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Pulled Pork Sandwiches Slow Cooker Recipe
- Pulled pork is a form of barbecue. It is known as Carnitas in Mexico. It is a method of preparation in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method.
- A large electric pot used for cooking food, esp. stews, very slowly
- A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
- A countertop electrical cooking appliance that cooks food with low, steady, moist heat. It consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element.
- Am electric duck oven or casserole used to cook stews and soups slowly. Also known as a crock pot.
- An item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal
- Something that is constructed like or has the form of a sandwich
- (sandwich) insert or squeeze tightly between two people or objects; "She was sandwiched in her airplane seat between two fat men"
- (sandwich) two (or more) slices of bread with a filling between them
- (sandwich) make into a sandwich
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- directions for making something
- Something which is likely to lead to a particular outcome
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- A medical prescription
Pulled Pork Pies
Broke into the Strategic Pulled Pork Reserve for my “guy’s weekend” trip to Quechee, Vermont last weekend, and, since it was more sparsely attended than usual, came home with some leftovers. I also had some South Carolina-style mustard sauce to go with it, which for some reason brought to mind English-style pork pies. This little culinary mash-up was the result, serving as Sunday dinner this week for the family. Dressed the pork a little on the wet side with a Carolina-style vinegar-and-pepper sauce and used it to fill hot water pastry molded into individual pork pies. Served it with the leftover mustard sauce, and a side salad of field greens from my farm share with red pepper and a roasted corn vinaigrette.
In an attempt to get dinner to the table as quickly as I could, this is the first time I set up a little mini-studio setup to light the shot and took a few shots with stand-ins so I could get the basic composition I wanted. Worked out great: only took 5 shots once the plate was ready to go, got almost exactly the shot I had pictured, and got no complaints about taking too much time with pictures before dinner from the family. The setup here is a halogen worklight on the right behind a diffusion panel, with a black poster board on the left.
Making the pulled pork is left as an exercise to the reader, but the rest of the recipe follows.
For the pastry
12 oz. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
3 oz. milk
3 oz. water
2 1/2 oz. vegetable shortening
1 oz. bacon drippings
Carolina-via-Vermont Vinegar Sauce
1/3 c. water
1/3 c. cider vinegar
1/4 c. maple syrup (preferably grade B)
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. crushed hot red pepper flakes
“Carolina Gold” Mustard Sauce
3/4 c. yellow mustard
1/4 c. cider vinegar
1/2 c. honey
2 tbl. ketchup
1 tbl. brown sugar
2 tsp. Worcestershire sauce
1 tsp. hot sauce
3-4 c. finely-shredded, slow-cooked (barbecue) pulled pork shoulder
1 medium onion, diced and sauteed in oil until translucent
The mustard sauce can and should be made ahead; you'll have more than you need of it here. The vinegar sauce can be made right before use, but again, the recipe makes more than you'll need.
To make the vinegar sauce, bring the water and vinegar to a boil, then remove from the heat and stir in the other ingredients. Set aside.
To make the mustard sauce, whisk all the ingredients together, and refrigerate at least overnight to let the flavors come together before using.
For the pastry, combine all the dry ingredients in a bowl and whisk together. Bring the water, milk, shortening, and bacon drippings to a boil in a medium saucepan, then pour into the dry ingredients and stir until fully incorporated. Mold into a solid mass, cover lightly, and allow to cool 20-30 minutes.
Preheat your oven to 400°F.
Separate the dough into thirds. Take 2/3rds, cut into 6 equal pieces, and roll into circles large enough to line the insides of 6 large muffin cups with some hanging outside the cups. Mix the pork and onion together and dress with the vinegar sauce; it should be fairly wet. Fill the pastry shells with the pork mixture. Roll out the remaining dough and cut out 6 circles large enough to cover the muffin cups, brush with egg, and seal the edges very well. Poke a hole in the center to allow steam to escape, and pop in the oven. Bake for 30 minutes, then carefully remove from the muffin cups, put them on a baking sheet, and bake another 20-30 minutes to brown the outsides some. If desired, use a funnel in the holes you poked for steam to drizzle in another tablespoon or so of hot vinegar sauce, and serve immediately.
Pulled-pork sandwich with hand cut fresh chips and home-made coleslaw.
photo by Berta A Daniels
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