Southern With A Twist: Pulled Pork

Showing posts with label Pulled Pork. Show all posts

Sunday, January 29, 2023

BBQ Pulled Pork Sandwiches

Simple and delicious! The most time it takes is cook time!

Whole Boston Butt
1/4 Apple Cider Vinegar
Kosher Salt
Black Pepper
Garlic Powder

Preheat the oven to 250 degrees. Pour about 1/4 cup Apple Cider Vinegar over the pork, and then generously coat with salt, pepper and garlic powder. Bake the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it.

Remove the bones. They should slide out clean when the meat is done. Take two forks and "pull" the meat apart or shred it.

Add some Slaw and Baked Beans!

Thursday, December 10, 2015

Southern Whole Hog Bar-B-Que & Rice and Hash

The Elliott family always has a big BBQ for big occasions around the holidays. Years back they were held at "The Cabin", way back in the swamp behind my parent's and Grandparent's homes. Oh, the memories that it all brings back. The men would get together early in the morning and BBQ a whole hog over live coals.

That's what we call a "Pig Pickin"!

Whole Hog BBQ

The "good" meat under the ribs!

When I was growing up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone)

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

3lbs pork butt*

1/2lb liver, cooked (optional)

1lb peeled potatoes

1 onion

juice from cooking the pork

and a great BBQ sauce (like "Daddy's Bar-B-Que Sauce")

Bake pork (seasoned with salt, pepper and garlic powder), covered until it falls apart. (about 3-4 hours at 350 degrees) Save the renderings/broth. In a pot, boil your potatoes and a finely minced onion seasoned with salt. Run meat (fat and all), liver, potato and onion mixture through a meat grinder. (Or grind in food chopper or processor) Place ground mixture back in the broth, add BBQ sauce to consistence of a very thick gravy. Let simmer at a low temp for another hour or two. Serve over white rice.

* Reserve or cook an extra couple of pounds of meat to shred and add sauce to for the BBQ plate or for sandwiches.

If you don't have the sauce or don't know how much seasoning, try this recipe for making it in the crockpot... what can be easier? I still prefer to grind the meat and not chop to get a smoother texture, but that's just me!

CrockPot Hash

5 to 6 lbs Boston butt roasts
1lb. liver
3 large baking potatoes, peeled and diced
3 medium onions, peeled and diced

Seasonings: (use only as a guide...)
5 Tbl white vinegar
2 Tbl spicy brown mustard
2 tsp cayenne pepper
4 Tbl tomato paste
1 stick butter
2 Tbl Worcestershire sauce
salt and cracked black pepper to taste

Step 1: In a 5-quart crock pot on high. Rub both roasts with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level.

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Add the butter and reduce heat to the lowest setting. Let it cook another hour or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go. Add a little BBQ sauce for a kick or...

Step 4: Serve over your choice of white rice pour sauce over the rice and hash.

Friday, April 3, 2015

Pull Pork for Sandwiches

Whole Boston Butt
1 cup Apple Cider Vinegar
Kosher Salt
Black Pepper
Garlic Powder

Preheat the oven to 250 degrees. Pour about 1 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it.

This time I used a Hamilton Beach Automatic Roasting Oven that my step-mother, Pixie gave me. I put the pork in it on 225 degrees at 12 midnight, and the Hubby cut it off when he left for work.

Remove the bones. They should slide out clean. Take two forks and "pull" the meat apart or shred it. Add "Daddy's BBQ Sauce" to taste!

If you don't have any sauce you can order some here...

Daddy's BBQ Sauce for Pulled pork
A Box set of 2 pint Jars

Sunday, April 20, 2014

2nd Annual Adult Easter Egg Hunt Party

This pasted weekend, I hosted the 2nd Annual Adult Easter Egg Hunt. No... by "adult", I mean that this was an Egg Hunt for big "kids". Last year, I shared with my friends that the Hubby and I hide eggs for the kids as usual, but my son stared a tradition of them hiding eggs for the hubby and me. I got such response to that, that it wound up leading to the 1st Annual Egg Hunt for Adults! So we decided to make it a yearly event! :-)

Well, this year the weather turned on us! It turned windy, cold and rainy. Did we cancel or postpone? No way!!! We had good food, great friends and family, yummy desserts and even got in the egg hunt... slightly chilled and damp, but happy! :-)

I have included links to 8 of the recipes for the food pictured in these photos. Click on the links highlighted for the recipes! Enjoy! :-)