WIP - Pulled Pork for RMH on June 24

In article <[email hidden]>,
Melba's Jammin' <[email hidden]> wrote:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

I added a couple pics of sandwiches. They are delicious -- a whole lot
better than some mushy gack that I picked up at the supermarket a couple
weeks ago. Ptooey!

-Barb

One time on Usenet said:

In article <[email hidden]>,
Melba's Jammin' <[email hidden]> wrote:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

I added a couple pics of sandwiches. They are delicious -- a whole lot
better than some mushy gack that I picked up at the supermarket a couple
weeks ago. Ptooey!

Ohhhhh, that looks just wonderful, Barb. If only I lived in
Minny-Soda, I'd come taste test it for ya... ;-)

--
Jani in WA

Melba's Jammin said:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

Looks FANTASTIC!

Jill

In article <[email hidden]>,

jmcquown said:

Melba's Jammin said:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

Looks FANTASTIC!

Jill

Yeah? Thanks. Considering I don't know diddly about it, I'm pleased.
I was gauging my shredding by what the Pork Producers Council served at
a food/hospitality industry trade show I helped a friend with a few
months ago. I really liked the sauce i ginned up -- bottled red sauce
thinned with a fair amount of vinegar. At supper I added a bit of my
friend George Shirley's homebrewed hot sauce to my concoction. Good
stuff. Jorge rules. I'm gonna visit him and Miz Anne next week.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

(Little Malice) said:

Quoted message said:

I added a couple pics of sandwiches. They are delicious -- a whole lot
better than some mushy gack that I picked up at the supermarket a couple
weeks ago. Ptooey!

Ohhhhh, that looks just wonderful, Barb. If only I lived in
Minny-Soda, I'd come taste test it for ya... ;-)

Thanks, Janie!
:-0(
(Makeitcherself! '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

One time on Usenet said:

In article <[email hidden]>,

(Little Malice) said:

Quoted message said:

I added a couple pics of sandwiches. They are delicious -- a whole lot
better than some mushy gack that I picked up at the supermarket a couple
weeks ago. Ptooey!

Ohhhhh, that looks just wonderful, Barb. If only I lived in
Minny-Soda, I'd come taste test it for ya... ;-)

Thanks, Janie!
:-0(
(Makeitcherself! '-)

Actually, I'm thinking of doing just that. You've given me
courage, Mom... ;-)

--
Jani in WA

Melba's Jammin said:

In article <[email hidden]>,

jmcquown said:

Melba's Jammin said:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

Looks FANTASTIC!

Jill

Yeah? Thanks. Considering I don't know diddly about it, I'm pleased.
I was gauging my shredding by what the Pork Producers Council served
at a food/hospitality industry trade show I helped a friend with a few
months ago. I really liked the sauce i ginned up -- bottled red
sauce thinned with a fair amount of vinegar. At supper I added a bit
of my friend George Shirley's homebrewed hot sauce to my concoction.
Good stuff. Jorge rules. I'm gonna visit him and Miz Anne next week.

Vinegar sauce on pulled pork sounds excellent! Looks like you did well.
The pork was easy, too, wasn't it? I make it all the time. :~)

kili

In article <[email hidden]>,

(Little Malice) said:

One time on Usenet said:

In article <[email hidden]>,

(Little Malice) said:

> I added a couple pics of sandwiches. They are delicious -- a whole lot
> better than some mushy gack that I picked up at the supermarket a
> couple
> weeks ago. Ptooey!

Ohhhhh, that looks just wonderful, Barb. If only I lived in
Minny-Soda, I'd come taste test it for ya... ;-)

Thanks, Janie!
:-0(
(Makeitcherself! '-)

Actually, I'm thinking of doing just that. You've given me
courage, Mom... ;-)

Believe me, I understand the hesitation. Give it a go, Toots! We'll
both thank Pastorio and Dimitri ‹ and the lady from the Pork Producers'
Council that I met a while back. I think that, left to my own devices,
I would not have put both roasts into the pan at the same
time--something about the tight fit would have thrown me; it's not how
I've ever roasted meat before. PPC lady told me that when she was doing
the meat for the show, she stuffed the roasts into her roaster. And I
have to say that 14-18 hours cook time kind of put me off, too. I've
never cooked anything that long that came out edible (I'm thinking
crockpot junk).

Yeah, give it a go, Janie; give it a go. And since you're going to have
the oven on for such a long time, fill your roasting pan, then bag and
freeze meal-size portions.

I wonder if the depth of the roasting pan makes any difference. Mine
was a deep one. I covered the pan tightly with foil rather than putting
the pan cover in the oven.

I'm thinking that I'll do another two today-tonight because the weather
is cool today and having the oven on won't be a bad thing. I will
probably try it again in the electric roaster and keep an eye on it to
be sure it "stays lit." <g> Sam's opens in a couple hours, I think.

I was given a couple jars of BBQ rub stuff from a vendor at a food show
and I'm thinking I'll use that for my rub. Experimentation, adventure,
and all that. "-)

Do it, Janie! If I can, you certainly can!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin said:

For your viewing enjoyment, have a look-see at
http://www.jamlady.eboard.com. :-)
Here, piggypiggypiggypiggypiggy. Sooey! Sooey! Come pig! Sooey,
sooey! Here, piggypiggypiggypiggy.

Now for your Pulled Pork dinner, you need to have coleslaw to make it
really and truly Pulled pork sandwiches. Here in this part of the
southeast, pulled pork sandwiches are traditionally served with
coleslaw topping the sandwiches. Very good that way...believe it or
not.

Christine

Melba's Jammin said:

have to say that 14-18 hours cook time kind of put me off, too.

Anywhere from 200-350 deg F for 4-14 hrs will work.

Quoted message said:

I wonder if the depth of the roasting pan makes any difference. Mine
was a deep one. I covered the pan tightly with foil rather than putting
the pan cover in the oven.

Not a problem. Deep, shallow, foil wrapped, dutch oven, baking
bags, bbq's, pit in ground.... it's all good.

Quoted message said:

probably try it again in the electric roaster....

Should work just fine.

Quoted message said:

and I'm thinking I'll use that for my rub. Experimentation, adventure,
and all that. "-)

Yep. In fact, the classic Mexican dish, carnitas, is basically just a
South of the border variation of pulled pork.

It's almost impossible to screw up a pork shoulder roast. If you
cooked one in an oil-well fire, it'd probably come out just fine.

nb

notbob said:

In fact, the classic Mexican dish, carnitas, is basically just a
South of the border variation of pulled pork.

Except for those versions of carnitas that involve deep-frying
a multi-pound piece of pork. At least, I've never heard of
"pulled pork" being deep-fried.

Steve

Steve Pope said:

Except for those versions of carnitas that involve deep-frying
a multi-pound piece of pork. At least, I've never heard of
"pulled pork" being deep-fried.

ssshhhhh..... You'll resurrect that stupid deep-fry everything from
turkeys to twinkies craze. 😉

nb

In article <[email hidden]>,

Christine Dabney said:

Now for your Pulled Pork dinner, you need to have coleslaw to make it
really and truly Pulled pork sandwiches. Here in this part of the
southeast, pulled pork sandwiches are traditionally served with
coleslaw topping the sandwiches. Very good that way...believe it or
not.

Christine

Yep, I'm thinking slaw. I like Mom's vinegar-based dressing rather than
KFC's creamy style.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

kilikini said:

Vinegar sauce on pulled pork sounds excellent! Looks like you did well.
The pork was easy, too, wasn't it? I make it all the time. :~)

kili

I just came home with two more roasts (15# TOTAL '-)
for round two tonight. It's cool and I won't mind having the oven on.
--
-Barb, Mother Superior, HOSSSPoJ

jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

notbob said:

Melba's Jammin said:

have to say that 14-18 hours cook time kind of put me off, too.

Anywhere from 200-350 deg F for 4-14 hrs will work.

I like the idea of low and slow.

Quoted message said:

Quoted message said:

I wonder if the depth of the roasting pan makes any difference. Mine
was a deep one. I covered the pan tightly with foil rather than putting
the pan cover in the oven.

Not a problem. Deep, shallow, foil wrapped, dutch oven, baking
bags, bbq's, pit in ground.... it's all good.

Good to know.

Quoted message said:

Quoted message said:

probably try it again in the electric roaster....

Should work just fine.

Yeah, if the damn thing doesn't [censored] out on me again!

Quoted message said:

Quoted message said:

and I'm thinking I'll use that for my rub. Experimentation, adventure,
and all that. "-)

Yep. In fact, the classic Mexican dish, carnitas, is basically just a
South of the border variation of pulled pork.

All righty, notbob! I'm there!

Quoted message said:

It's almost impossible to screw up a pork shoulder roast. If you
cooked one in an oil-well fire, it'd probably come out just fine.

nb

What your opine on crowding the pan? I mentioned that in my response to
Janie.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote on 16 May 2007 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,

Christine Dabney said:

Now for your Pulled Pork dinner, you need to have coleslaw to make it
really and truly Pulled pork sandwiches. Here in this part of the
southeast, pulled pork sandwiches are traditionally served with
coleslaw topping the sandwiches. Very good that way...believe it or
not.

Christine

Yep, I'm thinking slaw. I like Mom's vinegar-based dressing rather than
KFC's creamy style.

if you got slaw on the sammich...What sides?
How about a 3 bean salad?

In article <[email hidden]>,

Mr Libido Incognito said:

if you got slaw on the sammich...What sides?
How about a 3 bean salad?

Huh. Must've been a private email to someone where I said the sides
would be slaw and the famous Humboldt Avenue Graduation Beans. Dessert
TBD but brownies seem like a plan. I like the idea of fresh fruit, too.

Three-bean salad is another vinegary thing -- and that's likely to be
dressing the slaw. I don't think I need that much vinegar involved in
the meal. Pickles. Gedney folks are donating a case of pickles, though
I don't know if those will be for this meal or for the one they're
sponsoring.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin said:

Yep, I'm thinking slaw. I like Mom's vinegar-based dressing rather than
KFC's creamy style.

Good! KFC slaw if fine by me, but vinegar is better. Do you put
poppy seeds in it?

--
See return address to reply by email

sf said:

Melba's Jammin said:

Yep, I'm thinking slaw. I like Mom's vinegar-based dressing rather
than KFC's creamy style.

Good! KFC slaw if fine by me, but vinegar is better. Do you put
poppy seeds in it?

I've never heard of poppy seeds in slaw, but it's an interesting idea! I
like the vinegar kind, too.

kili