I try and post an OC thread every weekend, but I've come down with an annoying as fuck cold, so I'm just going to do something simple tonight and then work on another ck related project as I recover over the next few days. I really just thought this up on the fly as I was sitting in my car after work today wondering just what the fuck I was going to cook this weekend.
Any guesses as to what it is?
Yeah that's right, some Hawaiian pulled pork sandwiches.
Here's the layer of sweet onion I'm putting down on the bottom of the crock pot chopped fairly large to act as both a buffer, tenderizer, and add flavor.
Well, let's take a look at this meat. I pretty much just grabbed-and-go when it came to the selection. I'm so congested right now I can barely see straight. 6.68 lbs, not too bad, think that will do. Pork shoulder is probably one of my more favorable cuts of pork too. This one looks a little fatty from what I normally buy, but at that price I'm not going to complain much.
Opened her up and placed her on top of the sweet onion buffer. Looks like I'm gonna have to do some fat removal once I get down to pulling the meat. No problem though, is what it is.
So I went ahead and threw some crushed pineapples in there to aid the tenderizing of the pork during the cooking process. There's enzymes in pineapple juice that helps break down tissue so it's great as a tenderizer. Also the natural sugars in the pineapple will help break down the meat too.
Over the top and pushed to the sides. I got some seasonings I need to add now.
First seasoning is going to be some smoked paprika. I have some liquid smoke I was thinking about using, but as I do a lot more cooking and wanting to add some smoke to my food, I'm starting to veer away from liquid smoke. It taste very artificial to me now for some reason. Why use that when I can used smoked seasonings instead and get a better flavor? Think I'm going to end up chucking it in the trash soon. I'd love to get an actual smoker, but my apartment is tiny as fuck, so there it is.
Next up we're going to use some cayenne pepper. I was thinking chipotle for a few minutes but decided against. It sounds good as fuck but I'm uncertain of chipotle and the flavor profile I'm trying to get would work. Anyway, cayenne to kick it up a notch. BAM!
Got that nice and rubbed in on the upper half of the pork. Should cook up nicely and blend well come pulling time. That red rub color always gets me going.
Now we're going to add some liquid to aid in the cooking. I was considering pineapple juice, but they didn't have any at the store which wasn't full of fucking artificial preservatives and shit. All I wanted was just a simple can or two of pure pineapple juice, but I guess that's asking too much. No problem. Chicken stock works just as well.
I actually have some homemade chicken stock in the fridge right now, but I only took the jar out of the freezer last night so it's still half iced over. Really wish I had taken it out a day earlier. Maybe next time. I only have one jar left so it'll be time to make some more stock soon.
In it goes.
Don't forget to lift each side so the liquid can get under the meat.
Let's take a look at what we'll be adding once the shoulder is pulled. Some kind of Hawaiian BBQ sauce I've never heard of--I really wish I could get samples of shit like this in stores, I hate buying without knowing what it tastes like--and some teriyaki sauce. I originally wanted to find some teriyaki flavored BBQ sauce but there wasn't any. Wanted to go for that teriyaki and pineapple flavor with this pulled pork, but I guess this will work just fine. Might even be a little better. Was intending for a "hawaiian" flavor profile, and what's better than hawaiian bbq sauce for that purpose?
When all's said and done, I'm also going to throw some sliced apple rings on there too after I sear them in a pan to caramelize them slightly. This entire process would have been much better done on an actual barbeque, and if I wasn't sick I would have done exactly that. But I'm over here, eyes watering, nose running, hacking up a lung, covering up to keep warm only to uncover when I get too hot only to cover back up seconds later. So essentially, I don't give a fuck right now! It'll still be good.
And then we have the buns.
It says Hawaiian.
This is frankly the only reason I bought them.
Let's get the lid on there and forget about this for a few hours. I honestly don't know how long it'll take to cook a 6.6 lb piece of pork shoulder so I'm going to wing it and check it in 6 hours. If it's still not done by then--which will be midnight my time (PST)--then I'll turn it to low and go to sleep and finish it up in the morning.
Now so get some cold medicine and try to relax for a little bit.
Ah yes, that'll do.
And I'll see you guys when it's all said and done.
Happy weekend. Especially you, East Coast... you frozen son-of-a-bitch bastard.
You sure as hell could. Crock pots or slow cookers and pretty much specifically for one pot meals where you can set a temperature and walk away without needing to really worry about safety, like one might worry if they leave the stove on and walk away or leave the house. I don't think it's so much a matter of people who can't cook, but a safer alternative to just letting something cook safely while you're elsewhere doing fuck knows what.
>tfw i periodically leave the stove on for 5+hours while i leave the house
>only time i've ever had an incident is when i'm home and just too drunk and lose track of time
Great taste OP, this is exactly how I make my pulled pork as well, we even get the same buns and BBQ sauce, same brand and everything.
The temperature is nearing that point, I'm monitoring it closely.
I understand what you mean about the sugar, but it's natural sugar and not the processed granulated sugar you'll find being sold in bags. When it comes to tenderizing meat, I have a few staples I like to use: Onion, pineapple, brown sugar and salt. Each one had amazing benefits to tenderize your meats, you just need to cater them to exactly how you want to cook it. As tonight's idea was Hawaiian, pineapple is perfect, fits in the flavor profile perfectly. There are a few other acids which help break down meats but I'm one too many "cold medicines" into trying to remember what they are.
If you want OC dude, I try and post every Saturday or Sunday with new dishes that I've never made before to try and expand my culinary prowess. Just keep an eye our, I've been doing it for the last 2 months now.
I make pretty bomb barbecue sauces. Buffalo barbecue, teriyaki, or just plain ole sweet heat.
Look it up and adjust it as you would like. I don't even measure anymore. I promise you'll never want anything bottled again.
Honestly, if I wasn't sick I'd be making all this shit from scratch.
Scratch BBQ sauce
Using a whole pineapple for everything
A more flavorful and custom seasoning/rub
It's just this god damn cold, I can't do or think about anything straight with it. Tonight's pulled pork was basically a 'fuck it, let's just throw some shit in a slow cooker and get it done' kind of meal. There is some benefit to it though. This weekend, instead of working on a meal that requires a lot of prep and attention I'll be working on a website that surpasses ck booru in terms of what this board can create as a community. I'm not intending on finishing it anytime soon, may near the end of the year, but I can tell you it will be pinnacle of what ck has been asking for in terms of a centralized source for information.
Ahh I see. That actually sounds pretty fun. Let me know if you need contributors or anything. I would have to actually start writing down what I do but it would be fun to contribute
We're now at 5 hours 15 minutes
Starting to check how well the porn can pull away on the left side of the shoulder. It's starting to get there. Broth is boiling, it's starting to smell really well. I was going to call it a night at midnight (45 minutes from now), but I think I'll just stay up and see this through to the end. Gonna be a pretty awesome breakfast.
Dude, dude, dont even worry about it because Im probably as drunk as you are and my entire thread sounds gay as fuck. Ive actually thought about this a lot recently, how my regrettable portrayal of how how I want to act is completely in contrast of how I actually act, and it pisses me the hell off. But then I remind myself that we'll all be dead in a few years and it doesn't matter a single fucking iota. We are who we are, whether we act the way we want or not. What's said is done, and broken dishes can't be glued back together.
Don't worry about a fucking thing. It's all okay. But, if it's not, look into a pill called Trileptal. Seriously... It's all good.
Yeah pork in my area is pretty decently priced. Could have got it for even less if I went to my local co-op, but that was further away and I didn't feel like making the trip.
Looks like I passed out. Just woke up, we're 11 hours into cooking now, 5am my time. Turned the temperature from low to warm now so it doesn't overcook, but that thing is definitely ready to be pulled. Gonna get a few more hours of sleep then have at it around 8am.
So this is the food you guys eat when you don't give a fuck? It's still far, far better than the food I eat when I do give a fuck. Or when I'm trying to take care of myself. At least a little bit. Awesome. Kind of makes me wonder what you eat when you actually do give a fuck.
Finished her up at 15 hours cook time, man was she ever tender. Falling off the bone and moist as hell too.
So here it is shredded and put back into the cooker. I didn't get a picture of it, but I added the BBQ sauce, some Teriyaki sauce, a little pineapple juice from the can of slices I just opened, and then some of the drippings from the original cook put which had a lot of fat in it--fat is flavor after all, why not incorporate that back in?
Now comes the hardest part of it all... making a sandwich.
First grab your bun.
Then you stick some fucking awesome Hawaiian BBQ pulled pork on that thing.
Smack it on top with a sliced pineapple ring--which I was going to caramelize but 'fuck it', im too tired and sick--and we can call 'er done.
Thanks for watchin'. Going to devour this and go straight back to sleep after I chug about 20 different cold medicines.