Harmony Central Forums
Announcement Announcement Module
Collapse
No announcement yet.

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

Page Title Module
Move Remove Collapse
X
Conversation Detail Module
Collapse
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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..

     

     

    <div class="signaturecontainer"><a href="http://www.youtube.com/profile?user=TheColdNorthWind#g/u" target="_blank">Youtube Pedal Vids</a><br />
    <b><font color="Black"><font size="2">For Sale: (including special delivery in UK)</font></font></b><br />
    <font color="indigo"><font size="1">ToneFactor Nebular - £40<br />
    Line 6 RotoMachine - £46<br />
    </font></font><font size="1"><font color="YellowGreen">Good deals: Sikor, daysofspeed, joeyowen, melx, WAWbanks, Vince, woolyh, HeartfeltDawn, messiah, T3, dangerous dan, starsteam, Netstar, gae86, theboywho, Mike_Muse_Rage, SG-1, kpd78, AJ Nash, Vintage_freak, percyexpat</font></font></div>

  • #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

    Comment


    • #4
      Cumin dude, cumin.

      Comment


      • 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

      Comment


      • #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..
        <div class="signaturecontainer"><a href="http://www.youtube.com/profile?user=TheColdNorthWind#g/u" target="_blank">Youtube Pedal Vids</a><br />
        <b><font color="Black"><font size="2">For Sale: (including special delivery in UK)</font></font></b><br />
        <font color="indigo"><font size="1">ToneFactor Nebular - £40<br />
        Line 6 RotoMachine - £46<br />
        </font></font><font size="1"><font color="YellowGreen">Good deals: Sikor, daysofspeed, joeyowen, melx, WAWbanks, Vince, woolyh, HeartfeltDawn, messiah, T3, dangerous dan, starsteam, Netstar, gae86, theboywho, Mike_Muse_Rage, SG-1, kpd78, AJ Nash, Vintage_freak, percyexpat</font></font></div>

        Comment


        • #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
          <div class="signaturecontainer"><b>London Jazz Guitar Society:</b> <a href="http://www.meetup.com/LondonJazzGuitarSociety/" target="_blank">http://www.meetup.com/LondonJazzGuitarSociety/</a></div>

          Comment


          • #8

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

            <div class="signaturecontainer"><i><br />
            Winner of nothing, BOTB Raffle 2011</i><br />
            <br />
            <font face="Arial Narrow"><font size="2"><b><a href="http://twitter.com/Jenesis" target="_blank">@Jenesis</a></b></font></font></div>

            Comment


            • 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
            nonlocality.bandcamp.com

            Comment


            • #10

              Cool, do you get paid per pig?

              <div class="signaturecontainer"><i><br />
              Winner of nothing, BOTB Raffle 2011</i><br />
              <br />
              <font face="Arial Narrow"><font size="2"><b><a href="http://twitter.com/Jenesis" target="_blank">@Jenesis</a></b></font></font></div>

              Comment


              • #11
                by the shoulder, sometimes. but mostly by lunch/dinner portion
                nonlocality.bandcamp.com

                Comment


                • #12
                  oops, i answered sincerely
                  nonlocality.bandcamp.com

                  Comment

                  Working...
                  X