JoeV
Washing Up
I was on the "What are you baking today" thread, and was asked to post this recipe for LPBeier, so I thought I'd put it where it belongs; under pork recipes. Here goes:
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The pulled pork recipe doesn't exist (anyone else have some of these "recipes?). It changes every time I make it, although some things stay constant. I'll do my best to remember it all here, starting with the rub which goes on the 5# fresh picnic ham at least 8 hours before cooking:
Pork Rub
Fresh ground black pepper
Garlic Powder
Onion Powder
Thyme
Basil
Hungarian paprika
Crushed red peppers
Cayenne pepper powder
Chili powder
I basically dump the ingredients into a bowl until it looks like the right amount of each, blend them well, and then pour them into a 2 oz shaker bottle that I get at World Market for $1 each. I try to make enough rub for 2-3 roasts.
Preparation
I cut the skin and excess fat from the picnic ham and place it in the middle of my 15" Magnalite Roaster with the meat rack on the bottom. I then liberally coat the entire roast with the rub, put the cover on and place in the refrigerator for min. 8-12 hours to allow the seasonings get into the meat.
I often make this up in the morning when I get up around 5 a.m. ( I love to work in the kitchen when nobody is around to bother me), and put in the fridge before going off to work. Then around 8 p.m. I fire up the oven to 225 degrees F, pop the roaster in the oven, and let it slow cook all night till I get up the next morning.
In the morning I check the meat with two forks, and if the meat shreds easily I pull it out of the oven, remove it from the pan to a platter and let it cool for about 1/2hour. You'll have about 2-3" of fat that renders out of the pork during the cooking process, so I'll warn you in advance to save a couple of containers to pour the fat into for disposal. DON'T POUR IT DOWN THE DRAIN. IT WILL CLOG UP YOUR PIPES!!! DISPOSE OF IN YOUR WEEKLY TRASH OR IN YOUR BURN BARREL.
I then shred the entire roast, removing any bits of fat and cartilage that did not render out while cooking, and then drown the shredded meat in... are you ready for this big time secret?... Sweet Baby Ray's BBQ Sauce.
A 5# roast with bone-in will yield about 3# of shredded meat. I take resealable containers and put 3/4# of finished product in each one, since that's about how much me and DW will eat for a meal, and put it in the freezer. I always put a post-it note label on my freezer containers with item description, weight (since I got my digital scale) and date it was packaged. This helps a lot to keep food rotated in the freezers.
I serve this either on my homemade hamburger rolls or my kaiser rolls, depending on what's in stock at the time. 1/4# of pulled pork on a kaiser roll, with a dollop of fresh, sweet coleslaw (Memphis style) makes for a great meal. Home fries go good with this meal or parsley'd redskins are nice also. This week we'll do the redskins and have the cinnamon rolls for dessert.
Enjoy!
Joe
_______________________________________________________
The pulled pork recipe doesn't exist (anyone else have some of these "recipes?). It changes every time I make it, although some things stay constant. I'll do my best to remember it all here, starting with the rub which goes on the 5# fresh picnic ham at least 8 hours before cooking:
Pork Rub
Fresh ground black pepper
Garlic Powder
Onion Powder
Thyme
Basil
Hungarian paprika
Crushed red peppers
Cayenne pepper powder
Chili powder
I basically dump the ingredients into a bowl until it looks like the right amount of each, blend them well, and then pour them into a 2 oz shaker bottle that I get at World Market for $1 each. I try to make enough rub for 2-3 roasts.
Preparation
I cut the skin and excess fat from the picnic ham and place it in the middle of my 15" Magnalite Roaster with the meat rack on the bottom. I then liberally coat the entire roast with the rub, put the cover on and place in the refrigerator for min. 8-12 hours to allow the seasonings get into the meat.
I often make this up in the morning when I get up around 5 a.m. ( I love to work in the kitchen when nobody is around to bother me), and put in the fridge before going off to work. Then around 8 p.m. I fire up the oven to 225 degrees F, pop the roaster in the oven, and let it slow cook all night till I get up the next morning.
In the morning I check the meat with two forks, and if the meat shreds easily I pull it out of the oven, remove it from the pan to a platter and let it cool for about 1/2hour. You'll have about 2-3" of fat that renders out of the pork during the cooking process, so I'll warn you in advance to save a couple of containers to pour the fat into for disposal. DON'T POUR IT DOWN THE DRAIN. IT WILL CLOG UP YOUR PIPES!!! DISPOSE OF IN YOUR WEEKLY TRASH OR IN YOUR BURN BARREL.
I then shred the entire roast, removing any bits of fat and cartilage that did not render out while cooking, and then drown the shredded meat in... are you ready for this big time secret?... Sweet Baby Ray's BBQ Sauce.
A 5# roast with bone-in will yield about 3# of shredded meat. I take resealable containers and put 3/4# of finished product in each one, since that's about how much me and DW will eat for a meal, and put it in the freezer. I always put a post-it note label on my freezer containers with item description, weight (since I got my digital scale) and date it was packaged. This helps a lot to keep food rotated in the freezers.
I serve this either on my homemade hamburger rolls or my kaiser rolls, depending on what's in stock at the time. 1/4# of pulled pork on a kaiser roll, with a dollop of fresh, sweet coleslaw (Memphis style) makes for a great meal. Home fries go good with this meal or parsley'd redskins are nice also. This week we'll do the redskins and have the cinnamon rolls for dessert.
Enjoy!
Joe