Has anyone made Pulled Pork in Colombia?

bufalo says on Apr 23, 2008, 14:37:

What a post....


PBH'ers ------- HAVE AT IT!!!!!!!!!

"If you don't like it - lump it, take it down the road and dump it." - Archie Bunker played by Carroll O'Connor

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bufalo says on Apr 23, 2008, 14:38:

OK, I'll start...

"I am having a Pulled Pork withdrawl!"

You wouldn't have to if you wore a condom....

"If you don't like it - lump it, take it down the road and dump it." - Archie Bunker played by Carroll O'Connor

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rocinante says on Apr 23, 2008, 14:41:

this could get ugly

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

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dwr says on Apr 23, 2008, 14:41:

Dude. That's no help. I'm poor but happy in Colombia with an urge for a little pull pork. What's up with the little pony tail? You would look much better with a mullet.

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houstongal says on Apr 23, 2008, 14:53:

DWR - I know I have a pulled pork recipe at home. I'll post later.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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dwr says on Apr 23, 2008, 14:55:

Killer!!! I know it sounds wierd but I haven't had it in a while. Thanks houstongal. You know what I'm talking about!

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houstongal says on Apr 23, 2008, 14:57:

Absolutely! I kinda cheat and use a crock pot. Just cook the pork loin for hours. Makes the house smell soooooo good! You can make your own BBQ sauce and eat to your heart's content.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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dwr says on Apr 23, 2008, 14:58:

My mouth is already watering. I have a crock pot.

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houstongal says on Apr 23, 2008, 14:59:

Perfect! It's really simple, but I need to verify with the recipe tonight. It'll smell so good that you'll pull of pieces after a few hours (the outer section will obviously cook faster). Now you're making ME hungry!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Gator says on Apr 23, 2008, 15:06:

Try Juanchito about 4:00 am-other wise you will need:

pork shoulder
1 large onion, chopped
2 teaspoons Worcestershire sauce
1/4 cup of water
1 bay leaf
salt and pepper lightly
barbecue sauce

We use our "crock pot" Place the meat with everything else but the BBQ sauce in the slow cooker with water, salt and pepper. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Basically set it and forget it.

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

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Mononoke28 says on Apr 23, 2008, 15:08:

Question: I've thought of buying a Croc Pot to take to Colombia but some people said that the electric bill would be outrageous. Really? For a Croc Pot? Just checking.

Thanks!

Diana

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houstongal says on Apr 23, 2008, 15:23:

Diana...found this on the internet.

Some ovens run at 120volts, some 220, 240 etc... Lets say we're using a stove with 220volts X 10amps = 2200watts in an hour. The oven's heating element is controlled by the temperature of the oven (which you set), so it's turned on and off to maintain a desired temperature. The heat is kept in the oven by the insulation. So during one hour, the heating element is turned on and off a few times. Depending on your oven and the temperature, the heating element may only be used for a fraction of an hour, say 10 or 15 minutes. So, really, your energy consumption is only 1/4 X 2200 = 550 watts (maybe more, maybe less).

Crock pots run at 120volts with low amps. If we cook with a crock pot that runs at 120v X 1.5amps = 180 watts (This is about medium heat). If we let the crock pot cook for 8 hours, you get 180 X 6 = 1080.

So you see, crock pot cooking could actually use twice as much energy as using ovens! Of course, keep in mind that different pots, with different sizes, amps etc... will have different results. If you had a small crock pot, you'd be using less energy.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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houstongal says on Apr 23, 2008, 15:24:

Gator - Your recipe is similar to mine I think. So easy to make in a crock pot and a cheap cut of pork is sufficient.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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MaFe says on Apr 23, 2008, 15:29:

Gator...nice recipe but I would add garlic?

"All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion, desire. "-Aristotle

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Mononoke28 says on Apr 23, 2008, 15:34:

I think it's worth it since it would kept at low heat and you really can't beat having pulled pork or Pot Roast since they're both so tasty.

Thanks!!!!

Diana

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houstongal says on Apr 23, 2008, 15:35:

Stews are great in crock pots too Diana!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Mononoke28 says on Apr 23, 2008, 15:37:

I wonder if sancochos would too... uhmmm...

Diana

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dwr says on Apr 23, 2008, 15:42:

Just got home. Heading back out to Olympica for all the fixins. Thanks!!!

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houstongal says on Apr 23, 2008, 15:43:

Enjoy dwr! Let us know how it turns out!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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lampltr says on Apr 23, 2008, 15:57:

Bufalo, I busted a gut with your comment....way to go! Always takes one in a crowd, but I would have also taken the shot before getting serious jeje....Good post though, I will have to try make it now, thanks Gatorl!!

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sloopskipper says on Apr 23, 2008, 16:18:

I can usually find any recipe I want, even exotics, by doing a search (Goggle, or whatever) for "name of the meal" and recipe.

I searched for a recipe for Coq au Vin, which my wife used to make. It was OK, but not like my wife used to make.

I was hungry for lasagna, and the recipe I found was great, but also a lot of work.

I found an “Italian" chorisa that was really like real Italian sausage and the lasagna was quite good.

I get hungry for strange things from a past life, but I can usually find a recipe (at least as a starter) on the internet.

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lampltr says on Apr 23, 2008, 17:22:

Sloop, did not find Pulled Pork withdrawl with condom? Google, Yahoo, I.E., and the list goes on, what gives?

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houstongal says on Apr 23, 2008, 17:29:

Sloopskipper - searching does work (my favorite is www.epicurean.com b/c it contains recipes from magazines such as Sunset, Cooking Light, Southern Living), but isn't it better when get a recipe from someone who swears by it?

dwr and gator - my recipe is so simple...2.5 to 3 pound pork loin roast, 1/2 cup water and 1 teaspoon salt. Cover and gook medium-low for 2.5 hours or until meat is tender. Add your own BBQ sauce after you've pulled the pork or make your own.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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sloopskipper says on Apr 23, 2008, 17:39:

Yeah, HG, I have used that, and lampltr, maybe you have something else on your mind?

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sloopskipper says on Apr 23, 2008, 17:41:

I simply get hungry for the things my wife used to make (and she also learned many from my mom) and try some of these recipes.

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Ekdog says on Apr 23, 2008, 18:28:

To make real pulled pork you'll need a good smoker like the Weber Smokey Mountain Cooker. Here's how it's done: http://www.virtualweberbullet.com/pork2.html

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Frank Rizzo says on Apr 23, 2008, 18:31:

Houston gal will have the best....nothin like Kalua pig.....dig it 6 feet in the sand...hot coals for 3 hours....(alot)....then wrap the pig in banana leaves.....put the pig in....cover with sand....for 6 hours.... deli !!

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lpdiver says on Apr 23, 2008, 18:59:

Down on the bayou they make a "Coonass" microwave. It seems it is an adaptation of a La caja china. Anyway it is a wooden BBQ pit and a method for roasting a whole pig in 3-5 hours. I often set up at the fairs etc and it is a real money maker.

I also host an annual Cuban/Colombian pig roast for New Years eve in Sarasota as well.

Here is a link to a Bobby Flay video. You can do something similar with cinder blocks and chain link fencing. Google cuban pig roast.

http://video.google.es/videoplay?docid=7261426351301219543&q=cajun microwave&total=6&start=0&num=10&so=0&type=search&plindex=0

t

"cook some rice!"

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houstongal says on Apr 23, 2008, 19:03:

OMG Frank....I have to wait 7 months to have Kahlua pig again! Why did you have to remind me of that???? I've also been dying for huli huli chicken. I have no idea why. I need to move back to Hawaii......

The best Kahlua pig ever was when we caught a wild boar on the Big Island (read - a large number of people chasing the boar from the valley and into a net) and the Hawaiians cooked it for dinner. Ono!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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houstongal says on Apr 23, 2008, 19:04:

The next best pig ever was for a charity pig roast I was in charge of.... the pig roaster burned down his garage and part of his house. Only a half of a pig (out of 2) was salvageable. I swear it had the best smoky taste ever!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Frank Rizzo says on Apr 23, 2008, 19:09:

HG....you ever dug 'd pit on malaekahana bay??? we used to do that before they ever turned it into a state park.....sylvester stallone owned the house right on the beach (at the point to the left of the showers) before they condemned all 6 of those houses......man that was the day "on the rock"..... we'd dig the holes for the kalua pig and pull up firewood all night....

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vicshere says on Apr 23, 2008, 19:11:

i get my wife to pull my porker amost every other night

listo

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vicshere says on Apr 23, 2008, 19:11:

some times i have to do it myself........

listo

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houstongal says on Apr 23, 2008, 19:13:

jejeeje....surely you jest.... me? dig a pit? i just eat the pig...maybe go look for kiawe wood for the fire. but dig a pit?

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Frank Rizzo says on Apr 23, 2008, 19:16:

sorry HG....should have known.......on the rock...we boys do all the work...jajjaajjaaa.....some good kalua pig..though....no???

Long live..... ZIPPY's.............

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Frank Rizzo says on Apr 23, 2008, 19:22:

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houstongal says on Apr 23, 2008, 19:23:

LOL...quit it with the food reminders!

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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bufalo says on Apr 24, 2008, 06:08:

I saw too many ladies in Spain with mullets, turned me off (even saw some here)

"If you don't like it - lump it, take it down the road and dump it." - Archie Bunker played by Carroll O'Connor

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bufalo says on Apr 24, 2008, 06:16:

Pony tail? what pony tail? Oh, you mean the guy in front of me? Just some dopey tourist wanting a snapshot.

On a serious note, we bought a crockpot last year, wifey (colombiana) doesn't like it.

"If you don't like it - lump it, take it down the road and dump it." - Archie Bunker played by Carroll O'Connor

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lampltr says on Apr 24, 2008, 06:38:

H.gal, this pork fix'ins, didn't this originate with the asians? This foto is much better than words jeje....

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houstongal says on Apr 24, 2008, 06:50:

Frank's photo makes me so very hungry and I'm fasting for a doctor's appointment today! Ugh! Just look at all the shiny grease! :-)

Lampltr - Not sure what you're actually referring to...which fix'ins?

dwr - How was the pork? No smokey flavor, but it's better than going without!

bufalo - I rarely use my crockpot unless I make stuff like stews, chili, etc. Anything that requires cooking for a long time. Just depends on how you use it. It's also great to keep food warm during parties! :-)

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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dwr says on Apr 24, 2008, 06:53:

Hi HG. I went the slow cook route. Put it to slow cook all night. The house smelled of pull pork all night. Sample taste this morning was amazing. Lunch is ready!!!!!

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dwr says on Apr 24, 2008, 06:56:

I am going to have to hit you up for TexMex ideas next!!!!! jeje

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dwr says on Apr 24, 2008, 06:57:

Great recipe Gator. Thank you!

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Lowell says on Apr 24, 2008, 07:03:

pots work great for pollo de patio too. same thing. Finish cooking, drain liquids, add sauce prefered and return to pot. Great for "Sloopy Joe's" de pollo, res, cerdo.......

Alfred E. Newman. "What. Me Worry?"

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Tomacoma says on Apr 24, 2008, 07:21:

great post...as a florida cracker, smoking/grilling have always been a big part of my life. family gatherings and get-togethers with friends always revolve around pig roasts or all day grilling/ smoking. is this something Colombians enjoy as well...maybe depends on the area?

I'am livin' easy, eatin' poke chops greasy!

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dwr says on Apr 24, 2008, 07:37:

Colombia has great Colombian style BBQ. It is usually over charcoal and includes beef, morcilla, chorizo, chunchullo, arepas, choclo, ect...

My personal favorite BBQ is that which you mention though I'm better at eating it than cooking it. Pig Roasts, pulled porked, BBQ ribs, chopped beef, brisket, BBQ Beans, coleslaw, ect...

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dwr says on Apr 24, 2008, 07:39:

I am pretty good at making Lomo al trapo in the fireplace here. You take a rag and soak it in beer and salt. Wrap around a lomo fino and tie it. Put more salt on the outside of the rag. Then you put the wrapped lomo in the fireplace for 22 minutes, turn over for 22 more minutes. Break hard wrap with a hammer and serve. Very tastey.

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Tomacoma says on Apr 24, 2008, 07:46:

tipically we use oak or hickory for smoking here...what kind of wood might be used in Colombia? I ask because I know some tropical hardwoods are toxic when burned..I use charcoal but always like to add thewood for the flavor...uhmmmm goood...

I'am livin' easy, eatin' poke chops greasy!

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Tomacoma says on Apr 24, 2008, 07:48:

oh..and we can't forget to add the beer...

I'am livin' easy, eatin' poke chops greasy!

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Tomacoma says on Apr 24, 2008, 07:51:

Lomo al trapo...that sounds great, what kind of meat?

I'am livin' easy, eatin' poke chops greasy!

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dwr says on Apr 24, 2008, 07:52:

They call it Lomo. I believe this is the backstraps of the cow? Same cut used in filet mignon.

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dwr says on Apr 24, 2008, 07:53:

They sell it here in a format that is maybe 18 inches long and 5-6 inches thick.

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Tomacoma says on Apr 24, 2008, 09:28:

Lomo al trapo...that sounds great, what kind of meat?

I'am livin' easy, eatin' poke chops greasy!

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Tomacoma says on Apr 24, 2008, 09:30:

sorry..got alittle trigger happy

I'am livin' easy, eatin' poke chops greasy!

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houstongal says on Apr 24, 2008, 11:18:

dwr - Glad the crockpot pork worked for you. The smell is intoxicating isn't it? Glad I'm not the only one that samples! I'm going to have to try gator's recipe next time.

Tex-Mex? I love to make enchiladas, especially chicken ones. Still looking for the perfect fajita recipe though. I have some decent beef fajita recipes, but the chicken ones need work.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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sloopskipper says on Apr 24, 2008, 13:36:

I had never hear the term "pulled pork" until shortly before I left the U.S., 5 years ago. But all this talk made me think of something else I used to love. So, I followed houstongal's suggestion and went straight to www.epicurean.com I am sure what you all are referring to as pulled pork is what we simply called Pork Barbecue. But you have me salivating as well, as I have always loved that and have not eaten it for years.

I don't have a crock pot but will try on the tiny jet on my gas cook top.

I wonder if you can use loma for small portion, or do you need the fat & bone for flavor?

another receipe (but pretty much the same as gator's):

Barbecue Pulled Pork Sandwiches Recipe
American Pork
http://recipes.epicurean.com/recipe/22979/barbecue-pulled-pork-sandwic...

Ingredients:
1 (2 1/2 pound) pork roast
1 bottle (14 ounces) barbecue sauce
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
1 medium onion, chopped
8 buns or hard rolls

Directions:
1. Place pork roast in a crock pot or slow cooker. Cover, cook on low for 10-12 hours or on high for 5-6 hours, or until roast is tender.

2. Remove the roast from stoneware. Shred pork with 2 forks. Pour out liquid in the stoneware. Return the pork to stoneware and add barbecue sauce, brown sugar, onion and lemon juice. Cook on low for 2 hours or high for 1 hour.

Serve on buns or rolls
This sweet and savory meal is popular with the kids. Easy to makem, you may want to serve it with some crunchy coleslaw on the side.

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Tomacoma says on Apr 24, 2008, 14:16:

sloop-we always used a boston butt or something similar for pulled pork...I dont know what it would be called or if its available there. I recall a recent post in which Desi posted a "meat chart" that was pretty good but it was for beef I think...

I'am livin' easy, eatin' poke chops greasy!

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Mononoke28 says on Apr 24, 2008, 15:01:

It was this one: http://poorbuthappy.com/colombia/post/meat-cuts/

Diana

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houstongal says on Apr 24, 2008, 16:14:

Sloop - I think the first time I saw pulled pork on the menu was when I lived in Georgia. Pulled pork is big in the BBQ places there (versus in Texas beef brisket is king of the BBQ).

In Georgia, they like to put the coleslaw ON the sandwich (and hot dogs as well...ugh!).

You can make the recipe (my simple version anyway) with any sized cut, but I do believe it's better with some fat on the pork. But isn't everything better with some fat?! Don't know about making it with a stove...I'm sure it's possible, but it will take hours to cook.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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lpdiver says on Apr 24, 2008, 16:17:

Houstongal...I prefer my Paisas as lean as possible! JEJEJE

"cook some rice!"

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sloopskipper says on Apr 24, 2008, 16:18:

I just bought 2.5 pounds of pernil deshuesado. Is pernil Spanish, or Panamanian? I had thought that pernil was tenderlion, or filete, but this isn't. But it is boneless. I am gonna try to make Pork BBQ.

But what the hell, I have been experimenting with things I remember, and like, since I am a bit pissed off with the Greek resteraunt next door. I have eaten dinner there almost every night for almost 2 years and leave the mesero a minimum $3.50 propina, and lately he could not find fresh bread (which is not bad in Panamá). Do the math! $3.50 X 30 days. at least $100US in his pocket, every month.

We will take the gringo's money, BUT . . . .

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sloopskipper says on Apr 24, 2008, 16:33:

houstongal says on Thursday April 24th, 2008 16:14:

"Sloop - I think the first time I saw pulled pork on the menu was when I lived in Georgia. Pulled pork is big in the BBQ places there (versus in Texas beef brisket is king of the BBQ).

In Georgia, they like to put the coleslaw ON the sandwich (and hot dogs as well...ugh!).

You can make the recipe (my simple version anyway) with any sized cut, but I do believe it's better with some fat on the pork. But isn't everything better with some fat?! Don't know about making it with a stove...I'm sure it's possible, but it will take hours to cook."

Somehow I thought that this was a new name, from the South, for something we had enjoyed for many years in the north.

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dwr says on Apr 24, 2008, 17:53:

Man!!!! What a lunch!!!! The pulled pork came out amazing. My only complaint was that I lacked baked beans and slaw. I now have bags of frozen PP in the freezer. I'm thinking my next purchase is a smoker. I think I'm about to enter the BBQ smoker phase of my life!

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sloopskipper says on Apr 24, 2008, 23:23:

The baked beans and slaw (slaw is also great with a little heavy cream) are not so tough to make, and I'm sure you can find recipes online.

I think the slaw is nothing more than grated cabbage and onion with vinegar and a bit of salt(?) sugar and pepper, the heavy cream is optional.

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sloopskipper says on Apr 25, 2008, 09:21:

This must be lomo ancho (label only says pernil), because is not a tenderloin, but should work as well. It's nearly done, and it also smells so good!

We used to eat it with pickle relish, and I like some raw sweet purple onion on top. Must make a quick trip to the super.

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sloopskipper says on Apr 25, 2008, 12:07:

SUCCESS!

Thanx to dwr's withdrawl systems.

I used the recipe I posted earlier because as I remember Pork BBQ (maybe not exactly like pulled pork), it must be sweet and sour, and it included lemon & brown sugar.

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dwr says on Apr 25, 2008, 12:12:

I have those same plates!

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sloopskipper says on Apr 25, 2008, 13:57:

REALLY? That is English, Royal Doulton stoneware from our wedding in 1972. I shipped it from Pennsylvania, then schlepped it down to Panamá.

Out of curiosity, I just looked at www.RoyalDoulton.com and they don't make Biscay, or the companion Tangier patterns anymore, and what they do make appears to be cheaper than we paid in ''72! Must be a little different quality.

My wife was European and we both disliked fancy, "pretend you're the queen", stuff.

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dwr says on Apr 25, 2008, 15:25:

No. Mine were purchased in Colombia maybe a few years ago. If I were to guess I would say I paid 10,000 pesos each. Exact same look. 1/100 the quality?

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dwr says on Apr 25, 2008, 15:26:

Just looked at them. Marca Corona

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sloopskipper says on Apr 25, 2008, 15:53:

Perhaps the quality is as good, but if I recall, that small luncheon plate in the foto probably cost $12-15US, maybe more, in 1972.

They were hand painted, and good quality. Stoneware usually chips easily, but we never had any chipping and I have still have all the pieces.

But I really enjoyed the pulled pork, or pork BBQ, or whatever. I'm glad that you asked as I had really forgotten about that, and it was always a favorite.

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Frank Rizzo says on Apr 25, 2008, 17:47:

jajajaja sloopskipper.....funny thing to be talking about on a colombia site...but i too, looked at the stoneware first off (its nice)......i, on the other hand, love the fancy looking stuff....we shipped down place settings for 10 in christian dior , casablanca....my favorite..!!

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sloopskipper says on Apr 25, 2008, 19:03:

Well, Frank, I guess is like we said in the 60s, 70s, maybe 80s, "different strokes, for different folks", long ago anyway, jaja.

I really like this stuff, but not so sure I will schlep it another time. My needs are a lot more basic now.

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sloopskipper says on Apr 25, 2008, 19:09:

BTW, have you ever seen the giant mural of your namesake, Frank Rizzo, former hard-ass police commisioner, and later Mayor of Philadelphia?


The Italian Market, Philadelphia

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Frank Rizzo says on Apr 25, 2008, 19:32:

Very cool....the "other" Frankie....jajajaajaa... actually i took this FR name from the comic (phone prank) guys....

http://www.youtube.com/watch?v=jfm524AAA2M

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Robert Jorge says on Apr 25, 2008, 23:29:

A pressure cooker - very common in Colombia - can duplicate what a crock-put does. But it is much quicker. Not quite the same, but almost.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

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houstongal says on Apr 26, 2008, 00:54:

Wow you guys! I'm impressed you guys made your pulled pork and sated your craving! :-) Now I guess I'm gonna have to do the same since it's not as prevalent in Houston as it is in Georgia. I'm glad this post turned out success stories!

Rubito - I love Good Eats. Great show! Alton Brown tapes those shows in Atlanta (Alpharetta to be specific), thus quite appropriate that he had a show on pulled pork.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Tinto (Moderator) says on Apr 28, 2008, 09:51:

I, too, was unable to resist the pleasures of the (pork) flesh and whipped up a batch of pulled pork plus coleslaw over the weekend. I used Gator's recipe. The toughest part was locating the pork shoulder. I went to two grocery stores kind of late and they didn't have a butcher on duty or the right cut on display. I went the next day and Sam the Butcher called down to the basement and five minutes later I had a package of "Pork Shoulder Blade Boston Roast Boneless" in my hands -- 2.73 lbs at $3.99 per pound. I might have gotten ripped off since I went to an upscale grocery store;.the discount place had something called "pork shoulder" on sale for 99 cents a pound. Oh well, it didn't have much visible fat and it was easy to prepare, so I'm not complaining. Everything turned out fine, although I need to learn to make my own BBQ sauce or dilute the store-bought products with something. There must be 50 brands on the shelves but corn syrup is the number one or number two ingredient in all of them. That's a lot of calories and the finished product is a little too sweet...

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dwr says on Apr 28, 2008, 09:57:

I'm still eating the frozen left overs!!!

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lpdiver says on Apr 28, 2008, 09:58:

Gee dwr...they would taste sooo much better if you thawed them out. Pork popsicles?

t

"cook some rice!"

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dwr says on Apr 28, 2008, 10:01:

Your supposed to thaw them out?

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sloopskipper says on Apr 28, 2008, 14:31:

Tinto, as I wrote before I used what, I guess, was lomo ancho, but was only marked pernil. Maybe that is easier for find. It was boneless, with minimal fat, but the flavor was wonderful.

I don't have a crock pot, but my gas cooktop was 4 different sized burners, and I used the smallest.

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houstongal says on Apr 28, 2008, 15:07:

OK Tinto...this is for you. My pulled pork recipe comes with a BBQ sauce, but I find it makes TOO much so I cut it by half and even then it still makes too much for my taste. It's more on the vinegar side (I guess North Carolinians prefer that) and less sweet than store bought.

2 cup ketcup
2 cup diced celery (the finer you chop it, the less obvious it is in the sauce)
1/3 cup steak sauce (I use A-1)
1/4 cup packed brown sugar
1/4 cup vinegar
2 teaspoons lemon juice

Just toss all of this into the crock pot after the pork has been pulled and cook over medium-low heat for 1-1/2 hours.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Tinto (Moderator) says on Apr 28, 2008, 16:59:

Thank you, HG, I will try that the next time around. Now I'm off to my laboratory to experiment with the tangy/acidic items mentioned above - lemon juice, vinegar, A-1 and Worcestershire - and perfect (make a little less sweet) the current batch.

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houstongal says on Apr 28, 2008, 20:23:

Hey...I just noticed that I'm missing one ingredient in the recipe - the brown sugar! I've edited it!

Good luck with the BBQ sauce Tinto! By the way, you should try the above recipe (using the same propotions, but smaller amounts) frist and see what you think of it. It really isn't very sweet. I sometimes add store-bought sauce to make it a bit more to my liking, which is less vinegary and more sweet.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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houstongal says on Apr 28, 2008, 22:26:

Ahhh...great idea Rubito! That would be an improvement in the recipe! Definitely would take the edge off the BBQ sauce.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

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Lowell says on Apr 29, 2008, 07:29:

Rubito. How about using panela?

Alfred E. Newman. "What. Me Worry?"

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lpdiver says on Apr 29, 2008, 10:18:

Hmmmm,

Starting a PBH cookbook? Wadda yall tink?

t

"cook some rice!"

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sloopskipper says on Apr 29, 2008, 15:15:

lp, sounds cool, I like to cook a bit sometimes. But all my wife's recipes are still in Pennsylvania, so I usually go to the internet.

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sloopskipper says on Apr 29, 2008, 15:20:

What is panela?

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lpdiver says on May 2, 2008, 15:43:

It is a block of sugarcane semi refined and Colombians love to put it in hot water for breakfast...I am sure someone can give a better description.

t

"cook some rice!"

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Lowell says on May 4, 2008, 07:32:

panela is a molded round block of sugar cane. brown in color. and used as a sweetner for many drinks. agua panela con cinnamon is good.

Alfred E. Newman. "What. Me Worry?"

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