"Michael Kuettner" > wrote in message
...
>
> "Dee.Dee" > schrieb im Newsbeitrag
> ...
>>
>> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
>> Foods in Baltimore for pulled pork. They gave me enough ice to get me
>> home, but I didn't get home until the meat registered (on infrared therm)
>> about 57-60 degrees. I immediately (at 8:45 pm) put it in a heavy
>> cast-iron enameled pot with 4 oz water, turned on the oven to 225 and let
>> it go until 6:15 this morning. It registered 210ºF + -- DH reported.
>>
>> It fell off the fork a little getting it onto a plate/dish to
>> refrigerate.
>>
>> As I didn't have time last night to do anything regarding spices, this
>> meat is devoid of any flavor with the exception of the meat itself, of
>> course.
>>
>> Any suggestions as to what to do now?
>>
>> Open to all comments :-) Thanks.
>> Dee Dee
> Serve in slices (slightly nuke them, if you want them warm)
> with salt and pepper and sourdough bread.
> To spice things up a little, serve with
>
> a) apple-horse-radish-sauce
> Peel three apples, finely grate them, mix with lemon juice, salt,
> sugar and at least 2 table spoons of grated horse-radish.
> b) cranberry-horseraddish sauce
> 2 table spoons horse-radish, grated
> 4 table spoons cranberry jam or sauce
> 2 table spoons mustard
> lemon juice
> salt
> 1/8 litre whipped cream
>
> Mix cranberry jam, horse-radish and mustard well.
> Add lemon juice and salt to taste.
> Now carefully stir in the whipped cream.
>
> Cheers,
>
> Michael Kuettner
>

Thanks, Michael -- I have some sourdough -- That's pretty simple for me to
do ;-)))
Dee Dee