Cooking - grunt soldiers pulled pork roast recipe!

[KYenglish]

I've got a pork roast "brining"? in the fridge right now,

 

[mqqn]

Looks like it turned out well sir! glad you liked it. home made pancakes are crazy good, easy, and so much cheaper lol

I had them again this morning! Awesome - can't believe I never made from scratch before. I owe it to you, Sir!

Andy, you are living large, sir.

And bacon! Mmmmmmmmm!

Thank you - it does pay off to eat well in my opinion. Who doesn't like to eat well?

I've got a pork roast "brining"? in the fridge right now,

Sweet! Please take a picture or two if you can swing it. You are going to LOVE the smell in the house when you get that baby roasting in the oven.

mmmmm - We have just a little bit of the pork left - as grunt said, you get enough to eat it several meals.

This morning I made "Arizona Desert Scene" chocolate milk, pancakes from scratch, and maple sausage gravy using DCG salt and pepper, with fresh made biscuits (no from scratch...yet).

A litte Jamaican Blue Mountan and away we went.

Now I am relaxing, watching football and my granddaughters are playing in the living room with me.

best

mqqn

 

[Maniacal Pete]

I got so hungry for pulled pork last time I read this thread that I made the pork roast without brining it.

I put the seasonings on the pork and put it in a thick covered pot in a 400 degree
(it's all I had available) oven for 5 hours, turning it over every hour or so.

It took me a week to eat that thing.

Yesterday I took the last pound or so and simmered it with some green salsa
and had chile verde huevos rancheros for breakfast. Thanks for the great idea. :thumbup:

I'm think going to do a beef pot roast this week, I'm porked out.

 

[mqqn]

I got so hungry for pulled pork last time I read this thread that I made the pork roast without brining it.

I put the seasonings on the pork and put it in a thick covered pot in a 400 degree
(it's all I had available) oven for 5 hours, turning it over every hour or so.

It took me a week to eat that thing.

Yesterday I took the last pound or so and simmered it with some green salsa
and had chile verde huevos rancheros for breakfast. Thanks for the great idea. :thumbup:

I'm think going to do a beef pot roast this week, I'm porked out.

Beef pot roast sounds like a winner for this week here as well!

I make it in a croc pot with potatoes and carrots, onion, a can of beefy mushroom soup and a packet of liptons onion soup mix.

It make a heckuva good meal, and you just set it on low and leave it along for 8-9 hours.

best

mqqn

 

[KYenglish]

it's cooking today, smell is good

I've snapped a few pictures, I'll post 'em up later

 

[Mack]

As a decent cook and a wannabe chef, I love seeing what the real chefs are cooking for themselves. Dangit I'm never going to lose weight reading this though.

 

[KYenglish]

I don't qualify as a chef but I did work in a kitchen once...washing dishes.

Anyway here's my pulled pork, have to say grunt solider's recipe is fantastic, even I can follow it and a 5lb pork shoulder fed 3 people, there was a lot of returning to the kitchen bar to get more going on although some heathen did feels he had to add barbeque source for one of her sandwiches All in all the consensus seems to be that Grunt did a very good job in our kitchen tonight, my wife even baked her first pumpkin pie in it's honor and we shucked and cooked our own corn as a side.

Brine (left it overnight since the night is when I have more time to work rather then the morning

Dry rub (ummmmm is all I have to say, even this part smells good)

Cooking, sorry about the state of the pan, it's been through a lot already

Cooked! (I put it in the oven in the morning, around 10:30am and cooked it till 4pm, then kept checking on it and decided it was about ready at 5:30

There are very few things I don't do with this knife, even when it makes little sense, anyway the fat may have come off better with a bigger knife but on the inside it was very moist,

Bone, came out just like that, good sign

Shredding, I half wondered if there was some sort of special way to "shred" then decide it didn't matter because I didn't know it, so I cut and twisted the fork and knife until it looked like the stuff I have paid for

It went very quickly, and I will admit I was pretty full before we sat down to dinner already

The rest is in the fridge, if i survives a night of "snacking" then I will have a very nice lunch tomorrow.

thanks Grunt for the food, and mqqn for the extra motivation, it was very well appreciated in our house tonight and it sure as heck beat the pasta we would have been eating other wise

 

[mqqn]

Hey Peter - I could almost smell the goodness!!

Thanks for taking time to take the pictures - and to do the recipe!

I'll be doing this recipe more, and adjusting the rub to my tastes - it is a cool recipe and the best part is that pork is not that expensive, so it is a relatively cheap way to eat "high on the hog". ;^)

best

mqqn

 

[Mack]

I know that you probably typed out a whole bunch of words and they were really important and all but, all I saw was this.

 

[KYenglish]

So long as you caught the important part I think it's alright