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Old 12-08-2012, 05:49 PM   #1
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"Pulled" Pork



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.

Pulled Pork

3.5 lb bone-in Pork leg roast
salt and pepper to taste
1 cup onion
3 cloves garlic
1 cup celery
2 Anaheim Peppers, seeded
2 jalapenos, seeded
1 red pepper
1 green pepper
1 tablespoon dried cilantro or cup minced, fresh
1 teaspoon ground cumin
⅓ cup fresh lime juice

Liberally salt and pepper the roast on all sides
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.

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.

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.

Add in the lime juice. Bring back up to serving temp.

Can be served over potatoes, rice noodles, beans, tortilla chips...

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.
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Old 12-08-2012, 09:10 PM   #2
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Mmmmmmm. That sounds delish! Thanks! :)
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Old 12-08-2012, 09:37 PM   #3
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That sounds really good & very economical as well! I will have to try it sometime, thanks for the tip!
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Old 12-08-2012, 11:54 PM   #4
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It's very basic, many things can be added. I'm sure I'll turn one batch into a bean stew with added tomatoes. Will also add tomatillo sauce to another batch.

I love creating a blank slate. YUM!

Thanks!
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Old 12-08-2012, 11:55 PM   #5
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At least you didn't call it BBQ.
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Old 12-09-2012, 12:01 AM   #6
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Quote:
Originally Posted by FrankZ View Post
At least you didn't call it BBQ.
If I put BBQ sauce into it...it'll be pork bbq, but NOT BBQ'd Pork.
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Old 12-09-2012, 12:21 AM   #7
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Sounds great! Will save it for when I can eat pork again!
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Old 12-09-2012, 12:24 AM   #8
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Will have to spelunk the freezer for various pork parts!
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Old 12-09-2012, 01:55 AM   #9
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Quote:
Originally Posted by Dawgluver View Post
Will have to spelunk the freezer ...
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Old 12-09-2012, 05:44 AM   #10
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Quote:
Originally Posted by PrincessFiona60 View Post
If I put BBQ sauce into it...it'll be pork bbq, but NOT BBQ'd Pork.
Why is it BBQ sauce and not gravy?


That looks like it would make good sandwiches with all the added goodies to it.
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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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