Hint: I bought smoked paprika it smells soo good. In a large skillet over medium heat, melt the butter.

I am takin’ this to a Superbowl gathering on Sunday for a friend’s birthday. The crock pot made the top of the butt dry, although the bottom that was submerged in the juices was indeed tender and delicious. I use a crock pot for 9 hrs on low with sweet rolls.

How to prepare pulled pork If your roux (fat and flour mixture) comes out lumpy and does not look like the roux in the photo, don’t worry. Whisk continuously until thickened, 5 to 8 minutes. It’s best to serve the pork dressed…, FoodMayhem BBQ Sauce Your recipe is great! did you taste the vanilla? The result was a success which made me feel better about the mistake I made the night before. Fortunately, it was pretty easy, and after it went in the oven, I ran back to bed. The nice thing about rubs, are that you can scale them up, and they’ll sit on the shelf for months without a problem. I’m a nerd.

Why throw them away like common sense at a Congressional hearing? Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy.

Dark Molasses. 265. Cover with water.

It’s an all day affair that’s organized via spreadsheet, ensuring everything comes together at pretty much the same time. Oh boy, did it work out well.

Use the turkey fat and the drippings to make your gravy delicious. A weblog making food a little less chaotic. Add the pork, hot sauce, sage, thyme, salt and pepper. Really, just through the rub on, wait, roast, wait. That meant I woke up at 4:45am to get the pork in the oven. We hope you enjoy this recipe and share it with your friends. Out west they put coleslaw on them for some reason NOT bad but unusual. I know it’s not true BBQ, but it’s in the style of, and it worked out pretty darn good. Cover with the lid and cook for 3-1/2 hours or until very tender. I know it will enhance the flavor. Your email address will not be published. Tough to beat a good pull pork sandwich. ~makes 1 cup of dry rub. I put a little on my tongue & I can still taste the smoke flavor. Hard to beat slow cooked pulled pork. I added it to my recipe. I made the mistake of trying this in a slow-cooker ie, crock pot. Strain if desired. Simmer over low heat, stirring regularly to combine completely. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer). Toss to mix thoroughly, adding more broth as needed to moisten all the stuffing mix. And I’ve noticed that most bbq restaurants sell theirs as well. Whatever is not sopped up can be frozen and used later as an injection for the next pork butt. Try Grandma’s brand, they even sell it in Food Emporium. Welcome to FoodMayhem! I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. Save my name, email, and website in this browser for the next time I comment. We’d love to see your pics too!! Unlike Andrew, my BBQ Smokemaster Cousin, I don’t have a smoker… or a barbecue. I’m kind of a little jealous that Lon (un-trained home cook) wrote this recipe and it’s one of the most popular on our blog. A Whole Foods Market Customer January 6, 2013 Quickest way is a cornstarch slurry. Don’t you dare remove the pork bits from the drippings. So many are suggesting 300-350….UGH.

Diffenitely need to pull it while it is still warm. Roast Chicken Breasts with Cranberry-Horseradish Relish, 2 8-ounce packages plain cornbread stuffing. http://www.squidoo.com/barbecue-pulled-pork-recipe, It’s tough to mess this up. Keep stirring as the gravy cooks. (btw bourbon vanilla is not made with bourbon. Hmmm, think I will do pulled pork later this week.

You won’t screw it up, just keep a few starting points in mind. Would it be out of line to post something like “Lon has always been the master of pulling his pork”?

How to Cook Chicken Breast for Salads and Sandwiches.

Remove as much of the fat as possible, add to sauce pot (with drippings).

So focus on that part after reducing. Make sure you rinse it off thoroughly before putting it in the oven with the spices of your choice or you’ll have super-saline meat, and not in a good way. Please post a pic and share it with us, we’ll throw it in our Fan Pics (on the right side). When I came home from work, my mom-in-law had prepared most of dinner but couldn’t find the cod fish that she thought we still had, so she lacked a meat offering for her dinner. Both are because we’re in the city. The water is there to cover the fat, you can add a little more or use a little less, no big deal.

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If you still want to pass on it, make a fortified turkey stock (similar to the process I use in my Chicken Soup recipe) with the turkey neck and Thanksgiving herbs.

Making pulled pork for 40 & was wondering if I had enough. All the spices, apple juice, and pork drippings melded into a very tasty pool under the cooked beast itself. Add two cups of the broth, stir well and remove from the heat. Pour the butter mixture over the stuffing. Add two cups of water and mix it in. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. I use the juice from the crockpot in place of the water when I make the sauce. I use McCormicks pork rub on mine and it’s very good. I am such a sucker for pork. I have a pork butt prepared with your dry rub in the slow cooker right now. I just made this recipe last night and I am so excited to bring it over to a friend’s for dinner later! Basically, you rub spices on it, leave it alone.

That’s a gift from heaven!

Cook for 40 minutes. I put the dry pork pieces back in the juices overnight. Stir it over medium heat until the mixture turns to a thick paste. Add the onion, celery and garlic and

It wouldn’t be pulled pork without BBQ sauce, so I made a really easy recipe for cooked BBQ sauce. Tim – Good point, measuring can weigh on you (best pun I could come up with on the fly). Remove as much of the fat as possible, add to sauce pot (with drippings). i was recently very disappointed by a batch of pulled pork, so i’m on the hunt for a different mode of attack. In completely unrelated news, a friend of mine is really excited about what she says is an “occasional restaurant” that she keeps recommending to folks in and around the Brooklyn area. When you’re done reducing though, adjust the remaining ingredients as to not over or under take the pork reduction. I have never heard of vanilla in a sauce, but I am willing to give it a try next time. Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass. Transfer to a 9 by 13 baking pan. Stir and cook until the pork is heated through. Let it sit for 15 minutes as the temp. I have slow roasted pork butts in the oven many times with great success, but this just didn’t come out moist and succulent, and did not flake apart. i’m liking this very much.

While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. However, it wouldn’t be me, if I didn’t find a way to make it hard! A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. The cost of the meat is not too bad, and will feed an army . I am going to make a few statements that I truly hope to not offend; it’s just how we do it in Memphis and Mississippi. Pour the drippings into a sauce pan. Heat fat over medium-high heat. haha Your wife and kids are so lucky to have both your MIL and you cooking in the house! Add the flour to the pan. Making this pork literally could not be easier. Shelly, you can. Instead of cooking it all the way in the oven, I start mine in my smoker.

Remove pork from the roasting pan and wrap tightly in foil. It smells wonderful.

225 degrees for 8-9 hours depending on the size. You want that flavor to come through. Drizzle the pork evenly with hot sauce. I just made the rub recipe for the 1st time and am refridgin’ the pork overnight…am a little concerned about the heat of the cayenne, so cut it back some…much to most people’s dismay, I am not a heat eater.

I will then baste the pork every hour or so. Redeye Gravy gets its name from the appearance of the gravy after … The dry rub was great in my opinion, but a bit spicy for my wife and kids. Pulled pork gravy became my tweak to Ray’s original stuffing. If you’d like, I can email pics of my BBQ successes, as you are so into food porn!!!! Add salt and pepper to taste. “What about me? Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Take some pictures! You can taste it, but I think next time, I will try adding it at the end to not cook it off as much. Good job and have fun exploring! We wish we had a smoker but alas, we don’t. "s":"") + "://mysa2.fiery-foods.com/api/index.php?js&g&1&v=2"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(ma, s) })();var mysa_mgv1_1=true; In BBQ - Grilling - Smoking, Pork, Recipes by Mark Masker11/20/2014Leave a Comment. Combine fat, drippings, and vanilla (or bourbon) in a small pot. I have a question for the BBQ sauce recipe, it doesn’t say the amount of drippings and fat from pork. Do they have to bad for cholestorol. Here is my recipe.

In a large skillet over medium heat, melt the butter. Just make sure to whisk in the water/broth/milk slowly to get rid of the lumps and your gravy will be just fine. Meanwhile, drain drippings from roasting pan into a sauce pot. Chinese Cucumber Salad (with any type of cucumber). But I am excited to try your recipe. Glad to hear more about your local style! “Place into a squeeze bottle, use it like a hose.” hahaha, awesome! I used about half a cup.

Slow smoke the pig for hours, until it reaches 135-140 internally.