Effects - Pedals, Multi-Effects, and Floor Boxes

[gambit]

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..

[goodhonk]

crock pot

[Tron Murphy]

Beatle Boot's.

[Tron Murphy]

But yes...crotch pot that shit with some liquid smoke.  Drain, add barbecue, mess your pants.

[gambit]

liquid smoke? you wacky yanks!

[brokenfixed]

damn, i'd think crock pot for sure. The meat would just fall right apart with no pulling.

Oven seems like it'd dry it out and you'd be cutting more than pulling. Sounds like roast pork to me.

[gambit]

i don't have a slow cooker, so it'll be covered and in a low-heat oven.

[brokenfixed]

keep it moist! Low on a stove is like 100deg.? I wish I knew what my crockpot heats too, its just low and high. Low for 8-10 hours, high for 4-6. on a 2-4 lb. corned beef anyway. Last time I cooked a port loin I used 8-10 hours and it broke down into mush.

[mlabbee]

Low and slow. Depending how big the shoulder is, it could take up to six hours. And I assume your ingredient list includes salt, right?

It will be fine in the oven. If you want it to be super moist, then wrap it in foil or tightly cover the container and throw a little liquid in the pot (you don't need much). If you like it a little less sloppy, just roast it on a tray. It will only be dry if you cook it at too high a temperature. Depending on your oven (they can be way off on temperature) I wouldn't go any higher than 325. 250-300 is ideal. Just make sure you give it enough time to really break down

[Dhalsim]

i am proud in answering your question. i'm Indian. i belong to the Hindu religion. Strict vegetarian.  ok.. see, we are the people on God fearing. we are the people observes full day fast (for the welfare of family) on Tuesdays, and fridays. some one will have on thursday. At the fasting day, we even won't take breakfast. I accept there are people who are all taking non-veg..non-veg, but those people also won't take daily. They will also observe fast on important days. There are many hindu communities and are strict vegetarians only. In respect of south india, nearly 75% people are strict vegetarians only. it is our culture. it is our tradition. it is our religion teaching us. The hindu religion is against taking non-veg. we hindus are mostly vegetarians only. we didn't hate non-veg. we don't like it. Even, we will vomit on seeing non-veg items. see, even grand old ladies and gents are very orthodox and even they won't allow to touch and they will also won't touch others after they took bathe. Most hotels, restarants are only vegetarians. it is rare to see non-veg hotels. it is in towns only. so, we hindus arefollowing our traditions, cultures according to our religion.

[Dr.Picklebottom]

no one cares, callcenter.

[companyman]

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

[Dhalsim]

---

Dr.Picklebottom wrote:

no one cares, callcenter.

---

i will meditate and then destroy you!

[gambit · Accepted solution]

fair enough.

i'm an aetheist. i have vegan friends.. happy to eat non-meat dishes, but today i'm cooking pork because gods don't exist.

[gambit]

so, what went in...

black pepper
salt
chilli flakes
fullgrain mustard
oregano
honey
white wine vinegar
water
bay leaves

i'll post pics when done..

[ispunk]

Pressure cooker FTW. Same results as a crock pot in less than an hour.

[companyman]

Cumin dude, cumin.

[1001gear]

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.

[gambit]

cumin seems wrong... shall i add some to the stock in the bottom of the pot?

[Turd Furgison]

remember fat side up...and use a carolina rub

http://bbq.about.com/od/rubrecipes/r/bln0224a.htm