Hootigh
Well-known member
After looking around on the site for a bit I have only seen threads for recipes for cannabutter, soil, nutrient schedules, and such. This got me to thinking, what better is there after the harvest than getting ripped and knowing you have an excellent meal waiting for your munchies? Not much.
Inspired by Musashi and his jambalaya recipe in another thread, I figured we should start a thread to share what we found to be good food amongst one another.
I'll start with pulled pork, based off a Tyler Florence recipe.
PULLED PORK
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt(have used loin and been fine)
Barbecue Sauce:
1/2 cup cider vinegar
1 cup yellow or brown mustard
2 cups ketchup
2/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
2 teaspoons cayenne
1/2 teaspoon freshly ground black pepper
drippings from the pork
1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
2. I cook mine in a pressure cooker but have used slow cooker as well with excellent results.
3. While the pork is cooking, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
4. When the pork is done, take it out and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, take 1/2 cup of pork juices left in the pot and add to bbq sauce (discard the rest).
5.While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl. Mix pork to desired amount of bbq sauce and assemble sandwiches. I like mine with pickle or homemade coleslaw.
Enjoy.
Inspired by Musashi and his jambalaya recipe in another thread, I figured we should start a thread to share what we found to be good food amongst one another.
I'll start with pulled pork, based off a Tyler Florence recipe.
PULLED PORK
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt(have used loin and been fine)
Barbecue Sauce:
1/2 cup cider vinegar
1 cup yellow or brown mustard
2 cups ketchup
2/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
2 teaspoons cayenne
1/2 teaspoon freshly ground black pepper
drippings from the pork
1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
2. I cook mine in a pressure cooker but have used slow cooker as well with excellent results.
3. While the pork is cooking, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
4. When the pork is done, take it out and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, take 1/2 cup of pork juices left in the pot and add to bbq sauce (discard the rest).
5.While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl. Mix pork to desired amount of bbq sauce and assemble sandwiches. I like mine with pickle or homemade coleslaw.
Enjoy.