View allAll Photos Tagged pulledpork
Found this recipe for low-sodium BBQ sauce. I used it to make pulled pork. I think I like it better than the stuff from the store. #cy365 #OffPrompt
I recently bought David Chang's Momofuku cookbook and was rearing to try a recipe so I decided to do his pulled pork first. After 6 hours in the fridge and 6 hours in the over, I had a ton of pulled pork so I whipped up a quick aioli and an asparagus slaw and serve it all up on slider buns.
After six years of shooting with a Nikon D80 and being restricted to a crop sensor, I finally had enough saved to buy myself a Nikon D800! Jumping to full frame wasn't as easy as I'd hoped, but it's challenging me in a way my D80 never could have. These are mostly still test shots, so bear with me! Thanks!
Nikon D800
Nikon 50mm f/1.4
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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i have to admit that any meat-related sandwich is really all about the toppings for me. this is pulled pork from the slow cooker (leftovers from the carnitas i posted a few days ago) with coleslaw (homemade, light) and lightly pickled onions, which are SO GOOD. i want to put them on everything now.
Suffolk, VA - 15 SEP 2013
I smoked a 6-lb Boston Butt over apple wood for about 4 hours and then foiled it and put it in the oven for 8 hours at 225 degF and let it rest for 3 hours before pulling it.
After pulling it and removing the fat, I then put it into the aluminum pan (with juices) and added apple juice and dry rub and smoked it over apple wood for about 4 hours uncovered. It is delicious!
No barbeque sauce here.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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After reading such glowing reviews, I had to visit Smoke, particularly due to its proximity to downtown Dallas. The ribs were amazing, and so were the pickles. All four of the sides I tried were good too. But, I was disappointed with the pork and brisket--both were extremely dry.
SMOKE. Dallas, Texas.
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
An obscenely delicious pile of breakfast: Pulled Pork and Scrambled Eggs smothered in BBQ Sauce and sitting on top of a Corn Cake, accompanied by a heaping spoonful of Hashbrown Casserole. (Imagine that Mac n' Cheese and Home Fries had a baby.)
Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
We got a variety of pulled pork sandwiches to compare. The unofficial result - try the Silver Bullet BBQ's Pulled Pork. They had much better buns, cuter serving staff, hot grillmen - oh, ya, the pulled pork was good too.
Thursday ~ April 12, 2012 ~ 9:00 PM to 1:00 AM
FREE ThrowDown Band Show
The Chicken Bone
358 Waverly Street (Rte 135)
Framingham, MA 01702
TEL: 508-879-1138
Road Map: mapq.st/zdtvOT
www.facebook.com/pages/The-Chicken-Bone/328881523929
No Cover Charge
The ThrowDown Band exploded onto the Boston music scene in late 2009, and in a short time they attained the reputation of a band to be reckoned with in the New Blues Era; they are widely regarded as the next big act to come out of Boston.
ThrowDown’s first release, “Let Sleeping Dogs Lie”, was selected as the "Best Self-produced CD" by the Boston Blues Society, and has been submitted to the IBC for inclusion in the 2012 International Blues Competition in Memphis, TN.
An aggressive, take no prisoners, guitar-shredding, soul-screaming approach to music puts them in a hard-to-define, multi-genre, rock, electric-blues, rock category. And one thing is for sure: they do not disappoint. From excruciatingly soulful slow jams to hard-hitting, genre-bending rockers, a night with The ThrowDown Band is full of peaks and valleys building to a crescendo that will slam you into a climactic explosion; leaving you dripping with sweat and begging for more.
The ThrowDown Band Web Sites
www.facebook.com/throwdownblues
www.reverbnation.com/throwdown
Facebook Show Poster
www.facebook.com/photo.php?fbid=3639538157422
Facebook Event Page
www.facebook.com/events/357154690986899
Promotion by Richard Axtman ~ Northern Music
northernmusic@yahoo.com
www.myspace.com/northernmusicagency
Belated birthday celebration for Alex - all his favorites, pulled pork nachos, fried okra, ribs.... pulled pork/ribs from the Neelys.
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Every time I ride the Great River Road between Prescott, WI and Diamond Bluff, WI, I stop the Oasis Eatery at Nesbitt's Nursery.
The first time I wandered in, I almost didn't stop, because I had just finished climbing two huge hills and wanted to keep going, but for some reason I decided to check it out. It probably had something to do with their BEER sign out front.
This trip, I was struggling to remember the name of the place. I knew it was after Prescott. I new it was something like, "Top of the Hill Restaurant," or, "Steep and Long Climb Cafe," or, "It's All Downhill From Here Diner," or something. I saw the road sign as I was cresting a big ol' hill and exhaled, "Oasis! Oasis Eatery!" How could I ever forget?
I walked in, and there are lots of seats inside, a boutique area with fancy cheeses and baked treats and caramels, and an unassuming counter area. They only had drinks listed on the chalk board menu, but I had seen some pie on the counter, so I got a New Glarus beer and a slice of pie. The counter service is a little confusing- sometimes you pay at the counter as you order, sometimes you pay after... but let me tell you, the food is heaven.
Everything is from scratch, and made and orchestrated by Sean, the head Chef. He bakes everything. He cooks everything. Sunday brunch, pies, pastries, bars, pulled pork, homemade from scratch EVERYTHING. You will not be disappointed.
The service is so good it's almost a little overwhelming. A family will smile, check in on you a little too much, and tell the best cheesy jokes and one-liners. I loved it.
Park under the gazebo, order an entree and a beer, and look up through the curtain of green hops. Enjoy the Oasis.
May 23rd, 2014
Recently I've been working on a project with Adrian Chalifour of Towers & Trees for Music BC's Songwriter Workshop during VIC Fest this June 14th, 2014. We head out with an established musician taking part in the Songwriter's Workshop with another performer from VIC Fest to a food vendor from the festival for food and conversation.
The first was Peter Gardner of Hawk & Steel and Aidan Knight at Pig BBQ Joint here in Victoria.
Publique baguette AUD2.40, BreadTop soft dinner rolls AUD4.80 for 8, corn, pickled onions, coriander. And beef, barley, carrot puree for Liam.
recipe: www.closetcooking.com/2014/02/pineapple-char-siu-pulled-p...
Copyright © 2009 Unbreaded. All rights reserved. Please contact to request use.
Credit: Ben Kessler / Unbreaded
we had chicken wings form PB's, too, but they "got gone" before dinner.
splendidtable.publicradio.org/recipes/main_pulledpork.shtml
Ultimate Cheater Pulled Pork
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.
Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.
In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.
Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
Grilled and smoked by me...over charcoal and hickory wood chips with a sugar and spice rub I made up on the spot. I expected to have to finish it in the oven but the coals lasted long enough for me to avoid that.
I love pork...that's no secret if you know me. This was my very first attempt with slow cooking something like this. I must say I did pretty well for a beginner.
After barbecuing it, I pulled it by hand for sandwiches...to eat for at least the next few days.