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 Post subject: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Sun Feb 24, 2013 2:38 am 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
I should have put the other thread in here too. Sorry. ;)

The pork in the sandwich in the other thread was done for 12 hours in marinade and then braised at 220 for 4 hours in a cast iron Le Creuset dutch oven.

This pork in the new thread was done in marinade for 36 hours and then roasted in the oven for 18 hours at 200-220. I started it with apple juice and water in the pan and added apple juice once to keep some moisture in there. Minimal oven openings.

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I can tell already that this pork will be better than the first half of the batch. My first time using pork cushion for pulled pork. I'll go back to butt shoulder for future batches too. It's been a fun experiment.


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 Post subject: Re: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Mon Feb 25, 2013 8:02 pm 
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There are few things better in this world than slow-cooked pork....



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 Post subject: Re: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Mon Feb 25, 2013 8:38 pm 
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Knife Fanatic wrote:There are few things better in this world than slow-cooked pork....

Amen



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 Post subject: Re: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Tue Feb 26, 2013 8:46 pm 
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Oh dear God...



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 Post subject: Re: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Sat Mar 02, 2013 1:50 pm 

Joined: Sun Dec 30, 2012 11:01 pm
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Looks damn good on this cold late winter morning. I'm curious as to the size of the pork portions. Just a guess are they around 2lbs each? 18 hours on such a small chunk of meat caught my attention.


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 Post subject: Re: Pork Sammies cont. Now with 18 hour pork.
PostPosted: Sat Mar 02, 2013 4:22 pm 
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