View allAll Photos Tagged pulledpork
Heute soll es für mich mal wieder etwas Bodenständiges sein. Was kann es da Schöneres geben, als ein gescheit mariniertes und gegartes Pullen Pork mit Karottencremesuppe. Unheimlich einfach, unheimlich lecker.
Das könnte Dich auch noch interessieren...
Es ist wieder Skrei – son
Wenigstens einmal im Jahr darf man sich meiner Meinung nach bei den Wortspielen vollends gehen lassen. Für mich ist das der Zeitraum, wo es den Skrei auf die Teller treibt. Dieser Fisch aus den Lofoten ist derzeit in vie...
Mediale Foodstücke #48: Restaurant Frantzén – 3 ho...
Es ist kurz vorm Wochenende und hier gibt`s noch kurz vor Feierabend ein großartiges Video vom Restaurant Frantzén auf die Augen. Dort werden 3 h in 3 Minuten aufgearbeitet. Das macht Lust auf mehr und zieht sicherli...
12 F.A.Q. an Ralf Bos
Einer der ganz Großen der deutschen Gastronomielandschaft gibt sich heute hier die Ehre und stellt sich meinem Fragebogen. Er übt soviel Einfluss aus, dass sich das Magazin "Der Feinschmecker" dazu entschloss, ihn neben ...
Anne- Sophie Pic | "Le Livre Blanc"
Zumeist gibt es die Art von Kochbüchern, die bieten genau das, was man von ihnen erwartet. Sauber abgelichtete Gerichte, welche gepaart mit den funktionierenden Rezepten dem Leser eine solide Grundlage bilden und möglich...
.yuzo_related_post .relatedthumb background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important;
.yuzo_related_post .relatedthumb:hoverbackground:#fcfcf4 !important;color:!important;
.yuzo_related_post .yuzo_text color:!important;
.yuzo_related_post .relatedthumb:hover .yuzo_text color:!important;
.yuzo_related_post .relatedthumb acolor:!important;
.yuzo_related_post .relatedthumb a:hovercolor:!important;
.yuzo_related_post .relatedthumb:hover a color:!important;
.yuzo_related_post .relatedthumb margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px;
3 St. Louis style ribs, 3 baby back ribs. pulled pork, 1/4 chicken, sliced brisket, sausage, jalapeno cornbread, sides of garlic mashed potatoes & beans&bacon. Kris & I had a good time with this...
If you’ve never had pulled pork then you are missing out. The long, slow method of cooking required to make the meat soft enough to be pulled apart makes pork tender, juicy and incredibly flavour some. It’s only been in the last few years that this way of eating pork has become popular in the UK, but for the origins of the dish we have to look a little further afield.
USA
Pulled pork has its origins in the deep south of the United States, in places like North Carolina and Tennessee. Slow cooking was recognised as a way of cooking the cheaper or tougher cuts of meat and making better use of the entire pig. Pulled pork is usually made from the shoulder of the pig, and although the exact recipe varies from area to area, all involve the treating of the meat before it is cooked. The pork is cooked over the barbecue to give it a distinctive smoky flavour, and like other smoked meats the pulled pork is cooked for hours over a very low heat.
Serving
The traditional American way is to serve your pulled pork with a tomato, barbecue or mustard based sauce, or with rice or in a bread roll / bap.
I made some pulled pork today and flavored it with Hickory House BBQ sauce, Rick Bayless' family recipe. Super spicy and super good.
There was a dog that started to bark when it saw this mascot. Maybe it was hungry...
At Quinte Ribfest 2008; West Zwick's Park, Belleville, Ontario.
I picked up some groceries over my lunch break and set up a 5-lb pork
shoulder (seasoned with salt, pepper, and dried minced garlic) in my
slow cooker along with a can of beef broth and some barbecue sauce
slathered on top. Pulled-pork sandwiches coming up, if all goes well.
I was just going to put a bottle of BBQ sauce in with the pork
shoulder instead of the beef broth as one of the commenters on
Allrecipes.com had suggested, but the hubby isn't a huge fan of BBQ,
so I'll just add more sauce on my portion of pulled pork.
Ever since I came across this simple recipe, I wanted to try it. I
hope it turns out okay!
Pulled pork nachos, topped with cheddar cheese, salsa, black beans, green onions, sour cream and jalapenos.
My dinner and photo for November 27th.
I smoked the butts for around 8 or 10 hours, then wrapped them in foil. I kept them in the smoker until the charcoal burned out and then transferred them to the oven until they reached 210 deg. F.
Then I let them cool down, still wrapped in the foil.