|06-19-2013, 03:17 PM||#31|
I don't eat onions-they squelch when you bite into them
I don't eat raisins-they look like dried up bugs
Can we say food issues?
Join Date: Oct 2006
Location: In a OK state
I have totally skipped this step (well I still salt and pepper) if I was short on time. It tastes just as good, just no chared bites.
You can add as many onions as you want, however the onions are just as spicy as the peppers and they are crazy hot (from sitting in the liquid) I always strain them out of the liquid after cooking. A little will go a long way.
|06-19-2013, 03:17 PM||#32|
Join Date: Jan 2004
I have a 10 lb pork shoulder/butt in the oven right now! Its been there nearly 4 hours and smells great, but has a long way to go! I have it on 250.
I use this recipe... I doubled the rub, because this particular shoulder is huge. It says "serves 8 with lots of leftovers... not in my experience! Especially once your removed all the fat, etc while pulling it. I did 4 lbs once, it fed 7 of us with just a little leftover. Everyone had at least 2 sandwiches though...because it is SOOOO good! Also, I don't put barbecue sauce on the meat, I put it on the side. Its so good without it!
3 to 4 lb Boston butt pork roast
1 tablespoons olive oil
1/3 cup water
For the rub ~
3 tablespoons paprika
1-1/2 tablespoons salt
1-1/2 tablespoons sugar
2 teaspoons dry mustard
1 tablespoon cumin
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cayenne pepper
Preheat the oven to 225°F.
Prepare the pork ~
Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.
Remove from the oven, brush with the olive oil, add the water, cover and return to the oven for about 5 more hours, until the pork is tender and pulls apart easily with a fork. Roasting time is about 90 to 100 minutes per pound.
Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.
Makes 8 servings (with lots of leftovers)
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