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My first post...couldn't wait to share this find with the Whole30 community! For dinner tonight, we tried a new item from Sam's Club called Member's Mark Hardwood Smoked Authentic Pitmaster Seasoned Pulled Pork and my family all agreed it was delicious! It comes in a 2 lb. package and can be either heated in the oven for 30 mins or microwaved for 6 mins which is what I did. It does not come in or with any sauce so you can add your own after heating or do what we did -- ate it with a hearty kale salad with grapes, apples, pecans, raw beets, shredded carrots, and tomatoes (dressed with Tessemae's Creamy Ranch)! Can't remember the price but I think it was around $10. It fed 2 adults and 2 teen boys with leftovers, and we are not dainty eaters! We all enjoyed the smoky/savory yet not too salty flavor, and the meat was tender and not fatty. The package says it was slow smoked for 8 hours. I will definitely return to Sam's for more. So many ways to use it for a quick meal! Ingredients: Pork, Water, Sea Salt, Black Pepper, Paprika, Red Pepper, Garlic Powder. https://www.samsclub.com/sams/mm-pulled-pork-2-lb/prod21051154.ip
To the nay sayers and critics who call W30 too restrictive- Please tell me how my breakfast of coleslaw stacked on a fried egg on top of pulled pork over a bed of sweet potatoes is too restrictive? My breakfast, all left overs from yesterday minus the egg, is worthy of a restaurant menu, yet you find it restrictive? Come visit my house, I'll cook you some amazing W30 meals and then you can decide if W30 is too restrictive. Chances are you'll be asking for more.
praxisproject posted a topic in CookingI am SO glad I didn't add extra liquid last night. I started cooking my pulled pork in the slow cooker yesterday and before bed it was almost dry, but I could see the onions were not mushy, so I didn't add any liquid (recipe said not to), I was afraid it was going to burn dry overnight. I didn't have all the spices in the recipe (we don't have many powders here that aren't full of crap) so my spices were ground cumin, ground coriander and a two dried chipotle chillies cut into smallish chunks. I put the pork on a bed of small pickling onions (a yellow onion you can fit in your mouth, almost). This morning it was soft and tender but the crockpot is about half full of liquid. It's short an hour or so of cooking time, but not sure whether to cook it in the liquid or dry it out somehow. I wasn't sure what to do, so I popped it in the fridge and went to work. Now it's ice cold and has a thick layer of fat floating on the top of the liquid. What should I do? Drain off the liquid and crisp up the meat a bit in a pan? Remove the fat layer? Warm it up, shred it and to heck with the extra liquid? Does anyone season the pulled pork after it's cooked? Does anyone cook it until it's crispy? (not sure if this is fried, or just dried out) I'm Australian, so my experience of pulled pork is limited to Mexican restaurants. My butcher assured me I have the right meat cut (called the Forequarter Pork Roast here), but he's never had pulled pork. It came in a butchers string net (I cut this off this morning, meat is nice and soft and has that proper "pulled apart" look to it), but I think thie net is more for keeping the shape if you cook it as a roast.