Good Morning. Swing me some lizards
--gina
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
It's raining and I'm making 2 big pork shoulders of NC BBQ. They cooked all night last night. Next. I have to pull and chop them up and season with vinegar and spices...that's it, just vinegar and spices. No carb delicious!
What's on tap today for you guys?
--gina
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
Glad you got it all done for another round. Sounds like the pulled pork is going to be really good. But to be honest, as much as I love pulled pork, right at the moment, it just doesn't appeal to me. I sincerely hope this is a temporary glitch in my system.
Liz
Duodenal Switch (Lap) 01-24-11 | Surgeon: Stephen Boyce | High weight: 250 in 2002 | Surgery weight: 203 | Lowest weight: 121 | Current weight: 135 | Goal weight: 135
--g
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
I've never ever made pulled pork, and when you say spices I would automatically go for the garlic salt. Would you mind giving me a little more specific instructions? I have a small package of pork in the freezer to try it on. :-) (I bet the basics are like making tamale meat, huh.) Thanks! <3
North Carolina Pork BBQ
* 1 fresh pork shoulder (3-5 pounds)
* Liquid Smoke
* Vinegar sauce to taste
* Extra vinegar
**Vinegar Sauce
--6 Tbl Sp white vinegar
--1/2 to 1 tsp cayenne pepper
--2 tsp black pepper
Cook meat in large crock pot for 8 - 10 hours on "low" or until meat falls from the bone. Shred pork with 2 forks or chop. Mix vinegar sauce ingredients together. Add vinegar sauce to meat to taste. Add 1 1/2 to 2 Tbl spoons Liquid Smoke for each 2 pounds of meat. Taste to correct seasoning. Add extra vinegar to taste at this point. Cook another hour to blend seasonings.
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny