|
|
Post by sherri on Aug 31, 2017 12:37:13 GMT
allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/
Daddyo, what do you think of that recipe? The reviews vary a lot from rave to bitter disappointment.
We're not big BBQ sauce eaters in this house, my husband hates it, so I wasn't sure how it would go being in a recipe, let alone some people saying they added more. Others said it was too watery but some said it was amazing.
So what do you think? Would it be worth trying?
|
|
|
|
Post by DADDY O on Sept 2, 2017 21:12:53 GMT
NAAHHHHHHHHHHH. Looks horrible. Must be Yankee BBQ.
Here's how I cook pulled pork.
1. Buy a good piece of pork with a lot of fat. The fat makes it tender.
2. Boil the pork for about 30 minutes....no more. You want it hard enough you can't pull it, but not soft enough that you can.
3. Now we go to the grill. Fire it up and when it gets hot, add some Mesquite wood chips that have been soaking over night. You want the chips to smoke, but not burn.
4. Reduce the heat to about 300 degrees or less after the chips are smoking.
5. Season the pork with salt, pepper and a little lime or lemon juice over night in a closed container.
6. Add a piece of tinfoil to the grill and put the meat on the tinfoil.
7. Cook until tender enough to pull the pork.....add wood chips to keep the smoke going, if necessary. I use two forks to pull the pork with.
8. DO NOT ADD BBQ SAUCE, let your guests add it if they want it. Good BBQ requires no sauce.....just rubs, seasoning and smoke will do it, but some people want the flavor of BBQ sauce. To me, why not just eat a bowl of BBQ sauce? It is sacrileges to add BBQ sauce to a good piece of meat. It ain't the Texas way. ADD the BBQ on the side.
9. Serve it however you want it; Hamburger Bun (Yankee Style; Texas Toast; Straight up and plain; stuff a Roo tail with it....or whatever.......just don't add Vegemite to it......sorry Lola.
10. Serve while hot.
Jump your spouses bones later........not while you're cooking. Cooking is more important than sex........err, when you hit 70 anyways. We have to keep our priorities in line..............no?
|
|
|
|
Post by joethenuts on Sept 2, 2017 23:15:32 GMT
seams like a lot of work , now i have pulled beef, its a tomato sauce ragu just like bolanesesauce with mince beef its made from beef like gravy beef stewing steak lamb shanks osso bucco anything at all and when its all cooked take the meat out and bones fall off and schread the meat and put it back into the sauce and mix it up [best pasta sauce ever with beef.
|
|
|
|
Post by sherri on Sept 3, 2017 13:09:19 GMT
Thanks daddyo & Joe.
The reason I looked at the recipe is it is for a slow cooker but I flicked through some photos & in a few it looked very sloppy, not what I fancied at all.
I don't have a BBQ that does wood chips. Just got a normal gas BBQ.
I briefly wondered if I might use the recipe as I had our son & daughter in law over for lunch today, then a daughter & her family coming in the afternoon.
In the end I just made a lasagne.
|
|
|
|
Post by DADDY O on Sept 4, 2017 0:39:10 GMT
Wood chips are easy.Soak them overnight in water and the place them in a wire basket just below the bottom grate.
It worked fine.
If you use charcoal , which I never do (too many carcinogens), place the soaked chips directly on the bricks.
Believe me, the smoke makes a big difference.
|
|
