On 1/2/2021 10:44 AM, cshenk wrote:
> You'll see this in a post to Julie but here's the recipe.
>
> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
> and vacuum sealed April 2020. Properly sealed with quality material,
> is good for 2 years. This is placed unwrapped and frozen in the
> crockpot.
>
> Amounts are estimated by eye:
>
> 1.5 TB sweet cane vinegar
> 1 TB Spiced vinegar
> 2 ts worstershire
> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
>
> Turn crockpot on low. Important to NOT add other broths, water or BBQ
> sauce yet. Adding other liquids at this stage just weaken the flavor
> of the meat in the end. Important to use low at the start because
> otherwise you could burn the bottom.
>
> I'll flip it every 30-45 minutes or so as the fats and other liquids
> leech out.
>
> To this stage, it is gluten free but check your products if you need
> that.
>
> Later, it will be swimming in it's own juices and falling apart when
> you try to turn it. This is roughly at the 6 hour point if I shift to
> medium after the outer core is defrosted and there is about 1 cup
> liquid in the bottom. Don't add more liquid to push that. The trick
> is low and slow to make the best flavor.
>
> Once falling apart enough you can tell it is shreddable, decant the
> liquid and toss.
>
> Return to crockpot (if removed) and shred with forks to your liking.
> If still firm enough, remove a few slices for samwich uses.
>
> Add family choice of BBQ sauce and mix. We like the Harris Teeters
> brand Hickory mixed with Sweet Baby Rays original.
>
> Store excess in freezer tight containers (I use masking tape with date
> and what it is on them) and freeze up to 6 months.
>
> For just Don and me, this will be 10-12 servings but for many,
> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
> portions and the rest will be eaten this week.
>
> For me, this is something old to bring to the New Year. In many
> cultures, nothing speaks to prosperity better than an abundance of pork!
>

The only 2 true words in the title are "pork" and the last word ...
That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled
pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal
fire . Anything less is just an imposter . IMO , of course . BTW , I
have a chunk of beef brisket smoking over a mostly-hickory fire right
now , to be replaced this evening with a pork butt . I'll be using
mostly lump charcoal for the pork .
--
Snag
Illegitimi non
carborundum