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Post by Clipper on May 1, 2012 20:08:40 GMT -5
Just ate some melt in your mouth, tender, and moist pulled pork BBQ. I put an 8 lb bone-in pork butt in the crock pot this morning at 7 AM. I rubbed the pork with fresh coarsely cracked pepper, seasoned salt, garlic powder, and 1/2 tsp of cayenne pepper.
Placed the pork in the crock pot, with the fat cap (layer of fat) on the top and pour an entire bottle of your favorite BBQ sauce, and 2 cups of water and a cup of orange juice slowly over the roast. Dice a small onion very fine, or grate one with a box grater. Sprinkle the onion over the top of the pork.
Turn the crock pot on high and cook for 3 hours on high. Turn crock pot down to low and cook for another 7 or 8 hours until the pork reaches an internal temperature of 180 degrees and is pulling away from the bone. When it is done, the meat will have pulled away from the bone, and you will be able to simply grab the bone with a pair of tongs and slide it right out.
Place the cooked pork butt, fat cap side up on a cookie sheet, discard the layer of fat, and pick the pork apart and shred it with two forks. Once you have shredded the pork, divide it into portions large enough to make a meal (depending on whether you used a large roast or not), put it in ziploc freezer bags, ladle some of the juice from the cooking process over it and mix to moisten it, and freeze it. When you are ready to serve it, simply heat it up add some of your favorite BBQ sauce on it and place it on a good quality roll. Shredding (picking) the pork with the two forks will fluff it up and you will be surprised how much bulk or volume you end up with.
It comes out almost as tasty as a pork butt slow cooked in a smoker, and is much easier to prepare. If you like it a litte smokier tasting, simply add a little liquid smoke to the cooking liquid or use a smokier tasting hickory BBQ sauce.
Now to make the NYers a tad jealous I will tell ya that I am sitting at my desk enjoying a fresh strawberry shortcake with whipped cream. The strawberry season came early here this year because of the mild weather. Bought two quarts from the farm stand today. We miss being able to go to Lenahan's strawberry farm on Clarks Mills Rd and pick two or three 5 gallon pails full to freeze and make jam with. Kathy and her cousin used to spend the better part of a day picking them, and a couple of days making jam or preparing them to freeze. We were disappointed to see that the farm is no longer operating.
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Post by bobbbiez on May 1, 2012 20:49:32 GMT -5
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Post by Clipper on May 1, 2012 21:59:29 GMT -5
Hey, I didn't say it was a new and original recipe knucklehead. I just thought I would post it for those that might have hankered for BBQ in wintertime or didn't feel like doing it on a grill or smoker in summer. I kinda like the "set it and forget" it method with the crock pot. If ya don't live in Texas, you never have had a GOOD beef barbecue. It is not made with a simply roast of beef. Texas Q is made with a brisket. The only brisket I ever saw around NY was in a deli or sold for corned beef. As for strawberry shortcake, You didn't have "the best". You got frozen berries at Flo's. We have them on the farm stands here. Spring came way too early when you have fresh berries in April and May even down here, where we are usually only three or four weeks ahead of you. Also I would put Kathy's biscuits up against Flo's any day. Flo's, Patio, Voss's? What happened. Someone steal your stove? ROLMAO!    :-* No bubbles to burst. Just sharing a recipe that I thought someone might want to try. Have a good day Kiddo. |
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Post by Deleted on May 2, 2012 15:33:19 GMT -5
I do something like that with those two pound pork roasts that Walmart sells. I love pulled pork on a bum with coleslaw on top. Last time I made strawberry shortcake I ate that all day long and even as a snack before bed.
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Post by bobbbiez on May 3, 2012 0:36:42 GMT -5
Hey, I didn't say it was a new and original recipe knucklehead. I just thought I would post it for those that might have hankered for BBQ in wintertime or didn't feel like doing it on a grill or smoker in summer. I kinda like the "set it and forget" it method with the crock pot. If ya don't live in Texas, you never have had a GOOD beef barbecue. It is not made with a simply roast of beef. Texas Q is made with a brisket. The only brisket I ever saw around NY was in a deli or sold for corned beef. As for strawberry shortcake, You didn't have "the best". You got frozen berries at Flo's. We have them on the farm stands here. Spring came way too early when you have fresh berries in April and May even down here, where we are usually only three or four weeks ahead of you. Also I would put Kathy's biscuits up against Flo's any day. Flo's, Patio, Voss's? What happened. Someone steal your stove? ROLMAO! :-* No bubbles to burst. Just sharing a recipe that I thought someone might want to try. Have a good day Kiddo. [/quote  Clip, what's nice about the crock pot recipes is that you don't need a "good" beef or pork roast for it to come out delicious and melt in your mouth. I have always brought the cheapest roast for those recipes. No offense to Kathy and even without the fresh strawberries not being in season here yet Flo's is the best strawberry shortcake I have ever had and that includes my own which is pretty damn good but Flo's is still better. We have family members and friends that join us all year long who drive out to Flo's just for their strawberry shortcake. Must be worth the drive for all of us to make. Hey, there's only me and RJ. No more kids to cook for so it's actually cheaper for us to go out and eat. All the places you mention are very reasonable to eat at. Plus, we always meet our friends and family there and it's a good way to socialize with no one having to slave in the kitchen or at the sink washing dishes. I only cook when necessary like yesterday for my son, Mark's birthday. Had the whole family up and a few of his friends (16 people) to enjoy my bake lasagna with meat balls, sausage/peppers, sausage/spinach rolls and salad. For dessert I made Mark his favorite dark chocolate cake with fudge filling. Now, that cleared me from cooking for a couple of weeks until RJ's and my sons, Eddie and Vinny's birthdays. Tomorrow it's the Patio. ;D |
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Post by chris on May 3, 2012 9:04:41 GMT -5
say hello to the Raffules (I think its Gloria's day to work too) ;D Have a hotdog for me. ...or two ;D
for guys that like to cook....on the habanocigarforum (La Cuchina thread) some great recipes shared...on the gourmet side) Big Mike invited me over as it is mostly men on it but I guess some women do smoke cigars...LOL Mike was a chef and keeps the kitchen part going. (beware of the smoke...it's not in the kitchen)
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Post by Clipper on May 3, 2012 11:22:24 GMT -5
Hahaha! Kathy and I often do the same thing BZ. It IS cheaper for just two to eat out many times, than for us to cook at home. Heck, the day before yesterday we went to Ruby Tuesday's with a coupon. We both had a 12oz sirloin, baked potato with sour cream, steamed broccoli, garden bar, and a drink and the total check was $21 plus tip after taking off the coupon amount. Thank goodness Kathy still enjoys cooking at home and is an excellent cook. Restaurant food DOES get tiring after a while. No restaurant is going to make perogi or spaghetti sauce like she does and her home made bread makes a sandwich a treat that you won't find anywhere short of Atlanta Bread Co or Panerra. I am blessed to have someone that gets enjoyment from cooking and baking. She finds it relaxing. I am smelling a pistachio cake baking as we speak. I don't remember the last time either of us stood at the sink washing dishes. Except for items too large for the dishwasher, we don't often do dishes in the sink any more. With just two of us, we can usually get the entire days dishes, glasses and cups in the dishwasher and run it in the evening. With her back problems she CAN'T stand at the sink anymore. I bought her a bar stool to use when cooking and baking so she can take the weight off her feet and back and still be at counter level for the mixer and such. As for shortcake, we have had Flo's many times, especially when we had the camp at the beach, but you have not had Kathy's yet, and it IS a much better biscuit, and the fresh berries we had are far superior to frozen berries. Biggest advantage was the I didn't have to drive 40 miles to get my shortcake. The ride to Flo's and the afternoon out with family and friends is worth more than the food is. Let's face it, other than a few superior dishes, such as the liver and onions, the pies, and huge pancakes, Flo's is no different than any other greasy spoon diner with cheap coffee. It's home cooked comfort food, but nothing unique other than large portions and friendly wait staff. Especially now that Flo is gone. Meatloaf, canned veggies, and mac and cheese is hardly gourmet eats.  Put on a blindfold, and you can walk up to any truck stop buffet, grab meatloaf, green beans and mashed potatoes and you would think you were eating at Flo's. I guess I am left wondering why you are criticizing or disputing every word I wrote. If you want to drive 40 miles for truck stop shortcake, knock yourself out. I damn sure am not driving 720 miles for a biscuit and strawberries, lol. Duh!  A crock pot is about the only way to make cheap roast of beef tender. I hate pot roast and I don't eat cheap cuts very often. We buy chuck roasts at Sam's, but I am not crazy about them, and I grind one of each two that we buy into hamburger meat or stew beef for soups and freeze it. A cheap chuck roast is much better for hamburger than as a roast. Kathy likes pot roast, but I don't care for well done beef, overcooked veggies, and I don't care for potatoes and carrots that have soaked up all the grease from the meat. I save my hankering for roast beef for trips to the prime rib buffet at our casino every few months, lol. Chuck is best ground into hamburger meat. Fresh ground at home beef is much tastier than store bought ground beef with all the water and pink slime. When you grind your own burger meat, you know that your ground chuck comes from chuck and not every scrap and trimming from ankle to ass crack on the cow. I had bought an electric meat grinder at a yard sale many years ago in East Utica and it makes it relatively easy to make sausage and hamburger at home. When I find the time or the mood strikes me, I do breakfast sausage, italian sausage and ground pork and beef mix for meatballs, meat loaf and patties. Yep, BZ, THOSE recipes have been around for years too and I wasn't living in the woods when I started using them, ROFL. Got those recipes from a former brother in law that is a meatcutter. Tell Tony and Gloria hello for us kiddo. We now have Hoffman's hot dogs in our freezer. Our friends brought me 10 lbs in March when they went home to Syracuse for a women's bowling tournament. No Patio chili sauce though. Those lucky dogs went to Hydes when they were up there. That is the next to the best place for good hot dogs. No Patio chili sauce though. I do the dogs on the grill whenever we cook outside. Damn, I wish they made natural casing hot dogs around here. Nothing like them anywhere. The only thing missing at the Patio now is the vanilla milkshake I always had with my chili dogs before they did away with the ice cream. |
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Post by Deleted on May 3, 2012 14:58:48 GMT -5
pistachio cake with pistachio ice creme----OMG. I'm drooling.
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Post by bobbbiez on May 3, 2012 17:10:16 GMT -5
Hahaha! Kathy and I often do the same thing BZ. It IS cheaper for just two to eat out many times, than for us to cook at home. Heck, the day before yesterday we went to Ruby Tuesday's with a coupon. We both had a 12oz sirloin, baked potato with sour cream, steamed broccoli, garden bar, and a drink and the total check was $21 plus tip after taking off the coupon amount. Thank goodness Kathy still enjoys cooking at home and is an excellent cook. Restaurant food DOES get tiring after a while. No restaurant is going to make perogi or spaghetti sauce like she does and her home made bread makes a sandwich a treat that you won't find anywhere short of Atlanta Bread Co or Panerra. I am blessed to have someone that gets enjoyment from cooking and baking. She finds it relaxing. I am smelling a pistachio cake baking as we speak. I don't remember the last time either of us stood at the sink washing dishes. Except for items too large for the dishwasher, we don't often do dishes in the sink any more. With just two of us, we can usually get the entire days dishes, glasses and cups in the dishwasher and run it in the evening. With her back problems she CAN'T stand at the sink anymore. I bought her a bar stool to use when cooking and baking so she can take the weight off her feet and back and still be at counter level for the mixer and such. As for shortcake, we have had Flo's many times, especially when we had the camp at the beach, but you have not had Kathy's yet, and it IS a much better biscuit, and the fresh berries we had are far superior to frozen berries. Biggest advantage was the I didn't have to drive 40 miles to get my shortcake. The ride to Flo's and the afternoon out with family and friends is worth more than the food is. Let's face it, other than a few superior dishes, such as the liver and onions, the pies, and huge pancakes, Flo's is no different than any other greasy spoon diner with cheap coffee. It's home cooked comfort food, but nothing unique other than large portions and friendly wait staff. Especially now that Flo is gone. Meatloaf, canned veggies, and mac and cheese is hardly gourmet eats. Put on a blindfold, and you can walk up to any truck stop buffet, grab meatloaf, green beans and mashed potatoes and you would think you were eating at Flo's. I guess I am left wondering why you are criticizing or disputing every word I wrote. If you want to drive 40 miles for truck stop shortcake, knock yourself out. I damn sure am not driving 720 miles for a biscuit and strawberries, lol. Duh! A crock pot is about the only way to make cheap roast of beef tender. I hate pot roast and I don't eat cheap cuts very often. We buy chuck roasts at Sam's, but I am not crazy about them, and I grind one of each two that we buy into hamburger meat or stew beef for soups and freeze it. A cheap chuck roast is much better for hamburger than as a roast. Kathy likes pot roast, but I don't care for well done beef, overcooked veggies, and I don't care for potatoes and carrots that have soaked up all the grease from the meat. I save my hankering for roast beef for trips to the prime rib buffet at our casino every few months, lol. Chuck is best ground into hamburger meat. Fresh ground at home beef is much tastier than store bought ground beef with all the water and pink slime. When you grind your own burger meat, you know that your ground chuck comes from chuck and not every scrap and trimming from ankle to ass crack on the cow. I had bought an electric meat grinder at a yard sale many years ago in East Utica and it makes it relatively easy to make sausage and hamburger at home. When I find the time or the mood strikes me, I do breakfast sausage, italian sausage and ground pork and beef mix for meatballs, meat loaf and patties. Yep, BZ, THOSE recipes have been around for years too and I wasn't living in the woods when I started using them, ROFL. Got those recipes from a former brother in law that is a meatcutter. Tell Tony and Gloria hello for us kiddo. We now have Hoffman's hot dogs in our freezer. Our friends brought me 10 lbs in March when they went home to Syracuse for a women's bowling tournament. No Patio chili sauce though. Those lucky dogs went to Hydes when they were up there. That is the next to the best place for good hot dogs. No Patio chili sauce though. I do the dogs on the grill whenever we cook outside. Damn, I wish they made natural casing hot dogs around here. Nothing like them anywhere. The only thing missing at the Patio now is the vanilla milkshake I always had with my chili dogs before they did away with the ice cream. In answer, you'll have to check out facebook. ;D   |
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Post by Clipper on May 3, 2012 18:06:28 GMT -5
Hahaha! Great picture. I am drooling. I cracked up when Fiona commented on it and called it "food porn." lol ;D I had to break out some of the hoffman's and thaw them for grilling tomorrow. It's all your fault. I like Flo's and Betty's Diner, and other places, and I don't like Voss's, but I sure miss Holland Farms, O'Scunizzo's and Patio Drive-in. I finally have learned to make a relatively decent Giambotte, but it is a pain in the butt to make, so I usually just wait and get it at Breakfast at Tiffany's when we come up there. I hope you told Tony and Gloria that I said hi. Have a good night kiddo. Hi to RJ. |
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Post by kit on May 17, 2012 9:41:56 GMT -5
Clip... Giambotta is much easier if you cook up the goodies the night before, and make some extra. In the morning, just add the eggs and cook it. What you don't use you can freeze and make it again next week.
Do you make your own sausage or can you get good Italian sausage in Tennessee? Or do you use breakfast sausage?
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Post by Clipper on May 17, 2012 10:29:04 GMT -5
Decent Italian sausage has finally found it's way to markets here, and I also make a 10lb batch periodically when pork butts are on sale, although not as often as I used to when we could not get good sausage here. Seems that finding the escarole is the problem lately.  Thanks for the tip Kit. Make sense to me. That is what I will do the next time I make it. |
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Post by jjplatt on May 18, 2012 11:12:44 GMT -5
ok talking about food again after living here in Pensacola ,Fl for over three years I finally found a place with a real good home tatse meatball sub.As it turns out the man who makes and cooks them is from Rome NY.They are so good he goes thru two hundred meatballs before one in the afternoon.Small world after all.His name is Tony LaGreco.Oh yea then I found out he makes his own sausage also...Well now I have a little old home cooking with me even if it's only one day a week....LOL
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Post by Deleted on May 19, 2012 15:44:30 GMT -5
Decent Italian sausage has finally found it's way to markets here, and I also make a 10lb batch periodically when pork butts are on sale, although not as often as I used to when we could not get good sausage here. Seems that finding the escarole is the problem lately. Thanks for the tip Kit. Make sense to me. That is what I will do the next time I make it. One of my Uncle's made homemade Italian sausage. He would even hang it in the attic on long poles so it would cure and dry so he could place it in jars filled with oil. That is real good. |
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Post by Clipper on May 19, 2012 16:07:31 GMT -5
Sounds good Alan, but how can it not spoil with uncooked pork hanging in the attic? Not doubting your statement, but I am curious as to why it would not spoil or go bad simply hanging in the attic. It must be the salt in the recipe. I have seen it done with Keilbasa, but it was not packed in oil. It was simply dried, but keilbasa is smoked.
I think they sell a product much like what you describe at that Italian store on Bleecker, just East of Culver Ave on the North side of the street. I don't remember the name of it, and haven't been there in years. I remember buying a dried Italian sausage product there and slicing it up and placing it on home made pizza. I can't remember what they called the sausage either, but it had a special Italian name.
Maybe someone of Italian heritage would know the name given to the product I describe.
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Damn Clip, hate to bust your bubble but that recipe for pulled pork in a crock pot is an old one. You can do the same with a beef roast. Ya been living in the woods too long. ;D
