pulled pork and how to flavor
- bearzie Nov 4, 2005 11:57 AM
Pork Shoulder was on sale this week and thought I would try cooking it for the first time. Used the crockpot and a recipe for Carolina pulled pork. I've discarded all the fat and shredded all the meat.
As is, the flavor is bland and there is no sauce. I threw out the liquid. It seemed to fatty. Now I'm wondering what to do with the shredded pork. What would I do to it if I wanted to make enchilada or pulled pork sandwich with a BBQ sauce? Anyone have a recipe to follow from the point that I'm at?
I have alot of it so any freezing suggestions would also be appreciated.
I made some for a neighborhood party on Fourth of July, I just put some commercial BBQ sauce and a bottle of beer in with the cooked pork (the beer because it looked too thick), people are still talking about it.
For enchialda's I would saute some onion with some diced green chili's. Then add the shredded pork, a little mexican oregano and some cayanne pepper to get it nice and spicy. Roll the mix up in some softened corn tortillas, top with enchilada sauce and cheese and bake and enjoy! Man, now I want enchiladas!
Too bad about the bland flavor, after all the work. I did the same thing recently, just because pork shoulder was on sale. I got a recipe off the internet that was very tasty, and am trying to find it now. I know it took a home made rub first, and that went a long way towards the final taste.
Tossing the juice because too fatty might have been a mistake. Maybe better to let it get cold in the fridge for a while, then scoop the congealed fat off, leaving only the good stuff.
That doesn't help where you are now, but it might present you with an opportunity. As long as you're not that crazy about it anyway, maybe separate it into several batches, and have fun experimenting -- a little of this over here, a little of that over there. You could have family or friends try them all and give opinions.
Try finishing it with a sauce of vinegar, crushed red peppers, tomato ketchup and a little water. Sorry but I can't remember proportions.
Next time definitely try a rub for at least 12 hours, cook in the oven for about 5 hrs really low and once parially cooled pull off the bone and finish with the above vinegar sauce. Delicious as a pulled pork sandwich
I second the motion for the use of BBQ sauce. We roast a picnic shoulder quite often in the oven 'cause we don't have a smoker. After the meat is shredded and the excess fat is discard, the meat is gently bathed in the BBQ sauce that our son-in-law copied down several years ago from a TV program. The BBQ sauce ingredient list is as follows...
3/4 cup brown sugar
6 cups chicken or beef broth or water
2 teaspoons dry mustard
1/3 cup white vinegar
1 cup Worcestershire sauce
1 (6 oz.) can tomato paste
2 teaspoons commercial chili powder
1 teaspoon lemon juice
hot pepper sauce to taste (optional)
Before meat is removed from the oven, combine all the other ingredients in a 5-quart stockpot. Bring to a boil, then lower heat to a simmer for a 1/2 hour. Gently place the pulled pork in the sauce. Serve on crusty rolls.
I need to add something more pungent than chili powder to my sandwiches.