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Old 12-09-2012, 11:48 AM   #11
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Yum! Thank you for sharing! I can this becoming lots of tastey things!
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Old 12-09-2012, 12:19 PM   #12
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Just happen to have a whole bone-in butt in the freezer.
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Old 12-09-2012, 01:10 PM   #13
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Quote:
Originally Posted by pacanis View Post
Why is it BBQ sauce and not gravy?


That looks like it would make good sandwiches with all the added goodies to it.
'cuz I called it sauce

Thanks, Pac. It is quite tasty.
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Old 12-09-2012, 01:11 PM   #14
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Originally Posted by Andy M. View Post
Just happen to have a whole bone-in butt in the freezer.
Well, get your butt out of the freezer!
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Old 12-09-2012, 01:13 PM   #15
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Thanks, JM. I think it's fun to make something you can change up on a whim. Cooking for two or one can be challenging.
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Old 12-09-2012, 02:02 PM   #16
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There is a Carolina chopped pork recipe similar to what you've done. You recreated a classic!
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Old 12-09-2012, 02:34 PM   #17
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There is a Carolina chopped pork recipe similar to what you've done. You recreated a classic!
Cool! If the various peppers hadn't been so expensive I would have added more.
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"Pulled" Pork [IMG]https://lh3.googleusercontent.com/rjWBnN2FN52imoftZ1g8NWwikdENglj4YcxBsB3H4bHrgyOE1sEQ1TKZPAjpTlbMg7VQpYgawNApH1uqa93qesrLm9HAMk3odxFvLOEfSZDHma1T7Lg[/IMG] [FONT=Georgia][SIZE=3]I am calling this "Pulled" Pork, you will be able to shred this in the traditional manner when you get to that step. I have cut this across the grain to make it more acceptable to a certain toothless Ogre I know.[/SIZE][/FONT] [SIZE=3][COLOR=#000000][FONT=Georgia]Pulled Pork[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]3.5 lb bone-in Pork leg roast[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]salt and pepper to taste[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 cup onion[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]3 cloves garlic[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 cup celery[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]2 Anaheim Peppers, seeded[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]2 jalapenos, seeded[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 red pepper[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 green pepper[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 tablespoon dried cilantro or cup minced, fresh[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]1 teaspoon ground cumin[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]⅓ cup fresh lime juice[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Liberally salt and pepper the roast on all sides[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Add grapeseed oil to 6 quart stock pot, bring to medium high heat. Sear roast on both side, about ten minutes each, add in 3 cups water.[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Meanwhile, dice up your veggies and add into stock pot once you have added the water. Sprinkle on the cilantro and cumin. Cover and simmer overnight. [/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Pull meat from stockpot. Allow to cool until it can be handled. I removed the fatty chunks and disposed of them. This is the time to shred, hand pull the pork.[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Add in the lime juice. Bring back up to serving temp.[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Can be served over potatoes, rice noodles, beans, tortilla chips...[/FONT][/COLOR] [COLOR=#000000][FONT=Georgia]Once we had our lunch, I divided this into 4 meals for two and 6 individual meals for taking in my lunches. That is 16 servings for a total cost of $12.00 (.75 a serving) and the cooking time. This can also be made easily in a crockpot.[/FONT][/COLOR] [/SIZE] 3 stars 1 reviews
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