View allAll Photos Tagged pulledpork
This wasn't served the typical way. It's was served in more of a chopped brisket fashion. It was really tender, but maybe a bit too finely seperated. Awesome none the less.
This is so delicious! After 11 hours of cooking on low the meat had an internal temperature of 200F. I used a boneless pork loin blade roast here instead of a Boston butt which the recipe calls for, I can't tell the difference.
Homemade pulled pork tacos (made in a crockpot) with shredded cabbage, diced onions, red radish slices and diced jalaenos on white corn tortillas. Topped with homemade guacamole, salsa verde, Daisy sour cream and lime juice.
Torta ahogada "drowned sandwich" - with honey chipotle glaze, cochinita pibil (Mexican pulled pork), escabeche (pickled onions)
Huitlacoche "Mexican truffle" taquito - with yuca and queso, garnish of pickled onions and ancho crema (ESÉ)
Tea time @ "Hyde & Co".
Except for the oil that gushed out of the deep fried "mantou(s)" when they were pressed, the tender pulled pork & smooth mayonnaise filling was very moreish, and the crunchiness of the buns were in fact, alluring, once one pretended not to see the oil oozing out.....
Description was pulled off Red Hot & Blue's website: juicy burger piled high with pulled pork BBQ, spicy onion rings, melted cheddar cheese and Mojo Mild BBQ Sauce. Served with Memphis fries.
Another view. I did expect the onion rings to have a little more kick but they didn't :(
Belated birthday celebration for Alex - all his favorites, pulled pork nachos, fried okra, ribs.... pulled pork/ribs from the Neelys.
Christmas dinner at the kids place involved a large potluck. We started seeing creating bites of wonderfulness. This was my favorite. A base of ham coated in gravy with a spoonful of pulled pork and a single kernal of corn for color.
rub the meat with salt, brown sugar, cayenne, garlic powder, onion powder & cumin. put most of the onions on the bottom of the crock pot. next time im going to rub it a day in advance.
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. ;-)