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This place is so slooooow - Pulled Pork Recipe's?

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  • This place is so slooooow - Pulled Pork Recipe's?

    i'm going to make some pulled pork this afternoon, for the first time ever! - any advice?

     

    i have wholegrain mustard, honey, white wine vinegar.. just going to slap some of that on and stick it in the oven for 4/5 hours i guess..

     

    maybe there'll be some activity on this forum once it's finished cooking? hmm..

     

     

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  • #2

    crock pot

    Comment


    • Tron Murphy
      Tron Murphy commented
      Editing a comment

      Beatle Boot's.


  • #3
    Crockpot chopped onions chili powder ketchup brown sugar cumin low and slow for 8 hours profit

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    • #4
      Cumin dude, cumin.

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      • 1001gear
        1001gear commented
        Editing a comment

        Roasting bag is the safest quick way. (under 2 hrs.)  Covered roaster is about the same. Also google something like [fast pulled pork]  or [1 hr pulled pork]  And if you're gonna shred it anyway just cut the meat into cookable sizes first.

         


    • #5
      Nah probably would clash with what you have going

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      • #6
        i added a healthy glug of cider liqeur.. pork is starting to break up a little. another hour or 2 and we're done i reckon.

        i think i'm working from a non-dry rub version of slow-roast pork. i'll do the cumin thing another time though..
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        • #7
          Gambit, this very topic was addressed in The Guardian last week:
          http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork
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          • #8

            What the **************** is pulled pork? Sounds like a euphemism for wanking a pig.

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            @Jenesis

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            • ermghoti II
              ermghoti II commented
              Editing a comment

              Jenesis wrote:

              What the **************** is pulled pork? Sounds like a euphemism for wanking a pig.



              Pork shoulder or butt, cooked or smoked at low temperature for a long time, either marinated or spiced. It comes out tender like stewed meat, but the flavor hasn't been washed out.

               

              EDIT: supposed to be a reply to Jenesis


          • #9
            it's paying my way through university, is what it is
            soundcloud.com/nonlocality
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            • #10

              Cool, do you get paid per pig?

              Winner of nothing, BOTB Raffle 2011

              @Jenesis

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              • #11
                by the shoulder, sometimes. but mostly by lunch/dinner portion
                soundcloud.com/nonlocality
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                • #12
                  oops, i answered sincerely
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