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How about pulled pork and everything you can make from it?

Veteran Member
1451 posts
Joined: Jun 15, 2006


Posted to Thread #24684 at 12:43 pm on Jul 15, 2013

I fill a huge roaster full of country or western ribs, each rib lightly rolled in brown sugar and black pepper and jammed together fat side up, do the "fan favorite" 8+hour roast at 225 degrees, drain, then remove the fatty chunks and bones. The remaining meat I chop and/or pull and freeze portions to use in pulled pork BBQ sandwiches, soft carnitas tacos, Chinese spiced pork/veggie filling for stuffed lettuce leaves, pad Thai noodles, pork and veggie fried rice and BBQ chopped salad. I've even used the meat in mac and cheese, baked beans and a pork-au gratin potatoes. Colleen

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