VaporTrail
Senior Cook
- Joined
- Dec 29, 2006
- Messages
- 191
Ok, a little back story is necessary with this.
As a housewarming gift I recieved a bottle of seasoned rice vinegar (roasted garlic, 12 oz) that I have never found a use for (when I remembered it was in my cabinet at all...). I found it the other day and figured I might want to use it.
Also I wound up with a 6 lb center cut pork loin. A planned party that didn't...long story. Suffice it to say I have this large (for my fridge) cut of meat in my fridge and I'm ready to remove it.
I don't often deal with cuts this large (pre-cut pork chops being about my normal (and boring) speed) and I started wondering what I should use it in. I wound up thinking that BBQ might be something to try. Perhaps some pulled pork?
Trouble is, looking around (both here and other places online) it seems that loin cuts aren't the preferred starting place for pulled pork. "Too lean and too expensive" I've seen numerous places. Too lean means it winds up dry... and expensive means it eats your pocket money. Well, I won't let that dissuade me. There are methods that can keep it from drying out, and what the hey, I didn't buy the main ingredient. If it doesn't work, I'll fix it for next time and use cheaper cuts of meat.
Well, doing some research online, and reviewing what I have in my kitchen, I think I can try to do some pulled pork, and decided to put it up on here to both document and double check my work (hoping more experienced people can catch anything bad before it happens) and maybe get some ideas.
The Plan (so far):
--------------------------------------------------------------------------
The Stuff:
Well our objective is pulled pork. On hand we have one 6 lb center cut loin. A 12 oz bottle of "seasoned rice vinegar". Most of a large bottle of Apple Cider Vinegar. A large bottle of ketchup (I have made my own barbeque sauce (once) that turned out pretty good... gonna give it a try again). Assorted spices and such.
Our tools are limited. Standard Gas Stove/Oven. Large Crock Pot. Given the choice I think we're going with the crock pot.
The Method:
Well so far, I've seen recepies that call for simply plopping your sauce in the pot at the start, and those that call for using water or other liquid in the pot, draining it after cooking, pulling the meat, and then adding sauce and reheating/cooking. I think the latter is the way I'll go.
I think I'm gonna go with a mixture of 1 part seasoned vinegar to 2 parts water for the cooking liquid. Placing some of that in the 'pot and adding the meat (cut into thirds probably, the whole thing won't fit in one piece), adding liquid till it just covers the meat (need help here, do it this way yes/no? If no, use about 1.5-2 cups liquid instead?), and then cooking on low for 9-10 hours or so.
Since I'm going to be working this morning (8 hour shift) it's perfect for me to start it just as I'm leaving for work. My fiancee will be home while I'm at work so it won't be completely unattended... and I'll get home pretty much just in time for step 2.
Since I leave for work at 6 am my time, I've got a couple hours to let you people stew up some ideas and comments before I have to start this.
Go!
---------------
Well, no one has responded as of now... so I'm going ahead as is. Time to prepare. Results as they come in.
---------------
Contact! The meat is in the pot.
I wound up using the whole 1.5 cups of the seasoned vinegar, and a half cup of apple cider vinegar, and 4 cups of water to have enough to cover the meat. Now we wait for it to be done. Time to go be a wage slave!
As a housewarming gift I recieved a bottle of seasoned rice vinegar (roasted garlic, 12 oz) that I have never found a use for (when I remembered it was in my cabinet at all...). I found it the other day and figured I might want to use it.
Also I wound up with a 6 lb center cut pork loin. A planned party that didn't...long story. Suffice it to say I have this large (for my fridge) cut of meat in my fridge and I'm ready to remove it.
I don't often deal with cuts this large (pre-cut pork chops being about my normal (and boring) speed) and I started wondering what I should use it in. I wound up thinking that BBQ might be something to try. Perhaps some pulled pork?
Trouble is, looking around (both here and other places online) it seems that loin cuts aren't the preferred starting place for pulled pork. "Too lean and too expensive" I've seen numerous places. Too lean means it winds up dry... and expensive means it eats your pocket money. Well, I won't let that dissuade me. There are methods that can keep it from drying out, and what the hey, I didn't buy the main ingredient. If it doesn't work, I'll fix it for next time and use cheaper cuts of meat.
Well, doing some research online, and reviewing what I have in my kitchen, I think I can try to do some pulled pork, and decided to put it up on here to both document and double check my work (hoping more experienced people can catch anything bad before it happens) and maybe get some ideas.
The Plan (so far):
--------------------------------------------------------------------------
The Stuff:
Well our objective is pulled pork. On hand we have one 6 lb center cut loin. A 12 oz bottle of "seasoned rice vinegar". Most of a large bottle of Apple Cider Vinegar. A large bottle of ketchup (I have made my own barbeque sauce (once) that turned out pretty good... gonna give it a try again). Assorted spices and such.
Our tools are limited. Standard Gas Stove/Oven. Large Crock Pot. Given the choice I think we're going with the crock pot.
The Method:
Well so far, I've seen recepies that call for simply plopping your sauce in the pot at the start, and those that call for using water or other liquid in the pot, draining it after cooking, pulling the meat, and then adding sauce and reheating/cooking. I think the latter is the way I'll go.
I think I'm gonna go with a mixture of 1 part seasoned vinegar to 2 parts water for the cooking liquid. Placing some of that in the 'pot and adding the meat (cut into thirds probably, the whole thing won't fit in one piece), adding liquid till it just covers the meat (need help here, do it this way yes/no? If no, use about 1.5-2 cups liquid instead?), and then cooking on low for 9-10 hours or so.
Since I'm going to be working this morning (8 hour shift) it's perfect for me to start it just as I'm leaving for work. My fiancee will be home while I'm at work so it won't be completely unattended... and I'll get home pretty much just in time for step 2.
Since I leave for work at 6 am my time, I've got a couple hours to let you people stew up some ideas and comments before I have to start this.
Go!
---------------
Well, no one has responded as of now... so I'm going ahead as is. Time to prepare. Results as they come in.
---------------
Contact! The meat is in the pot.
I wound up using the whole 1.5 cups of the seasoned vinegar, and a half cup of apple cider vinegar, and 4 cups of water to have enough to cover the meat. Now we wait for it to be done. Time to go be a wage slave!
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