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Author Topic: Pulled Pork  (Read 6381 times)

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Offline SilverLining

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Re: Pulled Pork
« Reply #45 on: July 24, 2014, 09:29:53 AM »
 ;D
Too many people miss the silver lining because they're expecting gold.  ~~~  Maurice Setter


Offline becca

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Re: Pulled Pork
« Reply #46 on: October 11, 2014, 12:55:46 PM »
Making this to serve to a couple coming to watch football tomorrow.  First time i wil make it for others.  I have done it twice fo rus.  I added some cumin, onion powder and coriander this time in addition to the other seasonings.  The kids do not eat it, so, i figured i could kick it up a notch.  Ds liked it the first time, but decided now that he does not.  sigh...
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline becca

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Re: Pulled Pork
« Reply #47 on: October 12, 2014, 07:30:06 AM »
Hmmm, a solid 8 hours in the crock pot and not done.  Unless dh fell asleep and actually started it later.  That s entirely possible.  Company is not coming until the afternoon, so no biggie.  Just switched it to high.  I do have an old crock pot, so maybe mine needs to be on high.
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline becca

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Re: Pulled Pork
« Reply #48 on: February 15, 2015, 08:15:29 AM »
This is happening today.  I did not let it marinate for any time, but i saw many online versions that don't.  I also decided to try adding a bit of juice and apple cider vinegar, rather than just water.  I did not have dry mustard, so, I did some white grape juice(which has apple juice in it), a bit of the vinegar, a tablespoon or so of dijon, for the liquid.  I added a bit of extra sugar to the rub, and any rub that fell off, I added to the liquid mix, and poured all of that in the bottom of the pot.  Will see how it turns out. 
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline Macabre

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Re: Pulled Pork
« Reply #49 on: April 17, 2015, 02:15:27 PM »
This is not a pulled pork recipe, but I thought folks might like it. We always have toastadas at our house--they are a staple for us. But you can bake your own with corn tortillas.

Spicy Mexican Shredded Pork Tostadas (Tinga)
http://www.onlinecookingschool.com/school/courses/205/topics/1734?extcode=NSTWD17SZ
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline becca

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Re: Pulled Pork
« Reply #50 on: April 18, 2015, 05:55:44 AM »
Funny, I have never had a tostada.  Is it deep fried? 
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline hezzier

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Re: Pulled Pork
« Reply #51 on: September 05, 2015, 07:31:47 AM »
Making this coleslaw recipe to go with pulled pork for tomorrow.

http://beachbellefitness.com/2014/12/01/21-day-fix-bbq-party/
DS (12 yrs) TN
DD (15 yrs) cat, wasps and yellow jackets

NH, USA

Offline GoingNuts

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Re: Pulled Pork
« Reply #52 on: September 05, 2015, 09:05:28 AM »
That looks good Hezz.  And I like the BBQ sauce recipe listed below.  I'll have to try that sometime.
"Speak out against the madness" - David Crosby
N.E. US

Offline hezzier

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Re: Pulled Pork
« Reply #53 on: September 05, 2015, 12:13:08 PM »
First note on the coleslaw recipe...there is enough liquid in the recipe for a 2 lb bag of shredded cabbage...glad I didn't double the recipe.  I also added a 3rd TBS of mustard, thought it was a little sweet.

We'll see how it is tomorrow after it's been marinating all night.
DS (12 yrs) TN
DD (15 yrs) cat, wasps and yellow jackets

NH, USA

Offline GoingNuts

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Re: Pulled Pork
« Reply #54 on: September 05, 2015, 03:15:03 PM »
I would probably cut the maple syrup - I prefer savory to sweet.
"Speak out against the madness" - David Crosby
N.E. US

Offline becca

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Re: Pulled Pork
« Reply #55 on: September 05, 2015, 06:23:09 PM »
Looked sweet to me too, and we prefer less dressing on our slaw, so I usually go light, in general.  But the flavors looked good, overall.  I noticed the sweetness because it was a beachbody blogger.  I was surprised that she used so much of a sugar. 
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline becca

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Re: Pulled Pork
« Reply #56 on: June 10, 2016, 11:33:05 AM »
making this today.  Needed to check the timing.  Glad I checked, because I see that in my crock pot, I noted here that it was taking too long on low.  I have it on high now.  If I am home, I always start it high, and lower it if a recipe says.  I like to get it up to a good hot temp first. 

Every time I use my 25+year old crock pot, I wonder if it will be the last time. 

Thinking about trying that slaw recipe, Hezz.  Did you end up liking it?  I know you remarked that it was a lot of dressing and you increased mustard due to sweetness.  What was your final opinion?  It all looks good to me, but would probably cut back a bit on sweetness too.  Dh does not like super wet slaws. 
« Last Edit: June 10, 2016, 11:49:40 AM by becca »
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline Janelle205

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Re: Pulled Pork
« Reply #57 on: December 17, 2016, 01:08:40 AM »
I gave this recipe to my Mom, who cooked it today, mostly to use for pulled pork French bread pizza for my brother.  She says thanks - it was super easy and she thinks it tastes great.
Allergic to soy, egg, tomato, apple, cherry, peach, pear, nectarine, canteloupe, watermelon, severe OAS to others, insect bites (severe to horseflies), various drugs, way too many environmental allergens, and asthma.

Offline Mfamom

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Re: Pulled Pork
« Reply #58 on: December 29, 2016, 08:30:40 PM »
So if you did this with beef, what cut would you use?

i know its a very old thread, but I would use brisket for bbq beef

When People Show You Who They Are, Believe Them.  The First Time.


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