On Saturday, January 2, 2021 at 1:52:56 PM UTC-6, Snag wrote:
> 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 .
>
It's the kind of thing you see in ladies' supermarket magazines. It's up there
with *easy microwave beef stroganoff*.
>
> --
> Snag
> Illegitimi non
> carborundum


--Bryan