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Roll Call: Puff Puff Blow 9.0 (12/15/2009) (pg. 3)
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| kotsy |
| quote: | | Originally posted by DigiNut |
| quote: | Originally posted by Sentinal
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so glad we decided to get food :toothless |
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| iLLnaDa |
I'm cursed with hookah nights so it seems :(
It took me 2.5 hours to drive from Waterloo to Mississauga on the 401 due to skating rink conditions faaaaaaaak after i got home i was pooped :S
I will try to make it to the next one |
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| The Ear |
Great times indeed. Proper thanks to Jay & Oz for putting it together as always.
Now where's that video!?! |
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| NikReiz |
Awesome night!!! Kinda regret I had to leave semi-early... :)
Thanks Jason & Oz!! |
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| chinamon |
| quote: | Originally posted by Yohan
now, anyone want to place bets on when i can make the next hookah night? ;) |
we are looking at having the next one on tuesday january 19, 2010. would be nice if you can make it with that old man's pipe of yours. the asian sherlock holmes. |
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| chinamon |
MILKING PROSTATE?!?!
what?!?!? |
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| DigiNut |
| quote: | Originally posted by The Ear
Now where's that video!?! |
Where's that pulled pork sauce recipe? |
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| chinamon |
| quote: | Originally posted by DigiNut
Where's that pulled pork sauce recipe? |
i can pull my pork and give you the sauce from it. |
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| The Ear |
Told you to remind me.
Here ya go:
You'll need a pork shoulder & you can get small (about 2lbs or so) pork shoulder roasts at No Frills for about $5. I think the company is called legacy meats. These usually give you about 7 or 8 good sized pulled pork sandwiches.
Step 1:
Make your spice rub using whatever flavours you like. Go easy on the salt, as pork is inherently salty.
I usually go with some cumin, smoked paprika, onion pwder, garlic powder, ground oregano, cayenne pepper, ground chipotle pepper, black pepper, and a bit of salt. Either use a spice grinder or mortar & pestle to gind it/mix it all up so that every bit of the rub carries an even flavour. This mix about gives you a nice smokey/sweet taste.
Rub that on the meat all over & let it sit if you can because it gives it a better flavour, but you can fire it straight into the oven & it still comes out fine.
Step 2:
Turn on the oven to 275 & let it come up to temp.
Step 3:
Put the roast into whatever vessel you like, and add about a cm of water to the bottom of it to make sure the drippings don't burn. I use a small dutch oven with a tight fitting lid, but you can also use a glass pan with tinfoil covering it. The key is to make sure the seal is fairly snug.
Put in the oven for about 4 hours. What your looking for is for the meat to basically fall apart with just a fork clawing it.
Step 4:
Take the pork out & set it into a bowl. Shred it using a couple of forks. It'll come apart with no effort whatsoever.
Step 5:
Make the sauce!
Take the the pan, pour off most of the fat, & then put it on the burner at medium heat. Add a splash of apple cider vinegar once the pan is hot to delgaze it and stir to get all the nice brown bits off the bottom of the pan. Then add some ketchup & dijon mustard at a roughly 2:1 ratio along with any spices you want and a splash of water & stir that up. Let it come up to a simmer for a couple minutes until it thickens a bit & then add it to the bowl with the pork & stir it all together.
Step 6:
Put that pulled pork on the best kaiser bun you can find & eat it!
So easy & it's proper filling too.
Best enjoyed with lots of beer & football! |
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| DigiNut |
| quote: | Originally posted by chinamon
i can pull my pork and give you the sauce from it. |
I'm looking for more of a BBQ flavour than a creamy topping, but I will definitely keep your offer in mind next time I make my Oriental-style creamy fried shrimp. |
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| DigiNut |
| quote: | Originally posted by The Ear
Here ya go: |
This is perfect. All ingredients I always have stocked, and even have a nice big cast-iron pot that should fit the pork.
Gonna try it out this Sunday! |
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