Posted: 10/29/2009 7:12:56 PM EDT
| So what is that recipe again that uses sprite, can't find it. |
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Quoted:
Please call this recipe "pork shoulder braised in soda pop", NOT "pulled BBQ pork". The former is NOT BBQ. This....and I like Texas Red without beans......Pulled BBq Pork is done on a smoker low and slow and I inject the butt with flat Dr Pepper.....rub with a nice home made rub so I get the crusty bark...pure nervana... |
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Here is how you do BBQ pulled pork. http://www.ar15.com/forums/topic.html?b=10&f=19&t=629452 Everyone should have a smoker. You can pick them up for about the same price as a good crockpot. Well, ok, a few dollars more. I paid $69 for mine 5 years ago. Making real BBQ is easy. I work from home, so it is a snap. However, if you don't work from home, you can make a Saturday of it. Just invite some friends over, drink beer and watch football until done. |
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This is what I have in my slow cooker right now:
Kalua Pig Put it in at midnight last night. I woke up to the wonderful aroma of pork permeating throughout the house. I'm now in a constant state of hunger. |
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For what it is, the crock pot recipe was not only convenient it was good. In fact, I just had some for my lunch. What I cooked Sunday will last me all week and cost me $11.
I smoke brisket, pork butts and ribs too. While I love doing it, the process is not something I do often. In fact when I smoke meat it lasts about 2 days at the most. Everyone comes over to eat it. |
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You can fake BBQ pulled pork pretty easily in your home oven. Yes, a smoker is better - but if you live in an apartment or simply don't have a smoker... 10lb (or larger) bone-in pork butt (shoulder) 1 large sweet onion 6 whole jalapenos salt & pepper to taste liquid smoke (optional) Using a food processor, make the onion and jalapenos into a paste. If so inclined, add a drop or three of liquid smoke to the veggie paste. Place the roast (fat side up) on a rack in a roasting pan - you don't want it swimming in its own juices as it cooks. Season generously with salt & pepper, then coat with onion/jalapeno paste. Cover and bake at 325 degrees for at least eight hours, until the internal temp of the meat is at least 170 degrees. If you're in a hurry, set the oven to 350 degrees. When the meat is done, scrape off the veggie paste and reserve. Remove as much of the fat from the top of the roast as you can then start pulling the pork. Once you have a big pile of pulled pork, mix in some of the veggie paste to taste. Sauce is up to you, though I prefer an eastern NC-style vinegar sauce. |
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Quoted:
http://www.vaq34.com/junk/keith_chili_cheesburger.jpg BBQ'ed chili-bacon cheeseburger with sausage. 
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Quoted: http://www.vaq34.com/junk/keith_chili_cheesburger.jpg BBQ'ed chili-bacon cheeseburger with sausage. That looks like a bun smothered in black beans.  |
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Quoted: ok then, we will leave the BBQ to the texans, since they dont know jack about beer.Quoted: Quoted: I've got a pork roast in the crock pot as we speak to do this tonight. that makes at least two of us. I declare this an official arfcom recipe.  I'd say that pissconsin doesn't get a vote when it comes to BBQ. |
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Quoted: Quoted: Quoted: I've got a pork roast in the crock pot as we speak to do this tonight. that makes at least two of us. I declare this an official arfcom recipe. You gonna declare your roast "BBQ" as well? it's just a recipie, with BBQ sauce. Didn't realize texans where so uptight about something being called BBQ. |