Anyone have a good recipe...

[DaWezl]

for pulled pork?

At Xmas time, I got a bottle of really nice vinegar based BBQ sauce, and it seems like the type of sauce that would be great for pulled pork, but I've never made it before. So I'm looking for a good recipe to follow. :)

Other good BBQ recipes are always welcome as well... :p

[Lacey]

Easiest, simplest recipe ever created. Take a pork butt/shoulder (same thing, weirdly enough), plop that baby in your crockpot. Get a bottle of worchestershire and pour some on there. Coat the meat hunk and enough to create a little pool in the bottom of the pot...maybe 1/3 cup? Then take some brown sugar and pack it onto the meat to coat. Maybe 2/3 cup? You really can't screw it up, I promise. Then turn it on low for 8-10 hours.

When it's done, remove the meat from the liquid, shred it and remove any fat, bones, etc. The only trick is to be sure to SALT it more than you think you need once shredded. Then top/mix with BBQ sauce, or put in tacos, or on nachos, or whatever else you want. Delicious.

[iambe]

Feel free to send a batch out this way if you need taste testers! (I'm such a bad Jew);)

[DaWezl]

So you don't cook it with the BBQ sauce? Wow, I never would have expected that! :) Thanks, Lacey!

Please share if you have any other recipes though--while I may not get any out to Rena, I'm willing to do some testing myself! ;)

[Lacey]

nope, you don't cook it with BBQ sauce, for a number of reasons (this is true for almost all BBQ). BBQ sauce, and premade especially, contains lots of sugar. Sugar burns very quickly, which is why you don't even sauce ribs or brisket or chicken or whatever until the last 5 minutes of cooking. Also, using a crockpot, there is a lot of liquid (fat and other uh, meat juice stuff) that comes out of the meat. So if you start with a big pork butt and add BBQ sauce before cooking, your sauce will just get watered down and fatty, essentially. Feel free to add BBQ sauce after you've pulled it all, then put it back in the cleaned out crockpot if you'd like to, though. That perfect for parties and whatnot if you know you're serving BBQ sandwiches and you'll be eating most of it.

Here, here's a pic haha

[therealshell]

Lacey's take on pulled pork is spot-on. It makes for some amazing sarnies.

[marebo]

lacey...it is worcestershire sauce...lol....i only comment because i work in a city named worcester....everyone always wants to add that h...lol..yes the same worcester the ladies just played in december...awesome show

[marebo]

oh and great recipe lacey

[Lacey]

haha indeed. Well you'll be pleased to know I do know how to pronounce it correctly at least :)

[marebo]

yes i am pleased...:)

[kinch]

Yumm... I love pulled pork... but I have no recipes. Let us know how it goes :D

[DaWezl]

Let us know how it goes :D

Does that make me the pulled Guinea Pig? Guinea Pork? :p

I'm so bad though. I waved Lacey's recipe under Dean's nose right before he went to bed and made him crave pulled pork too! Yum! :p

[kinch]

Does that make me the pulled Guinea Pig? Guinea Pork? :p

I'm so bad though. I waved Lacey's recipe under Dean's nose right before he went to bed and made him crave pulled pork too! Yum! :p

Yes, you are our Guinea Pork... Guinea Pork sounds oddly delicious.

[marebo]

its good to simmer it before putting in the crockpot...as lacey said...or putting on the grill

[marebo]

oh...i love that...guinea pork...

[Lacey]

It simmers in the crockpot, why would you want to simmer it first at all? And if you want some smoke flavor, you can always add a little bit of liquid smoke to the crockpot.

[marebo]

to get the fat out...like you said so it doesnt dilute it all

[Lacey]

Simmering it first will most definitely not remove all the fat from a pork butt because it runs in layers all throughout the meat. The liquid left in the pot after cooking is 75% not fat -- other juices from the meat like what come out of a steak, or like what you make gravy from for turkey. If you want to use that liquid for sauce (many do but I just disgard it) all you have to do to defat it is to put the the liquid in the fridge or freezer for a while til the fat hardens into a layer on top of the juices. Or use a fat separater if you have one. But really, simmering the butt first will really do nothing but dirty another pot.

[marebo]

ok...i have never cooked a pork but...just general crockpot meat i was talking about...lacey...you should have a whole cooking thread...

[Suebee42]

It simmers in the crockpot, why would you want to simmer it first at all? And if you want some smoke flavor, you can always add a little bit of liquid smoke to the crockpot.

Mmmmm liquid smoke... I keep forgetting I have that. LOL!

[Lacey]

ok...i have never cooked a pork but...just general crockpot meat i was talking about...lacey...you should have a whole cooking thread...

ha, yeah I guess if you want. Or just ask me whatever :) I do have a blog though if you feel like making yourself hungry!! worthhersalt.com

[kinch]

Hey, anyone know how to make a good pork roast? I've got a slow cooker, and I'm going to put it in soon with some vegetables... wondering if there is a good way to spice it up?

[Lacey]

You could try some thyme, apricot jam and mustard. Throw some apples in the with the veggies if you do that.

Otherwise, garlic and rosemary are my go-tos. Make shallow slits in the roast with the tip of a knife in a bunch of places, then stuff a little sliver of garlic in each one. Season with rosemary and S+P. Granted, that's for an actual roast roast, as in roasted in the oven. In a crockpot you're going to be braising, so throw in some chicken broth or something for a bit of liquid.

[Amicustoall]

I think she meant sear it before putting it into the crock pot, and some people do that regularly with crock potted meat. I generally do not. But I do season a pork loin put in the crock pot, cover it with BBQ sauce (pick one you like) turn it on low and leave it all day while I am working. It does not burn the sauce. And it makes wonderful sandwiches, or tacos, or burritos. Just had on Tuesday night!

[Lacey]

Well simmering and searing are practically opposites, so I just figured she meant what she said. In the case of pulled pork, neither one will do much of anything anyway

[Amicustoall]

Lacey I did not advocate anything. But I know that many a crockpot recipe has you searing or browning the meat before putting it in the crock pot that is all I said. I don't so that often, but I do use BBQ sauce differently.

[marebo]

i have the coveted crock pot bread pudding recipe...lol: :)

[Lacey]

I lovvvvvveeee bread pudding

[DaWezl]

I lovvvvvveeee bread pudding

I used to love bread pudding, but can't have it now that I no longer can have dairy. Unless it can be made with soy milk--I'm still unclear on how well soy substitutes for milk in recipes.

[CyndieGrams]

Lacey...I tried your recipe today and you were right.....it was very easy and it turned out GREAT. Thanks so much for sharing it!

[Lacey]

Awesome!! Glad you enjoyed it :)

[DaWezl]

Thanks for bumping this! :). I bought the meat on Friday, so we're going to make it soon! :D

[therealshell]

I have a recipe for egg nog bread pudding that is dead easy to make. Just get some raisin bread, tear it up and drop it into a bowl and cover that with a bunch of eggnog and then bake it for about twenty minutes. It always tastes great, and the only unfortunate thing is that EggNog is only available around the holidays.

[CyndieGrams]

Thanks for bumping this! :). I bought the meat on Friday, so we're going to make it soon! :D

I "saved" 2 cups of the meat and tonight I used it in a recipe I have for "Easy Chicken & Cheese Enchiladas"...they were great also! This recipe is going to be a new favorite for sure!:)

[CyndieGrams]

I have a recipe for egg nog bread pudding that is dead easy to make. Just get some raisin bread, tear it up and drop it into a bowl and cover that with a bunch of eggnog and then bake it for about twenty minutes. It always tastes great, and the only unfortunate thing is that EggNog is only available around the holidays.

At Christmas Butch makes homemade eggnog...it is really good but it does have a lot of alcohol in it. I suppose we could make another batch to try your eggnog bread pudding,,,because I love easy to make recipes!

[iled]

never thought of using the meat for nachos....mmmmm...sounds delish

[therealshell]

never thought of using the meat for nachos....mmmmm...sounds delish


Is there such a thing as vegetarian nachos ? When my brother was visiting here, we went to a Mexican place up the street & he got what they called a "1/2 order of nachos," which could easily have fed three people.

[iambe]

Is there such a thing as vegetarian nachos ? When my brother was visiting here, we went to a Mexican place up the street & he got what they called a "1/2 order of nachos," which could easily have fed three people.

Traditional nachos are chips, cheese and jalapenos, so that would be vegetarian. I don't think there are vegan nachos though.

[DaWezl]

All right Lacey! Our Super Bowl happiness is resting on your recipe! ;) :p

Our weekends have been really crazy, so we decided to hold off and make it on Sunday to serve during the Super Bowl. We're also going to be trying to make wings, so if anyone has tips/recipes for good wings, let me know ASAP! Or even just tips for using deep fryers--this is going to be a day of experimentation for us! :)

[Amicustoall]

DaWezl a great way to do wings is with Yoshida's Sauce that we buy at Costco. You marinade in the sauce for up to 24 hours before you are going to cook them. Then spread out the whole mess on a cookie sheet, I use heavy duty aluminum foil under it. And bake at 350 until the sauce is mostly reduced. I usually turn them about 20 minutes in. At the end I sprinkle with sesame seeds.

[Lacey]

All right Lacey! Our Super Bowl happiness is resting on your recipe! ;) :p

Our weekends have been really crazy, so we decided to hold off and make it on Sunday to serve during the Super Bowl. We're also going to be trying to make wings, so if anyone has tips/recipes for good wings, let me know ASAP! Or even just tips for using deep fryers--this is going to be a day of experimentation for us! :)

Just be sure to start it early enough that it cooks for 8 hours on low or you could probably do 5-6 on high. Then there's still time to shred and salt which takes a little while. Otherwise just throw it in the pot before you go to bed saturday and then reheat the meat later.

and traditional buffalo wings are deep fried without any coatings save a little salt maybe. You can use a large, deep dutch oven or other cast iron pot. You have a candy or oil thermometer??? You want the oil between 325 and 350 I'd think. Don't put too many in at once, because the oil temp will go down too far and you'll end up with greasy wings. Cook them til crisp and browned, then drain. For the sauce, get a bottle of Frank's red hot (not the pre-mixed "wing sauce"), then mix it 1:1 with melted butter. If you want it hotter, use less butter, or add cayenne. I tend to just use the sauce straight myself haha

[DaWezl]

We've got some "real" buffalo sauce (it came as part of the same gift that included the awesome BBQ sauce), so we're probably going to use that. But I wonder if we should be mixing it with the butter or not. :)

Thank you for all of the tips! This is a fun type of experimenting to do. :D

[Lacey]

If the bottle says "buffalo wing sauce" then probably not. But you can always read the label and see what it says! Good luck!!

(But fyi, Frank's Red Hot is the "real" buffalo wing sauce....first used at the Anchor Bar in Buffalo, NY where buffalo wings were created. Obviously though, lots of other sauces taste yummy anyway)

[DaWezl]

LOL, the sauce is from the Anchor Bar. :p But just taking a look, the bottle isn't enough for all of the wings, so now I know how to stretch it out. :)

[Lacey]

haha! That's funny. I guess they've decided to start capitalizing on their success. I bet it tastes remarkably similar to Frank's ;)

[barenaked annie]

I bet one jar is enough to coat your wings. What I do is put the cooked wings in a bowl with a lid and add sauce then shake. That way your sauce goes a long way and they are evenly coated.

[Suebee42]

We have an Anchor Bar here in Rochester now... haven't been there yet (though, oddly, we were at the ORIGINAL Anchor Bar in Buffalo the day the Rochester one opened... go figure). Now I'm hungry. You all suck.

[RockShrimp]

Wing Sauce recipe: 1 part melted butter to 1 part hot sauce.

[bnlmom]

now I want Anchor Bar wings(ooh their pizza rolls are good too)

[Mobitz]

Where they good? Hungry minds would love to know!!


In Buffalo I always enjoyed Duffs. Oddly enough, I can not find an american link, but here's the same joint in Canada....

http://www.duffsfamouswings.ca/


The Buffalo ones... you can get a 'Buffalo' platter... which has a couple wings and a beef on weck.... HEAVEN!

[Lacey]

Wing Sauce recipe: 1 part melted butter to 1 part hot sauce.

Yeah, that's exactly what I said.

I'm not really a fan of wings, because there's too much skin and tendons and fat and bones and yucky stuff like that. I always just get boneless buffalo fingers or strips or whatever. Or at home I just make grilled chicken and douse it in Frank's haha It's really the sauce that's the important part. And buffalo chicken pizza is delicious too!!

[Suebee42]

In Buffalo I always enjoyed Duffs. Oddly enough, I can not find an american link, but here's the same joint in Canada....

http://www.duffsfamouswings.ca/

The Buffalo ones... you can get a 'Buffalo' platter... which has a couple wings and a beef on weck.... HEAVEN!

You mat want to watch the new Travel Channel Series, Food Wars. They showed a preview during Man V. Food Live (Adam is so adorable), and one of the "wars" is Anchor Bar vs Duffs! LOL!

[RockShrimp]

Yeah, that's exactly what I said.


Whoops sorry I missed that.

[DaWezl]

I was at Costco tonight, picking up oil for the great Wing Experiment of 2010, and they had these double packs of "Franks Wing Sauce" right next to the regular "Franks Red Hot". I almost bought it to try it out, but it looked like far more sauce than we would use in a year. I figure we can just pick up a single bottle at the grocery store.

[Mobitz]

You mat want to watch the new Travel Channel Series, Food Wars. They showed a preview during Man V. Food Live (Adam is so adorable), and one of the "wars" is Anchor Bar vs Duffs! LOL!

Ohhhhh! I'll have to look for that!! As I sit here in Ohio in the midst of a crazy snow storm, I find myself very nostalgic and even homesick for Buffalo! Maybe it's on hulu or youtube! :)

[Suebee42]

Ohhhhh! I'll have to look for that!! As I sit here in Ohio in the midst of a crazy snow storm, I find myself very nostalgic and even homesick for Buffalo! Maybe it's on hulu or youtube! :)

No, it hasn't started yet. It's a new show. They were just pimping it during MvF Live. LOL!

There's a 3 min sneak peek on http://www.travelchannel.com/ -- I didn't watch it, so I don't know if it's the same as the one they showed the other night.

[Mobitz]

No, it hasn't started yet. It's a new show. They were just pimping it during MvF Live. LOL!

There's a 3 min sneak peek on http://www.travelchannel.com/ -- I didn't watch it, so I don't know if it's the same as the one they showed the other night.

DVR SET!!!

Thanks!

[DaWezl]

The update after the weekend is this:

1. Lacey, your recipe kicks butt! ;) The only problem we had was on our end--we spilled some of the sauce, and didn't have time to figure out a substitute, so the pulled pork ended up not as flavorful as we wanted it to be. But the base pork was absolutely amazing. :D

2. There's a bit of a learning curve with the deep fryer. We overcooked some of the wings the first night. We ended up cooking the rest on Monday to use them, and they came out a lot better the second time around. Looking forward to experimenting with that as well. :D

[quinbooka]

I made this Lacey, yummy!!

[Ellen from Saint Louis]

Lacey, I'm making this tonight as I sleep. Because I'm chicken - I know crock pots are safe, but Mom taught me never to leave the room when something's cooking, much less the house. So my crock pot will be running while I'm asleep and listening for the fire alarm.

And, why does the brown sugar not affect the pork, but the sugar in the BBQ sauce does?

[Lacey]

Lacey, I'm making this tonight as I sleep. Because I'm chicken - I know crock pots are safe, but Mom taught me never to leave the room when something's cooking, much less the house. So my crock pot will be running while I'm asleep and listening for the fire alarm.

And, why does the brown sugar not affect the pork, but the sugar in the BBQ sauce does?

You mean why could it possibly burn? Two reasons: you pat it on the pork and it kinda stays there and makes a glaze; and because you use a lot less of it than would be in the amount of BBQ sauce that you'd need to cover the meat. Plus the liquid that comes out of the pork dilutes the brown sugar a whole lot, because there'll be a lot of liquid. Granted some crockpots don't get as hot as others anyway so some people might never have an issue with it regardless.

Enjoy waking up to porky goodness smell! :D

[Ellen from Saint Louis]

Enjoy waking up to porky goodness smell! :D

Damn. Not tonight, still too frozen.