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slomo

A great pulled pork recipe - diners, drive -ins, and dives

In a related thread made mention of the pulled pork sandwich at the Cookhouse in Haliburton Forest. The sandwich was pretty good, but not as good as the one I have posted below. The reason this method for making pulled pork sandwiches is memorable is for the 10 hour cooking time the house never smelled better and the meat had spiced flavour right to the center as opposed to just on the outside.

The recipe comes from Guy Fieri, the food network chef who stars in "Diners, Drive-Ins, and Dives".

It has always been a summer goal of mine to make a 'food tour' of the various places he has visited in the show: As you can see there are quite a few:

post-19713-0-85651200-1325806606_thumb.j

http://www.flavortownusa.com/

In recognition of the Michigan sledders who sled hard in northern Ontario, here is a manageable selection of eateries in that fine state:(click to enlarge)

post-19713-0-56365500-1325806619_thumb.j

http://www.flavortow...s.aspx?state=MI

But to get back on topic -

post-19713-0-84366200-1325806833_thumb.j

Pulled Pork Sandwiches

Recipe courtesy Guy Fieri

Prep Time: 50 min

Inactive Prep Time: 1 hr 30 min

Cook Time: 10 hr 0 min

Level: Intermediate

Serves: 12 to 16 servings

Ingredients

8 pound bone-in pork picnic shoulder

1/3 cup freshly cracked black pepper

3 tablespoons paprika

2 tablespoons granulated garlic powder

2 tablespoons granulated onion powder

1/4 cup salt

1/4 cup chili powder

1/4 cup ground cumin

1/4 cup dark brown sugar

1/4 cup hot dry mustard

1 teaspoon cayenne

1 cup hickory chips, prepped, method follows

------------------------------------------------

Mop Sauce, recipe follows

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe

follows

Fo Slaw, recipe follows

Ciabatta rolls or other crunchy, chewy rolls

------------------------------------------------------

Directions

Rinse and dry the pork shoulder. Let rest at room temperature for 1

1/2 hours. In a small bowl, combine black pepper, paprika, garlic

powder, onion powder, salt, chili powder, cumin, brown sugar, dry

mustard and cayenne. Rub mixture all over the pork.

Arrange the oven racks in the middle and lower parts of the oven and

preheat to 225 degrees F. Put a sheet tray on the lower rack and the

pork directly on the middle rack, uncovered.

Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips

after 2 hours of cook time. The entire cooking time will be 8 to 10

hours.

Apply mop sauce every hour throughout the cooking time.

In the last hour of cook time, remove pork, wrap it tightly in

plastic wrap, and then in aluminum foil and return to the oven for 1

more hour.

Remove the pork from the oven to a work surface. Let rest

until cool enough to pull the pork from the bones.

To serve, cut the buns in half and pile up some pulled pork. Top

with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a

final spoonful of sauce. Cover with the bun top and serve.

Hickory Chip directions:

Soak the chips submerged in water for 15 minutes. While chips are

soaking, preheat a 9-inch cast iron pan on the stove top over medium

heat until it is ash-white hot. Remove chips from the water and add

to the cast iron pan. Put the pan on the bottom floor of the oven

for the first 2 hours of pork cooking time.

Mop Sauce recipe:

1 cup apple cider vinegar

1/2 cup water

2 tablespoons Worcestershire sauce

1 tablespoon freshly cracked black pepper

2 tablespoons cayenne pepper

1 tablespoon salt

2 tablespoons canola oil

Combine all the ingredients in a medium bowl and reserve.

Fo Slaw recipe:

3/4 cup mayonnaise

2 tablespoons sugar

1 tablespoon Dijon mustard

1 tablespoon horseradish

1 teaspoon salt

2 teaspoons black pepper

2 tablespoons white vinegar

1 head cabbage, cored, tough leaves removed and shredded

2 small carrots, shredded

Combine all the dressing ingredients together in a large bowl.

Adjust seasonings, if necessary. Add the cabbage and the carrots and

toss to coat. Cover with plastic wrap and refrigerate for1 hour.

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:

Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ

1 quart cider vinegar

1 cup water

1/8 cup red pepper flakes

1/4 cup sugar

1 tablespoons Worcestershire

1 tablespoons kosher salt

1 tablespoons black pepper

1 (16-ounce) bottle ketchup

In a large saucepan, mix together all the ingredients, in the order

given, over low heat. Simmer for 30 minutes

Find the recipe online here:

http://www.foodnetwo...cipe/index.html

post-19713-0-49016300-1325806848_thumb.j

Goes good with a beer.

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Goes good with a beer.

Now you're talking. :D

(Fo Slaw recipe looks interesting. Thank you, Galloping Gourmet)

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Thanks Slomo..I love pulled pork! Great anytime but awesome in the Winter!! Followed by cold beer to wash it down.

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Yum ! :drool-1: :drool-1:

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In a related thread made mention of the pulled pork sandwich at the Cookhouse in Haliburton Forest. The sandwich was pretty good, but not as good as the one I have posted below. The reason this method for making pulled pork sandwiches is memorable is for the 10 hour cooking time the house never smelled better and the meat had spiced flavour right to the center as opposed to just on the outside.

The recipe comes from Guy Fieri, the food network chef who stars in "Diners, Drive-Ins, and Dives".

It has always been a summer goal of mine to make a 'food tour' of the various places he has visited in the show: As you can see there are quite a few:

post-19713-0-85651200-1325806606_thumb.jpg

http://www.flavortownusa.com/

In recognition of the Michigan sledders who sled hard in northern Ontario, here is a manageable selection of eateries in that fine state:(click to enlarge)

post-19713-0-56365500-1325806619_thumb.jpg

http://www.flavortow...s.aspx?state=MI

But to get back on topic -

post-19713-0-84366200-1325806833_thumb.jpg

Pulled Pork Sandwiches

Recipe courtesy Guy Fieri

Prep Time: 50 min

Inactive Prep Time: 1 hr 30 min

Cook Time: 10 hr 0 min

Level: Intermediate

Serves: 12 to 16 servings

Ingredients

8 pound bone-in pork picnic shoulder

1/3 cup freshly cracked black pepper

3 tablespoons paprika

2 tablespoons granulated garlic powder

2 tablespoons granulated onion powder

1/4 cup salt

1/4 cup chili powder

1/4 cup ground cumin

1/4 cup dark brown sugar

1/4 cup hot dry mustard

1 teaspoon cayenne

1 cup hickory chips, prepped, method follows

------------------------------------------------

Mop Sauce, recipe follows

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe

follows

Fo Slaw, recipe follows

Ciabatta rolls or other crunchy, chewy rolls

------------------------------------------------------

Directions

Rinse and dry the pork shoulder. Let rest at room temperature for 1

1/2 hours. In a small bowl, combine black pepper, paprika, garlic

powder, onion powder, salt, chili powder, cumin, brown sugar, dry

mustard and cayenne. Rub mixture all over the pork.

Arrange the oven racks in the middle and lower parts of the oven and

preheat to 225 degrees F. Put a sheet tray on the lower rack and the

pork directly on the middle rack, uncovered.

Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips

after 2 hours of cook time. The entire cooking time will be 8 to 10

hours.

Apply mop sauce every hour throughout the cooking time.

In the last hour of cook time, remove pork, wrap it tightly in

plastic wrap, and then in aluminum foil and return to the oven for 1

more hour.

Remove the pork from the oven to a work surface. Let rest

until cool enough to pull the pork from the bones.

To serve, cut the buns in half and pile up some pulled pork. Top

with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a

final spoonful of sauce. Cover with the bun top and serve.

Hickory Chip directions:

Soak the chips submerged in water for 15 minutes. While chips are

soaking, preheat a 9-inch cast iron pan on the stove top over medium

heat until it is ash-white hot. Remove chips from the water and add

to the cast iron pan. Put the pan on the bottom floor of the oven

for the first 2 hours of pork cooking time.

Mop Sauce recipe:

1 cup apple cider vinegar

1/2 cup water

2 tablespoons Worcestershire sauce

1 tablespoon freshly cracked black pepper

2 tablespoons cayenne pepper

1 tablespoon salt

2 tablespoons canola oil

Combine all the ingredients in a medium bowl and reserve.

Fo Slaw recipe:

3/4 cup mayonnaise

2 tablespoons sugar

1 tablespoon Dijon mustard

1 tablespoon horseradish

1 teaspoon salt

2 teaspoons black pepper

2 tablespoons white vinegar

1 head cabbage, cored, tough leaves removed and shredded

2 small carrots, shredded

Combine all the dressing ingredients together in a large bowl.

Adjust seasonings, if necessary. Add the cabbage and the carrots and

toss to coat. Cover with plastic wrap and refrigerate for1 hour.

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:

Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ

1 quart cider vinegar

1 cup water

1/8 cup red pepper flakes

1/4 cup sugar

1 tablespoons Worcestershire

1 tablespoons kosher salt

1 tablespoons black pepper

1 (16-ounce) bottle ketchup

In a large saucepan, mix together all the ingredients, in the order

given, over low heat. Simmer for 30 minutes

Find the recipe online here:

http://www.foodnetwo...cipe/index.html

post-19713-0-49016300-1325806848_thumb.jpg

Goes good with a beer.

Just to let you know Rosies Diner is reopened and called All Mine.......very fitting after a bad divorce.....friends of ours own it and they have great food....tell Rob that Kelly sent you........have fun

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Slomo, the only old style restaurant I've had pulled pork when in the States (not 1 to experiment) is the Galax Smokehouse in Galax, VA. It's south of Wytheville, VA, west of I-77 a few miles. If you've been in the Charlotte NC area, can you recommend any yourself?

Edited by revrnd

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Slomo, the only old style restaurant I've had pulled pork when in the States (not 1 to experiment) is the Galax Smokehouse in Galax, VA. It's south of Wytheville, VA, west of I-77 a few miles. If you've been in the Charlotte NC area, can you recommend any yourself?

Sorry revrnd - don't know that area. However, I would recommend trying this recipe yourself! We considered it for this weekend as it is a 'maintenance weekend' at the camp. However, going for day long baked beans instead.

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If you guys are into cuisine...albeit strange stuff, check this show out.

http://www.history.com/shows/hairy-bikers

These guys turn some weird stuff into some amazing looking meals. From cooking pigs in a hole in the ground to turning swamp rats into a creol jambalaya, they do it all.

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hmm was this thread about food or pulling the pork loin?

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