View allAll Photos Tagged pulledpork
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.
A nice Pulled Pork "competition" between the Weber OTP including smokenator, WSM 57 (22,5inch) and the BGE XL.
Okay so not a real competition as there are always to manny variables; meat is always different, ed. Still a nice thing to do.
In the end we did notice some difference especially about the tenderness. The BGE XL came out a little on top and after it the WSM. Have to say the thermometer of the OTP wasn't calibrated well,... unfortunately during almost the complete session the dome temperature was about ~20 degrees higher.
Well,.. we had loads of fun making this Pulled Pork. Best thing loads of PP. ;-)
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.
Not quite fall-off-the-bone tender, but still moist and delicious, especially with the sauce I acquired from Old Time Barbecue in Cary, North Carolina.
A bit drier than the Camp 31 pulled pork: less sauce, and a bit longer cooked; more smoky. Still good, though I liked the other one better. I could have opted for added BBQ sauce, but I figured it would have enough already, as the other one had; instead, it could have done with some more. Ah well.
At Quinte Ribfest 2008; West Zwick's Park, Belleville, Ontario.
A nice Pulled Pork "competition" between the Weber OTP including smokenator, WSM 57 (22,5inch) and the BGE XL.
Okay so not a real competition as there are always to manny variables; meat is always different, ed. Still a nice thing to do.
In the end we did notice some difference especially about the tenderness. The BGE XL came out a little on top and after it the WSM. Have to say the thermometer of the OTP wasn't calibrated well,... unfortunately during almost the complete session the dome temperature was about ~20 degrees higher.
Well,.. we had loads of fun making this Pulled Pork. Best thing loads of PP. ;-)
A messy plate of pulled pork (1lb) and burnt ends (1/2 lb). Burnt ends are one of my favorite things, but you don't see it too often outside of Kansas City where it is considered a specialty.
Arthur Bryant's. Kansas City, Missouri.
This establishment is located right in my own backyard in Gilbert, Arizona. You can't imagine how hungry I am now after thinking about Joe's amazing brisket, pulled pork, ribs, etc. This sign has a classic look and the neon really works, it's striking at night. The typography is classic as well. The red brick and the bright, blue Arizona sky make for a wonderful photograph.