pulled pork is easy, great thing to do on a snowy day or rainy day since your stuck in the home anyway.I get any large hunk of pork(with fat not lean or will be dry) I prefer a front shoulder or Boston butt it is the same with out the arm.if you use such you may have to skin the rind ir skin off and leave the fat.I rub it down with some emeril's bayou blast essence dry rub then I inject it well with tony chachere's creole style butter marinade,the whole bottle.I then put it my covered roasting pan on top of a bed of onions carrots and celery and just a little liquid(1/2cup) then in a preheated 225 oven ,set back read a book or what ever. several hours later as the roast gives up liquid now you baste once or twice an hour.8 or 9 hour later when it is falling apart take it out the strip it out meat from the fat.I use fresh hard rolls and I use for my sauce (the original Florida style toms BBQ sauce) vinegar based mild or if you choose hot . I live in the north so I buy from southern snacks.com and when in Florida I stock up. then I top the whole thing with coleslaw made with Marie's coleslaw dressing you will find it in the refrigerated salad section it to has a more vinegar than mayo.Jeff
From: Jan Flood <jan.flood2@att.net>
To: DoIt_Yourself@yahoogroups.com
Sent: Wednesday, November 30, 2011 7:26 PM
Subject: Re: [DIY] Grilling Pork (Boston Butt)
If you're short of time, tired or don't care to do the whole pulled pork ceremony, SAMs Club sells a pretty good substitute. Jack Daniels pulled pork, made with Tennessee Whiskey. Comes with two sealed packages, pop them in the microwave and serve over toasted buns with coleslaw. I add dried cranberries, homemade celery flakes and pecans to my coleslaw, just happen to have some leftover in the fridge and took the pulled pork out of the freezer.
In Mo where the sun came back today and I've just finished baking cookies. I'm going to outweigh Santa by the time Christmas gets here!!
On Nov 27, 2011, at 10:48 AM, subprong wrote:
The coleslaw trick is exactly what we did over the holidays. I've been wanting to try that for awhile. It was a southwestern coleslaw (with corn, cheddar and ranch). Plopped that on top of the pulled pork which was setting on top of buttered and toasted buns. Perfect.
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Jan Flood
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