Category Archives: Pork

Barbecue, Pork

Pulled Pork

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Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. 😛

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.

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Barbecue, Pork

Ribs on the WSM

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I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Filipino, Pork

Filipino Pork Adobo Recipe

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Filipino adobo is a dish commonly found in Hawaii. I like it because of the salty, vinegary flavors. Annie learned how to make it from a group of Filipino students living in her dorm at the University of Hawaii.

This dish consists of onions, garlic, pork riblets, potatoes, whole peppercorns, bay leaves, shoyu, cider vinegar and water. You cook it down until all the liquids are evaporated and all you have left is this delicious sauce coating the meat and potatoes. Serve it over heaps of rice. Real “stick-to-your ribs” cooking.

Aloha, Nate

Chinese, Noodles, Pork

Won Ton Char Siu Loh Mein

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When Annie makes won tons, it’s no small matter. She makes enough to feed an army — and have leftovers to feed them another night!

Ground pork mixed with minced shrimp, garlic, ginger, onion, green onion, water chestnut. Seasoned with salt, pepper, soy sauce, chicken bouillon, and sesame oil. The package of won ton wraps contains about 90 skins.

Filled and folded.

Making use of the last of the char siu.

Aloha, Nate