Why so fascinated with making this kind of clogging kind of food?
There’s more to cooking than meat.
There is something wrong if 4 cups of water is needed to cook 5 pounds of "country" ribs or shoulder in a dutch oven. Instead, put the rub on, put the lid on the dutch oven, turn the temp to 300 degrees, add a few tablespoons of water if you must, and walk away. The meat will surrender a good bit of liquid, and the dutch oven should retain it.
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Interesting. Except it is the way I have made pork all my life. I eat it the first day right out of the cooker then the second day I shred it and eat it from the bun with sauce.
Interesting article but the meat shown was not of good quality and the photos show it was over-cooked and dry as a result.
The sandwhich depicted inspirith one not to partake.
As an old time ranch cook on the King Ranch in Texas taught me: first you have to have good marbled meat and it must be slow-cooked with careful attention to achieve a good BBQ.
Properly cooked pulled pork looks nothing like the photos.
Don't think you can find out how to do it on line. Too much know-it-all folks who don't know at all.
Same recipe Mark Bittan had years ago. I believe it is a Puerto Rican favorite.
Interesting braised pork recipe, but the word barbecue shouldn't be used here. It in no way resembles pork barbecue, aside from the meat used. It's like calling coq au vin roast chicken.
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Why would this pot roast recipe even consider being called "BBQ"? Not a smoker or pit in sight!
How about pairing with a good dry traditional hard cider?
Pork BBQ originated in neither KC or Tejas, and no self-respecting aficionado would put ketchup or cola on the pork. And in the southern tradition, you drink tea or a soda iced to perfection- not wine.
City Kitchen is an apt title.
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@David Gregory
I find a whiskey sour to be an apt beverage to complement the spice rub, smoke, and sauce, if applicable, of most barbeque. But since the recipe here is more like a pork pot roast, I might go with none of the expensive and exotic options suggested in favor of a cheapish French red.
I disagree with the comment about "cherished American barbecue standards". In my circle, no one would dream of using ketchup or cola as sauce ingredients. Indeed, there is a strong sentiment that sauce is only used to conceal low quality. Get thee to Lockhart.
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I’ve found a market (Zad in Skokie) with beautiful goat. I’d try this, as I love goat. What cut would work in this dish?
Is there a climate change option?
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@ Margaret Laurence Lakeview
Live on love and water, and supress the hunger by smoking good cigars.
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May I suggest Jackfruit, common in India, which can now be found in the US. When seasoned (and not fully ripe) it mimics the texture and consistency of pulled pork. It grows well under tropical conditions and does not require extensive pesticide use.
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@Margaret Laurence
See Swift, Jonathan "A Modest Proposal For Preventing the Children of Poor People From being a Burthen to Their Parents or Country, and For making them Beneficial to the Publick"
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@ Marge Keller Midwest May 17
Sorry, my machine does not allow me to type an answer below your comment. Am trying it this way.
As a substitute for pork, you may find wild boar and/or venison at Daniel's Caviar in Buffalo Grove.
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@Tuvw Xyz
Thanks for your kind and thoughtful suggestions, but to be perfectly honest, the smell of wild boar or venison makes me ill, physically. I just can't tolerate it. Same goes with lamb. But I appreciate the intel. I was not aware of Daniel's Caviar in Buffalo Grove. We have friends who would enjoy that place. Thanks much for your help.
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"Slow-Cooked Pork à la Barbeque" -- fine, but why does it have to look like a hamburger? I do not eat pork for esthetic reasons, except as cured or smoked ham, but I would love to savor Mr. Tanis's creation, if made of wild boar male.
As an aside, I am not sure that "à la Barbeque" is grammatically correct: in French, "barbecue" is à masculine noun.
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@Tuvw Xyz A la barbecue means “in the style of” or “with”. It is always used with the feminine “a la”. Some examples: “apple pie a la mode” apple pie with ice cream or “spaghetti a la bolognaise” Bolognese style spaghetti. So yes, a la barbecue is correct.
I read the list of ingredients. Even though I am not a big fan of pork, I am tempted to make this dish just to smell that wonderful blend of spices and other ingredients simmer slowly in a Dutch oven for a few hours.
Dinner could be ready by 5 p.m. on Saturday, just in time to watch the Preakness!!!
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@Marge Keller try it with a lovely bottom round of beef.
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@Marge Keller
Dear Marge,
It’s great to see your comment! My wife and I will be
coking this too!
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@The Chief from Cali
Well hello! Nice to hear from a friendly and familiar voice. My husband enjoys pork so I'll give it a whirl and see how it turns out. Hope all is good on your end. Take care and chat soon.
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