Re: Pulled Pork, what cut?


"Lou Decruss" <Me@xxxxxxxxxxxx> wrote in message
news:1omfo31l94ol1m819n9cd9k9spkcdlfit3@xxxxxxxxxx
On Fri, 11 Jan 2008 10:05:34 -0500, "Dee.Dee" <deedovey@xxxxxxxxxxx>
wrote:


"Lou Decruss" <Me@xxxxxxxxxxxx> wrote in message
news:iineo3d14h9r5idnndqhlms6bs5qsd7p8a@xxxxxxxxxx
On Thu, 10 Jan 2008 20:20:13 -0800, "Dave Bugg" <davebugg2@xxxxxxxxx>
wrote:

Sky wrote:
I'd like to make some pulled pork (not necessarily for barbeque/grill,
etc.), what cut of pork is best to use; shoulder, *** . .? It will
get cooked in the oven. TIA.

The *** is a good way to go. I prefer boned-in than boneless.

Then you have the bone for soup too!! Sometimes I'll toss the bone
in the crockpot with some pintos. First time I did it I was amazed by
how much smoke flavor was actually in the bone. The beans are always
great that way.

Lou


Add a tablespoon of vinegar and it will pull out the calcium from the bone
into your broth.
Dee Dee

Never heard that. I wonder if it would break the beans down faster
too?



Lou <---wondering if this should be in that farting thread?


Depending on whether we are talking about breaking down the beans during
cooking, or after ingestion? ;-))
Dee Dee






.