plate. I pulled it apart
with my fingers and mixed it with some K.C. Barbeque sauce and heated
it in the microwave oven in a covered dish. It came out hot, steamy,
tender, and quite wonderful. I said to myself, right there and then,
that I had to find this recipe so that I can make this wonderful roast
for shredded barbeque pork sandwiches on fresh rolls!

I emailed my brother's ex for instructions and what kind of piece of
meat to buy, and of course, she did not write back. I don't think she
even bothers with her email. Yeah, I could call her but we are not
"very close" and I would just rather find the info online where I can
print it out and put it in my favorite recipe notebook. Please help me
with some meat selection advice, cooking instructions for the meat,
and if you can recommend a SIMPLE barbeque sauce (medium spicy would
be nice.) or a favorite store bought barbeque sauce, that would be
very helpful.

From what I can remember, the meat came in some kind of gold, foil
bag. (Maybe it was already prepared?) It was put in the oven and
roasted and when it came out, it was a rather large piece of pork,
maybe 4-5" high, and 8" wide, 12" long. It came out of the oven dark
brown, and the meat pulled apart very easily with two forks.

I am going shopping now and am a bit sad that I cannot purchase the
roast now to prepare this week as I don't know what cut of meat to buy
or what ingredients I would need to prepare it.

Please help.

Thank you all and best wishes to everyone for a very happy and safe
holiday season.


Pork butt, slow-roasted for a long time. I don't mix mine with a
barbecue sauce. I just sprinkle on Louisiana hot sauce when eating.

Ohmster wrote:

I am going shopping now and am a bit sad that I cannot purchase the roast now
to prepare this week as I don't know what cut of meat to buy or what
ingredients I would need to prepare it.

The cut you want is pork shoulder, either butt (aka Boston
Butt) or picnic. I like either though many would tell you butt is
preferred. Do a search for 'pulled pork', there's lots of info out
there.

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F
to an internal temperature of 195 F.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Ohmster wrote:
Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man,
anyway.

We just had Christmas dinner at my brother's ex-wife's house and one
of the dishes on the menu was a roast pork that easily shredded when
pulled at with two forks.
(snip)

Also known as pulled pork, for which you use pork butt or pork shoulder
roast. Best done on a smoker over very low heat for oh, 10-12 hours. You
can roast it in an oven, of course. When you (carefully) remove the meat
from the grill/roasting pan, let it cool for a bit and then, as you said,
shred it with a couple of forks. It is done to perfection when this
requires little effort. Hint: keep one of those large foil roasting pans
handy to put the pulled pork into. You will also perhaps want to chop it
with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in
sauce. Sauce is served on the side and in fact whether sauce is used or not
is a matter of personal taste. What kind is up to you; there are
vinegar-based sauces (my preference if I'm going to add sauce) and
mustard-based sauces. Which brand of commercial sauce really makes no
difference as long as it is one you like; I've found Heinz is just as good
as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns with
chilled cole slaw on top of the pork. I don't quite understand that,
myself. I prefer it by itself, with perhaps a nice crispy sourdough roll on
the side and a slight sprinkling of sauce on the pork. Or, as Wayne said,
just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

In the BBQ world, this is called pulled pork. Get a pork butt, shoulder, or
picnic (ie, a front leg of a pig, or part of it); this is one of the
cheapest cuts of meat around, usually less than $1/lb. Cook low and slow
(typically 220-250° for BBQ) to an internal temp of 195-200°; plan on about
1.5 hrs/lb.

Let the meat rest for a while (ideally wrapped in foil in a place where it
will keep warm), and it will pull apart easily.

It will take to almost any kind of sauce. In Eastern NC, they use a sauce
of cider vinegar, chile flakes, and salt. In other places, any conventional
BBQ sauce will be fine.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Ohmster" wrote in message
...
Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man, anyway.

We just had Christmas dinner at my brother's ex-wife's house and one of
the
dishes on the menu was a roast pork that easily shredded when pulled at
with
two forks. The meat was drenched in some kind of barbeque sauce and it was
so
tender and delicious, I just have to have it again. I got a "take home"
plate
with some of this wonderful meat on it. Two, large chunks of meat were on
the
plate. I pulled it apart with my fingers and mixed it with some K.C.
Barbeque
sauce and heated it in the microwave oven in a covered dish. It came out
hot,
steamy, tender, and quite wonderful. I said to myself, right there and
then,
that I had to find this recipe so that I can make this wonderful roast for
shredded barbeque pork sandwiches on fresh rolls!

I emailed my brother's ex for instructions and what kind of piece of meat
to
buy, and of course, she did not write back. I don't think she even bothers
with her email. Yeah, I could call her but we are not "very close" and I
would just rather find the info online where I can print it out and put it
in
my favorite recipe notebook. Please help me with some meat selection
advice,
cooking instructions for the meat, and if you can recommend a SIMPLE
barbeque
sauce (medium spicy would be nice.) or a favorite store bought barbeque
sauce, that would be very helpful.

From what I can remember, the meat came in some kind of gold, foil bag.
(Maybe it was already prepared?) It was put in the oven and roasted and
when
it came out, it was a rather large piece of pork, maybe 4-5" high, and 8"
wide, 12" long. It came out of the oven dark brown, and the meat pulled
apart
very easily with two forks.

I am going shopping now and am a bit sad that I cannot purchase the roast
now
to prepare this week as I don't know what cut of meat to buy or what
ingredients I would need to prepare it.

Please help.

Thank you all and best wishes to everyone for a very happy and safe
holiday
season.

--
~Ohmster

Reg wrote in
m:

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F
to an internal temperature of 195 F.

Very good, thank you Reg. 250 till 195? I have a meat thermometer but about
how long would that take to cook a 4 Lb roast? Temprature seems pretty low
but maybe that is good for the meat? Should the meat be covered?

--
~Ohmster

Wayne Boatwright wrote in
:

Pork butt, slow-roasted for a long time. I don't mix mine with a
barbecue sauce. I just sprinkle on Louisiana hot sauce when eating.

Thanks Wayne. Could you give me an idea of oven temprature/meat temprature to
achieve this slow cooking for a long time and about how long it should take?
Do you season the meat prior to cooking it?

--
~Ohmster

"jmcquown" wrote in
:

Also known as pulled pork, for which you use pork butt or pork shoulder
roast. Best done on a smoker over very low heat for oh, 10-12 hours.
You can roast it in an oven, of course. When you (carefully) remove the
meat from the grill/roasting pan, let it cool for a bit and then, as you
said, shred it with a couple of forks. It is done to perfection when
this requires little effort. Hint: keep one of those large foil
roasting pans handy to put the pulled pork into. You will also perhaps
want to chop it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in
sauce. Sauce is served on the side and in fact whether sauce is used or
not is a matter of personal taste. What kind is up to you; there are
vinegar-based sauces (my preference if I'm going to add sauce) and
mustard-based sauces. Which brand of commercial sauce really makes no
difference as long as it is one you like; I've found Heinz is just as
good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns
with chilled cole slaw on top of the pork. I don't quite understand
that, myself. I prefer it by itself, with perhaps a nice crispy
sourdough roll on the side and a slight sprinkling of sauce on the pork.
Or, as Wayne said, just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

Very good and informative answer, thank you Jill. The vinegar based sauce
sounds yummy. Is there a commercial brand available or perhaps a simple
recipe? I don't have a smoker (pout) so the oven will have to do. Can you
recommend a temprature setting for the oven? Will I really have to bake this
for a half a day?

Thank you for the terrific answer.

--
~Ohmster

"Louis Cohen" wrote in
news:0kJHb.675200$HS4.4791328@attbi_s01:

In the BBQ world, this is called pulled pork. Get a pork butt,
shoulder, or picnic (ie, a front leg of a pig, or part of it); this is
one of the cheapest cuts of meat around, usually less than $1/lb. Cook
low and slow (typically 220-250° for BBQ) to an internal temp of
195-200°; plan on about 1.5 hrs/lb.

Let the meat rest for a while (ideally wrapped in foil in a place where
it will keep warm), and it will pull apart easily.

It will take to almost any kind of sauce. In Eastern NC, they use a
sauce of cider vinegar, chile flakes, and salt. In other places, any
conventional BBQ sauce will be fine.

Oh man this is so freaking perfect! Thank you Louis, Happy New Year!

--
~Ohmster

Ohmster wrote:

Very good, thank you Reg. 250 till 195? I have a meat thermometer but about
how long would that take to cook a 4 Lb roast? Temprature seems pretty low
but maybe that is good for the meat? Should the meat be covered?

Yes, that's a 250 F oven temp... "Low and Slow". The cooking time
varies with the cut of meat, but estimate at 1 1/4 - 1 1/2
hours per pound. No need to cover it while cooking.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote in
m:

Yes, that's a 250 F oven temp... "Low and Slow". The cooking time
varies with the cut of meat, but estimate at 1 1/4 - 1 1/2
hours per pound. No need to cover it while cooking.

This is excellent and I am *so* going to enjoy doing this. Will post a
picture of the finished result if you want, thanks again Reg,

--
~Ohmster

Ohmster wrote:
"jmcquown" wrote in
:

Also known as pulled pork, for which you use pork butt or pork
shoulder roast. Best done on a smoker over very low heat for oh,
10-12 hours.
You can roast it in an oven, of course.
When you (carefully) remove
the meat from the grill/roasting pan, let it cool for a bit and
then, as you said, shred it with a couple of forks. It is done to
perfection when this requires little effort. Hint: keep one of
those large foil roasting pans handy to put the pulled pork into.
You will also perhaps want to chop it with a cleaver into smaller,
bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused
in sauce. Sauce is served on the side and in fact whether sauce is
used or not is a matter of personal taste. What kind is up to you;
there are vinegar-based sauces (my preference if I'm going to add
sauce) and mustard-based sauces. Which brand of commercial sauce
really makes no difference as long as it is one you like; I've found
Heinz is just as good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger
buns with chilled cole slaw on top of the pork. I don't quite
understand that, myself. I prefer it by itself, with perhaps a nice
crispy sourdough roll on the side and a slight sprinkling of sauce
on the pork. Or, as Wayne said, just a dash or two of Tabasco will
fit the bill.

Good luck!

Jill

Very good and informative answer, thank you Jill. The vinegar based
sauce sounds yummy. Is there a commercial brand available or perhaps
a simple recipe? I don't have a smoker (pout) so the oven will have
to do. Can you recommend a temprature setting for the oven? Will I
really have to bake this for a half a day?

Thank you for the terrific answer.

You are welcome. Oven should be set to 225-250F for yes, literally hours!
Use a meat thermometer and roast it until it's at least 190-200F internal
temp. Since I'm not much of a BBQ sauce person, I'll have to defer to
someone else on this. But, as I mentioned, pretty much any bottled BBQ
sauce will do.

Jill

Ohmster wrote in
:

Wayne Boatwright wrote in
:

Pork butt, slow-roasted for a long time. I don't mix mine with a
barbecue sauce. I just sprinkle on Louisiana hot sauce when eating.

Thanks Wayne. Could you give me an idea of oven temprature/meat
temprature to achieve this slow cooking for a long time and about how
long it should take? Do you season the meat prior to cooking it?


Sure... I cook in a covered roaster in the oven at 250 degrees F. I
look for an internal temperature of about 200 degrees F., or until the
meat is absolutely fork tender. If the meat isn't brown enough, you can
remove the roaster cover near the end. Timing will vary by size of meat,
but most of what I cook takes around 3 hours.

I usually use some kind of rub. The following one has a lot of
ingredients, but is quite good. You can find many rubs on the web with
fewer ingredients. Sugar and salt are key should be key components of
any good rub as far as I'm concerned.

HTH

Barbecue Rub

3/8 c Grd black pepper
1/4 c Cayenne (optional)
3/4 c Mild chili powder
3/4 c Cumin
3/4 c Dark brown sugar
3/8 c White sugar
2 tb Grd oregano
1 1/2 c Paprika
3/4 c Salt
3/8 c Grd white pepper
1 1/8 c Celery salt
1 1/8 c Garlic powder

Reg wrote in
m:

Ohmster wrote:

I am going shopping now and am a bit sad that I cannot purchase the
roast now to prepare this week as I don't know what cut of meat to
buy or what ingredients I would need to prepare it.

The cut you want is pork shoulder, either butt (aka Boston
Butt) or picnic. I like either though many would tell you butt is
preferred. Do a search for 'pulled pork', there's lots of info out
there.

I cook mine in a smoker, but you can cook it in an oven. I cook at 250
F to an internal temperature of 195 F.


I do mine in a crock pot . I like the cottage roll/picnic ham version.
That's the factory treated version. It is brined or cured and tastes
somewhat like ham. I just cut the treated pork shoulder out of the
plastic bag and the netting, rinse it off to remove some of the salt and
put it in the crock pot fat side up. I set the crock pot to high and let it
go for around 8-10 hrs. The hard part of this recipe is getting the meat
out of the crock pot in one or two pieces, as it just falls off the bone.
The meat tastes good as cold cuts and great as part of a warm meal. I
slather it in whole grain mustard, at the table.

--
And the beet goes on! (or under)
-me just a while ago

In article , hahabogus
wrote:



I do mine in a crock pot . I like the cottage roll/picnic ham version.
That's the factory treated version. It is brined or cured and tastes
somewhat like ham. I just cut the treated pork shoulder out of the
plastic bag and the netting, rinse it off to remove some of the salt and
put it in the crock pot fat side up. I set the crock pot to high and let
it
go for around 8-10 hrs. The hard part of this recipe is getting the meat
out of the crock pot in one or two pieces, as it just falls off the bone.
The meat tastes good as cold cuts and great as part of a warm meal. I
slather it in whole grain mustard, at the table.


I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on it
first, though, and then let it languish in its own juices in the crock.
I usually make a vinegar-based sauce to go with it.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).