Search the Community

Showing results for tags 'pulled pork'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Start Here
    • Read This First
    • Announcements
    • Resources
    • Join the Whole30
  • The Whole30 Program
    • Can I have ___?
    • Food, Drink and Condiments
    • Whole30 Meal Planning
    • Cooking
    • Travel and Dining Out
    • Sourcing Good Food
    • Whole30 for athletes
    • Whole30 with medical conditions
    • Whole30 while pregnant or breastfeeding
    • Whole30 for kids
    • Whole30 for vegetarians
    • Ladies Only
    • Supplements
    • Troubleshooting your Whole30
  • Life After Your Whole30
    • Whole30 Reintroduction
    • Off track/Staying on track
    • Friends and family
  • Community
    • Your Whole30 Log
    • Your Post-Whole30 Log
    • Recipe Sharing
    • Success Stories
    • Forum Feedback

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 1 result

  1. I 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.