Consolidated "Pulled Pork" thread
May 18, 2008, 9:25 pm
#16
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Cooks/Chef's tip to shredding pork:
While the pork is still warm, use two forks turned over and dig/scrape by pulling the forks in opposite directions the meat should shred with ease. Beats using your hands and trying to tear it up in pieces. Works well for brisket, Kalua pig/pork etc. as well.
While the pork is still warm, use two forks turned over and dig/scrape by pulling the forks in opposite directions the meat should shred with ease. Beats using your hands and trying to tear it up in pieces. Works well for brisket, Kalua pig/pork etc. as well.
May 19, 2008, 1:43 am
#17
Join Date: Mar 2008
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I grew up in Memphis, so this is the standard BBQ(pulled pork)on a bun recipe.
No measurements, but you'll get the idea.
Fine shred 1 head cabbage and 3-5 carrots.
Mix in a coffee cup(when I was a kid, the cook used an old, heavy china diner cup) about 1/2 cup Hellman's or Best Foods(in Texas) mayo. Add 1/2 tsp sugar, salt to taste, and enough white vinegar to approximate the liquidity of heavy cream. Adjust to your taste, but it should be creamy with a definite tang. Dress the vegetables and refrigerate for a couple of hours, turning a couple of times to saturate everything.
No measurements, but you'll get the idea.
Fine shred 1 head cabbage and 3-5 carrots.
Mix in a coffee cup(when I was a kid, the cook used an old, heavy china diner cup) about 1/2 cup Hellman's or Best Foods(in Texas) mayo. Add 1/2 tsp sugar, salt to taste, and enough white vinegar to approximate the liquidity of heavy cream. Adjust to your taste, but it should be creamy with a definite tang. Dress the vegetables and refrigerate for a couple of hours, turning a couple of times to saturate everything.
And it is wonderful on top of the sandwich.
PS - Yea, I know, with a name like this I'm talking Memphis BBQ and pulled porK?
May 19, 2008, 2:03 am
#18
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May 19, 2008, 9:02 am
#19
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May 19, 2008, 10:08 am
#20
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May 19, 2008, 10:21 am
#21
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ok you got me, I don't know why they call 'jarring' canning. there are some INCREDIBLE things that can be done with home JARRED foods.
May 19, 2008, 11:47 am
#22
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May 19, 2008, 3:33 pm
#23
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Personally, I wouldn't go anywhere near it, but if you're looking to go that direction anyway...
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May 19, 2008, 3:38 pm
#24
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I like a creamy(mayo thinned with sour cream)mustardy(good hot dijon)sweet(sugar)slaw dressed with celery seed and fresh ground black pepper on my BBQ sandwich.
No carotts/pickles in the slaw-you can ad pickle slices to the sandwich if you like.
No carotts/pickles in the slaw-you can ad pickle slices to the sandwich if you like.
May 19, 2008, 4:52 pm
#25
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The way I was raised, nothing but meat and sauce went on the sandwich. Slaw was for eating on the side. I wasn't a slaw fan so I generally went with (baked) beans. Putting all that stuff on the sandwich itself is an invention of Yankees who start BBQ restaurants without knowing anything about how it's done in the South and call their places things like "Tennessee's". (This exists in Boston. It's like nothing I ever had in TN. That said, one of my favorite BBQ places outside the South is or was in East Boston--Uncle Pete's. Pete is Italian, from MA originally, and Mrs. Pete is Vietnamese; they make pretty good BBQ and some great slaw. But I digress.)
Generally pulled pork is just that, pulled, but there are some good places around Nashville that also do chopped--Center Point BBQ in Hendersonville is one; they do either and are well-respected around town.
Last edited by BNA_flyer; May 20, 2008 at 10:20 am
May 19, 2008, 6:54 pm
#27
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Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart, City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and deubster's in Lubbock! Being 350 miles away from Lockhart matters not, because I have a large pile of Central Texas post oak in the back yard. 
I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty! Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.
I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty!
Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.
May 19, 2008, 8:59 pm
#29
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Then I moved to STL where BBQ refers not only to smoked meat, but anything cooked on a grill.
"To BBQ" means to grill... burgers, brats, ribs and often something referred to as a pork steak (which is then liberally doused with BBQ sauce).
May 19, 2008, 9:20 pm
#30
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At least we agree on this. Growing up, BBQ was pulled pork. Ribs are ribs.
Then I moved to STL where BBQ refers not only to smoked meat, but anything cooked on a grill. "To BBQ" means to grill... burgers, brats, ribs and often something referred to as a pork steak (which is then liberally doused with BBQ sauce).
Then I moved to STL where BBQ refers not only to smoked meat, but anything cooked on a grill.
"To BBQ" means to grill... burgers, brats, ribs and often something referred to as a pork steak (which is then liberally doused with BBQ sauce).