"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-16-2014, 10:54 PM   #31
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Make the pulled pork with your favorite curry sauce...lots of possibilities.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-17-2014, 12:42 AM   #32
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,315
Another one here for pulled pork and slaw on toasted rolls - that's my fave combination, but pulled pork tacos are a close second. I buy a large pork shoulder, salt and pepper it and slow roast it, then sit in front of the TV with a couple of forks and a large bowl and just start shredding. I pack the shredded pork into several food saver bags, freeze it, and when I take a portion out, I reheat and season according to how I want to use it.

But I'm only cooking for one, usually. I love having freezer bags of it to make sandwiches, tacos, burritos, omelettes, soups, so many things. I'm out of it now so will have to get a nice roast this weekend and start shredding.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-19-2014, 10:53 AM   #33
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
The pic of pulled pork nachos on this page is incredibly mouth-watering: Loaded Pulled Pork Nachos Recipe - She Wears Many Hats

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-19-2014, 01:40 PM   #34
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by GotGarlic View Post
I believe you're using my recipe and I'm thrilled that you like it so much In addition to the bun with slaw, I also like it on a soft flour tortilla with pickled onions, Monterey Jack cheese - mozzarella would work, too - and a squeeze of lime juice with Mexican rice on the side. An easy way to make Mexican rice is to make regular rice - 1 cup rice and 2 cups water - but replace 1/2 cup of the water with 1/2 cup of salsa.

You could also add pulled pork to tomato sauce as a sort of pork ragu and serve over pasta.

Rick Bayless | Pickled Red Onions
It is indeed your recipe GG!

And funnily enough I did recently try it with pasta and it was really lovely!
__________________
KatyCooks is offline   Reply With Quote
Old 09-19-2014, 02:48 PM   #35
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Cool! I haven't tried it that way yet; I read about it somewhere.

I bought a 7-lb. pork shoulder on sale today. I'll cut it in half and one day soon, we'll be having pulled pork, too. It's been a while. I'll use the rest for posole (Mexican pork and hominy stew). I make the green posole, which includes tomatillos, which are ripening day by day in the garden
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-19-2014, 03:00 PM   #36
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by Steve Kroll View Post
Next time you make pulled pork, rather than mixing it with bbq sauce, try it instead with Mexican salsa verde and rolled up in a flour tortilla, burrito style. No forks allowed. Sure it's messy, but that's part of the fun.
No forks allowed??? But... but.....

I'm not a fan of BBQ sauce so the salsa option sounds interesting. The pork is quite rich so it is nice to cut through that with something quite fresh. (I guess that is why we Brits marry roast pork with apple sauce!)
__________________
KatyCooks is offline   Reply With Quote
Old 09-19-2014, 03:08 PM   #37
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Quote:
Originally Posted by KatyCooks View Post
No forks allowed??? But... but.....

I'm not a fan of BBQ sauce so the salsa option sounds interesting. The pork is quite rich so it is nice to cut through that with something quite fresh. (I guess that is why we Brits marry roast pork with apple sauce!)
Ah, the memories: "Pork chops and applesauce - for dinner!"

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-19-2014, 03:12 PM   #38
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
SO will crack open the applesauce anytime I make a pork dish. It's an automatic response.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-19-2014, 03:22 PM   #39
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by GotGarlic View Post
Cool! I haven't tried it that way yet; I read about it somewhere.

I bought a 7-lb. pork shoulder on sale today. I'll cut it in half and one day soon, we'll be having pulled pork, too. It's been a while. I'll use the rest for posole (Mexican pork and hominy stew). I make the green posole, which includes tomatillos, which are ripening day by day in the garden
One of the things I like about pork shoulder is how cheap it is and yet with a little TLC you get brilliant results with it.
__________________
KatyCooks is offline   Reply With Quote
Old 09-20-2014, 07:56 AM   #40
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
I like my pulled pork also not on a bun but with scallop potatoes
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Reply

Tags
other, pork

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 09:33 PM.


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