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 Post subject: It's going to be Pulled Pork.
PostPosted: Wed Feb 20, 2013 9:07 pm 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
Local shop had "Pork Cusion" on sale this week. I have never used it to cook with before. Not quite as fatty as the butte end shoulder. It comes from the picnic end. Got a new knife last week time to try it out.

Veg for the braise:

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Nice rough chop:

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Got the meat out this morning. Let it marinade for just over 12 hours. Used the new knife to cut it last night too:

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Nicely browned off, ready for the braise pot. We'll see what it looks like in 8-10 hours:

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The knife is a Fernandez 230mm Gyuto with a Buckeye Burl handle. So far I like it.

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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Wed Feb 20, 2013 11:40 pm 
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Location: CT
Looks good, when's dinner?


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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Thu Feb 21, 2013 2:34 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1711
Location: Cape Town - South Africa
Nice pics....any leftovers???

:)



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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Thu Feb 21, 2013 2:58 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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So what did it look like after 10-12 hours?
It sure looks good there!

Nice knife too.



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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Thu Feb 21, 2013 11:40 pm 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
Actually I braised it at 220 f. And it was good to go after 4 hours. I have some more pork marinading from this batch and I am going to just roast it. I'll go at 200 with that. Should take at least 8 hours.

I am simmering the braise liquid with some tomato sauce and cider vinegar and I'll whiz in some roast garlic to it with a stick blender when it cooks down a bit.

Anyway, here is what it looks like pulled.

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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Fri Feb 22, 2013 12:38 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4301
I loves me some pulled pork!
You makin' me hungry!



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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Fri Feb 22, 2013 5:52 am 
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Joined: Wed May 09, 2012 3:59 pm
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Location: Cape Town - South Africa
Now that would make a super toasted barbeques sandwich....

....oooh the hunger pains.....




:)



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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Fri Feb 22, 2013 6:21 am 
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Joined: Tue May 01, 2012 10:53 pm
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Location: Seattle, WA USA
Just ask, and you shall recieve. ;) I thought so too Rook! Some "killer slaw" and a nice brioche bun and here it is....

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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Sat Feb 23, 2013 3:11 am 
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Nice ;)



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 Post subject: Re: It's going to be Pulled Pork.
PostPosted: Sat Feb 23, 2013 5:34 pm 
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Location: Cape Town - South Africa
Now THAT is food for thought - love it!!!

:) :) :)



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