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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
Slow-roasted spiced pork butt, Korean BBQ sauce, fior-di-latte, green onion, cheddar cheese, hoisin sauce
A couple days before Christmas, I was at Kroger and saw some pork shoulders (Boston butts). On impulse I picked up a couple...
Since we weren't having the extended family over on Christmas eve (put off the gathering until the Saturday after Christmas so more people could make it...) I decided to smoke the butts on Christmas eve.
I finished pulling the meat around 10 or 11 p.m. on Christmas eve. I froze half of it and refrigerated the rest. We ate it for Christmas dinner...
This was some of the best pulled pork that I've ever had. Wow! I didn't bother with any sauce - it was too flavorful and moist...
I was waiting in a long line at Pecan Lodge a couple years ago when the guy next to me made me promise to try Hutchins BBQ in McKinney, about 30 miles north of Dallas. Every single thing I tried was amazing from the brisket to the complimentary desserts. Possibly the best pulled pork Ive ever had and the brisket is definitely top 5.
Hutchins BBQ. McKinney, Texas.
Allow two days for this pork to be really good.
I use the cut called "country style ribs". "Country style ribs," good grief. Much like calling the Lower East Side the "East Village."
Anyway, they're cheap and have lots of connective tissue, which means they respond to slow cooking really well.
Dust the pork pieces with spicy paprika and salt and pepper. Brown thoroughly in olive oil. You may have to do it in batches.
Dissolve some brown sugar in about half a cup of white vinegar (use Mexican brown sugar if you can find it - in Baltimore you can get it in Fell's Point or at H-Mart in Catonsville).
When the pork is all browned on all sides, deglaze the pan with the vinegar-sugar mixture.
Put the pork back in. Add more vinegar, not to cover, but to a depth of about halfway up the pieces of pork.
Cover tightly, turn heat to low. Cook, turning once or twice, for an hour or till the pork is cooked through.
Pull the pork out and let cool. Allow the liquid to keep cooking down over low heat.
Shred the pork and put back in the pot. Cover tightly, low heat, stir once every 30 minutes or so.
Don't forget to turn off the heat before you go to bed. Really. I'm serious.
The next day, heat back up, stir, adjust seasonings if you like.
Serve on bread or not, with a squeeze of lime, or mayo (they say, sounds yucky to me), or brown mustard.
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
At yesterday's Pioneer Day picnic we were served some wonderful pulled pork sandwiches, Yum!
Our Daily Challenge for 7/16/15: Magnify
BBQ Pulled Pork Sandwich
Apple and hickory smoked pork shoulder topped with coleslaw and Stockyards BBQ sauce on a classic store bought bun ($8)
I loved the juxtaposition of the tender moist pulled pork shoulder against the chewy, tougher smoke infused (my fave) bark (which was like have pieces of chewy bacon scattered in the mess of meat), the mild saucing that just held everything together, the dry toasted golden flavour and firmness of the bun and the softer pillowy exterior, the crunch of the semi-creamy coleslaw that brightened up the delicious pile of protein. This was a glorious beast, and I'm sure it could be even more so if I chose to pair it with the double fried fries on this visit, alas with 6 protein items ordered for dinner (including 3 sandwiches), something had to give.
Made using this recipe: www.canadianliving.com/food/slow_cooker_pulled_pork.php
It's fantastic in this format or in a taco!
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
Copyright © 2009 Unbreaded. All rights reserved. Please contact to request use.
Credit: Ben Kessler / Unbreaded
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
Copyright © 2009 Unbreaded. All rights reserved. Please contact to request use.
Credit: Ben Kessler / Unbreaded