Southern Pulled Pork BBQ, crockpot

[cshenk]

You'll see this in a post to Julie but here's the recipe.

For now, appx 2lbs of frozen boneless pork, portioned off a larger one
and vacuum sealed April 2020. Properly sealed with quality material,
is good for 2 years. This is placed unwrapped and frozen in the
crockpot.

Amounts are estimated by eye:

1.5 TB sweet cane vinegar
1 TB Spiced vinegar
2 ts worstershire
2 ts Chile spiced Patis (Mothers Best from the Philippennes)

Turn crockpot on low. Important to NOT add other broths, water or BBQ
sauce yet. Adding other liquids at this stage just weaken the flavor
of the meat in the end. Important to use low at the start because
otherwise you could burn the bottom.

I'll flip it every 30-45 minutes or so as the fats and other liquids
leech out.

To this stage, it is gluten free but check your products if you need
that.

Later, it will be swimming in it's own juices and falling apart when
you try to turn it. This is roughly at the 6 hour point if I shift to
medium after the outer core is defrosted and there is about 1 cup
liquid in the bottom. Don't add more liquid to push that. The trick
is low and slow to make the best flavor.

Once falling apart enough you can tell it is shreddable, decant the
liquid and toss.

Return to crockpot (if removed) and shred with forks to your liking.
If still firm enough, remove a few slices for samwich uses.

Add family choice of BBQ sauce and mix. We like the Harris Teeters
brand Hickory mixed with Sweet Baby Rays original.

Store excess in freezer tight containers (I use masking tape with date
and what it is on them) and freeze up to 6 months.

For just Don and me, this will be 10-12 servings but for many,
1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
portions and the rest will be eaten this week.

For me, this is something old to bring to the New Year. In many
cultures, nothing speaks to prosperity better than an abundance of pork!

[Snag]

The only 2 true words in the title are "pork" and the last word ...
That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled
pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal
fire . Anything less is just an imposter . IMO , of course . BTW , I
have a chunk of beef brisket smoking over a mostly-hickory fire right
now , to be replaced this evening with a pork butt . I'll be using
mostly lump charcoal for the pork .
--
Snag
Illegitimi non
carborundum

[dsi1]

That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid smoke.

[Bryan Simmons]

It's the kind of thing you see in ladies' supermarket magazines. It's up there
with *easy microwave beef stroganoff*.

>
> --
> Snag
> Illegitimi non
> carborundum

--Bryan

[Snag]

> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE.
>

Fixed that for ya . Where do ya think they get that shit ? It's the
condensed vapors of wood smoke , which is CREOSOTE !

[dsi1]

Should I be offended by the word "creosote?" I don't think so.

[Ed Pawlowski]

On 1/2/2021 3:10 PM, dsi1 wrote:

>>
>> Once falling apart enough you can tell it is shreddable, decant the
>> liquid and toss.
>>
>> Return to crockpot (if removed) and shred with forks to your liking.
>> If still firm enough, remove a few slices for samwich uses.
>>
>> Add family choice of BBQ sauce and mix. We like the Harris Teeters
>> brand Hickory mixed with Sweet Baby Rays original.
>>
>> Store excess in freezer tight containers (I use masking tape with date
>> and what it is on them) and freeze up to 6 months.
>>
>> For just Don and me, this will be 10-12 servings but for many,
>> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
>> portions and the rest will be eaten this week.
>>
>> For me, this is something old to bring to the New Year. In many
>> cultures, nothing speaks to prosperity better than an abundance of pork!
> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid smoke.
>

Now that's funny. In the Hawaiian tradition I won't laugh loudly, just
a low ha.

[Master Bruce]

On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>

You'll find a way.
>

[dsi1]

Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo.
https://images-na.ssl-images-amazon.com/images/I/71k71jLDUoL._SX679_.jpg

[Hank Rogers]

Do the rectums of folks who barbecue smell better than others master?

[Hank Rogers]

The Hawaiian salt? They just use arm pit drippings for that.

[dsi1]

Yoose uses whiny hillbilly salt. Yoose don't wants to know where that comes from.

[Hank Rogers]

What about the asians? ... there aren't many Hawaiians left.

[dsi1]

Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing.
My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock.

[songbird]

cshenk wrote:
...

> Add family choice of BBQ sauce and mix. We like the Harris Teeters
> brand Hickory mixed with Sweet Baby Rays original.

having done a good share of travelling in the south i can
say that there are all sorts of different BBQ sauces. :)

we prefer to make our own. too many include spices like
black pepper or hot peppers which Mom can't deal with. :(


songbird

[itsjoan...@webtv.net]

On Saturday, January 2, 2021 at 1:52:56 PM UTC-6, Snag wrote:
>

> On 1/2/2021 10:44 AM, cshenk wrote:
> >
> > For now, appx 2lbs of frozen boneless pork, portioned off a larger one
> > and vacuum sealed April 2020. Properly sealed with quality material,
> > is good for 2 years. This is placed unwrapped and frozen in the
> > crockpot.
> >
> > Amounts are estimated by eye:
> >
> > 1.5 TB sweet cane vinegar
> > 1 TB Spiced vinegar
> > 2 ts worstershire
> > 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
> >
> > Turn crockpot on low.
> >

> The only 2 true words in the title are "pork" and the last word ...
> That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled
> pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal
> fire . Anything less is just an imposter .

> --
> Snag
> Illegitimi non
> carborundum
>

Thank you, thank you, thank you!! That is in no way, shape, form, or TASTE
to be even be considered "Southern Pulled Pork BBQ." That's a pork roast
that's been cooked in a crockpot and drowned in barbecue sauce of your
choice. I'm not saying it wouldn't be good, but don't think it's "Southern
Pulled Pork BBQ." Absolutely no comparison; it would be the same as
saying a grilled hamburger is the same thing as filet mignon.

[dsi1]

When we moved to Washington state, we were delighted to find a joint called "Hawaiian BBQ." When we sat in place, we realized it was just a standard Korean restaurant. I was let down but my wife was happy. She was raised on Korean food. That's the breaks - there's foods and then there's what people decide, for whatever reason, to name foods. It can all be so random at time.
I've got a pork butt on the stove. What it's going to be is up for grabs because I haven't decided how it's going to be finished. It could be Mexican carnitas, or Hawaiian kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of those. Out of respect for people that will get all bent out of shape if I call it something they disagree with, I won't call it anything.

[Master Bruce]

On Sat, 2 Jan 2021 16:34:40 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:

I'd call it Austrian Stove-Cooked Pork Butt. All y'all don't use
'Austrian' much yet.

[Hank Rogers]

We buy it from the tai poo chong dong salt company in oahoowoo.

[Hank Rogers]

Yes. It's a sad place, but maybe the people there can do better
than yoose expect.

Yoose a bitter, hate filled old gook, but some of the younger
people are not. Soon enough, they will take over on da rock, and
yoose will fertilize the flowers.

[dsi1]

Yoose is just a whiny crybaby hillbilly. What yoose got to be so proud of?

[cshenk]

No problem! Thats why it says 'of choice'.

[Snag]

He ain't you ...

[Hank Rogers]

Well, Master Druce sniffed my ass today ... hows that?

[Sqwertz]

On Sat, 02 Jan 2021 10:44:43 -0600, cshenk wrote:

> You'll see this in a post to Julie but here's the recipe.
>
> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
> and vacuum sealed April 2020. Properly sealed with quality material,
> is good for 2 years. This is placed unwrapped and frozen in the
> crockpot.
>
> Amounts are estimated by eye:
>
> 1.5 TB sweet cane vinegar
> 1 TB Spiced vinegar
> 2 ts worstershire
> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)

What - no ramen noodles?

These are off the wall suggestions using ??? nobody will ever try.

-sw

[Sqwertz]

I agree. Even if you change the title of the recipe it's still
SHIT.

Doesn't her family ever eat out? They'd know this isn't normal food.

-sw

[Sqwertz]

On Sat, 2 Jan 2021 15:36:51 -0800 (PST), itsjoan...@webtv.net
wrote:

I should have read ahead before I Went Ape. I'm glad I'm not alone
and I'm not the only one who broke a nail on this. I read this shit
and I just needed to vent. It's not just thsi recipe either... ITS
ALL OF THEM! It's really hard appreciating the sentiment after all
these years.

-sw

[jmcquown]

On 1/3/2021 6:00 AM, Sqwertz wrote:
> I should have read ahead before I Went Ape.
>

Not at all, it's fun watching you publicly display
your butthurt, you fat little freak.

[Ophelia]

"songbird" wrote in message news:fea7ch-...@anthive.com...

===

Heh I am with your Mum on that one:)))

[Cindy Hamilton]

We make our own because commercial sauces are too sweet
and have too much liquid smoke. And aren't spicy enough.

Cindy Hamilton

[Janet]

In article <9d8e2e65-5755-4f20...@googlegroups.com>,
dsi...@hawaiiantel.net says...


> > Yoose a bitter, hate filled old gook, .... Yoose is just a whiny
crybaby hillbilly.


Youse racism is showing, again

Janet UK

[dsi1]

What are you referring to? Gook or hillbilly? Are you just confused?

[cshenk]

Good luck with that! Curious what you did with it?

Folks here are having a field day dissing a crockpot version of pulled
BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
or whatever.

Seriously, this is a perfect example of why so few will post a recipe
here.

2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
gone now), and 1 is being turned into Carnitas by Maria. She had an
overage of less common vegetables from her Misfits produce box looking
for a home so we traded.

Looking at Fennel recipes right now as have 2 small whole ones. She
also passed me some fresh ginger roots and 2 avocados.

[dsi1]

I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!

[Gary]

On 1/2/2021 4:33 PM, dsi1 wrote:
> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote:
>> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>

>> wrote:
>>
>>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote:
>>>> On 1/2/2021 2:10 PM, dsi1 wrote:

>>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, cshenk wrote:
>>>>>> You'll see this in a post to Julie but here's the recipe.
>>>>>>

>>>>>> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
>>>>>> and vacuum sealed April 2020. Properly sealed with quality material,
>>>>>> is good for 2 years. This is placed unwrapped and frozen in the
>>>>>> crockpot.
>>>>>>
>>>>>> Amounts are estimated by eye:
>>>>>>
>>>>>> 1.5 TB sweet cane vinegar
>>>>>> 1 TB Spiced vinegar
>>>>>> 2 ts worstershire
>>>>>> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
>>>>>>

>>>>>> Turn crockpot on low. Important to NOT add other broths, water or BBQ
>>>>>> sauce yet. Adding other liquids at this stage just weaken the flavor
>>>>>> of the meat in the end. Important to use low at the start because
>>>>>> otherwise you could burn the bottom.
>>>>>>
>>>>>> I'll flip it every 30-45 minutes or so as the fats and other liquids
>>>>>> leech out.
>>>>>>
>>>>>> To this stage, it is gluten free but check your products if you need
>>>>>> that.
>>>>>>
>>>>>> Later, it will be swimming in it's own juices and falling apart when
>>>>>> you try to turn it. This is roughly at the 6 hour point if I shift to
>>>>>> medium after the outer core is defrosted and there is about 1 cup
>>>>>> liquid in the bottom. Don't add more liquid to push that. The trick
>>>>>> is low and slow to make the best flavor.
>>>>>>
>>>>>> Once falling apart enough you can tell it is shreddable, decant the
>>>>>> liquid and toss.
>>>>>>
>>>>>> Return to crockpot (if removed) and shred with forks to your liking.
>>>>>> If still firm enough, remove a few slices for samwich uses.
>>>>>>

>>>>>> Add family choice of BBQ sauce and mix. We like the Harris Teeters
>>>>>> brand Hickory mixed with Sweet Baby Rays original.
>>>>>>

>>>>>> Store excess in freezer tight containers (I use masking tape with date
>>>>>> and what it is on them) and freeze up to 6 months.
>>>>>>
>>>>>> For just Don and me, this will be 10-12 servings but for many,
>>>>>> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
>>>>>> portions and the rest will be eaten this week.
>>>>>>
>>>>>> For me, this is something old to bring to the New Year. In many
>>>>>> cultures, nothing speaks to prosperity better than an abundance of pork!

>>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE.
>>>>>
>>>>
>>>> Fixed that for ya . Where do ya think they get that shit ? It's the
>>>> condensed vapors of wood smoke , which is CREOSOTE !

>>>> --
>>>> Snag
>>>> Illegitimi non
>>>> carborundum
>>>

>>> Should I be offended by the word "creosote?" I don't think so.
>>>
>> You'll find a way.
>>>
>
> Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo.
> https://images-na.ssl-images-amazon.com/images/I/71k71jLDUoL._SX679_.jpg

I bought a tiny bottle of the original once. Didn't like it at all. Even
the tiniest bit was too much. Guess I just don't care for smoked meat
much. OR...it's different when cooked over a real fire.

[cshenk]

LOL! Yes, same thing here except slow cooker vs. pressure cooker. The
starting liquids only tenderize, not flavor the meat so the result is a
blank template. I'll pass on the kale though. That's one of the few
veggies I am not fond of. It's 'ok in small amounts' but generally
that's about all for me. Then again, maybe cooked down in the
resulting pork 'juice' would make it better?

[cshenk]

I think she was quoting Hank there?

[dsi1]

Liquid smoke is not for everybody but if one does not have a real fire, one does what they have to do. I don't mind it although it reminds me of my high school friend's 1963 Ford Falcon. Somebody threw a lit cigarette butt in his car and the back seat caught on fire. He just dumped the seat and drove around with nothing but sharp exposed metal back there. I had to ride in the back a few times and the smell was pretty overpowering. It smelled exactly like liquid smoke. Oddly enough, the smell of liquid smoke does not give me PTSD.

[Master Bruce]

He was spot on, actually. You must never read Hank's posts either :)

[itsjoan...@webtv.net]

On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
>
> Folks here are having a field day dissing a crockpot version of pulled
> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> or whatever.
>
> Seriously, this is a perfect example of why so few will post a recipe
> here.
>

I have no problem with crockpot cooked pork but don't call it "Southern
Pulled Pork BBQ." It's pork with a bottle of barbecue sauce poured over
the cooked meat. As I stated previously, it's probably very good but in no
way, shape or form is it "Southern Pulled Pork BBQ." Read again my
statement about comparing a hamburger to filet mignon.

[cshenk]

Joan, I am not going to 'read again your statement'. That you dislike
the name or that we do it that way commonly here, is something that
doesn't fit your concepts. Ok.

It's also a very excellent example of why so few here will post a
recipe. I'll own that the name we use for it in the south offended you
if you will own that the response was a classic reason why people here
do NOT post recipes. You can't have it both ways.

[Master Bruce]

There you go, Joan. Cornered!

[Hank Rogers]

Sniff her ass before she gets away master druce!

[Snag]

On 1/3/2021 7:37 AM, cshenk wrote:

>
> Folks here are having a field day dissing a crockpot version of pulled
> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> or whatever.
>
> Seriously, this is a perfect example of why so few will post a recipe
> here.
>
>

Go ahead and post your recipes , Shank . Just don't call it something
it ain't . Had you called your recent glop "crock pot pork butt with
barbecue sauce" I wouldn't have said a word . In fact , my wife used to
do butts that way until she discovered the difference between real
barbecue and that faux barbecue you made . Jeez , I bet you added some
of that dipshit from Hawaii's liquid smoke . For that "real" flavor
dontchaknow .

[Snag]

Go ahead and add that poison to your food . I promise not to get
riled at all .

[Cindy Hamilton]

What's the practical difference between collecting the smoke and bottling it
versus collecting the smoke on the exterior of your food?

Cindy Hamilton

[Ed Pawlowski]

On 1/4/2021 10:17 AM, Cindy Hamilton wrote:

>>>>
>>>> Folks here are having a field day dissing a crockpot version of pulled
>>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>>> or whatever.
>>>>
>>>> Seriously, this is a perfect example of why so few will post a recipe
>>>> here.
>>>>
>>>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>>>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>>>> overage of less common vegetables from her Misfits produce box looking
>>>> for a home so we traded.
>>>>
>>>> Looking at Fennel recipes right now as have 2 small whole ones. She
>>>> also passed me some fresh ginger roots and 2 avocados.
>>>
>>> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>>>
>> Go ahead and add that poison to your food . I promise not to get
>> riled at all .
>
> What's the practical difference between collecting the smoke and bottling it
> versus collecting the smoke on the exterior of your food?
>
> Cindy Hamilton
>

Liquid smoke in moderation is not so bad but a tiny bit too much and it
is vile stuff.

Smoked meat can be lovely but if the fire is not right can taste of
creosote too.

That double smoke bacon you see is smoked with wood but is also shot up
with liquid smoke too. Has to be done right.

[Master Bruce]

Redneck gets worked up about pureness of redneck recipe. <spit>

[jmcquown]

On 1/4/2021 2:16 PM, Master Bruce wrote:
> Redneck gets worked up about pureness of redneck recipe. <spit>
>

Aussie sissy humps every post. <fart>

[Hank Rogers]

Druce, you must be fried from too much meth.

<*SNIFF*>

[Hank Rogers]

jmcquown wrote:
> On 1/4/2021 2:16 PM, Master Bruce wrote:
>> Redneck gets worked up about pureness of redneck recipe. <spit>
>>

> <fart>

The master will be right there!

[itsjoan...@webtv.net]

On Sunday, January 3, 2021 at 4:36:33 PM UTC-6, cshenk wrote:
>
> itsjoan...@webtv.net wrote:
>
> > On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
> > >
> > > Folks here are having a field day dissing a crockpot version of
> > > pulled BBQ pork because it wasn't a dryrub type from a oak fired
> > > outdoor oven or whatever.
> > >
> > > Seriously, this is a perfect example of why so few will post a
> > > recipe here.
> > >
> > I have no problem with crockpot cooked pork but don't call it
> > "Southern Pulled Pork BBQ." It's pork with a bottle of barbecue
> > sauce poured over the cooked meat. As I stated previously, it's
> > probably very good but in no way, shape or form is it "Southern
> > Pulled Pork BBQ." Read again my statement about comparing a
> > hamburger to filet mignon.
>
> Joan, I am not going to 'read again your statement'. That you dislike
> the name or that we do it that way commonly here, is something that
> doesn't fit your concepts. Ok.
>

This doesn't fit anyone's 'concept' of "Southern Pulled Barbecue" and
don't claim it does.

>
> It's also a very excellent example of why so few here will post a
> recipe. I'll own that the name we use for it in the south offended you
> if you will own that the response was a classic reason why people here
> do NOT post recipes. You can't have it both ways.
>

Since you are cursed with reading comprehension I'll risk repeating myself
ONCE AGAIN. It's probably a great recipe but don't even attempt to call
a crockpot pork roast "Southern Pulled Barbecue." If you post a meatloaf
recipe and try to pass it off as beef tenderloin I'll call foul on that as well.
But you can search high and low and this is just about the only recipe I've
ever criticized for claiming it to be something it's not.

I am not responsible for what others post claiming it to be when it's
genuinely not. You'll have to take that up them.

[itsjoan...@webtv.net]

Cornered about what?? Show me where I'm cornered. I answered her fair
and square and truthfully. If she or you can't accept it that, then y'all will
have to deal with my replies best you can.

[itsjoan...@webtv.net]

*APPLAUSE*

[Snag]

Actually I think it was Jill's <fart> ...

[dsi1]

I don't know about that - any stupid little thing I say is liable to set you off, Steve. I guess that gives me dominion over you. :)

[Snag]

I'm not Steve ...

[Sheldon Martin]

Pulled pork is what dumb southerners do with over cooked pork roasts.

[Cindy Hamilton]

On Tuesday, January 5, 2021 at 3:12:01 PM UTC-5, Sheldon wrote:

> Pulled pork is what dumb southerners do with over cooked pork roasts.

To what temperature do you recommend cooking pork shoulder?

Cindy Hamilton

[Sheldon Martin]

Pork roasts to 170ºF at 350ºF.
With all roasts:
I use an oven thermometer and a meat thermometer.
I also check in a few places with an insta-read thermometer.
I set an oven shelf so that the roast is at the center of the oven.
I don't often roast pork shoulder, it's better for grinding... for
sausage or pattys. My favorite pork roast is a center cut loin on the
rib bones with the chine bone removed... but I also roast boneless
pork loin, whole ones are usually on sale for under $2 lb, they can
weigh ~12 lbs, I'll make 3 roasts from one... good hot but very good
cold, sliced thin for sandwhiches.
The thought of pulled pork makes me wretch, it's like dog food.

[Cindy Hamilton]

On Wednesday, January 6, 2021 at 8:40:25 AM UTC-5, Sheldon wrote:
> On Wed, 6 Jan 2021 03:17:33 -0800 (PST), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Tuesday, January 5, 2021 at 3:12:01 PM UTC-5, Sheldon wrote:
> >
> >> Pulled pork is what dumb southerners do with over cooked pork roasts.
> >
> >To what temperature do you recommend cooking pork shoulder?
> >
> >Cindy Hamilton
> Pork roasts to 170ºF at 350ºF.

I'm not sure that would be enough to break down the connective tissue
in a shoulder. It would be tough as hell.

> With all roasts:
> I use an oven thermometer and a meat thermometer.
> I also check in a few places with an insta-read thermometer.
> I set an oven shelf so that the roast is at the center of the oven.
> I don't often roast pork shoulder, it's better for grinding... for
> sausage or pattys. My favorite pork roast is a center cut loin on the
> rib bones with the chine bone removed... but I also roast boneless
> pork loin, whole ones are usually on sale for under $2 lb, they can
> weigh ~12 lbs, I'll make 3 roasts from one... good hot but very good
> cold, sliced thin for sandwhiches.

Not really relevant to cooking shoulder, then. I cook pork loin to
145 F or perhaps just a bit more. Pink and juicy.

> The thought of pulled pork makes me wretch, it's like dog food.

Retch, not wretch. Although you are wretched.

Cindy Hamilton

[Gary]

> Add family choice of BBQ sauce and mix. We like the Harris Teeters
> brand Hickory mixed with Sweet Baby Rays original.
>

> Store excess in freezer tight containers (I use masking tape with date
> and what it is on them) and freeze up to 6 months.
>
> For just Don and me, this will be 10-12 servings but for many,
> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
> portions and the rest will be eaten this week.
>
> For me, this is something old to bring to the New Year. In many
> cultures, nothing speaks to prosperity better than an abundance of pork!

While your recipe sounds good, there's nothing traditional southern
about it. Not even the sauce.