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Traca's Pulled Pork Butt or Shoulder, with Vinegar & Red Slaw
Joined: Dec 11, 2005
Posted to Thread #29954 at 3:19 am on Nov 12, 2017
This was excellent! I tweaked, of course! Made the rub, and applied to the pork on Friday am. Put on sheet pan, covered, and let it sit until this morning. Put it into my Crock-Pot after a very quick sear in the insert. Not too much, as the brown sugar could burn. Added a little homemade beef broth I had in the fridge and needed to use up, plus the vinegar, brown sugar mixture called for in the recipe. Cooked on high for two hours, then on low for the rest of the day. It literally fell off the bone. The meat was so moist and one of the best tasting pulled pork I have had. Shredded and mixed with the juices.
Served a pile of shredded meat with homemade applesauce, BBQ coleslaw, (marinated all day) mashed cauliflower with butter, thyme, done in food processor, and butternut squash roasted with butter and brown sugar. It was an excellent meal. Tomorrow night, I will serve the pork on Brioche Buns, along with coleslaw and applesauce.
~*Many things will catch your eye, but only a few will catch your heart...pursue those*~
Other messages in this thread:
- 29954. Traca's Pulled Pork Butt or Shoulder, with Vinegar & Red Slaw - KarenNoCA - 3:19am on 11/12/17 (3)
- Try roasting it uncovered next time and use the juices with the other sauce - Charley - 12:04pm on 11/12/17
- Pat (and Traca) that sounds so amazing and I cannot wait to try it!!!! [NT] - Richard in Cincy - 5:24am on 11/13/17
- Yes!!!! So glad you liked it. :) [NT] - Traca - 6:37am on 11/13/17