Who wants a good porking?

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    Aug 18, 2011 3:28 AM GMT
    I'm just about to put a roast pork in the webber, it's up to heat and OMG the crackling this thing will have!!!!! icon_biggrin.gif
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    Aug 18, 2011 3:36 AM GMT
    I kinda prefer pulled pork, drowning in BBQ sauce. icon_biggrin.gif

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    Aug 18, 2011 3:45 AM GMT
    Gawd that looks good, but I've never managed to make a very good pulled pork before.. I've tried a few times and a few different ways but I"m never 100% satisfied with it.
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    Aug 18, 2011 3:51 AM GMT
    Post pics when you're done!
  • turtleneckjoc...

    Posts: 4685

    Aug 18, 2011 4:09 AM GMT
    xrichx saidI kinda prefer pulled pork, drowning in BBQ sauce. icon_biggrin.gif

    mYYcj.jpg


    That is really yummy looking!! I have a great secret to do pork shoulder on a smoker grill. I'll share if there are any takers.
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    Aug 18, 2011 4:16 AM GMT
    Share it.. Mines smoking right now... mmmm
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    Aug 18, 2011 4:19 AM GMT
    Last nights dinner (yes that time stamp is correct)

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    Aug 18, 2011 4:22 AM GMT
    I love everything about the pork. The smell, the taste, and to feel the meat as it goes down my throat. This is about beeeeeeeehcon, right???? icon_eek.gif
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    Aug 18, 2011 4:24 AM GMT
    tumblr_lc7uojb8AH1qe77yro1_500.gif
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    Aug 18, 2011 4:25 AM GMT
    Ariodante saidtumblr_lc7uojb8AH1qe77yro1_500.gif


    LO-fucking-L, I knew that would summon you!!! icon_lol.gif
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    Aug 18, 2011 5:26 AM GMT
    Damn, crackling didn't come out as well as usual!

    I tried using the left over bricks and work out how many I'd need... I got it wrong icon_sad.gif

    ah well, Porks awesome thought, but no photos cause of it's imperfectness hahaha
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    Aug 18, 2011 5:50 AM GMT
    Pork tease! icon_lol.gif
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    Aug 18, 2011 5:57 AM GMT
    xrichx saidPork tease! icon_lol.gif


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    actually it turned out well.. i might have just eaten it... *looks guilty*
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    Aug 18, 2011 6:05 AM GMT
    I do like a good pork sausage.
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    Aug 18, 2011 6:23 AM GMT
    cold saidI do like a good pork sausage.

    OOOOOH the butcher up the road from me makes amazing pork sausages, they are like the most amazing I've ever tasted!!!

    Sooooo good cooked on the webber
  • turtleneckjoc...

    Posts: 4685

    Aug 18, 2011 11:22 AM GMT
    Okay, here is how I like to do mine:

    Place the pork butt or pork shoulder in a non-reactive lish (like Pyrex) and pour 1-2 cans of really cheap canned grapefruit juice over it (regular or pink grapefruit juice-doesn't matter). Make sure meat is covered completely in the juice, place plastic wrap over the bowl and set in fridge for 1 to 2 days (I have gone 3 here and it's fine).

    While smoker grill readies, take meat out of fridge and pour off all of the grapefruit juice. Sear pork on all sides in a Dutch oven or large pot (little oil in pot). Once meat is seared, place in smoker grill and cook according to manufacturer directions (6 hours is good).

    Once done, take pork off of grill and wrap with aluminum foil to rest for 20 minutes to bring the juices back into the meat. Unwrap foil and shread (use 2 forks or whatever).

    The grapefruit juice tenderizes the pork to the point where once cooked all you have to do is look at it and it falls apart.

    Really cheap canned grapefruit juice is fine. No need to buy anything more expensive or elaborate than that.

    Enjoy, guys!!
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    Aug 18, 2011 12:03 PM GMT
    sounds pretty good, I'll need to give it another go, pulled pork always looks so freakin tasty I gotta make one that'll taste good!
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    Aug 18, 2011 12:43 PM GMT
    lilTanker saidI'm just about to put a roast pork in the webber, it's up to heat and OMG the crackling this thing will have!!!!! icon_biggrin.gif

    A Weber charcoal kettle? I love those, didn't know they sold them in Australia. The dome cooks very evenly, I do better with one than an indoor oven, and love the real charcoal taste. I've cooked everything in mine from steaks to duck a l'orange, using the Weber charcoal basket or "fence" accessory for indirect baking heat on the latter. And one of my favorites is New Zealand lamb, which of course must be a lot more reasonable in price there than we pay for it in the US.