there ya go gravy,quick,simple,tasty.....nice one LP,going to give that a go next timeGravy Queen, I have an oh, so simple recipe for pulled pork. You put your pork into the crockpot, cover it with a can/bottle of beer (we used gluten-free sorghum beer) put the lid on and leave it for 8-10 hours on low. Take it out, pull the oh so soft meat apart, mix with some BBQ sauce and serve it with more sauce on the side!
!!I made the tastiest pulled pork I've ever made myself a couple weeks ago. I used this spice rub mix from Cooks' Illustrated on a three-pound pork shoulder roast and have a little left:
Slow Cooker Pulled Pork
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
I used 1 tsp. cayenne and smoked paprika instead of regular paprika.
I cut the roast into two pieces, to provide more surface area for the rub, then I massaged the mixture all over the roast and refrigerated it in a plastic bag overnight. In the morning, I took it out of the fridge to warm up a little, peeled and sliced a yellow onion to put in the bottom of the slow cooker, and put the roast in. Then I poured in a cup of apple cider vinegar, being careful not to wash the rub off the pork. I think the steam from the vinegar added a lot to the flavor.
Eight hours later, it was fall-apart tender when I went to turn it, so I put it in a bowl, let it cool down a bit, then removed the fat and pulled the pork. I poured the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerated it to make the fat congeal on top. My idea was to use the liquid to make a sauce, but it turned out, I didn't need it
We had it one day as a taco with homemade salsa and pickled onions, and another day as North Carolina pork barbecue with cole slaw. The meat had so much flavor, it barely needed anything more. So so good. I have a 7-pound roast in the fridge and will make it again this weekend. Hope this helps
I'm not familiar with "hot pork butties." If it's different from what I've described, can you tell us what it is? Thanks.
Gravy Queen, I have an oh, so simple recipe for pulled pork. You put your pork into the crockpot, cover it with a can/bottle of beer (we used gluten-free sorghum beer) put the lid on and leave it for 8-10 hours on low. Take it out, pull the oh so soft meat apart, mix with some BBQ sauce and serve it with more sauce on the side!
If I remember correctly, GQ is gluten intolerant, so she would need the beer to be gluten free.
I tend to think that it is used more in the north of the UK and sarnie (hate that word) is more southern.
taxlady said:
I can't have most beers, it does have to be a gluten free beer, but most of the time I substitute beer with cider.
It's not slang its a bona fide word, butty.
Of course "sandwich" - is the "proper" term.
I learned about chip butties from my Scottish ex-DH. He even had crisp (potato chips on this side of the pond) butties.Ha ha ! Brilliant GG! Ah yes, a nice butty. Chip butty is a good one, a meal in itself. A favourite breakfast butty is bacon or sausage (with brown sauce). And of course, a nice treat anytime is a hot pork butty.
I would add that of course, I use gluten free bread or rolls.
I had a lovely pair of baps last night, I do prefer an good muffin though.It's not slang its a bona fide word, butty.
Of course "sandwich" - is the "proper" term.
- you cannot have wheat, barley, oats or rye as these damage the lining of the stomach and can lead to long term more serious health problems. Its easy to control through diet though.
