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Author Topic: The Best Pulled Pork- Hog Heaven Style!  (Read 1197 times)

Offline Ray Hammond

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The Best Pulled Pork- Hog Heaven Style!
« on: February 22, 2012, 08:53:00 PM »
I'm about to give away one of my trade secrets.  How to cook hog meat so your wife will let you come back to HH any time you want so she can have more!

Ingredients

two shoulder roasts- wild or domestic-trimmed of the 'fat cap' and other fat you can cut off. When done, give them a generous rub with any pork rub you like, and I mean get it in all the cracks and crevices with your hands.

One 20"x20" bag of those small multi-colored peppers- sliced large, seeds and stems removed

1 large jar of red fire roasted peppers in oil

about 24 2" pieces of carrot

4 small yellow onions, peeled and cut in half

olive oil

sea salt

fresh cracked pepper

1 1/2 bottles of V-8 original blend

two cans of chopped or crushed tomatoes

sour cream

cooked bowl of basmati rice

The Process


in a large high sided skillet over medium high heat, coat with olive oil- reduce heat to medium, slide in your pork roasts one at a time- don't be tempted to peek- let them stay there for five minutes a side or more to get them a nice little crust on both sides.

When the first one is nearly ready, get your roasting pan like the one I have in the photos and evenly space the carrot pieces in the bottom of the pan.

Place the first seared roast on one side of the pan, atop the carrots.

Repeat with the second roast, and place it in the roasting pan on top of carrots as well.

When those are out of the skillet, stick the sliced multicolored peppers and the halved onions in the skillet...add a little oil if you need to but using a wooden spoon to stir them, get them coated with oil, and cover for a couple minutes. Open, add some sea salt and cracked pepper, stir, and this time scrape any brown bits off the bottom of the pan from the pork and make sure to turn over the onions so they get browned on both flat sides.

If you have a convection oven so much the better-but use a regular oven if you dont and preheat on ROAST or CONV. ROAST at 275 degrees- No hotter.

When the peppers have started to just get slightly slightly soft, and the onions are starting to go translucent... take them out of the pan and place them around the sides of the roasts all around the pan.

   

Open and drain the roast red peppers and slice them in large strips and add them to the roasting pan along with the crushed tomatoes.

Don't put too much on top of the meat- place it around the sides. Now carefully pour the V8 juice, until you fill the roasting pan up almost to the top of the meat itself.  Don't fill OVER the meat, but almost to level with it.

   

Now very tightly cover the entire thing with aluminum foil so no steam escapes when cooking.


   

Cook, without peeking, for 6 hours. Bring it out of the oven, fold the foil back on one end, and test the meat with a fork in the center- if it pulls apart easily, it's ready. If not, put it back after sealing up the foil and cook more.

When its ready, serve either of two ways- in bowls, mixed with sour cream you add to the bowl and stir up to mix with the 'gravy'. Top off with some finely chopped parsley or minced sun dried tomato pieces on top of a small dollop of sour cream at presentation.

On the side, crusty cuban or italian or french bread for mopping purposes and maybe a skillet full of baby brussel sprouts sauteed in bacon fat and with chopped cooked bacon pieces mixed with them.

Second suggestion- on a plate over the basmati rice.


   

Either way, there's going to be very little in the way of conversation til the whole thing is gone.

Now the best part- if they don't manage to eat it all...pull the leftover meat out and store in the fridge separate from the gravy and veggies.

The next day at lunch, "pull it" apart in little strips and put in in the micro for about 2 minutes, getting it really hot.

Now take an egg roll, or a sesame seed bun, and put a big dollop of your favorite bbq sauce on either side, and cover one half with a goodly portion of the warmed pulled pork. place a couple of Famous Dave's hot and sweet pickle slices in the middle, close it, and eat it before someone steals it from you!! You can serve with cole slaw or potato salad, but they won't even touch it unless all the pork is gone!
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Online ronp

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #1 on: February 23, 2012, 08:08:00 AM »
Oh, man, does that look fantastic.  I have to try this next time I'm in the mood for pulled pork.  Thank you for sharing this recipe.
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Online Benjy

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #2 on: February 23, 2012, 11:05:00 PM »
Ray, would you mind coming to my house and showing me how to do that! Wow, that looks good.

Benjy
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Offline ARCHER2

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #3 on: February 24, 2012, 04:24:00 PM »
Lol......man that looks good. Caught myself trying to lick my screen like a scratch and sniff!
Charlie
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Offline Dave Bulla

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #4 on: February 24, 2012, 06:37:00 PM »
Boy that sure does look good!

Two things I keep wondering though.

One, what peppers exactly are you talking about?  Bell peppers, chilli peppers, Fresh, frozen???

Two, I wonder how this would be if cooked in the smoker uncovered?
Dave


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Offline Al Dente

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #5 on: February 24, 2012, 06:55:00 PM »
To answer your questions Dave, I believe the peppers are the multi-colored bell peppers in the large bag usually 6 in total.  2 green, 2 yellow, 2 red, or sometimes 2 orange.

In the smoker, I would reduce the amount of liquid, mostly the V8 juice.  It would be similar to making burnt ends with brisket trimmings.  The cut pieces of smoked brisket are placed in a pan, covered with BBQ sauce and returned to the smoker for another 4-6 hours.

You must add on more time, as the smoker is low and slow.  Way different than an oven braise.
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Offline Dave Bulla

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #6 on: February 25, 2012, 12:15:00 AM »
I don't know... in the pic's the peppers look kinda like various colored Aneheims or something like that.  I don't believe I've ever seen a variety pack of those.

And as for the time, why would it be different?  He said he's only cooking at 275 and that's about the same as my smoker.  Of course, first thing I thought when I was reading this was that seemed kinda quick...  I was thinking closer to double that 6 hours.

Of course, I seldom cook by recipe and my smoker does not even have a temp gauge since the old one broke about 3 years ago.   I just kinda go by "cool, warm, medium or hot".  Seems to work if I just go by doneness of the meat rather than worry about how long it takes.  I cook with lots of flexibility and don't get stressed over time or temp very often.
Dave


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Offline Al Dente

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #7 on: February 25, 2012, 01:46:00 PM »
The cooking time would be longer because the smoker is using indirect heat, the oven is direct heat.  It takes longer for the connective tissue to break down into that unctous, deliciousness of melt in yout mouth porky goodness.  A pork shoulder or butt takes anywhere from 12-18 hours to get to 195 internally, that's the ideal pulling temp, on a smoker, running at 250-275.  There are some who run at really high temps and they do a quick cook, but you really cannot rush the connective tissue breakdown.  I've had shoulders shoot up to 165 in less than 3 hours, then stay there for 4 more, driving me nuts.  Then slowly, they creep up.

After taking another look at the photo, it does appear to not be bells at all.  Possibly Italian frying peppers or banana peppers.  I too, have never seen a bag of them, other than at a restaurant supply.
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Offline Ray Hammond

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #8 on: February 26, 2012, 08:38:00 PM »
I m sorry I've been in hog camp just got back

I get the peppers at Costco- they are small orange yellow and red peppers that taste like bell peppers to me guys- there's about 30 in a pack and I just split and de-seeded them
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Offline Ray Hammond

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #9 on: February 26, 2012, 08:43:00 PM »
Benjy
Next time you and Larry are down the street just come over on Friday for supper and you can try it
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Offline BowHunterGA

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #10 on: February 27, 2012, 09:23:00 PM »
I can personally vouch for the fact that this dish tastes as good...make that better, than it looks. I thought perhaps it was better because I had spent the entire day still hunting through HH but then last week I made these myself at home and they were just as good. Awesome stuff Ray!!!

Offline Gil Verwey

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #11 on: February 29, 2012, 08:39:00 AM »
Man I had this at Ray's in January 2012.

I was waiting for Ray to get a knife so we could slice pieces off of it. Instead he handed me a set of tongs. All you had to was decide how much you wanted to pull off with the tongs and it fell right apart. When you put in your mouth it just melted away.

I made the mistake the next of hunting all day and Ray made pulled pork sandwiches out of it for lunch. I won't make that mistake again.  

I am heading back on Memorial Day weekend for another hog hunt, broadhead shrpening lessons and most of all this pork shoulder. Hmmmm Hmmmm good!

I may have to bring some Woodford Reserve to wash it down.
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Offline Ray Hammond

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #12 on: March 01, 2012, 08:56:00 PM »
Yeeeehaawwwww!
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Online Benjy

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #13 on: March 06, 2012, 10:51:00 PM »
Ray, I will definately take you up on that offer! I have some scouting to do in the Savanah river for some gators this year so I plan to make a run down that way this spring and summer.
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Offline Ray Hammond

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #14 on: March 11, 2012, 10:23:00 PM »
Benjy I'm applying for another tag. Maybe I can help u scout?
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Online Benjy

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #15 on: March 14, 2012, 06:03:00 PM »
Yep, you sure can. I'll shoot you a pm when I figure out when I'll go. Probably not until May.
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ZIPPER SXT   60" RECURVE 52#@29"
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Offline Rod Witkos

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #16 on: April 02, 2012, 11:58:00 AM »
I had the opportunity to partake of this dish at Ray's place last Saturday. Let me tell you it is fantastic.
The pulled pork soaks up and melds all the flavors over night. I unashamedly ate while my poor buddy searched for his truck keys alone. I'll be making this one at home for sure.
“'I don't go into the woods to "rough it"; I go into the woods to "smooth it". I get it rough enough in the city.'

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Online Benjy

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #17 on: June 19, 2012, 10:02:00 PM »
Ohhhhh! Ray, I forgot all about this. I rememberd after I just finished grinding everything   :knothead:  

Now I gotta go kill another one!  :bigsmyl:  

Benjy
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Offline JLyle

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #18 on: June 22, 2012, 12:10:00 PM »
Man, that does look good! Those peppers...down here in Texas, they call 'em baby bells and yeah, they sell by the bag at Brookshire's. If you look at the ones in the upper right, that's classic bell pepper shape, just little. Not available year round, though. I've stuffed 'em but never tried 'em in a roast...(yet). Thanks chef! You've gotta love it when someone elevates a recipe!
Longbows, you see, do not make mistakes…there is no tuning to distract attention from the task at hand or provide excuses when arrows wind up in places we did not ask them to visit.

Offline Blackhawk

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Re: The Best Pulled Pork- Hog Heaven Style!
« Reply #19 on: June 22, 2012, 06:18:00 PM »
Great recipe I think.    ;)  

We don't have pigs to hunt here in the NW, but I'm going to try this with a berry-fed black bear in the early fall.  YUM!  :goldtooth:
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