On 8/8/2014 1:53 PM, Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.



Sounds great, I have found myself getting simpler and simpler with my
meat.. For Ribs I apply rub and put covered into a 350 degree oven for
75 minutes, then uncover for 15 more... Tender, simple, nice...

Same thing in the crock pot... I put in the rubbed and sauced pork,
cover, and let it go overnight. Let it sit, pull, and add sauce...

On Fri, 08 Aug 2014 15:00:11 -0400, KC wrote:

On 8/8/2014 1:53 PM, Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.



Sounds great, I have found myself getting simpler and simpler with my
meat.. For Ribs I apply rub and put covered into a 350 degree oven for
75 minutes, then uncover for 15 more... Tender, simple, nice...

Same thing in the crock pot... I put in the rubbed and sauced pork,
cover, and let it go overnight. Let it sit, pull, and add sauce...


I put the ribs on the smoker for an hour, then in foil, then in the oven at about 275F for 2-3
hours. Works well.

Again... so Stacey, Tony and any other POS out there that thinks it's ok to wreck families....you should try looking up the meaning of "value and honor"instead of playing **** games behind a computer screen!...further more, deleting posts cause your busted is a great big post of GUILT !! Now watch this earthquake!

On Fri, 08 Aug 2014 15:14:00 -0400, wrote:

On Fri, 08 Aug 2014 13:53:16 -0400, Poco Loco
wrote:

The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.


I do a very similar thing in the oven.
Worchestershire instead of the soy. You already have plenty of salt.

I see you have the bourbon now ;-)

I also have a gravy separator so I don't need the bag trick.

Ditto on the gravy separator. Haven't tried the bourbon yet, but it sounds good. I'll try to be a
good boy after!