Re: Pork shoulder blade roast aka Boston Butt
- From: sf <sf@xxxxxxxxxxx>
- Date: Fri, 06 Nov 2009 08:27:48 -0800
On Fri, 6 Nov 2009 09:26:02 -0500, "cybercat" <cyberpurrs@xxxxxxxxx>
The most significant posts to me were related to the sauce, most said
"sf" <sf@xxxxxxxxxxx> wrote in message
On Thu, 5 Nov 2009 19:48:21 -0500, "cybercat" <cyberpurrs@xxxxxxxxx>Looking forward to your report!
I didn't like any of the recipes I found for this, so cut pockets in itSounds delicious!
put in crushed rosemary, browned it deeply and peppered it with fresh
cracked pepper and put apple pieces all over it, put it in the oven tented
with foil with vent holes. On 200 for six hours or until it falls apart.
I'm going to make pulled pork tomorrow (first time for me) and I'll
use the Tyler Florence oven-roasted recipe from food network. Stay
tuned! I'm reading the comments and making adjustments, most comments
relate to the sauce.
it was too vinegary. One poster said to substitute chicken broth for
half the vinegar and another said to make it the day before so it
could meld and mellow. Well, I couldn't find the cayenne so I didn't
make it last night.
What sauce, if any, do you use with pulled pork?
I love cooking with wine.
Sometimes I even put it in the food.
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