Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Good Morning-TGIF!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="LittleDudesMom" data-source="post: 393302" data-attributes="member: 805"><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong><img src="/community/styles/default/xenforo/smilies/emoticons/flirtysmile3.gif" class="smilie" loading="lazy" alt=":flirtysmile3:" title="flirtysmile3 :flirtysmile3:" data-shortname=":flirtysmile3:" /> Good Morning Friends! It's Free Choice Friday!!!</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>I don't know how you guys feel, but this week seemed to just breeze by!</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Sharon, ok, I have the pulled pork recipe for you - it's kinda long so I hope others don't mind having to wade through it:</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>1 T each of (I usually triple it and store the extra in an airtight jar for next time) ground cumin, garlic powder, chili powder, onion powder, cayenne pepper, salt, ground pepper, paprika and 1/2 C of brown sugar. Mix - this is the rub.</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Brine - 1/2 C each salt and brown sugar, 2 Qts water, 2 bay leaves, and 3 T of dry rub (as with most brines, stir the salt into the water until it's dissolved, then add the rest of the stuff).</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>The day before, place brine solution in a baggie and place boston b**t (shoulder) in the bag then the fridge (at least 8 hours). Some folks cook their pork over night and brine in the morning, but I don't use a 7 or 8 pounder - I usually use a 4-4.5 pound shoulder so it's not an 10 or 11 hour process.</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Anyway, take the pork out of the brine, preheat oven to 225, pat dry the pork and then "rub the rub" all over and into any "flaps". Place in a broiler pan that is at least an inch wider/longer than the pork and about 3" deep. Place uncovered, fat side up in the oven and cook until the internal temp is 200. Now, this can take anywhere from 5-8 hours depending on the size. </strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Turn off the oven. And let shoulder sit in cooling oven for about 30 minutes. If there are no juices left in the pan, cover with foil, otherwise just leave it!</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Remove pork and place on cutting board and take two forks and pull pork!</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Now, you can use this for mexican stuff (which is easy child and my favorite) or make a bbq sauce and make sandwiches (difficult child's favorite), although I like it just the way it is. I usually pull all the pork and then add a little of the dry rub so all the meat is flavored. It makes tons and it freezes great and feeds hungry college students!!!!!</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>If you like that recipe once you try it, I have another one for an amazing chinese bbq pork (using shoulder or b**t) in the crock pot that is great! </strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>I know it's early, but is anyone getting hungry???</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Today is a kinda fun day for me - hitting the grocer first thing, then taking my cousin to Macys to shop for a new black leather bag for her mom (my Aunt). Cousin is not a "girlie-girlie" and has no idea what her mom would like. My Aunt just said, small black leather purse on her Christmas list! Then I'll come home and start cutting that fabric for my canning jars.</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>After picking up difficult child at school, easy child, my cousin and I are going to a Christmas Bazaar that is in town. This will be our 11th year going together! easy child started joining us abbot 4 years ago.</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>A full day, but a fun one! <img src="/community/styles/default/xenforo/smilies/Graemlins/11-24g.gif" class="smilie" loading="lazy" alt=":xmasdancers:" title="Christmas dancers :xmasdancers:" data-shortname=":xmasdancers:" /> Hope your day is a good one as well.</strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong></strong></span></span></span></p><p><span style="font-family: 'Comic Sans MS'"><span style="font-size: 12px"><span style="color: #006400"><strong>Sharon</strong></span></span></span></p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 393302, member: 805"] [FONT="Comic Sans MS"][SIZE="3"][COLOR="#006400"][B]:flirtysmile3: Good Morning Friends! It's Free Choice Friday!!! I don't know how you guys feel, but this week seemed to just breeze by! Sharon, ok, I have the pulled pork recipe for you - it's kinda long so I hope others don't mind having to wade through it: 1 T each of (I usually triple it and store the extra in an airtight jar for next time) ground cumin, garlic powder, chili powder, onion powder, cayenne pepper, salt, ground pepper, paprika and 1/2 C of brown sugar. Mix - this is the rub. Brine - 1/2 C each salt and brown sugar, 2 Qts water, 2 bay leaves, and 3 T of dry rub (as with most brines, stir the salt into the water until it's dissolved, then add the rest of the stuff). The day before, place brine solution in a baggie and place boston b**t (shoulder) in the bag then the fridge (at least 8 hours). Some folks cook their pork over night and brine in the morning, but I don't use a 7 or 8 pounder - I usually use a 4-4.5 pound shoulder so it's not an 10 or 11 hour process. Anyway, take the pork out of the brine, preheat oven to 225, pat dry the pork and then "rub the rub" all over and into any "flaps". Place in a broiler pan that is at least an inch wider/longer than the pork and about 3" deep. Place uncovered, fat side up in the oven and cook until the internal temp is 200. Now, this can take anywhere from 5-8 hours depending on the size. Turn off the oven. And let shoulder sit in cooling oven for about 30 minutes. If there are no juices left in the pan, cover with foil, otherwise just leave it! Remove pork and place on cutting board and take two forks and pull pork! Now, you can use this for mexican stuff (which is easy child and my favorite) or make a bbq sauce and make sandwiches (difficult child's favorite), although I like it just the way it is. I usually pull all the pork and then add a little of the dry rub so all the meat is flavored. It makes tons and it freezes great and feeds hungry college students!!!!! If you like that recipe once you try it, I have another one for an amazing chinese bbq pork (using shoulder or b**t) in the crock pot that is great! I know it's early, but is anyone getting hungry??? Today is a kinda fun day for me - hitting the grocer first thing, then taking my cousin to Macys to shop for a new black leather bag for her mom (my Aunt). Cousin is not a "girlie-girlie" and has no idea what her mom would like. My Aunt just said, small black leather purse on her Christmas list! Then I'll come home and start cutting that fabric for my canning jars. After picking up difficult child at school, easy child, my cousin and I are going to a Christmas Bazaar that is in town. This will be our 11th year going together! easy child started joining us abbot 4 years ago. A full day, but a fun one! :christmaschorus: Hope your day is a good one as well. Sharon[/B][/COLOR][/SIZE][/FONT] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Good Morning-TGIF!!
Top