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Braised pulled pork

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  • CurlingDog
    commented on 's reply
    YUM!! properly done!

  • Superskierpat
    commented on 's reply
    I put the braising liquid in a bowl and we simply drizzled it over the meat afterwards!

  • CurlingDog
    replied
    looks good! Just missing Mrs. Brown, but i understand she's not always in town when you need her.

    Leave a comment:


  • Superskierpat
    replied
    So it took some time for me to get them off my phone but I have pictures!


    Click image for larger version

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  • bbqoaf
    commented on 's reply
    Cool, let us know how it turns out!

  • Superskierpat
    commented on 's reply
    Good to know, though this time I'll go for something a little different I believe!

  • Superskierpat
    commented on 's reply
    I think I'll try the tuscan one! I have all the ingredients and I've never had tuscan style pig before.

  • Ernest
    replied
    I have done oven pulled pork using a dutch oven. Apply rub like you would, heat oven to 200 degrees.
    Place butt in a dutch oven and "bake" overnight.

    Should be plenty humid in the dutch oven, no need to add liquid.

    Leave a comment:


  • bbqoaf
    commented on 's reply
    Absolutely works very well with beer! Steamwhistle pairs brilliantly, as does Big Rock SAAZ as both of those are Czech style pilsners. Kung Fu girl reisling also pairs perfectly and keeps with the Asian theme.

    I don't know about the stout and IPA pairing perfectly, but if you drink enough pilsner first, everything will taste great!

    The other option is the Tuscan marinade, however I have not yet gotten around to trying this one yet: http://amazingribs.com/recipes/porkn...ated_ribs.html

  • Superskierpat
    commented on 's reply
    Hmm that does seem like a good idea, but I'd have to stop by the store and get some more ingredients. Do you think it would go well with beer? Specifically a mix of pilsner, ipa and stouts (in that order) I'm still a little new to food/drink pairings.

  • bbqoaf
    replied
    Hello from Calgary!

    I know all about cold weather Qing, it eats charcoal like mad when it is -30 and blowing snow.

    If you can't smoke it, I would highly recommend cutting the butt into thinner strips and using either Meathead's Char Siu or Nine Dragon marinades:

    http://amazingribs.com/recipes/porkn..._siu_ribs.html http://amazingribs.com/recipes/porkn...agon_ribs.html.

    Roast the strips at 225 till they hit your target IT then give 'em a quick blast with the broiler to crisp them up. These are both fantastic recipes for coping with the brutal Canadian winter.

    Leave a comment:


  • Superskierpat
    started a topic Braised pulled pork

    Braised pulled pork

    Hello Pitmasters!

    I've just baught a nice boston butt and I'm having friends over tomorrow, unfortunately the weather here in Quebec is a little cold for the bbq right now, do you have any advice for a good pulled pork in the oven? Preferably with a non tomato based sauce, though it's ok if there is a little in it.


    I have experience with ribs in the oven, but ever since I've started reading this damned website, they just dont cut it anymore!


    Thanks in advance,

    Patrick

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