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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Pulled Pork Liw and Slow
2T mild paprika 4t light brown sugar 3t hot paprika 1t celery salt 1t Garlic salt 1t dry mustard 1t fresh ground black pepper 1t onion powder 1t salt Cayenne ImageUploadedByTapatalk1393184738.628700.jpgImageUploadedByTapatalk1393184754.980639.jpgImageUploadedByTapatalk1393184769.295244.jpg More to come, got a vinegar sauce to mix it with once it's all pulled apart, and will be topping the sammiches with some slaw |
#2
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that looks amazing... what time are the sandwiches gonna be ready?
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#3
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Um....what time will it be ready?
Gonna be goooood |
#4
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Bout 4:00!
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#5
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Quote:
Might do a brisket soon, you got me covered? That isn't something you have at the farmers on Saturday, eh?? |
#6
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For the sauce:
2C cider vinegar 1/2 cup plus 2 T ketchup (I went with even more) 1/4C brown sugar (I went with more) 5t salt 4t red pepper flakes 1t fresh ground black pepper 1t white pepper 2T steens syrup or more Stir til everything dissolves. I made it yesterday so the flavors could infuse. Add salt and sugar/syrup/ketchup until you like it, the flavor should be a little tart, but not sour. ImageUploadedByTapatalk1393185718.196024.jpg |
#7
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Cooking down vinegar will usually clear the sinuses. Have you ever tried Apple cider vinegar?
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#8
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Hour and a half and I'll be there! J/K
Looks damn good Goooh |
#9
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Quote:
I've never tried cooking it down, I've only shot it. Might have to do that. I used apple cider vinegar in the sauce |
#10
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Man you better get a bigger roast.... You bout to have all the interwebz at your house!!
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#11
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Errrbody bring 6 of these, I'm on my last one! Gonna have to switch to the Woodford in about 8 minutes... |
#12
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yeah I usually have brisket there
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#13
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Just make sure you don't use a plastic spoon.
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#14
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Got it pulled and sitting in the sauce, put it in the oven on 175 to keep warm and meddle.
ImageUploadedByTapatalk1393198595.490300.jpg The slaw was as simple as chopping about a medium head of cabbage and letting it sit in about 1C of the sauce. |
#15
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ImageUploadedByTapatalk1393201516.051912.jpgImageUploadedByTapatalk1393201524.033462.jpg
Yea you right |
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