Carol Shenkenberger wrote to Dave Drum <=-

NOTES Pork: For pulled pork, the standard rule of thumb
is one-third to one-half pound of meat per person. When
cooked and shredded, pork shoulder will lose around 30
percent of its weight. Use pork shoulder (also known as
boston butt or pork butt).

Yield: 2-4 people per pound of meat

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

Oh I use my big one all the time. In fact, it's 8quart I believe.
making stock takes a lot of room and so do whole pork shoulders (bone
in) or pork butts (bone in).

I had an 8-quart that I gave to my sister-in-law. I already had a rice
cooker, an electric pressure cooker, and a selection of crock-pots from
1 1/2 qt to the big "casserole" crock-pot. Some are even Crock-Pot brand.

Favorite way for making pulled pork here. Electrical costs are
virtually nil and it's a minimal muss way to get 8-12lbs pulled pork
for cost of meat and about 25cents energy.

Method really easy. Unwrap frozen meat. Put in crockpot the add a
splash of vinegar (2-3 TB) and maybe 1 TB soy sauce. Turn on and
cover. Flip meat every 2-3 hours. It's done when you can't flip it without it falling off the bones.

Decant it (I normally toss the liquid) and remove all bones then pck
some away to the freezer in family sized amounts and sauce the rest and reheat for BBQ Crockpot Pork. I normally send 4 lbs or so to Maria who makes Carnitas and other Mexican things of it. BTW, add NO liquid
other than what is listed above. It will actually make it palid
tasting.

I do mine in the oven - and save the fat, skin, and bone for other use.

I sucky bag the leftovers in me-sized portions and pop them into the
freezer for future reference.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom & Pop Pulled Pork (Nutzie's Pulled Pork)
Categories: Pork, Bbq, Herbs, Vegetables, Sauces
Yield: 11 Servings

6 lb Pork butt; bone-in
1 1/2 ts Coarse salt
1 ts Black pepper
3 c Chicken or beef broth
1 tb Liquid smoke
4 c Barbecue sauce; below (opt)
1/2 c Cider vinegar; more to taste
Sliced soft rolls; toasted
Coleslaw & pickles; (opt)

MMMMM-----------------------HOMEMADE SAUCE----------------------------
2 tb Oil
1 1/2 c Chopped onions
2 tb Fine chopped garlic
4 c Heinz ketchup
1/2 c Cider vinegar
1/4 c Firmly packed brown sugar
1/4 c Honey
1/4 c Tomato paste
3 tb Worcestershire sauce
2 tb Dijon mustard
1 tb Chilli spice mix
Coarse salt & black pepper

Heat oil in a large saucepan over medium heat. Add onion
and garlic & cook, stirring occasionally, until slightly
softened, about 3 minutes. Add ketchup, vinegar, brown
sugar, honey, tomato paste, Worcestershire sauce,
mustard, and chilli spice. Season with salt and pepper,
stir well and let simmer over medium-low heat until
flavors meld, about 15 minutes.

If you like your sauce a bit chunky from the chopped
onions, it's ready to go. If you like it smooth, let
cool, then puree in a food processor.

MAKE THE PORK: Set oven @ 350ºF/175ºC.

Place pork butt in a large pot with a lid. Season with
salt and pepper, to taste. Pour broth around pork until
it covers about one quarter of the meat. Add liquid
smoke. Cover pot and put in oven.

Bake pork until internal temp registers 190ºF/88ºC on an
instant-read thermometer and meat is falling apart, 3 1/2
to 4 1/2 hours. Use a fork to pull at pork, and make sure
it comes apart easily. Remove pork butt from oven and let
it sit in pot 15-20 minutes. Remove from pot, and save
bone for Rover. Pour off cooking liquid. Cut fatty parts
off meat, then use two forks or your fingers to shred
meat into small pieces.

Place shredded pork in a large bowl.

Warm barbecue sauce in a small pot over medium heat. Mix
shredded meat w/barbecue sauce & vinegar until evenly
coated. Taste. If pork could use a bit more zing, add
more vinegar, to taste. Season with additional salt and
pepper.

Pile pulled pork onto rolls, or serve it plain with
coleslaw and pickles.

UDD NOTES: Reserve the pork rind/skin for chicharrones.
Save the bone for making stock or letting your dog have
a treat. Pulled pork may also be used in carnitas or
any other non-barbeque laced application you can think
of. ENKOY!!!

Serves 10 - 12

Recipe by: Katie Workman

Originally published in The Wall Street Journal.

From: http://online.wsj.com

Uncle Dirty Dave's Kitchen

MMMMM

... Whenever I write about food, I get mail from the Serious Chefs.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On your BBS - you'd think I had never done this before as much trouble
as I was having. Anyway I'm going to unsubscribe a whole raft of stuff
from my download feed. But I could not find the Recipes echo. Do you
carry it? I post stuff in there every day ... and once in a while I
even get a response. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Chicken Pot Pies
Categories: Poultry, Vegetables, Breads, Dairy
Yield: 8 servings

36.6 oz (2 cans) Chunky Chicken &
- Dumplings soup
2 c Frozen peas and corn
2 ts Garlic powder
2 c Whole milk
1/2 c Cornstarch
16 oz Tube jumbo flaky biscuits;
(8 count)

Set oven @ 350ºF/175ºC.

In a pot over medium-high heat, bring soup to a simmer.
Add frozen peas and corn and stir gently.

In a small bowl, whisk together milk and cornstarch.
Gently pour milk mixture into soup and stir until it
begins to thicken. Carefully pour soup mixture into
eight 12 ounces oven-safe ramekins.

Gently flatten biscuits, making two slits on each. Place
a biscuit atop each filled ramekin pressing down
slightly on the edges to secure. Place ramekins on
baking sheet covered with foil and bake for 12-16
minutes or until biscuits are golden brown. Cool
slightly before serving.

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Archives

MMMMM

... Abe Lincoln & Charles Darwin were born on the same date (12 February 1809) --- MultiMail/Win v0.52
--- SBBSecho 2.11-Win32
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Re: Poking Around
By: Dave Drum to Carol Shenkenberger on Tue Jan 04 2022 09:41 am

On your BBS - you'd think I had never done this before as much trouble
as I was having. Anyway I'm going to unsubscribe a whole raft of stuff
from my download feed. But I could not find the Recipes echo. Do you
carry it? I post stuff in there every day ... and once in a while I
even get a response. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Chicken Pot Pies
Categories: Poultry, Vegetables, Breads, Dairy
Yield: 8 servings

36.6 oz (2 cans) Chunky Chicken &
- Dumplings soup
2 c Frozen peas and corn
2 ts Garlic powder
2 c Whole milk
1/2 c Cornstarch
16 oz Tube jumbo flaky biscuits;
(8 count)

Set oven @ 350ºF/175ºC.

In a pot over medium-high heat, bring soup to a simmer.
Add frozen peas and corn and stir gently.

In a small bowl, whisk together milk and cornstarch.
Gently pour milk mixture into soup and stir until it
begins to thicken. Carefully pour soup mixture into
eight 12 ounces oven-safe ramekins.

Gently flatten biscuits, making two slits on each. Place
a biscuit atop each filled ramekin pressing down
slightly on the edges to secure. Place ramekins on
baking sheet covered with foil and bake for 12-16
minutes or until biscuits are golden brown. Cool
slightly before serving.

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Archives

MMMMM

... Abe Lincoln & Charles Darwin were born on the same date (12 February 180

I think you hit 'Home Cooking'? That and here. It's early in the list. I promise, I will clean that up but 'lucky me' was dumb enough to help fill Janis's roles and 'star' fidonet for echomail. Busy hooking 3 zones together and 2 Z1 sysops. Silly me.

xxcarol
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* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

On your BBS - you'd think I had never done this before as much trouble
as I was having. Anyway I'm going to unsubscribe a whole raft of stuff
from my download feed. But I could not find the Recipes echo. Do you
carry it? I post stuff in there every day ... and once in a while I
even get a response. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Chicken Pot Pies
Categories: Poultry, Vegetables, Breads, Dairy
Yield: 8 servings

I think you hit 'Home Cooking'? That and here. It's early in the
list. I promise, I will clean that up but 'lucky me' was dumb enough
to help fill Janis's roles and 'star' fidonet for echomail. Busy
hooking 3 zones together and 2 Z1 sysops. Silly me.

Doing an "L" (list all active) in SynchTerm shoes me that I somehow am/
was unhooked from Home_Cooking and RailFan - two echoes I had subscribed
and got posts in yeaterday.

I have re-hooked myself into those via the <INSERT> ket and another - "Herbs-n-such" which is probably low traffic - but, hey, bandwidth is
cheap and there may be some interesting stuff.

Parsing down the list I see the whole thing repeated with higher numbers
for the echoes. I didn't tag any of those.

But, on *neither* list did I find an entry for "Recipes". DRAT!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornish Hens & Wild Rice
Categories: Five, Poultry, Rice
Yield: 2 servings

2 Cornish hens
4 tb Butter (1/2 stick)
Salt & pepper
6 oz Box Uncle Ben's Long Grain
- and Wild Rice

Set oven @ 375ºF/190ºC.

Clean hens and place on broiler pan.

Rub hens in butter and salt and pepper.

Bake hens 1 hour or until done.

Meanwhile, prepare Uncle Ben's Rice according to
package directions.

Carefully move hens from broiler pan to serving plate.

COOK'S COMMENTS: I serve this dish with green beans, but
any vegetable will work.

RECIPE FROM: http://www.myrecipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Preverted Rice in the new LEATHER BOX!!!!
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