From Pate to Pulled Pork
When I made pate a few weeks ago, I had most of a pork butt left over—about five pounds’ worth.
I stuck it in the freezer for a couple of weeks. Then I decided the one thing I wanted to do with it was make pulled pork.
Notice that I’m not calling it barbecue because I didn’t cook the pork over a live fire.
No, I cooked it right in my oven, and it was the easiest though longest recipe I’ve cooked in a while.
Easy because I did nothing to the meat but sit it in a rack in a roasting pan.
Longest, because that five pounds of meat cooked low and slow at 225 degrees, and it took it 11 hours to get fork-tender.
After it was done, I shredded it and mixed in just enough tangy Piedmont-style barbecue sauce to moisten it.
And though it didn’t have the wonderful smokiness that makes barbecue so great, I have to say it was ridiculously good.
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By Michael Hastings on 01/02/2009 (5:00 pm)
Comments
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irinke on 08/10/2011 (8:47 am)
You know what would be really fun? A blind tasting of Eastern and Lexington sauces. I wouldn’t be surprised if some people couldn’t tell the difference either alone or on pulled pork.
The reason I say that is the Piedmont sauce I made recently tasted like spicy vinegar despite the addition of ketchup. I’m sure some recipes are different, but the one I used had such a high proportion of vinegar compared to ketchup or sugar that I don’t think it was much removed from an Eastern sauce.
Michael Hastings on 01/19/2009 (5:33 pm)
My tree is doing well but it is more established I suppose.I can’t really tell you what to do but I would not be too alarmed with a few brown leaves.
For some reason I like the lighter ENC sauce on wood cooked/smoked meat and WNC on gas or oven cooked meat. I guess for me the true smoked flavor is enough “flavor” without the ketchupy addition.
Radio Smuggles on 01/12/2009 (9:18 pm)
Radio Smuggles,
Regarding the sauce, I could have easily used Eastern. Actually, to me, the difference between Lexington and Eastern barbecue lies more in the meat than the sauce.
Regarding my bay tree, I still have it. But it has suffered a few brown leaves this winter. So I’ve been thinking about bringing it indoors. Any advice?
Michael Hastings on 01/12/2009 (12:54 pm)
Although I prefer Eastern NC sauce over it’s Western counterpart I can see the merit of using your sauce choice for oven cooked pork. Not that you need my approval of course.
How grows the Bay Laurel tree?
Radio Smuggles on 01/05/2009 (10:36 pm)
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