Food recipes
Pulled Pork - Slow Oven Baked.
Pulled Pork - Slow Oven Baked. Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw oil, olive, salad or cooking spices, paprika sugars, brown salt, table mustard, prepared, yellow spices, pepper, blac...
Pulled Pork - Slow Oven Baked.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
spices, paprika
sugars, brown
salt, table
mustard, prepared, yellow
spices, pepper, black
terra dolce, organic chipotle dried chile peppers,
sauce, peppers, hot, chili, mature red, canned
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
oil, olive, salad or cooking
Directions:
Trim off surface fat from roasts.
Rub you butt with olive oil.
Put in glass or non reactive 9 x 13 pan.
(1 each roast)
Apply dry rub.
Cover with plastic wrap.
Refrigerate overnight.
Remove from refrigerator 1-2 hours before cooking.
Put roasts in deep pan.
I use a large disposable catering pan that holds both roasts.
Bake at 250?F for 2 hours.
Turn roast over and mop with basting solution.
Bake for 2 more hours.
Turn over and mop again.
Cover lightly with aluminum foil.
Do not seal.
Bake for additional 6 hours.
Pork is done when a fork inserted in roast can be turned.
Remove from oven and let rest for at least 30 minutes.
Pull meat apart with two forks into strands.
Discard fat.
Mix meat so spices blend.
Serve hot on hamburger buns with provolone cheese.
You can add any barbecue sauce you like but the pork has plenty of flavor.
Freezes well.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
spices, paprika
sugars, brown
salt, table
mustard, prepared, yellow
spices, pepper, black
terra dolce, organic chipotle dried chile peppers,
sauce, peppers, hot, chili, mature red, canned
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
oil, olive, salad or cooking
Directions:
Trim off surface fat from roasts.
Rub you butt with olive oil.
Put in glass or non reactive 9 x 13 pan.
(1 each roast)
Apply dry rub.
Cover with plastic wrap.
Refrigerate overnight.
Remove from refrigerator 1-2 hours before cooking.
Put roasts in deep pan.
I use a large disposable catering pan that holds both roasts.
Bake at 250?F for 2 hours.
Turn roast over and mop with basting solution.
Bake for 2 more hours.
Turn over and mop again.
Cover lightly with aluminum foil.
Do not seal.
Bake for additional 6 hours.
Pork is done when a fork inserted in roast can be turned.
Remove from oven and let rest for at least 30 minutes.
Pull meat apart with two forks into strands.
Discard fat.
Mix meat so spices blend.
Serve hot on hamburger buns with provolone cheese.
You can add any barbecue sauce you like but the pork has plenty of flavor.
Freezes well.