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Pork your mother. - Portrait of a Young Man as The Artist — LiveJournal
abmann
abmann
Pork your mother.
I'm a pork fiend. I'm trying to make the best pulled pork I've ever eaten.

    Currently in the slow cooker:
  1. 4.5 pound pork shoulder plus rub.

    In my rub:
  1. 4T salt
  2. 4Tl granulated sugar
  3. 2T brown sugar
  4. 2T garlic powder
  5. 1T ground pepper
  6. 1 Dash cayenne
  7. .5T onion powder

    My Barbecue sauce:
  1. Minced onion, 1 half small
  2. Minced 4 cloves garlic.
  3. 2c Dr. Pepper
  4. 14oz tomato sauce
  5. 3oz tomato paste
  6. .33c Worcestershire sauce
  7. >.25c balsamic vinegar
  8. Liberal application of liquid smoke.
  9. salt and pepper to taste (maybe 2T salt and 1T pepper)

    Best made the night before: Sweat onions and garlic. Add all ingredients, stir, and simmer for approximately 20 minutes, tasting and stirring occasionally. I pulled it when the flavors became rich and amazing. Let sit in fridge overnight and it should mellow and blend int amazing.

I'm not convinced the onion matters given the flavor profile I chose. Next time I'll leave them out and see if it matters. Irrespective of onions, it tasted and smelled incredible while cooking.

I've been cruising at work. I found two great techno/trance stations that help me focus like crazy. Feeling less stressed today. Next week will still be hard but looking better today than on Tuesday.
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Comments
assfingers From: assfingers Date: June 20th, 2008 01:36 pm (UTC) (Link)
SWEET SWEET PIG

the weekend prior, i made some ribs/barbecue sauce of my own
my secret ingredient this time around (yours appears to be the doctor pepper) was honey. everything else is pretty damned similar.
abmann From: abmann Date: June 20th, 2008 01:41 pm (UTC) (Link)
I put some honey in the last roast. I couldn't really taste it.

This time around I went aggressive with the spices and flavor. I didn't like the vinegar-based BBQ sauce I made last time. It was tasty, but not ideal - a little bitter with the cooked balsamic flavor. I also didn't brine it tis time so we'll see what happens.

I'm hoping it will be more moist tis time since I'm cooking a larger roast for the same amount of time. I don't believe pork is Ok dry and slathered with sauce. I want succulent pork AND god sauce.
nidea From: nidea Date: June 20th, 2008 01:45 pm (UTC) (Link)
Don't forget the coleslaw to eat with it.
abmann From: abmann Date: June 20th, 2008 01:54 pm (UTC) (Link)
I don't really like coleslaw. I should make my own at some point...
nidea From: nidea Date: June 20th, 2008 02:01 pm (UTC) (Link)
I have a great recipe from a Williams-Sonoma's cookbook. So much better than store-bought.
zesty_pinto From: zesty_pinto Date: June 20th, 2008 02:56 pm (UTC) (Link)
My parents make one that uses no mayo but relies mainly on rice vinegar and pine nuts. The stuff is divine.
moocowrich From: moocowrich Date: June 20th, 2008 02:48 pm (UTC) (Link)
I agree 100%. I hated coleslaw until I started eating it on pulled pork sammiches. Pulled pork + coleslaw = win.
abmann From: abmann Date: June 20th, 2008 02:53 pm (UTC) (Link)
Store-bought slaw = crap.
kiwikat From: kiwikat Date: June 20th, 2008 02:40 pm (UTC) (Link)
I'm glad your work slowed down, it sucks when there's way too much going on.

I can't wait for our company picnic, they're doing a pig roast and that's good eatin'. But I'm not sure how I feel about cooking food in Dr. Pepper. That sounds kind of evil.

Are you uberbusy this weekend? If not would you like to get some coffee at some point Saturday?
abmann From: abmann Date: June 20th, 2008 02:53 pm (UTC) (Link)
Oh man, I'm going to be so caffeinated on Saturday. :) I have plans to meet two people at the market to drop art for monies, one at 7 and one at 10:30ish. I have lots of time between currently unplanned. otherwise, Sunday I have nothing planned currently. Saturday, though, we could wander with cameras if you bring yours. :)

Work hasn't slowed, per s;rather, I hauled ass getting some things done to get ahead of the deluge. I have one very Large Project left due Wednesday morning and one medium thing left I'm working on now along with a few mostly-done projects.

Soda is a good tenderizer!

We have our steak and lobster picnic next month. mm... steak and/or lobster.
demi_deity From: demi_deity Date: June 20th, 2008 04:22 pm (UTC) (Link)
Man, pulled pork is the BEST THING EVER.

I'm partial to the Carolina mustard/vinegar sauce, myself. Notsomuch a fan of sweet BBQs.
abmann From: abmann Date: June 20th, 2008 04:51 pm (UTC) (Link)
I agree. I'll take good pig over good cow. Good cow is easy.

Sweet BBQ sauces are superior. Just sayin'.
quincidence From: quincidence Date: June 20th, 2008 05:33 pm (UTC) (Link)
I watched a cooking show yesterday and wasn't hungry, until they made the orange cornmeal cake, then the FLOURLESS CHOCOLATE CAKE, so I ate... now, I was happy having had my apple for breakfast and you go and make me hungry....

You big meanie!
abmann From: abmann Date: June 20th, 2008 05:55 pm (UTC) (Link)
I will not apologize for my awesome foodstuffs. :)
From: natural_path Date: June 20th, 2008 10:43 pm (UTC) (Link)
"rub"
"pulled"
"pork"

Oh god.
32 comments or Leave a comment