"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-01-2012, 05:19 PM   #21
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
So many ways to prepare Delicious pulled pork. If you don't want to cook in the oven for a bunch of hours, this is an alternative method that everyone who's had it raves about. Rub the pork with salt and pepper, nothing else. Slice two large onions into petals. Mince 4 garlic cloves.

Get a heavy skillet (I use cast iron) hot. Add 4 tbs. or so of cooking oil to the pan. Sear all sides of the roast to give it a great, brown crust. Turn off the stove and place the roast on a bed of onion petals. Sprinkle more onion on top, along with the garlic. Make sure the fat side is up. Put the lid on and set the cooker to medium. Let it cook until a half hour before it's time to serve it. Remove the roast to a heavy, large pan and pull it into bite-sized chunks. Fire up the smoker, or grill and place wood on the fire to make smoke. Place the pan of pulled pork into the smoke filled environment and let sit for 10 minutes. Stir and smoke for another ten minutes. Remove from teh smoke and place in a large bowl. Stir the drippings from the slow cooker back into the meat. Serve with Carolina style barbecue sauce, a tomato/brown sugar style barbecue sauce, and a honey mustard sauce, and good buns.

It will taste like it's been smoking for a whole day, with a luxuriously tender and juicy mouth feel.

Just another method for when you don't want to, or can't monitor a smoker all day.

There are many here who will call my method sacrilegious. But the proof is in the eating. It makes very tasty pulled pork.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-05-2012, 08:29 PM   #22
Honey Badger
 
Join Date: Dec 2008
Posts: 2,287
Update: Late I know...

Well you guys the Pork Butt turned out perfectly. I timed it to where all I did was season it and pass the buck. " Night all" Let them worry about it all night. Because I'm nice like that.

Made the Carolina sauce to go with it. They really enjoyed a new take on pork.

Thank you all for the helpful suggestions.

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 03-05-2012, 11:34 PM   #23
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Where's the pictures?!?

Sheesh...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-06-2012, 10:56 AM   #24
Honey Badger
 
Join Date: Dec 2008
Posts: 2,287
Quote:
Originally Posted by FrankZ View Post
Where's the pictures?!?

Sheesh...
Sorry Frank... Maybe next time. It's one of those things, see one you've seen them all.

I want to know where all that Pork went? Had plans to make Tamales & Taquito's with it.

Is nothing sacred around here?

Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 03-06-2012, 11:37 AM   #25
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Chef Munky View Post

Is nothing sacred around here?

Munky.
When it comes to pork shoulder... eating it is the only thing sacred...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-06-2012, 11:52 AM   #26
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by FrankZ View Post
When it comes to pork shoulder... eating it is the only thing sacred...
An open faced sandwich covered with gravy. Evidently it was good or there would be leftovers. Take it as a compliment.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
pork, recipe, tips

Pork Butt Tips & Tricks? Thought I'd ask the pro's here for advice. Just picked up the Pork Butt I ordered yesterday. It's 7.90Lb's. Has a nice fat cap on it. I've never cooked one before. Don't even know how or what, if any seasonings are needed. Using the Smoker is out. It's cold and raining here today. Will be tomorrow to. Can you guys walk me through? I know it takes a while to cook, that's all I do know on the subject. The spice racks are ready :angel: Thank you Munky. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.