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Good pizza with pulled pork in BBQ sauce, caramelised onions, topped with crisp shaved apple and fennel.
3 Large Eggs
2 Tsp. butter
A splash of 1% milk
Portion of BBQ Pulled Pork to taste
Spices to taste
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BBQ Pulled Pork omelette
First mix the three eggs and the milk. Prepare your portion of pulled pork to be microwaved (I did mine for 35s on High) and do so while you spray and butter the pan over the stove.
Add egg and milk mixture to pan over medium heat, followed by the pork. For spices I used some ground black pepper, mixed-up salt, and very little garlic powder.
About forty seconds later I add the 2 tsp. of butter. Stop here to take a picture as I have. From here on out, just heat until prepared and serve. I would've loved to have some cheese in here, but I'm very, very broke this week and didn't want to steal any from the roommates.
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
I was disappointed to discover that this is not a microbrewery, just a restaurant, although it has three house beers brewed for the restaurant by Firestone-Walker Brewing.
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.
Free food, including pulled pork sandwiches, were available during the block party. Date: Oct. 17, 2014 (photo: Theresa Hogue)
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
My beautiful wife bought me this smoker for my birthday. I am becoming more redneck every day....mmm
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
Its leftovers for me today, I crock-potted a pork shoulder roast earlier in the week, then shredded the meat and made southern style pulled pork for sandwiches. Its one of the staple meals around here... the kids like this kind of "chicken."
Slow cook (6-8 hrs) a pork shoulder, covered in water.. add some flavoring (onion, garlic, pepper...whatever you like for the cooking part). Remove meat and cool then shred it with you hands... yeah its that easy. Put your favorite sauce on, then shove it in a bun. Easy Peasy!
($12.95) – bacon focaccia sandwich with a fried egg, sausage, bacon, pulled pork, American cheese and braised onions. Side order of garlic fries ($2 suppl.).
In our never ending search for BBQ in the Phoenix area we tried Thee Pitts Again BBQ at Bell Ave & 55th Ave in Peoria. This place started in Queen Creek in the late 70s but burned down and relocated here. The original BBQ was The Pits. They added an extra "e" and "t" and the word again when they started back up.
While the diner is cool and they apparently have won lots of awards, the BBQ was mediocre. It had obviously been smoked, you could smell the smoker when you walked in the door, but the meat must have been boiled or cooked some way else along the way.
It did not have that distinctive smokie flavor. Also, it had only a hint of the red ring that forms when you smoke something. Lastly, the meet was kind of a dull color all the way through.
So our search shall continue, but in reality, I have never heard the words Arizona and BBQ all in the same sentence. I guess we will just have to go back to Texas or NC.
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
HOORAY! A BBQ sammich that's not got sauce drowning the meat!
For lunch after our latest SCA event, David took me to a BBQ place he thought I would like ... even though I do not like BBQ.
He was right.
The good food and interesting old-timey decor was enhanced by the fact that his father would bring the family to this place on occasion. One of David's earliest memories of family adventures included the fairly rare treat of going out to eat at Fresh Air BBQ.
They've been in business continously since 1929.
Yes, that's sauce on my pulled pork. But I got to put it on MYSELF. Yesssssssssssss.
135/365: 15 May 2011
Who doesn't love biscuits right? I mean they come with everything down south. With gravy, with your breakfast, heck they even serve 'em with a tank of gas at the pump. But we do it up proper in Brooklyn. Instead of butter on our buttermilk biscuit we scoop on some pecan ice cream and drizzle on some caramel sauce. Y'all come back now y'hear.
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.
In the US, pulled pork uses the "boston butt" cut. Despite the name, it actually comes from the upper shoulder.
In Australia, the cut is known as "pork neck", "pork scotch fillet", or "pork collar".
These are a bit small at just under ~3.5-4 pounds, but this is what my local butcher wholesaler had on offer. These have already been trimmed/deboned, so perhaps that explains the difference between the 5-6 pounds that my American recipes call for.