I didn't like any of the recipes I found for this, so cut pockets in it and
put in crushed rosemary, browned it deeply and peppered it with fresh
cracked pepper and put apple pieces all over it, put it in the oven tented
with foil with vent holes. On 200 for six hours or until it falls apart.

On Thu, 5 Nov 2009 19:48:21 -0500, "cybercat" >
wrote:

>I didn't like any of the recipes I found for this, so cut pockets in it and
>put in crushed rosemary, browned it deeply and peppered it with fresh
>cracked pepper and put apple pieces all over it, put it in the oven tented
>with foil with vent holes. On 200 for six hours or until it falls apart.
>
Sounds delicious!

I'm going to make pulled pork tomorrow (first time for me) and I'll
use the Tyler Florence oven-roasted recipe from food network. Stay
tuned! I'm reading the comments and making adjustments, most comments
relate to the sauce.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"cybercat" > wrote:

> I didn't like any of the recipes I found for this, so cut pockets in it and
> put in crushed rosemary, browned it deeply and peppered it with fresh
> cracked pepper and put apple pieces all over it, put it in the oven tented
> with foil with vent holes. On 200 for six hours or until it falls apart.

Sounds delightful, but remember, the best that pulled pork will ever
taste is hot off of the roast and into your mouth using your fingers.
Nothing else done with it approaches that experience. Some will argue.
They will be wrong. I have no opinion on this. It's a fact.

leo

On Thu, 05 Nov 2009 18:25:13 -0800, Leonard Blaisdell
> wrote:

>Sounds delightful, but remember, the best that pulled pork will ever
>taste is hot off of the roast and into your mouth using your fingers.
>Nothing else done with it approaches that experience. Some will argue.
>They will be wrong. I have no opinion on this. It's a fact.

The other fact is that most of the pork will not be consumed that way,
so make the worst the best possible of worst.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Sounds delightful, but remember, the best that pulled pork will ever
> taste is hot off of the roast and into your mouth using your fingers.
> Nothing else done with it approaches that experience. Some will argue.
> They will be wrong. I have no opinion on this. It's a fact.
>
I believe you! I will have the first bite just like that!

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Sounds delightful, but remember, the best that pulled pork will ever
> taste is hot off of the roast and into your mouth using your fingers.
> Nothing else done with it approaches that experience. Some will argue.
> They will be wrong. I have no opinion on this. It's a fact.

I have to agree. Wonderful.

On Nov 5, 8:25*pm, Leonard Blaisdell >
wrote:
> In article >,
>
> *"cybercat" > wrote:
> > I didn't like any of the recipes I found for this, so cut pockets in it and
> > put in crushed rosemary, browned it deeply and peppered it with fresh
> > cracked pepper and put apple pieces all over it, put it in the oven tented
> > with foil with vent holes. On 200 for six hours or until it falls apart..
>
> Sounds delightful, but remember, the best that pulled pork will ever
> taste is hot off of the roast and into your mouth using your fingers.
> Nothing else done with it approaches that experience. Some will argue.
> They will be wrong. I have no opinion on this. It's a fact.

You are correct, but there's a downside, burned fingers. The same
applies to corned beef brisket.
>
> leo

--Bryan

In article >,
"cybercat" > wrote:

> I didn't like any of the recipes I found for this, so cut pockets in it and
> put in crushed rosemary, browned it deeply and peppered it with fresh
> cracked pepper and put apple pieces all over it, put it in the oven tented
> with foil with vent holes. On 200 for six hours or until it falls apart.

That sounds tasty. How was it?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

"Melba's Jammin'" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> That sounds tasty. How was it?
>
It is not supposed to be done until midnight, but I just checked it and it
is falling apart on the end and looks really good.

cybercat wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "cybercat" > wrote:
> >
> >> I didn't like any of the recipes I found for this, so cut pockets in it
> >> and
> >> put in crushed rosemary, browned it deeply and peppered it with fresh
> >> cracked pepper and put apple pieces all over it, put it in the oven
> >> tented
> >> with foil with vent holes. On 200 for six hours or until it falls apart.
> >
> > That sounds tasty. How was it?
> >
> It is not supposed to be done until midnight, but I just checked it and it
> is falling apart on the end and looks really good.

I'd like to read about how it turns out. Sounds absolutely scrumptious!

Sky, who has a butt thawing in the fridge even now!

P.S. Weather should be nice this weekend, so grillin' butt's in the
works!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" > wrote
>
> I'd like to read about how it turns out. Sounds absolutely scrumptious!
>
> Sky, who has a butt thawing in the fridge even now!

Sky I had no idea this cut turned out so nice slow cooked! It is very good.
I did apply a bit of barbecue sauce (bottled Sweet Baby Ray's) but it is
fine without, too. I love rosemary with pork but like it best without
garlic. (I add lots of garlic to lots of other dishes.) I just pulled the
meat off and put it away to make with Chinese noodles and vegetables and
sauce tomorrow.
>
> P.S. Weather should be nice this weekend, so grillin' butt's in the
> works!
>

I need a grill, a smoker, and a grinder. Can't wait.

On Fri, 6 Nov 2009 00:24:47 -0500, "cybercat" >
wrote:



>Sky I had no idea this cut turned out so nice slow cooked! It is very good.
>I did apply a bit of barbecue sauce (bottled Sweet Baby Ray's) but it is
>fine without, too. I love rosemary with pork but like it best without
>garlic. (I add lots of garlic to lots of other dishes.) I just pulled the
>meat off and put it away to make with Chinese noodles and vegetables and
>sauce tomorrow.
>>
>> P.S. Weather should be nice this weekend, so grillin' butt's in the
>> works!
>>
>
>I need a grill, a smoker, and a grinder. Can't wait.
>

This cut is just made for the smoker. It makes the best pork
bbq...aka pulled pork. Sauce on the side, ala north carolina style.

Christine

cybercat wrote:
> "Sky" > wrote
>
>> I'd like to read about how it turns out. Sounds absolutely scrumptious!
>>
>> Sky, who has a butt thawing in the fridge even now!
>>
>
> Sky I had no idea this cut turned out so nice slow cooked! It is very good.
> I did apply a bit of barbecue sauce (bottled Sweet Baby Ray's) but it is
> fine without, too. I love rosemary with pork but like it best without
> garlic. (I add lots of garlic to lots of other dishes.) I just pulled the
> meat off and put it away to make with Chinese noodles and vegetables and
> sauce tomorrow.


Sounds good, and you can not beat the price. :-) I have used Boston
butt to make carnitas, you could also make pork tamales.


Becca

cybercat wrote:
>
> "Sky" > wrote
> >
> > I'd like to read about how it turns out. Sounds absolutely scrumptious!
> >
> > Sky, who has a butt thawing in the fridge even now!
>
> Sky I had no idea this cut turned out so nice slow cooked! It is very good.
> I did apply a bit of barbecue sauce (bottled Sweet Baby Ray's) but it is
> fine without, too. I love rosemary with pork but like it best without
> garlic. (I add lots of garlic to lots of other dishes.) I just pulled the
> meat off and put it away to make with Chinese noodles and vegetables and
> sauce tomorrow.
> >
> > P.S. Weather should be nice this weekend, so grillin' butt's in the
> > works!
> >
>
> I need a grill, a smoker, and a grinder. Can't wait.

Good to know your butt turned out nicely ) They're fun to cook.
Tomorrow I'll definitely cook one outside on the grill with charcoal as
the weather won't be as warm and nice for months to come. I still
haven't decided how I'll prep that thing -- it's 9.3#!!!! Alas, Spouse
dislikes rosemary. Perhaps of some sort of mustard (yellow or dijon?)
rub might do nicely? I've never had a pork butt/shoulder grilled that
way before. Does anyone have suggestions for recipes that they've used
before or know about? TIA.

Sky, who'll have to start the charcoal very early!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
"cybercat" > wrote:

> "Sky" > wrote
> >
> > I'd like to read about how it turns out. Sounds absolutely scrumptious!
> >
> > Sky, who has a butt thawing in the fridge even now!
>
> Sky I had no idea this cut turned out so nice slow cooked! It is very good.

Pulled pork ‹ a butt roast, low and slow.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

"cybercat" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "cybercat" > wrote:
>>
>>> I didn't like any of the recipes I found for this, so cut pockets in it
>>> and
>>> put in crushed rosemary, browned it deeply and peppered it with fresh
>>> cracked pepper and put apple pieces all over it, put it in the oven
>>> tented
>>> with foil with vent holes. On 200 for six hours or until it falls apart.
>>
>> That sounds tasty. How was it?
>>
> It is not supposed to be done until midnight, but I just checked it and it
> is falling apart on the end and looks really good.
>

Should work out well and be very tasty with the rosemary. You can roast it
at 250+ and go to be a little earlier if you wish. I've done them hot with
good results.

"Ed Pawlowski" > wrote
>
> Should work out well and be very tasty with the rosemary. You can roast
> it at 250+ and go to be a little earlier if you wish. I've done them hot
> with good results.

It is amazing. I had no idea Boston Butt roast were this good, or that most
of the fat would just melt away. It begs for barbecue sauce, and I have a
little on hand, so I applied it. Very nice. I will buy this cheap cut again
and cook it this way. I don't think it needs all the junk I see in many
recipes, but I do like it.

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> > That sounds tasty. How was it?
> >
> It is not supposed to be done until midnight, but I just checked it and it
> is falling apart on the end and looks really good.

Got it. I misunderstood.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

On Nov 5, 9:04*pm, "cybercat" > wrote:
> "Melba's Jammin'" > wrote in message
>
> ...> In article >,
> > "cybercat" > wrote:
>
> >> I didn't like any of the recipes I found for this, so cut pockets in it
> >> and
> >> put in crushed rosemary, browned it deeply and peppered it with fresh
> >> cracked pepper and put apple pieces all over it, put it in the oven
> >> tented
> >> with foil with vent holes. On 200 for six hours or until it falls apart.

"cybercat" > wrote in message
...
>I didn't like any of the recipes I found for this, so cut pockets in it and
>put in crushed rosemary, browned it deeply and peppered it with fresh
>cracked pepper and put apple pieces all over it, put it in the oven tented
>with foil with vent holes. On 200 for six hours or until it falls apart.

FWIW when smoking a Boston Butt I keep the smoker around 250 then remove the
chunk of pig at an internal of 185 to 195 degrees.

Sounds delish....


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.

"cybercat" > wrote in message
...
>I didn't like any of the recipes I found for this, so cut pockets in it and
>put in crushed rosemary, browned it deeply and peppered it with fresh
>cracked pepper and put apple pieces all over it, put it in the oven tented
>with foil with vent holes. On 200 for six hours or until it falls apart.
>

Sounds great! How did it turn out? I like the apple add. I'd also like
maybe real maple syrup. Just a little. Enough for the aroma.

"Cheryl" > wrote:>
> Sounds great! How did it turn out? I like the apple add. I'd also like
> maybe real maple syrup. Just a little. Enough for the aroma.

It is really good. I tossed the apple bits with the fat. Leo was right, just
out of the oven is the deal. Most of the fat melted, and just as with
braising, there was a good dark meaty juice under the fat in the pan. When I
pulled the first pieces of succulent meat off of it and put them in a bowl,
I was magically pulled toward the Sweet Baby Ray's. It was great. I can
see sweetness, as in the bbq sauce, but I am not sure I would want to slow
cook it with sugar. Not sure why, lol! I'll make pork and noodles with a
smoky/gingery/hot and sweet sauce and sauted peppers and mushrooms and
cabbage tonight. But the perfect use for this is warmed in Sweet Baby Ray's
and plunked on a good roll with some lighly sauted plump onion rings! I
could see just mixing the hot meat with the sauce and keeping it in a glass
container in the fridge for microwaving for sandwiches. Wonderful stuff!

cybercat wrote:
>
> I didn't like any of the recipes I found for this, so cut pockets in it and
> put in crushed rosemary, browned it deeply and peppered it with fresh
> cracked pepper and put apple pieces all over it, put it in the oven tented
> with foil with vent holes. On 200 for six hours or until it falls apart.

Last 10 minutes I suggest spinning the dial on the oven to put a crust
on it. Very nice.

I tend to pepper it with caraway seeds and put sliced onion all over it.

"Doug Freyburger" > wrote in message
...
> cybercat wrote:
>>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Last 10 minutes I suggest spinning the dial on the oven to put a crust
> on it. Very nice.

I can see this.

>
> I tend to pepper it with caraway seeds and put sliced onion all over it.

Sounds good.

"Doug Freyburger" > wrote in message
...
> cybercat wrote:
>>
>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and
>> put in crushed rosemary, browned it deeply and peppered it with fresh
>> cracked pepper and put apple pieces all over it, put it in the oven
>> tented
>> with foil with vent holes. On 200 for six hours or until it falls apart.
>
> Last 10 minutes I suggest spinning the dial on the oven to put a crust
> on it. Very nice.
>
> I tend to pepper it with caraway seeds and put sliced onion all over it.

the "crust" is generally referred to as BARK. It's akin to browning the meat
and had a tremendous amount of flavor. The bark is the reward for the chef.
;-) ( and assistants)


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.

Pulled pork is awesome and is more of a method than a recipe. ...and it is an inexpensive way to feed a large crowd. Start with your favorite dry rub, and cover the pork shoulder thoroughly. The next step is critical to make real pulled pork... get yourself a smoker. It has to be smoked. I use the Bradley smoker available at any outdoors sports outfitters, (Cabela's, etc.) for a couple hundred bucks. Smoke the pork shoulder for 3 hours at 250 to 275 degrees. Next, transfer it to a roasting pan with a small amount of water in the bottom, cover tightly with foil and then roast in the oven at 275 for 5 hours. ...between the smoking and slow roasting it gets cooked for a total of 8 hours - "low and slow." The finished product falls apart very easily. Serve on buns with your favorite barbecue sauce. I recommend making a carolina style barbecue sauce.

-Cheers

"golfstar2006" wrote
> cybercat;1400264 Wrote:

>> I didn't like any of the recipes I found for this, so cut pockets in it
>> and put in crushed rosemary, browned it deeply and peppered it with fresh

> Pulled pork is awesome and is more of a method than a recipe. ...and
> it is an inexpensive way to feed a large crowd. Start with your
> favorite dry rub, and cover the pork shoulder thoroughly. The next
> step is critical to make real pulled pork... get yourself a smoker. It
> has to be smoked. I use the Bradley smoker available at any outdoors

I like that idea but can't always apply it. For us, we use a large oval
crockpot (can fit a shoulder) with a little vinegar the first 6 hours, then
as the meat starts to want to fall off, drain (the juice may be usable for
gravy if not overly vinegared, if so, works for making other dishes such as
collards) and then uou can probably debone right away. Shred, add sauce,
cook another 2. 'Low and Slow'.

cshenk wrote:

>> Pulled pork is awesome and is more of a method than a recipe. ...and
>> it is an inexpensive way to feed a large crowd. Start with your
>> favorite dry rub, and cover the pork shoulder thoroughly. The next
>> step is critical to make real pulled pork... get yourself a smoker. It
>> has to be smoked. I use the Bradley smoker available at any outdoors
>
> I like that idea but can't always apply it. For us, we use a large oval
> crockpot (can fit a shoulder) with a little vinegar the first 6 hours,
> then as the meat starts to want to fall off, drain (the juice may be
> usable for gravy if not overly vinegared, if so, works for making other
> dishes such as collards) and then uou can probably debone right away.
> Shred, add sauce, cook another 2. 'Low and Slow'.
>
Pretty much how I do it except I add no liquid to it and perhaps only
some onions on the bottom. What does the vinegar do for it? It makes so
much juice on its own.
I hand shred the cooked meat and remove all the fat then toss it with a
mixture of 1:1:1 Mustard based (Carolina style) BBQ sauce, basic Kansas
City style sauce and lastly Texas Pete brand Buffalo Chicken Wing Sauce.
It is a great combination-slightly sweet yet slightly hot and spicy. I
never add so much that its drippy or sloppy though. I let it reheat in
the crock pot for a couple of hours.

"Goomba" wrote
> cshenk wrote:

>> I like that idea but can't always apply it. For us, we use a large oval
>> crockpot (can fit a shoulder) with a little vinegar the first 6 hours,

> Pretty much how I do it except I add no liquid to it and perhaps only some
> onions on the bottom. What does the vinegar do for it? It makes so much
> juice on its own.

The vinegar is the only liquid added and it's minimal. It softens the meat,
tenderizing.

cshenk wrote:
> "Goomba" wrote
>> cshenk wrote:
>
>>> I like that idea but can't always apply it. For us, we use a large
>>> oval crockpot (can fit a shoulder) with a little vinegar the first 6
>>> hours,
>
>> Pretty much how I do it except I add no liquid to it and perhaps only
>> some onions on the bottom. What does the vinegar do for it? It makes
>> so much juice on its own.
>
> The vinegar is the only liquid added and it's minimal. It softens the
> meat, tenderizing.
>
I've never had pulled pork in the crock pot come out anything but
tender... <shrug>

On Mon, 9 Nov 2009 19:43:20 -0500, "cshenk" > wrote:

>"Goomba" wrote
>> cshenk wrote:
>
>>> I like that idea but can't always apply it. For us, we use a large oval
>>> crockpot (can fit a shoulder) with a little vinegar the first 6 hours,
>
>> Pretty much how I do it except I add no liquid to it and perhaps only some
>> onions on the bottom. What does the vinegar do for it? It makes so much
>> juice on its own.
>
>The vinegar is the only liquid added and it's minimal. It softens the meat,
>tenderizing.
>
The meat doesn't taste vinegary in the end? I could understand the
process if you balanced the vinegar with soy, but you wouldn't have
american style pulled pork if you did that.

--
I love cooking with wine.
Sometimes I even put it in the food.

"cshenk" > wrote
> I like that idea but can't always apply it. For us, we use a large oval
> crockpot (can fit a shoulder) with a little vinegar the first 6 hours,
> then as the meat starts to want to fall off, drain (the juice may be
> usable for gravy if not overly vinegared, if so, works for making other
> dishes such as collards) and then uou can probably debone right away.
> Shred, add sauce, cook another 2. 'Low and Slow'.

This sounds very nice.

On Nov 8, 8:15*am, golfstar2006
> wrote:
>
>
> Pulled pork is awesome and is more of a method than a recipe. *...and
> it is an inexpensive way to feed a large crowd. *Start with your
> favorite dry rub, and cover the pork shoulder thoroughly. *The next
> step is critical to make real pulled pork... get yourself a smoker. *It
> has to be smoked. *I use the Bradley smoker available at any outdoors
> sports outfitters, (Cabela's, etc.) for a couple hundred bucks. *Smoke
> the pork shoulder for 3 hours at 250 to 275 degrees. *Next, transfer it
> to a roasting pan with a small amount of water in the bottom, cover
> tightly with foil and then roast in the oven at 275 for 5 hours.
> ...between the smoking and slow roasting it gets cooked for a total of
> 8 hours - "low and slow." *The finished product falls apart very
> easily. *Serve on buns with your favorite barbecue sauce. *I recommend
> making a carolina style barbecue sauce. *
>
>
> golfstar2006
>
>
A smoker is not _absolutely_ necessary. You can get the same
results with a Weber grill. Mound your hot coals, preferably with
soaked wood chips on top, to one side of your grill. Add the rack and
place your seasoned Boston butt on the opposite side of the hot
coals. This would be the 'cool' side. Depending on how windy it is
the day you want to smoke adjust your upper and lower vents to draw
properly. The lid should be placed with upper vents over the meat and
opened. This is one reason you place the meat on the opposite side of
the hot coals, the heat and smoke will be drawn _over_ the meat.
Continue as you described above for about 2-3 hours at which time your
coals will be spent. No peeking either, a LOT of heat and time is
lost when removing the lid. Remove the meat to a roasting pan, cover
with foil, and place in your oven to finish at a low and slow
temperature.

"golfstar2006" > wrote
> Pulled pork is awesome and is more of a method than a recipe. ...and
> it is an inexpensive way to feed a large crowd. Start with your
> favorite dry rub, and cover the pork shoulder thoroughly. The next
> step is critical to make real pulled pork... get yourself a smoker. It
> has to be smoked. I use the Bradley smoker available at any outdoors
> sports outfitters, (Cabela's, etc.) for a couple hundred bucks.

Yes, I want a smoker! I'll check out the Bradley.

On Mon, 9 Nov 2009 19:54:34 -0500, "cybercat" >
wrote:

>
>"golfstar2006" > wrote
>> Pulled pork is awesome and is more of a method than a recipe. ...and
>> it is an inexpensive way to feed a large crowd. Start with your
>> favorite dry rub, and cover the pork shoulder thoroughly. The next
>> step is critical to make real pulled pork... get yourself a smoker. It
>> has to be smoked. I use the Bradley smoker available at any outdoors
>> sports outfitters, (Cabela's, etc.) for a couple hundred bucks.
>
>Yes, I want a smoker! I'll check out the Bradley.
>
The first thing I'd make would be pastrami. <slobber>

Here's one way http://www.beef-cooking.com/homemade-pastrami.html
Here's the lazy way http://randylilleston.com/wordpress/?p=190
I'd try the lazy way first!

--
I love cooking with wine.
Sometimes I even put it in the food.