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Slow Cooker - Pulled Pork
We got our first slow cooker. My wife found a recipe we used - pork
tenderloin, bbq sauce included in the cooking. We started with store-bought, marinated pork tenderloin. Overall, it came out tasty enough but much too vinegary for my taste. I am thinking that perhaps we should cook without bbq sauce and add that only after it's cooked. Comments, recipe ideas, cuts of meat - all appreciated. Thanks in advance. -S- |
Slow Cooker - Pulled Pork
Steve, I often do it in the crockpot...use pork butt. My pot doesn't have temp
settings other than low-medium-high, so I usually put the dial between low and medium for an all-day cook. I take the meat out, drain the juice, trim off the fat, Shred the meat and put it back in the pot adding BBQ sauce ... Leave it in the pot until sauce and meat is hot. It is always delicious and tender. N. |
Slow Cooker - Pulled Pork
Steve Freides wrote in rec.food.cooking:
> We got our first slow cooker. My wife found a recipe we used - pork > tenderloin, bbq sauce included in the cooking. We started with > store-bought, marinated pork tenderloin. > > Overall, it came out tasty enough but much too vinegary for my taste. > I am thinking that perhaps we should cook without bbq sauce and add > that only after it's cooked. > > Comments, recipe ideas, cuts of meat - all appreciated. > > Thanks in advance. > > -S- No problem Steve, I've got yet another going right now. Bone in Pork shoulder or Pork butt. Both work. Big as can fit in your crockpot (I have a really LARGE oval Hamilton Beach for this). I normally load a whole one in still frozen. Set crockpot to low. Add vinegar but not as much as the premade stuff did. You want about 3TB. If it helps, I use a Cane Vinegar (Datu Puti brand). It's not overtly 'In your Face' like apple and whites are. THis will tenderize the meat as the juices develop but not overwhem the dish. Next is Soy sauce. Datu Puti brand as well for a good price for a true brew. About 3TB as well. Optional: healthy dash of Wortershire (Lea and Perrins), about 3/4TB Add this to the frozen shoulder or butt and turn it on. ADD NOTHING ELSE. No broth, BBQ sauce etc. Broth will just leach the flavor out. Set on low (which is about the temp of long cooked oven pork BTW) and turn when you think of it. When it softens enough, stab it with forks or knives. Depending on the size of the meat, you are looking at about 12 hours. Don't worry if that hits at 3am. It will be fine. When it tries to fall apart when you turn it, it's ready to decant. It will be swimming in it's own liquid by now and that is what is supposed to happen, but it won't be leaching flavor out of the meat. I usually have my husband slowly pour the liquid out over a stock pot while I steady the meat then we let the meat cool a little and it in a deep wide pan for deboning. The stock can be used after defatting for gravy if you like, but I find it a little vinegary for that. It's fatty enough you don't want it down the pipes though (can lead to clogs). The meat at this level of use will not have any taste of vinegar. Just a mild hint of sweet tang that's hard to define where it came from. Use 2 forks and tear it apart to the level YOU want, removing it from the bones. Discard bones as they have nothing useful left (do not let pets have them, they aren't safe for feeding now). Add meat back to the crockpot and NOW add whatever BBQ sauce you like. Turn to Medium or high for about 45 minutes (you should see steam on the lid dripping back in). It's good to go now. I save some off to the freezer right away before adding BBQ sauce so I can use it in other recipes. Can you use a defrosted one? Sure. It will cook faster. Same recipe but you'll hit the 'falling off the bone' in about 7 hours (again, depends on size). Oh, and don't waste a true boneless pork loin on this. It's not got the fat for a good result. Those work better pan seared at high heat for 4 mins a side at 3/4-1inch thick and with a sauce under them. Questions? Carol -- |
Slow Cooker - Pulled Pork
On 12/30/2015 6:24 PM, Nancy2 wrote:
> Steve, I often do it in the crockpot...use pork butt. My pot doesn't have temp > settings other than low-medium-high, so I usually put the dial between low and > medium for an all-day cook. I take the meat out, drain the juice, trim off the fat, > Shred the meat and put it back in the pot adding BBQ sauce ... Leave it in the > pot until sauce and meat is hot. It is always delicious and tender. > > N. > That sounds about right, Nancy2. :) Steve should definitely *not* use pork tenderloin. It's not the right cut for pulled pork. The butt (shoulder) is what is needed. And don't cook the pork IN the sauce. No no no. Even when BBQ joints serve pulled pork the sauce is always on the side. IMHO. Jill |
Slow Cooker - Pulled Pork
On Wed, 30 Dec 2015 14:21:44 -0500, "Steve Freides" >
wrote: > We got our first slow cooker. My wife found a recipe we used - pork > tenderloin, bbq sauce included in the cooking. We started with > store-bought, marinated pork tenderloin. > > Overall, it came out tasty enough but much too vinegary for my taste. I > am thinking that perhaps we should cook without bbq sauce and add that > only after it's cooked. > Just an FYI about pork, in my mind there's no better partner than beer - but you could use apple cider/juice. I wouldn't waste my money on a tenderloin for the slow cooker when pork shoulder is perfect for pulling. I do mine with beer only so the leftovers are versatile. > Comments, recipe ideas, cuts of meat - all appreciated. > > Thanks in advance. > Everything you'd normally braise or stew is perfect for a slow cooker and mine makes stock a couple of times a month. -- sf |
Slow Cooker - Pulled Pork
Nancy2 wrote:
> Steve, I often do it in the crockpot...use pork butt. My pot doesn't > have temp settings other than low-medium-high, so I usually put the > dial between low and medium for an all-day cook. I take the meat > out, drain the juice, trim off the fat, Shred the meat and put it > back in the pot adding BBQ sauce ... Leave it in the > pot until sauce and meat is hot. It is always delicious and tender. > > N. Thanks to you and to everyone for their replies. We are likely going to take another try at this tomorrow. -S- |
Slow Cooker - Pulled Pork
"Steve Freides" > wrote in
: > We got our first slow cooker. My wife found a recipe we used - pork > tenderloin, bbq sauce included in the cooking. We started with > store-bought, marinated pork tenderloin. > > Overall, it came out tasty enough but much too vinegary for my taste. > I am thinking that perhaps we should cook without bbq sauce and add > that only after it's cooked. > > Comments, recipe ideas, cuts of meat - all appreciated. > > Thanks in advance. > > -S- > > This is one of my favorites: 1 tablespoon brown sugar 1 tablespoon paprika 1 tablespoon mustard powder 1/2 tablespoon coriander 1/2 tablespoon garlic powder Generous pinch of salt 2 pounds pork shoulder or pork butt 2.5 bottles of Sierra NevadaŽ Porter 1 bottle of your favorite BBQ sauce, 12-14 ounces 4 buns 1.5 cups coleslaw Mix all dry spices in a small bowl. Rub the spice mixture onto all sides of the pork. Place the pork in a slow cooker with 2 bottles of Porter. (The pork should be just more than half submerged in the beer.) Cover and cook on low for 8-10 hours. Remove tender, finished pork and flake apart with a fork. Move the flaked pork into a large skillet with high sides. Pour the slow cooker's remaining liquid into the skillet, adding an entire bottle of BBQ sauce and 1/2 bottle of Porter. (Take a guess at what to do with the other half!) Under high heat, bring the liquid to a boil. Reduce heat and simmer the pork for 20 minutes or until most of the liquid is gone. Top hearty buns with a large scoop of pork, layer on some coleslaw and, at risk of stating the obvious, enjoy. This pork is also great in grilled cheese sandwiches, quesadillas, tacos, or just by itself. |
Slow Cooker - Pulled Pork
On Wednesday, December 30, 2015 at 9:21:50 AM UTC-10, Steve Freides wrote:
> We got our first slow cooker. My wife found a recipe we used - pork > tenderloin, bbq sauce included in the cooking. We started with > store-bought, marinated pork tenderloin. > > Overall, it came out tasty enough but much too vinegary for my taste. I > am thinking that perhaps we should cook without bbq sauce and add that > only after it's cooked. > > Comments, recipe ideas, cuts of meat - all appreciated. > > Thanks in advance. > > -S- I don't think I've ever seen pulled pork made with pork tenderloin before. I use pork butt or shoulder. The great thing about slow cooked pork is that you don't have to decide which way to go with the flavors. You got all day to mull over it. A simple treatment is to reserve the pot liquid, add some shoyu, liquid smoke, and salt to taste. The sauce should be very thin. Shred the pork and add the sauce. Serve with haupia. https://www.youtube.com/watch?v=WPlZxi5RI8Y |
Slow Cooker - Pulled Pork
Ophelia wrote:
> > "Gary" wrote: > > Wouldn't it be kind of funny if Ophy tried it and actually won a bbq > > contest over Marty? LOL. > > Hah since I never make BBQ it would be more than funny ... Yeah...that's what I was laughing about. I do trust him as the BBQ expert though. I listen when he talks about methods. |
Slow Cooker - Pulled Pork
"Gary" > wrote in message ... > Ophelia wrote: >> >> "Gary" wrote: >> > Wouldn't it be kind of funny if Ophy tried it and actually won a bbq >> > contest over Marty? LOL. >> >> Hah since I never make BBQ it would be more than funny ... > > Yeah...that's what I was laughing about. > I do trust him as the BBQ expert though. > I listen when he talks about methods. Well I won't be BBQing, but I am hoping he can advise me about wrapping and cooking. -- http://www.helpforheroes.org.uk/shop/ |
Slow Cooker - Pulled Pork
dsi1 wrote:
> On Wednesday, December 30, 2015 at 9:21:50 AM UTC-10, Steve Freides wrote: >> We got our first slow cooker. My wife found a recipe we used - pork >> tenderloin, bbq sauce included in the cooking. We started with >> store-bought, marinated pork tenderloin. >> >> Overall, it came out tasty enough but much too vinegary for my taste. I >> am thinking that perhaps we should cook without bbq sauce and add that >> only after it's cooked. >> >> Comments, recipe ideas, cuts of meat - all appreciated. >> >> Thanks in advance. >> >> -S- > > I don't think I've ever seen pulled pork made with pork tenderloin before. I use pork butt or shoulder. The great thing about slow cooked pork is that you don't have to decide which way to go with the flavors. You got all day to mull over it. A simple treatment is to reserve the pot liquid, add some shoyu, liquid smoke, and salt to taste. The sauce should be very thin. Shred the pork and add the sauce. Serve with haupia. > > https://www.youtube.com/watch?v=WPlZxi5RI8Y > Oh heck yes!!!!! -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
cshenk wrote:
> Steve Freides wrote in rec.food.cooking: > >> We got our first slow cooker. My wife found a recipe we used - pork >> tenderloin, bbq sauce included in the cooking. We started with >> store-bought, marinated pork tenderloin. >> >> Overall, it came out tasty enough but much too vinegary for my taste. >> I am thinking that perhaps we should cook without bbq sauce and add >> that only after it's cooked. >> >> Comments, recipe ideas, cuts of meat - all appreciated. >> >> Thanks in advance. >> >> -S- > > No problem Steve, I've got yet another going right now. > > Bone in Pork shoulder or Pork butt. Both work. Big as can fit in your > crockpot (I have a really LARGE oval Hamilton Beach for this). > > I normally load a whole one in still frozen. Set crockpot to low. > > Add vinegar but not as much as the premade stuff did. You want about > 3TB. If it helps, I use a Cane Vinegar (Datu Puti brand). It's not > overtly 'In your Face' like apple and whites are. THis will tenderize > the meat as the juices develop but not overwhem the dish. > > Next is Soy sauce. Datu Puti brand as well for a good price for a > true brew. About 3TB as well. > > Optional: healthy dash of Wortershire (Lea and Perrins), about 3/4TB > > Add this to the frozen shoulder or butt and turn it on. ADD NOTHING > ELSE. No broth, BBQ sauce etc. Broth will just leach the flavor out. > > Set on low (which is about the temp of long cooked oven pork BTW) and > turn when you think of it. When it softens enough, stab it with forks > or knives. Depending on the size of the meat, you are looking at > about 12 hours. Don't worry if that hits at 3am. It will be fine. > > When it tries to fall apart when you turn it, it's ready to decant. > It will be swimming in it's own liquid by now and that is what is > supposed to happen, but it won't be leaching flavor out of the meat. > > I usually have my husband slowly pour the liquid out over a stock pot > while I steady the meat then we let the meat cool a little and it in a > deep wide pan for deboning. > > The stock can be used after defatting for gravy if you like, but I > find it a little vinegary for that. It's fatty enough you don't want > it down the pipes though (can lead to clogs). > > The meat at this level of use will not have any taste of vinegar. > Just a mild hint of sweet tang that's hard to define where it came > from. Use 2 forks and tear it apart to the level YOU want, removing > it from the bones. Discard bones as they have nothing useful left > (do not let pets have them, they aren't safe for feeding now). > > Add meat back to the crockpot and NOW add whatever BBQ sauce you like. > Turn to Medium or high for about 45 minutes (you should see steam on > the lid dripping back in). It's good to go now. > > I save some off to the freezer right away before adding BBQ sauce so I > can use it in other recipes. > > Can you use a defrosted one? Sure. It will cook faster. Same recipe > but you'll hit the 'falling off the bone' in about 7 hours (again, > depends on size). > > Oh, and don't waste a true boneless pork loin on this. It's not got > the fat for a good result. Those work better pan seared at high heat > for 4 mins a side at 3/4-1inch thick and with a sauce under them. > > Questions? > > Carol We bought a 5+ lb. pork butt and put in in the cooker at 9 AM. We have a 6-quart Hamilton Beach. We followed your suggestions about what to add. We set the heat on low, and the timer for 7 hours. We're hoping to take it to a pot luck New Year's Eve tonight. The pork butt came held together with some plastic netting, which we removed, and the thing sort of spread itself out across the bottom of the cooker. Maybe we should put it on Medium instead of Low? -S- |
Slow Cooker - Pulled Pork
Ophelia wrote:
> "Gary" > wrote in message > ... >> Ophelia wrote: >>> >>> "Gary" wrote: >>>> Wouldn't it be kind of funny if Ophy tried it and actually won a >>>> bbq contest over Marty? LOL. >>> >>> Hah since I never make BBQ it would be more than funny ... >> >> Yeah...that's what I was laughing about. >> I do trust him as the BBQ expert though. >> I listen when he talks about methods. > > Well I won't be BBQing, but I am hoping he can advise me about > wrapping and cooking. We've had some success with faking a smoker by using the grill on a low flame and putting wood chips in water in there with it. Not sure we've quite figured it out altogether but it seemed to work OK the few times we tried it last summer. -S- |
Slow Cooker - Pulled Pork
Gary wrote:
> Ophelia wrote: >> >> "Gary" wrote: >>> Wouldn't it be kind of funny if Ophy tried it and actually won a bbq >>> contest over Marty? LOL. >> >> Hah since I never make BBQ it would be more than funny ... > > Yeah...that's what I was laughing about. > I do trust him as the BBQ expert though. Then you're a fool's fool: http://www.nationalbbqrankings.com/ranking/team/4202 Ribs Contests Contests since 23/Apr/2010 Current rank: 818th (Updated: 25/Feb/2013) Pork Contests Contests since 24/Apr/2009 Current rank: 2016th (Updated: 25/Feb/2013) > I listen when he talks about methods. > Why would hou be so STUPID??? http://www.nationalbbqrankings.com/ranking/team/4202 Ribs Contests Contests since 23/Apr/2010 Current rank: 818th (Updated: 25/Feb/2013) Pork Contests Contests since 24/Apr/2009 Current rank: 2016th (Updated: 25/Feb/2013) |
Slow Cooker - Pulled Pork
Ophelia wrote:
> > > "Gary" > wrote in message > ... >> Ophelia wrote: >>> >>> "Gary" wrote: >>> > Wouldn't it be kind of funny if Ophy tried it and actually won a bbq >>> > contest over Marty? LOL. >>> >>> Hah since I never make BBQ it would be more than funny ... >> >> Yeah...that's what I was laughing about. >> I do trust him as the BBQ expert though. >> I listen when he talks about methods. > > Well I won't be BBQing, but I am hoping he can advise me about wrapping > and cooking. > With THIS track record???? Why???? http://www.nationalbbqrankings.com/ranking/team/4202 Ribs Contests Contests since 23/Apr/2010 Current rank: 818th (Updated: 25/Feb/2013) Pork Contests Contests since 24/Apr/2009 Current rank: 2016th (Updated: 25/Feb/2013) -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
Steve Freides wrote in rec.food.cooking:
> cshenk wrote: > > Steve Freides wrote in rec.food.cooking: > > > > > We got our first slow cooker. My wife found a recipe we used - > > > pork tenderloin, bbq sauce included in the cooking. We started > > > with store-bought, marinated pork tenderloin. > > > > > > Overall, it came out tasty enough but much too vinegary for my > > > taste. I am thinking that perhaps we should cook without bbq > > > sauce and add that only after it's cooked. > > > > > > Comments, recipe ideas, cuts of meat - all appreciated. > > > > > > Thanks in advance. > > > > > > -S- > > > > No problem Steve, I've got yet another going right now. > > > > Bone in Pork shoulder or Pork butt. Both work. Big as can fit in > > your crockpot (I have a really LARGE oval Hamilton Beach for this). > > > > I normally load a whole one in still frozen. Set crockpot to low. > > > > Add vinegar but not as much as the premade stuff did. You want > > about 3TB. If it helps, I use a Cane Vinegar (Datu Puti brand). > > It's not overtly 'In your Face' like apple and whites are. THis > > will tenderize the meat as the juices develop but not overwhem the > > dish. > > > > Next is Soy sauce. Datu Puti brand as well for a good price for a > > true brew. About 3TB as well. > > > > Optional: healthy dash of Wortershire (Lea and Perrins), about 3/4TB > > > > Add this to the frozen shoulder or butt and turn it on. ADD NOTHING > > ELSE. No broth, BBQ sauce etc. Broth will just leach the flavor > > out. > > > > Set on low (which is about the temp of long cooked oven pork BTW) > > and turn when you think of it. When it softens enough, stab it > > with forks or knives. Depending on the size of the meat, you are > > looking at about 12 hours. Don't worry if that hits at 3am. It > > will be fine. > > > > When it tries to fall apart when you turn it, it's ready to decant. > > It will be swimming in it's own liquid by now and that is what is > > supposed to happen, but it won't be leaching flavor out of the meat. > > > > I usually have my husband slowly pour the liquid out over a stock > > pot while I steady the meat then we let the meat cool a little and > > it in a deep wide pan for deboning. > > > > The stock can be used after defatting for gravy if you like, but I > > find it a little vinegary for that. It's fatty enough you don't > > want it down the pipes though (can lead to clogs). > > > > The meat at this level of use will not have any taste of vinegar. > > Just a mild hint of sweet tang that's hard to define where it came > > from. Use 2 forks and tear it apart to the level YOU want, removing > > it from the bones. Discard bones as they have nothing useful left > > (do not let pets have them, they aren't safe for feeding now). > > > > Add meat back to the crockpot and NOW add whatever BBQ sauce you > > like. Turn to Medium or high for about 45 minutes (you should see > > steam on the lid dripping back in). It's good to go now. > > > > I save some off to the freezer right away before adding BBQ sauce > > so I can use it in other recipes. > > > > Can you use a defrosted one? Sure. It will cook faster. Same > > recipe but you'll hit the 'falling off the bone' in about 7 hours > > (again, depends on size). > > > > Oh, and don't waste a true boneless pork loin on this. It's not got > > the fat for a good result. Those work better pan seared at high > > heat for 4 mins a side at 3/4-1inch thick and with a sauce under > > them. > > > > Questions? > > > > Carol > > We bought a 5+ lb. pork butt and put in in the cooker at 9 AM. We > have a 6-quart Hamilton Beach. > > We followed your suggestions about what to add. We set the heat on > low, and the timer for 7 hours. We're hoping to take it to a pot > luck New Year's Eve tonight. > > The pork butt came held together with some plastic netting, which we > removed, and the thing sort of spread itself out across the bottom of > the cooker. > > Maybe we should put it on Medium instead of Low? > > -S- Grin, by 7 hours it was falling off the bone but I've never used a timer in my life for a crockpot. Decant and debone (the butt takes only moments to debone) If i left out something you needed, I am sorry. Mine came out great! Carol -- |
Slow Cooker - Pulled Pork
cshenk wrote:
-snip- > Grin, by 7 hours it was falling off the bone but I've never used a > timer in my life for a crockpot. > > Decant and debone (the butt takes only moments to debone) > > If i left out something you needed, I am sorry. Mine came out great! > > Carol It came out great. Ours has a timer - 7 hours worked out just fine. I think it could have gone longer but it went long enough. The cooker switches to warming mode once the timer finishes. We discarded the juices from cooking - maybe next time, we'll put some back in. We used Rufus Teague bbq sauce, the Honey Sweet variety. Our 5+ lb. pork butt (note - no bone) took a good bottle-and-a-half of the stuff. I think we'll try a different sauce next time and eventually maybe we'll try to make our own. I think the pan juices might have made it more moist in a good way. The dish was a big hit - no leftovers. Thanks again to you and to everyone else who responded here; we'll certainly be doing this again. -S- |
Slow Cooker - Pulled Pork
sf wrote:
> On Wed, 30 Dec 2015 14:21:44 -0500, "Steve Freides" > > wrote: > >> We got our first slow cooker. My wife found a recipe we used - pork >> tenderloin, bbq sauce included in the cooking. We started with >> store-bought, marinated pork tenderloin. >> >> Overall, it came out tasty enough but much too vinegary for my >> taste. I am thinking that perhaps we should cook without bbq sauce >> and add that only after it's cooked. >> > > Just an FYI about pork, in my mind there's no better partner than beer > - but you could use apple cider/juice. I wouldn't waste my money on a > tenderloin for the slow cooker when pork shoulder is perfect for > pulling. I do mine with beer only so the leftovers are versatile. > >> Comments, recipe ideas, cuts of meat - all appreciated. >> >> Thanks in advance. >> > Everything you'd normally braise or stew is perfect for a slow cooker > and mine makes stock a couple of times a month. Beer sounds interesting - do you put in with the meat while it's slow cooking? How much beer? -S- |
Slow Cooker - Pulled Pork
Steve Freides wrote in rec.food.cooking:
> cshenk wrote: > > -snip- > > > Grin, by 7 hours it was falling off the bone but I've never used a > > timer in my life for a crockpot. > > > > Decant and debone (the butt takes only moments to debone) > > > > If i left out something you needed, I am sorry. Mine came out great! > > > > Carol > > It came out great. Ours has a timer - 7 hours worked out just fine. > I think it could have gone longer but it went long enough. The > cooker switches to warming mode once the timer finishes. > > We discarded the juices from cooking - maybe next time, we'll put > some back in. > > We used Rufus Teague bbq sauce, the Honey Sweet variety. Our 5+ lb. > pork butt (note - no bone) took a good bottle-and-a-half of the > stuff. I think we'll try a different sauce next time and eventually > maybe we'll try to make our own. I think the pan juices might have > made it more moist in a good way. > > The dish was a big hit - no leftovers. Thanks again to you and to > everyone else who responded here; we'll certainly be doing this again. > > -S- Thats good then! The sauce I used is a store brand from Harris Teeter, it's a hickory smoke sort (fake smoke obviously but nicely done and not overwhelming). Comes off as a tangy sweet and somewhat spicy. I used most of a 16oz bottle. The pan juices can be used but highly suggest defatting them in the fridge or freezer first. Sometimes I do that and used the defatted juice for eithr a gravy or as the base for another dish. Just depends if I got a little heavy with the vinegar. If yours is a little vinegary, think of asian pho type noodle dishes which can be complemented by that. I froze off 3 containers of the pulled pork for a local guy. I'd say about 8oz each? I was portioning it to fit some bread I made up for him. He's had spine surgery and can't work right now. Still trying to get unemployment to kick in. I suspect the delay is he can't look for work right now? Fair number of locals banded together to add little bits of help from food to some money for rent. He needs 600$ for this month's rent or he may be evicted. He's at 247$ now on a GoFundMe site https://www.gofundme.com/mmfnujfw The total goal was higher to defray some other bills and cover rent until April which is when he thinks he may be able to get back to his regular work. His employer seems a good sort who is holding his job for him and it seems in 2 weeks they are going to try some part-time light office work which will bring in the rent amount. (He's burned through his savings in the last 3 months). Anyways, if I seem to be making larger batches for a bit in my posts, this is why. I'm doing bread and 6 frozen home type TV dinners a week that he can microwave easily. Others are kicking in lunch meats and cheeses (to match the bread) and things like that. Allows him to save his pennies for rent. This week he'll have blackeyed peas and ham over rice plus 2 veggies in 2 of the trays, 2 trays with some argentine shrimp over a bed of sauteed bell peppers and mushrooms (hit a good sale) with rice and 2 veggies, and I'll think of something for 2 more trays (probably a meaty spagetti and more veggies). Basically I'm making a bit extra of the things we have for dinner or lunch and trying to provide some variety. -- |
Slow Cooker - Pulled Pork
Steve Freides wrote in rec.food.cooking:
> sf wrote: > > On Wed, 30 Dec 2015 14:21:44 -0500, "Steve Freides" > > > wrote: > > > > > We got our first slow cooker. My wife found a recipe we used - > > > pork tenderloin, bbq sauce included in the cooking. We started > > > with store-bought, marinated pork tenderloin. > > > > > > Overall, it came out tasty enough but much too vinegary for my > > > taste. I am thinking that perhaps we should cook without bbq > > > sauce and add that only after it's cooked. > > > > > > > Just an FYI about pork, in my mind there's no better partner than > > beer - but you could use apple cider/juice. I wouldn't waste my > > money on a tenderloin for the slow cooker when pork shoulder is > > perfect for pulling. I do mine with beer only so the leftovers are > > versatile. > > > > > Comments, recipe ideas, cuts of meat - all appreciated. > > > > > > Thanks in advance. > > > > > Everything you'd normally braise or stew is perfect for a slow > > cooker and mine makes stock a couple of times a month. > > Beer sounds interesting - do you put in with the meat while it's slow > cooking? How much beer? > > -S- Most of the beer recipes I've seen use 1 standard can/bottle to about 5-7lbs meat (pork shoulder or butt). Quite a few of them use a dark beer. Avoid 'dry' beers like Asahi. Guiness would be a good pick. -- |
Slow Cooker - Pulled Pork
On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" >
wrote: > sf wrote: > > Beer sounds interesting - do you put in with the meat while it's slow > cooking? How much beer? > Shoulder/butt produces a lot of juice and there's virtually no evaporation in a slow cooker, so you don't need a lot of added liquid. Half a bottle at the most. Save the juices because it's a good base for posole when you're using up the last bits of pork. Our usual pork butt progression is 1. pulled pork sandwiches 2. carnitas 3. posole YMMV but you may have noticed that I'm not big on leftovers, so I like to keep it versatile. -- sf |
Slow Cooker - Pulled Pork
sf wrote:
> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > > wrote: > >> sf wrote: >> >> Beer sounds interesting - do you put in with the meat while it's slow >> cooking? How much beer? >> > Shoulder/butt produces a lot of juice and there's virtually no > evaporation in a slow cooker, so you don't need a lot of added liquid. > Half a bottle at the most. Save the juices because it's a good base > for posole when you're using up the last bits of pork. > > Our usual pork butt progression is > > 1. pulled pork sandwiches > 2. carnitas > 3. posole > > YMMV but you may have noticed that I'm not big on leftovers, so I like > to keep it versatile. > > Bravo posole! -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote:
> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > > wrote: > > > sf wrote: > > > > Beer sounds interesting - do you put in with the meat while it's slow > > cooking? How much beer? > > > Shoulder/butt produces a lot of juice and there's virtually no > evaporation in a slow cooker, so you don't need a lot of added liquid. > Half a bottle at the most. Save the juices because it's a good base > for posole when you're using up the last bits of pork. > > Our usual pork butt progression is > > 1. pulled pork sandwiches > 2. carnitas > 3. posole > > YMMV but you may have noticed that I'm not big on leftovers, so I like > to keep it versatile. > > > -- > > sf The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. |
Slow Cooker - Pulled Pork
dsi1 wrote:
> On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: >> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > >> wrote: >> >>> sf wrote: >>> >>> Beer sounds interesting - do you put in with the meat while it's slow >>> cooking? How much beer? >>> >> Shoulder/butt produces a lot of juice and there's virtually no >> evaporation in a slow cooker, so you don't need a lot of added liquid. >> Half a bottle at the most. Save the juices because it's a good base >> for posole when you're using up the last bits of pork. >> >> Our usual pork butt progression is >> >> 1. pulled pork sandwiches >> 2. carnitas >> 3. posole >> >> YMMV but you may have noticed that I'm not big on leftovers, so I like >> to keep it versatile. >> >> >> -- >> >> sf > > The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. > Pork is so versatile! -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
On Friday, January 1, 2016 at 10:36:06 AM UTC-10, Lucha Libre! wrote:
> dsi1 wrote: > > On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: > >> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > > >> wrote: > >> > >>> sf wrote: > >>> > >>> Beer sounds interesting - do you put in with the meat while it's slow > >>> cooking? How much beer? > >>> > >> Shoulder/butt produces a lot of juice and there's virtually no > >> evaporation in a slow cooker, so you don't need a lot of added liquid. > >> Half a bottle at the most. Save the juices because it's a good base > >> for posole when you're using up the last bits of pork. > >> > >> Our usual pork butt progression is > >> > >> 1. pulled pork sandwiches > >> 2. carnitas > >> 3. posole > >> > >> YMMV but you may have noticed that I'm not big on leftovers, so I like > >> to keep it versatile. > >> > >> > >> -- > >> > >> sf > > > > The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. > > > Pork is so versatile! > > -- > http://culturacolectiva.com/wp-conte...e-affiche1.jpg Mostly, it's affordable. I've been eating my share alright. :) |
Slow Cooker - Pulled Pork
dsi1 wrote:
> On Friday, January 1, 2016 at 10:36:06 AM UTC-10, Lucha Libre! wrote: >> dsi1 wrote: >>> On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: >>>> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > >>>> wrote: >>>> >>>>> sf wrote: >>>>> >>>>> Beer sounds interesting - do you put in with the meat while it's slow >>>>> cooking? How much beer? >>>>> >>>> Shoulder/butt produces a lot of juice and there's virtually no >>>> evaporation in a slow cooker, so you don't need a lot of added liquid. >>>> Half a bottle at the most. Save the juices because it's a good base >>>> for posole when you're using up the last bits of pork. >>>> >>>> Our usual pork butt progression is >>>> >>>> 1. pulled pork sandwiches >>>> 2. carnitas >>>> 3. posole >>>> >>>> YMMV but you may have noticed that I'm not big on leftovers, so I like >>>> to keep it versatile. >>>> >>>> >>>> -- >>>> >>>> sf >>> >>> The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. >>> >> Pork is so versatile! >> >> -- >> http://culturacolectiva.com/wp-conte...e-affiche1.jpg > > Mostly, it's affordable. I've been eating my share alright. :) > That's a really important factor too, that and locally sourced too. some old but interesting data on consumption of pork: http://www.nationmaster.com/country-...ion-per-capita 1 Denmark 142.6 1997 2 Spain 123 1997 3 Hong Kong 121.9 1997 4 Germany 117 1997 5 Hungary 90.2 1997 6 Poland 83.2 1997 7 Sweden 79.4 1997 8 France 76.6 1997 9 China 75 1997 10 Singapore 69.1 1997 Group of 7 countries (G7) average 68.83 1997 11 Canada 66.2 1997 12 United States 62.8 1997 13 United Kingdom 54.3 1997 14 Australia 40 1997 15 Japan 36.1 1997 16 Russia 29 1997 17 Mexico 22.4 1997 18 Brazil 20.2 1997 -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
On Friday, January 1, 2016 at 11:08:28 AM UTC-10, Lucha Libre! wrote:
> dsi1 wrote: > > On Friday, January 1, 2016 at 10:36:06 AM UTC-10, Lucha Libre! wrote: > >> dsi1 wrote: > >>> On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: > >>>> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > > >>>> wrote: > >>>> > >>>>> sf wrote: > >>>>> > >>>>> Beer sounds interesting - do you put in with the meat while it's slow > >>>>> cooking? How much beer? > >>>>> > >>>> Shoulder/butt produces a lot of juice and there's virtually no > >>>> evaporation in a slow cooker, so you don't need a lot of added liquid. > >>>> Half a bottle at the most. Save the juices because it's a good base > >>>> for posole when you're using up the last bits of pork. > >>>> > >>>> Our usual pork butt progression is > >>>> > >>>> 1. pulled pork sandwiches > >>>> 2. carnitas > >>>> 3. posole > >>>> > >>>> YMMV but you may have noticed that I'm not big on leftovers, so I like > >>>> to keep it versatile. > >>>> > >>>> > >>>> -- > >>>> > >>>> sf > >>> > >>> The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. > >>> > >> Pork is so versatile! > >> > >> -- > >> http://culturacolectiva.com/wp-conte...e-affiche1.jpg > > > > Mostly, it's affordable. I've been eating my share alright. :) > > > > That's a really important factor too, that and locally sourced too. > > some old but interesting data on consumption of pork: > > http://www.nationmaster.com/country-...ion-per-capita > > 1 Denmark 142.6 1997 > 2 Spain 123 1997 > 3 Hong Kong 121.9 1997 > 4 Germany 117 1997 > 5 Hungary 90.2 1997 > 6 Poland 83.2 1997 > 7 Sweden 79.4 1997 > 8 France 76.6 1997 > 9 China 75 1997 > 10 Singapore 69.1 1997 > > Group of 7 countries (G7) average 68.83 1997 > 11 Canada 66.2 1997 > 12 United States 62.8 1997 > 13 United Kingdom 54.3 1997 > 14 Australia 40 1997 > 15 Japan 36.1 1997 > 16 Russia 29 1997 > 17 Mexico 22.4 1997 > 18 Brazil 20.2 1997 > > -- > http://culturacolectiva.com/wp-conte...e-affiche1.jpg My guess is that we're the #1 pork consumers in the G7 countries by now. We shall all be eating pork in paradise. |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> Grilling is not allowed Drop dead,woman abuser: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ So **** off outta here, NOW. |
Slow Cooker - Pulled Pork
dsi1 wrote:
> On Friday, January 1, 2016 at 11:08:28 AM UTC-10, Lucha Libre! wrote: >> dsi1 wrote: >>> On Friday, January 1, 2016 at 10:36:06 AM UTC-10, Lucha Libre! wrote: >>>> dsi1 wrote: >>>>> On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: >>>>>> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > >>>>>> wrote: >>>>>> >>>>>>> sf wrote: >>>>>>> >>>>>>> Beer sounds interesting - do you put in with the meat while it's slow >>>>>>> cooking? How much beer? >>>>>>> >>>>>> Shoulder/butt produces a lot of juice and there's virtually no >>>>>> evaporation in a slow cooker, so you don't need a lot of added liquid. >>>>>> Half a bottle at the most. Save the juices because it's a good base >>>>>> for posole when you're using up the last bits of pork. >>>>>> >>>>>> Our usual pork butt progression is >>>>>> >>>>>> 1. pulled pork sandwiches >>>>>> 2. carnitas >>>>>> 3. posole >>>>>> >>>>>> YMMV but you may have noticed that I'm not big on leftovers, so I like >>>>>> to keep it versatile. >>>>>> >>>>>> >>>>>> -- >>>>>> >>>>>> sf >>>>> >>>>> The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. >>>>> >>>> Pork is so versatile! >>>> >>>> -- >>>> http://culturacolectiva.com/wp-conte...e-affiche1.jpg >>> >>> Mostly, it's affordable. I've been eating my share alright. :) >>> >> >> That's a really important factor too, that and locally sourced too. >> >> some old but interesting data on consumption of pork: >> >> http://www.nationmaster.com/country-...ion-per-capita >> >> 1 Denmark 142.6 1997 >> 2 Spain 123 1997 >> 3 Hong Kong 121.9 1997 >> 4 Germany 117 1997 >> 5 Hungary 90.2 1997 >> 6 Poland 83.2 1997 >> 7 Sweden 79.4 1997 >> 8 France 76.6 1997 >> 9 China 75 1997 >> 10 Singapore 69.1 1997 >> >> Group of 7 countries (G7) average 68.83 1997 >> 11 Canada 66.2 1997 >> 12 United States 62.8 1997 >> 13 United Kingdom 54.3 1997 >> 14 Australia 40 1997 >> 15 Japan 36.1 1997 >> 16 Russia 29 1997 >> 17 Mexico 22.4 1997 >> 18 Brazil 20.2 1997 >> >> -- >> http://culturacolectiva.com/wp-conte...e-affiche1.jpg > > My guess is that we're the #1 pork consumers in the G7 countries by now. We shall all be eating pork in paradise. > It was worth looking to see: https://data.oecd.org/agroutput/meat-consumption.htm https://www.meatinstitute.org/index....Action/i/48781 Pork consumption has remained fairly stable over the last two decades, USDA data show. Annual per capita pork consumption reached a high of 60.5 pounds in 1971 and a low of 42.9 pounds in 1975. In 2007, per capita consumption was 50.5 pounds. -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Slow Cooker - Pulled Pork
On Fri, 1 Jan 2016 12:32:57 -0800 (PST), dsi1 >
wrote: > On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: > > On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > > > wrote: > > > > > sf wrote: > > > > > > Beer sounds interesting - do you put in with the meat while it's slow > > > cooking? How much beer? > > > > > Shoulder/butt produces a lot of juice and there's virtually no > > evaporation in a slow cooker, so you don't need a lot of added liquid. > > Half a bottle at the most. Save the juices because it's a good base > > for posole when you're using up the last bits of pork. > > > > Our usual pork butt progression is > > > > 1. pulled pork sandwiches > > 2. carnitas > > 3. posole > > > > YMMV but you may have noticed that I'm not big on leftovers, so I like > > to keep it versatile. > > The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. I had to look up a recipe for vinha d'alhos because I'd never heard of it. Very interesting with the red wine and vinegar. Is the vinegar flavor very pronounced at the end? If it is, my husband won't like it. -- sf |
Slow Cooker - Pulled Pork
On 1/1/2016 4:16 PM, dsi1 wrote:
> On Friday, January 1, 2016 at 11:08:28 AM UTC-10, Lucha Libre! wrote: >> dsi1 wrote: >>> On Friday, January 1, 2016 at 10:36:06 AM UTC-10, Lucha Libre! wrote: >>>> dsi1 wrote: >>>>> On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote: >>>>>> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" > >>>>>> wrote: >>>>>> >>>>>>> sf wrote: >>>>>>> >>>>>>> Beer sounds interesting - do you put in with the meat while it's slow >>>>>>> cooking? How much beer? >>>>>>> >>>>>> Shoulder/butt produces a lot of juice and there's virtually no >>>>>> evaporation in a slow cooker, so you don't need a lot of added liquid. >>>>>> Half a bottle at the most. Save the juices because it's a good base >>>>>> for posole when you're using up the last bits of pork. >>>>>> >>>>>> Our usual pork butt progression is >>>>>> >>>>>> 1. pulled pork sandwiches >>>>>> 2. carnitas >>>>>> 3. posole >>>>>> >>>>>> YMMV but you may have noticed that I'm not big on leftovers, so I like >>>>>> to keep it versatile. >>>>>> >>>>>> >>>>>> -- >>>>>> >>>>>> sf >>>>> >>>>> The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos. >>>>> >>>> Pork is so versatile! >>>> >>>> -- >>>> http://culturacolectiva.com/wp-conte...e-affiche1.jpg >>> >>> Mostly, it's affordable. I've been eating my share alright. :) >>> >> >> That's a really important factor too, that and locally sourced too. >> >> some old but interesting data on consumption of pork: >> >> http://www.nationmaster.com/country-...ion-per-capita >> >> 1 Denmark 142.6 1997 >> 2 Spain 123 1997 >> 3 Hong Kong 121.9 1997 >> 4 Germany 117 1997 >> 5 Hungary 90.2 1997 >> 6 Poland 83.2 1997 >> 7 Sweden 79.4 1997 >> 8 France 76.6 1997 >> 9 China 75 1997 >> 10 Singapore 69.1 1997 >> >> Group of 7 countries (G7) average 68.83 1997 >> 11 Canada 66.2 1997 >> 12 United States 62.8 1997 >> 13 United Kingdom 54.3 1997 >> 14 Australia 40 1997 >> 15 Japan 36.1 1997 >> 16 Russia 29 1997 >> 17 Mexico 22.4 1997 >> 18 Brazil 20.2 1997 >> >> -- >> http://culturacolectiva.com/wp-conte...e-affiche1.jpg > > My guess is that we're the #1 pork consumers in the G7 countries by now. We shall all be eating pork in paradise. > That may be true per capita, but China far exceeds us in pure tonnage with their larger population. |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> > On Fri, 01 Jan 2016 10:51:48 -0600, cshenk wrote: > > > Gary wrote in rec.food.cooking: > > > >> I make no claim to what you do. I haven't even grilled since they > >> turned it illegal here many years ago. > >> > >> As far as bbq (not grilled) I do consider you the expert here. I > >> listen to what you say. > > > > Grilling is illegal here? Or is it in your complex? Complexes and > > HOAs sometimes do have rules about it. I know for the sort time we > > lived in an apartment when we got here, we were upstairs with a wooden > > porch so no grilling. > > Grilling is not allowed in apartments/balconies that are faced with > wood. Gary's building is brick, cement, and iron. You got the Virginia law right Steve but not my apartment complex. When that law went into effect, my place took it to another level. They just decided that no grills allowed here anymore. They even said that any grills seen on porches would be confiscated. "Management prohibits the use of coal, charcoal, charcoal lighter or propane cooking appliances." |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> China consumes about half Get lost woman stalker! ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ So **** off outta here, NOW. |
Slow Cooker - Pulled Pork
On 1/2/2016 10:55 AM, Gary wrote:
> Sqwertz wrote: >> >> On Fri, 01 Jan 2016 10:51:48 -0600, cshenk wrote: >> >>> Gary wrote in rec.food.cooking: >>> >>>> I make no claim to what you do. I haven't even grilled since they >>>> turned it illegal here many years ago. >>>> >>>> As far as bbq (not grilled) I do consider you the expert here. I >>>> listen to what you say. >>> >>> Grilling is illegal here? Or is it in your complex? Complexes and >>> HOAs sometimes do have rules about it. I know for the sort time we >>> lived in an apartment when we got here, we were upstairs with a wooden >>> porch so no grilling. >> >> Grilling is not allowed in apartments/balconies that are faced with >> wood. Gary's building is brick, cement, and iron. > > You got the Virginia law right Steve but not my apartment complex. > When that law went into effect, my place took it to another level. > They just decided that no grills allowed here anymore. They even said > that any grills seen on porches would be confiscated. > > "Management prohibits the use of coal, charcoal, charcoal lighter or > propane cooking appliances." > For good reason! Back in 1995 I lived in a second floor apartment with a wooden balcony. I liked to sit out there and read when I got home from work. The apartments on the ground floor had larger fenced patios. The guy who lived below me had teenage kids who would visit. One day their dad was still at work when they showed up. They decided to surprise him by cooking a chicken on the grill. They lit the coals and put the chicken on the grill. I don't know if they blasted it with lighter fluid or what. But the kids went inside and completely forgot about it. Flames were shooting up under my feet! I ran downstairs with a fire extinguisher. I had to bang on the door because they were playing music so loud they couldn't hear me. You nearly set the building on fire! Oh, ooops. They forgot about the grill and the chicken (which, BTW, was a blackened lump.) There's a reason there are laws against people having grills in apartment complexes and small spaces. Jill |
Slow Cooker - Pulled Pork
Gary wrote:
> Sqwertz wrote: >> >> On Fri, 01 Jan 2016 10:51:48 -0600, cshenk wrote: >> >>> Gary wrote in rec.food.cooking: >>> >>>> I make no claim to what you do. I haven't even grilled since they >>>> turned it illegal here many years ago. >>>> >>>> As far as bbq (not grilled) I do consider you the expert here. I >>>> listen to what you say. >>> >>> Grilling is illegal here? Or is it in your complex? Complexes and >>> HOAs sometimes do have rules about it. I know for the sort time we >>> lived in an apartment when we got here, we were upstairs with a wooden >>> porch so no grilling. >> >> Grilling is not allowed in apartments/balconies that are faced with >> wood. Gary's building is brick, cement, and iron. > > You got the Virginia law right Steve but STOP FEEDING THE ABUSER! ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> Get a natural gas grill. Climb in one and kill yourself, woman-abuser: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ |
Slow Cooker - Pulled Pork
On 2015-12-30 19:21:44 +0000, Steve Freides said:
> Overall, it came out tasty enough but much too vinegary for my taste. > I am thinking that perhaps we should cook without bbq sauce and add > that only after it's cooked. I concur. Scope the recipes on the net and you'll find people do it in scads of different ways, pick a couple of ingredients you like and do the same. I did a slow-cooked pork butt. I scanned 4 or 5 recipes of them and noted some had fluids (broth, or instead maybe vinegar and broth), others didn't. Some had almost everything. I wound up stealing from a few of them with: Two large onions sliced thickly placed on top and on the bottom of the meat. 1 cup soy (I think I used less) 1 cup sake 1 Tbl sugar 1 Tbl Dijon 1 heaping Tbl Paprika. 7 or 8 hours later it blew our mind. We had some barbecue sauce on the side and it was good with and without the bbq sauce. |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> > Gary wrote: > > You got the Virginia law right Steve but not my apartment complex. > > You know I'm just gonna show up there out of the blue and start > cooking there on your front lawn, or underneath your balcony in back.\ LOL! Cooking underneath my balcony...kinda like a troll underneath a bridge? |
Slow Cooker - Pulled Pork
Sqwertz wrote:
> You know I'm just gonna show up there out of the blue You sick stalker creep: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++ |
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