did anyone catch the early show with this recipe of pulled pork?
Please help me figure out how many lbs this recipe calls for?? I am having a crowd of 10 over for dinner fri night and wanted to make this pulled pork dish. If anyone has a recipe for some good ideas
The link you posted is not working for me, but I think if you're making pulled pork sandwiches along with some other side dishes, around 6-7 lbs would be enough if you assume 1-2 sandwiches per person. I made a pork roast for pulled pork the other night and it was a little over 4 lbs and I had enough for 10 sandwiches with some leftover.
1) Somehow your link ended up with an extra s tacked onto the end. correct URL:
2a) For 10 people, I would buy 5-6 lbs of shoulder meat (more if I wanted leftovers)
2b) If I were trying to follow the recipe linked above, I would buy (or make) enough jerk sauce to coat the surface of the meat. I don't know how viscous the sauce is, but I would guess you would want a cup (8 oz) or so for a 5-6 lb piece of pork.
3) I recently followed one of the recipes from this month's Cookbook of the Month (see this subthread: http://chowhound.chow.com/topics/5614... ), which turned out quite well for me.
Another marinated pork preparation I like is Rick Bayless' Chile-Glaze Country Ribs from his book "Rick Bayless's Mexican Kitchen". The recipe calls for country style ribs, but if you're committed to using shoulder, I'm sure that would work too. The "glaze" is an adobo paste made with ancho and guajillo chiles and seasoned with roasted garlic, Mexican oregano, comino, cinnamon, cloves, and a bit of cider vinegar along with sugar, salt, and honey. Apparently, the "formula" for this paste has seeped into my subconscious or something, because I came very close to replicating exactly Bayless's proportions during a recent session of improvisational cooking. :-)
Yep. The 5-6 lb amount should work, assuming you are going to have some sides to go with. The recipe at the bottom of this page comes very close to the original:
The main differences are that the original call for 4 cloves garlic (not 6; but 6 cloves will work), for 3 anchos (not 8), 6 guajillos (but no chipotles), Mexican oregano (instead of the Greek oregano implied here), and less comino (though more doesn't hurt). Of course, the guajillos are to be toasted and rehydrated just as the anchos are. I generally toast whole comino seed and oregano leaves before crushing them along with the cloves and cinnamon.
E-mail me if you have more questions (see profile for address).
Why not try Kahlua Pork for something different. It's the Hawaiian version without a tomato sauce. Super Easy!
For 10 people I'd use:
8-10 lb Pork butt
6-8 Tablespoons Sea salt or Kosher salt
6-8 Tablespoons Liquid Smoke (mesquite is best)
Preheat the oven to 300 F. Slash the meat about 1/4" deep in a diamond pattern like you would a ham. Rub the salt all over. Brush on the Liquid smoke.
Put the meat in a close fitting covered casserole or Dutch oven. Pour in water or broth 2/3 the height of the meat. If you happen to live where banana leaves are available, fold one up to fit on top for *real* traditional flavor. Cover and braise for at least one hour per pound. Check for doneness;If it doesn't 'pull' with a pair of forks, cook a bit longer.