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Old 06-10-2006, 11:36 AM   #11
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
The pork loin works in this because you are braising it in liquid, but for real pulled pork get the butt/shoulder/picnic (NOT the ham). The loin is too lean to do in the oven or a smoker however.
To get the smoke flavor, smoke for just part of the time--3-4 hours and then finish in the low 250* oven for another 4 or 5 hours.

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Old 06-12-2006, 06:31 AM   #12
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Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
People here seem to like food stories, so I'll tell you one about pulled pork.

I was sitting in my living room in Hawaii. My parents were visiting. I got a call. "I can't stand it any more!!! Claire, you have to take some boar!!" Her husband showed up 5 minutes later with a half a boar he'd shot. Still warm. I chopped it in half, and threw it in the freezer. Later I stuck it in the crock pot with onions and garlic, S&P, a few chili flakes, covered with water and wine. When it was tender, shredded, boned, I added whatever was the BBQ sauce I liked (I really don't like BBQ sauce much, so there wasn't a lot of it) and put out rolls. Slaw. Yumm. Actually, I had a weber, and I must have at least put it on the coals for a little bit and then boned it and put it in the crock pot. Surely even a small boar's quarter wouldn't fit in the pot?

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