[CH] New Year's day food
Bruce Baumgart (bruceb@srv.net)
Tue, 06 Jan 1998 17:35:06 -0700
Just a little late with this post, but seeing the recipe for Carne Adovada
made me think about something that I made over the holidays. I had some
leftover pork roast in the freezer that I had slooooow-roasted. Think
pork shoulder in a smoker without smoke. (About 1 1/4 hours a pound at
250F.) No rub, only salt and pepper. Let it cool, pulled it, and stuffed
it into baggies for holiday emergencies. Took a bunch (2 pounds?) out and
laid it in a deep single layer in a roaster. Mixed about a cup of Datil-do-it
wing sauce with a cup of beer and poured it over the pork. Back into a 250F
oven, stirring it all up when the top meat dried. Some more beer when the
whole pan got dry. Done after about 3-4 hours. Nice thing was that all of
that baking drove the vinegar out of the sauce, so was very mild from that
standpoint. (Not liking the taste of vinegar can really be a bummer.) The
wing sauce made a very pretty red/orange glaze on the meat. Very tender and
moist. Wrapped up in a flour tortilla with some raw red onions....
Next time, I will smoke the shoulder first, still no rub or mop. Don't want
to hide the pork taste too much.
Hab a good year
Bruce Baumgart
bruceb@srv.net
Bruce Baumgart
bruceb@srv.net