I make this a couple of times a year and today was one of them. DH is gone so I'm cooking. There was enough room on the grill for a small pork roast. It freezes well and is very good served on buttered crusty rolls. It is also very good as a rice topping.
Take one small frozen pork roast and place it in an enamelware roast pot with lid. Pour sweet & sour bbq sauce over it. I guestimate here but I think about 2 c or a little bit. IME s&s bbq sauce is the best for this dish but you can sub if you want. Sprinkle in a few chopped onions and garlic if desired. Cover and cook slowly on grill for 3 - 4 hr or when meat is easily falling off the bone. *Do not* remove the roast until meat is falling away from the bone. Remove from grill and using 2 forks shred the pork. You want large long shred but not chunks so use one fork to kind of hold the roast while you use the tongs of the other to shred the roast. Discard (or save for stock) any bones, fat, and hard spots. Mush the mixture down while pulling with the forks. Add one cup of water* and return roasting pan to a hot burner. Bring to a quick boil and reduce only until the mixture is thickened but not dry. What you want is something similar to a sloppy joe texture. You want it to stay moist with a sauce. Remove from heat. Either enjoy then or freeze. We like the pulled meat sandwiches served with either garden or potato salad.
*I think you could use a wine or I was thinking either beer or sherry but I haven't tried this so can really tell you how it would work out.
you want is something similar to a sloppy joe texture. You want it to stay moist with a sauce. Remove from heat. Either enjoy then or freeze. We like the pulled meat sandwiches served with either garden or potato salad.
*I think you could use a wine or I was thinking either beer or sherry
You got that right! It's what I munched on all weekend. I used Sweet Baby Ray's bbq sauce for the first time, but discovered it's too sweet for this type of pork bbq. I enjoyed it with cole slaw and a malty Drake's IPA. Yum!
I make this a couple of times a year and today was one of them. DH is gone so I'm cooking. There was enough room on the grill for a small pork roast. It freezes well and is very good served on buttered crusty rolls. It is also very good as a rice topping.
Take one small frozen pork roast and place it in an enamelware roast pot with lid. Pour sweet & sour bbq sauce over it. I guestimate here but I think about 2 c or a little bit. IME s&s bbq sauce is the best for this dish but you can sub if you want. Sprinkle in a few chopped onions and garlic if desired. Cover and cook slowly on grill for 3 - 4 hr or when meat is easily falling off the bone. *Do not* remove the roast until meat is falling away from the bone. Remove from grill and using 2 forks shred the pork. You want large long shred but not chunks so use one fork to kind of hold the roast while you use the tongs of the other to shred the roast. Discard (or save for stock) any bones, fat, and hard spots. Mush the mixture down while pulling with the forks. Add one cup of water* and return roasting pan to a hot burner. Bring to a quick boil and reduce only until the mixture is thickened but not dry. What you want is something similar to a sloppy joe texture. You want it to stay moist with a sauce. Remove from heat. Either enjoy then or freeze. We like the pulled meat sandwiches served with either garden or potato salad.
*I think you could use a wine or I was thinking either beer or sherry but I haven't tried this so can really tell you how it would work out.
Made pork roast recently very similar to this minus the sweet sauce. Used Dos XX Amber beer, which we use for cooking as much as drinking. Dressed with homemade red chile sauce (no tomato!). Edrena
On Wed, 24 Aug 2005 00:31:38 GMT, The Joneses <[email hidden]>
Quoted message said:
Made pork roast recently very similar to this minus the sweet sauce. Used Dos XX Amber beer, which we use for cooking as much as drinking. Dressed with homemade red chile sauce (no tomato!). Edrena
Mmmmmmmmmmm.....
Makes me want to change my travel plans and come through Las Cruces and points slightly south, on my way back to CA ...and invite myself for dinner. LOL.
On Wed, 24 Aug 2005 00:31:38 GMT, The Joneses <[email hidden]>
Quoted message said:
Made pork roast recently very similar to this minus the sweet sauce. Used Dos XX Amber beer, which we use for cooking as much as drinking. Dressed with homemade red chile sauce (no tomato!). Edrena
Mmmmmmmmmmm..... Makes me want to change my travel plans and come through Las Cruces and points slightly south, on my way back to CA ...and invite myself for dinner. LOL. Just kidding. Christine
I'd love to have y'all, even if y'all are from California. Have 10# okra waiting to make pickles. Have cases and cases of red wine pickled b**ts. Have various and other sundry pickled stuff. Haven't been out to sell at the market cause of family things. In fact won't be home for a coupla weeks re same. See y'all at the market in Kansas City about Labor Day, tho. Edrena
On Wed, 24 Aug 2005 00:31:38 GMT, The Joneses <[email hidden]>
Quoted message said:
Made pork roast recently very similar to this minus the sweet sauce. Used Dos XX Amber beer, which we use for cooking as much as drinking. Dressed with homemade red chile sauce (no tomato!). Edrena
Mmmmmmmmmmm..... Makes me want to change my travel plans and come through Las Cruces and points slightly south, on my way back to CA ...and invite myself for dinner. LOL. Just kidding. Christine
I'd love to have y'all, even if y'all are from California. Have 10# okra
Oh I would just about kill for okra! I want to make a gumbo that calls for okra and I like it straight up. It is so hard to come by here 🙁 Next year I'm going to try growing some. I doubt I will have much luck but it doesn't hurt to try.
Quoted message said:
waiting to make pickles. Have cases and cases of red wine pickled b**ts.
Those pickled beets really sound good. I make regular pickled beets using regular vinegar. Do you just substitute the red wine vinegar for regular white vinegar? Have
Quoted message said:
various and other sundry pickled stuff. Haven't been out to sell at the market cause of family things. In fact won't be home for a coupla weeks re same. See y'all at the market in Kansas City about Labor Day, tho. Edrena
I'd love to have y'all, even if y'all are from California....
Hey now! ...no dissin' us CA folk. I'm a Left Coast boy, born n' bred, but this last weekend I prepared and enjoyed such fine Southern classics as biscuits n' gravy, bbq pork, cole slaw and fried okra. We may be snobs, but we ain't stupid. Good food is good food! 😉
Oh I would just about kill for okra! I want to make a gumbo that calls for okra and I like it straight up. It is so hard to come by here 🙁 Next year I'm going to try growing some. I doubt I will have much luck but it doesn't hurt to try.
Quoted message said:
waiting to make pickles. Have cases and cases of red wine pickled b**ts.
Those pickled beets really sound good. I make regular pickled beets using regular vinegar. Do you just substitute the red wine vinegar for regular white vinegar? Have
Quoted message said:
various and other sundry pickled stuff. Haven't been out to sell at the market cause of family things. In fact won't be home for a coupla weeks re same. See y'all at the market in Kansas City about Labor Day, tho. Edrena
Christine - Have secret recipe from pickle cookbook I put on internet here last year. Send me a private message with your real address & I'll send y'all a jar of both okra & b**ts. I have lots. Edrena
I'd love to have y'all, even if y'all are from California....
Hey now! ...no dissin' us CA folk. I'm a Left Coast boy, born n' bred, but this last weekend I prepared and enjoyed such fine Southern classics as biscuits n' gravy, bbq pork, cole slaw and fried okra. We may be snobs, but we ain't stupid. Good food is good food! 😉
nb
Was funny - the first time my mama visited here she said "oh boy, we can go to the beach!" I told her to knock herself out - there's 800 miles of beach before you reach the ocean! I'm just jealous of all that fresh veggies and farmer's markets and wine and stuff. Our leetle farmers market is growing. Had 30 vendors last week. Nice vineyards & winery tho. Deming's St. Clair Vinyard and Winery very friendly & nice place. Edrena
Was funny - the first time my mama visited here she said "oh boy, we can go to the beach!" I told her to knock herself out - there's 800 miles of beach before you reach the ocean!
LOL.... good one!
Quoted message said:
I'm just jealous of all that fresh veggies and farmer's markets and wine and stuff. Our leetle farmers market is growing. Had 30 vendors last week.
Considering your population, that ain't bad. Were about 5 times your size and right on the edge of the biggest food growing area in the world and we only get about 40 vendors. Worse, half of them are selling hot lumpias and samoses and street fair crud at twice the normal price while alleged organic farmers are selling their questionable goods at $4-6lb. That leaves about 10 vendors who actually sell great produce at sane prices. Fortunately, that's where I got my excellent purple okra and white nectarines. Yum!
Oh I would just about kill for okra! I want to make a gumbo that calls for okra and I like it straight up. It is so hard to come by here 🙁 Next year I'm going to try growing some. I doubt I will have much luck but it doesn't hurt to try.
Quoted message said:
waiting to make pickles. Have cases and cases of red wine pickled b**ts.
Those pickled beets really sound good. I make regular pickled beets using regular vinegar. Do you just substitute the red wine vinegar for regular white vinegar? Have
Quoted message said:
various and other sundry pickled stuff. Haven't been out to sell at the market cause of family things. In fact won't be home for a coupla weeks re same. See y'all at the market in Kansas City about Labor Day, tho. Edrena
Christine - Have secret recipe from pickle cookbook I put on internet here last year. Send me a private message with your real address & I'll send y'all a jar of both okra & b**ts. I have lots. Edrena
Thankyou for your very kind offer. My email addy is [email hidden].
Was funny - the first time my mama visited here she said "oh boy, we can go to the beach!" I told her to knock herself out - there's 800 miles of beach before you reach the ocean!
LOL.... good one!
Quoted message said:
I'm just jealous of all that fresh veggies and farmer's markets and wine and stuff. Our leetle farmers market is growing. Had 30 vendors last week.
Considering your population, that ain't bad. Were about 5 times your size and right on the edge of the biggest food growing area in the world and we only get about 40 vendors. Worse, half of them are selling hot lumpias and samoses and street fair crud at twice the normal price while alleged organic farmers are selling their questionable goods at $4-6lb. That leaves about 10 vendors who actually sell great produce at sane prices. Fortunately, that's where I got my excellent purple okra and white nectarines. Yum!
nb
A few years ago a local group tried to get a farmer's market going. Some of these guys had nice produce but over inflated prices so it didn't go over well. A lot of people here either have lg gardens or know someone who does so that probably hurt them a little.
Homecanning is huge here too so they could have made a real good buck if they had kept their prices reasonable. Area farmers will sell hampers of tomatoes anywhere from $6-8. They were selling them for $15. Believe me that difference adds up if you are doing a lot of canning. Last year I processed 10 hampers (~3/4 bushel per hamper) of tomatoes. The cost to me is free because they are from a relative who has a lot farm land. I never would have done that much if paying $15 a hamper. What these guys forgot is many people in this area are either related to farmers or have farmers as friends. The excess tomatoes just get plowed under anyway so farmers tend to give them away free. The same is true for cucumbers and oft times corn and other cash crops. We live close to orchards so know the prices. Heck these guys were tripling or more the prices on apples, pears, and peaches even! You should have seen their prices for cherries, raspberries, and blueberries. It would be cheaper to buy them at the grocery store instead of the farmer's market. I just bought a 10 lb bag of Spanish Onions for $2. The farmers at the market were trying to sell them for $7! Talk about ruining the potential for a good thing!
Christine - Have secret recipe from pickle cookbook I put on internet here last year. Send me a private message with your real address & I'll send y'all a jar of both okra & b**ts. I have lots. Edrena
Thankyou for your very kind offer. My email addy is [email hidden].
Um, you can't send pickled beets via e-mail. Government regulations or something. You can harvest the address for spam though.
Christine - Have secret recipe from pickle cookbook I put on internet here last year. Send me a private message with your real address & I'll send y'all a jar of both okra & b**ts. I have lots. Edrena
Thankyou for your very kind offer. My email addy is [email hidden].
Um, you can't send pickled beets via e-mail. Government regulations or something. You can harvest the address for spam though.
-bwg
That's ok since I make pickled beets anyway but the okra I sure could use. I don't see the reasoning behind not being able to send pickled beets. Maybe it is due to the possible breakage of the jars during shipping. Harvesting the addy for spam is ok too since it is a toss away account.
