▲ 559 ▼ What's yours? (piefed.cdn.blahaj.zone) submitted 1 year ago by LadyButterfly@piefed.blahaj.zone to c/microblogmemes@lemmy.world 157 comments fedilink hide all child comments
[–] enkille@lemmy.world 29 points 1 year ago (2 children) pulled pork - low effort, high reward permalink fedilink source hideshow 4 child comments replies: [–] null_dot@lemmy.dbzer0.com 3 points 1 year ago (2 children) Pulled pork has been popular in Australia over the last decade but I refuse to get on board. Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right? My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips. permalink fedilink source parent hideshow 4 child comments replies: [–] Pulptastic@midwest.social 5 points 1 year ago Smoker is the correct approach for pulled pork. permalink fedilink source parent [–] enkille@lemmy.world 3 points 1 year ago i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun. is your roast pork a pork loin? those are pretty tasty too. permalink fedilink source parent [–] dditty@lemmy.dbzer0.com 2 points 1 year ago Mmmmm pork 🤤 permalink fedilink source parent
[–] null_dot@lemmy.dbzer0.com 3 points 1 year ago (2 children) Pulled pork has been popular in Australia over the last decade but I refuse to get on board. Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right? My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips. permalink fedilink source parent hideshow 4 child comments replies: [–] Pulptastic@midwest.social 5 points 1 year ago Smoker is the correct approach for pulled pork. permalink fedilink source parent [–] enkille@lemmy.world 3 points 1 year ago i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun. is your roast pork a pork loin? those are pretty tasty too. permalink fedilink source parent
[–] Pulptastic@midwest.social 5 points 1 year ago Smoker is the correct approach for pulled pork. permalink fedilink source parent
[–] enkille@lemmy.world 3 points 1 year ago i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun. is your roast pork a pork loin? those are pretty tasty too. permalink fedilink source parent
