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i flew into philly. jakes met me at the airport. we went to reading terminal market for another pulled pork sandwich. sorry lee, no leftovers. met up with oh diggity who just happens to work up the street. did a mini photo shoot just the 3 of us.for a couple of hours. not bad for sort of spur of the moment.
Recipe:
1st step:
Marinade Rub (all approximate measurements - just threw together what seemed yummy)
1/2 Tbs. each mixed coriander seeds, cumin seeds, funegreek, crushed dried poblano pepper, sea salt, and peppercorns. Cook in dry pan til smell releases - about 45 seconds.
Grind til powdery - remove dried pepper skin that doesn't become powdery
1/2 head garlic - mince
Place everything in small bowl with 2 Tbs whiskey 1 Tbs maple syrup. Mix well. Should have paste quality.
2nd step:
Pat dry a 2 1/2 pound roast with paper towels.
Rub marinade over all sides of roast.
Place roast in 5 quart baking dish/roaster/heavy pot with lid (or whatever size you have that will hold the roast - 3 1/2 qt. should fit this amount of meat).
Cover and place in refrigerator over night
3rd step:
Remove roast to plate.
Put water on to boil - enough to cover roast - about 5 cups.
Pre-heat oven to 250-deg.
Mince about 1/2 cup shallots (or onion).
Place pot on stovetop
Saute shallots/onions in roast pot with some olive oil.
After about 3 minutes add roast.
Sear for about 3 min.
Turn over, sear 2nd side 3 minutes or so.
Add boiling water.
Let boil 30 seconds or so.
Cover.
Place in oven and bake for 3 hours or until it all pulls apart when you place a fork in center of roast and twist fork.
Serve with rice and black beans.
Tender slow-roasted pulled-pork piled on top of a coleslaw with freshness of dill and zingy fennel seeds. A great combination!
Stuffed pork chop special, stuffed with raisins and pulled pork, at Kilpatrick's in downtown Ithaca.
A BBQ platter from B.T.’s Smokehouse in Sturbridge, Massachusetts
(One in a series of related images)
This platter consisted of two huge Beef Ribs, BBQ Chicken, Pulled Pork, and Brisket.
We also enjoyed sides of Cole Slaw, Carrot Slaw, Pickled Red Onions, Cucumber Salad, Jalapeños, Potato Salad, and BBQ Black Beans, which are seen in just a few of the images.
(Posted to the Focus on Photography Forum)
On a side note: a week later I attended the 2009 CRFA Show and can guarantee that the pulled pork I had at one of the vendors was exactly the same as this topping Smoke's (lack of wet sauce, pale colour, sweet flavours and all).
Thankfully, praises can be sung about the Pulled Pork poutine ($8.95). Slightly sweet, the generous pile of moist shredded pork melds well with the melt-y cheese and fries. This meal-worthy addition to the menu has, understandably, a large following and makes up for all the perceived negativity noted above.
Taken from my review: www.tasteto.com/2009/03/25/just-say-no-to-smokes
We hit 200°F after about 40 minutes. The goal is to keep it in the 200-250° range for the length of the session.
Yes, I'm using Fahrenheit, what did you expect? This is American barbecue after all. Mr. Celsius with his superior system can go stand in the corner for today.
Bottom vents are about 25% open.
Tender, pulled roast pork is served in a traditional style atop homemade white rice and beans in a casserole bowl with salsa and sautéed onions.