Picnic shoulder, pork butt, Boston butt, pork shoulder, the front legs, whatever you call it.
It was prepared by rubbing with a little dijon mustard and red chile, salt and pepper and then slow roasting. It was later pulled and enjoyed with some favorite bbq sauce on white bread.
18 comments:
too much meat in one pix.
* hurls *
I only like ONE kind of meat. * giggles *
ahhhh bbq sauce and white bread....heaven
i'll take mine in a tortilla, no sauce just plain with salt.
or fry it up and make carnitas.
yummy good color.
TK: I hear that all the time
claudia: I hear that all the time too..LOL
beth: do you like meat with your white bread?
deb: I am with you on that, I like the whole pulled pork and sauce thing like 'once' then I am back to tortillas.
That looks both tempting and overwhelming in a both sophisticated and caveman-ish kind of a way....
That was my immediate feeling when I saw those Meaty photos..
I'll grab a tomatoe to get stabilized...
Holy moley-this is incredible...super wowzer!
*wipes drool from chin*
Yes please!
Now thats a great looking butt! I love pulled pork!
I need you to feature some good beef recipes. We just picked up 1/2 a beef from the butcher today!
anette: I know its a strong meat picture, I guess I did it on purpose
noble pig: greasy and chewie and porky - like game
anndi: with a response like that I want to mail you some...
michelle: I'd like to say I'm a butt man but "ruby begonia ya told me to bring home the bacon and I done brought home the whole pig"
beef - away we go.
We gotta get you a smoker one of these days!
Oh my freaking God. That looks so good!!!!!! You have GOT to tell me how to make that, exactly, please!
I'll tell you how I make mine.
Get a port butt. Poke holes in it with a fork. Pour some liquid hickory smoke all over it, maybe a 1/3 to 1/2 bottle, depending on how big the butt is. Rub Hawaiian salt all over it. Wrap it up really tight with heavy duty aluminum foil. I usually do two layers and crimp the edges so the liquid doesn't leak out. Put in a crock pot on low about 12 hours and it will be the juiciest, most tender pull apart meat, and it tastes almost exactly like the pig from an actual Luau in Hawaii.
Those are great little pieces of meat for the price, aren't they? I usually end up making bar-b-que out of it.
Meggers
That pork looks good!
hahahah
That looks like good southern cooking! We take our BBQ serious down here in Alabama.
Baked beans with PLENTY of brown sugar, corn on the cob, and yes, white bread.
I am starving now.
Jen
I see you have a dry rub here does the flavour penetrate the meat??
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