Shredded pork loin roast

[PSM]

I did a shredded pork loin roast to divide into several meals. I put it, frozen, in the crock pot at 1030 this morning and pulled it at 1830. Tender as pasta! (Not the best day to do slow cooking, though, as we had high temperatures, relatively high humidity, and high clouds. With the air conditioner trying to deal with the heat/humidity and the 2 refrigerators doing the same, our house batteries never got fully charged. PPPPPP! )

I shredded the pork and divided it up into 4 containers to use in different meals. I had hoped to make a mustard based S. Carolina pulled pork tonight, but our buns were stale. ("Stifle yourself!" ) So I made tacos. I froze the 3 other containers for future use. BTW, I make my own taco shells.

Pat

[LarryW]

Sounds delicious. Hope your batteries recovered.

I took a similar pulled pork roast (cooked up with good old SW spices and a bottle of beer) and spread it out in a cast iron skillet and then under the broiler for a few minutes. It made a great taco/burrito, and later the corner stone for a SW shepherds pie.

[DIYPatriot]

That sounds pretty good, Pat. I'll never forget the first time I had low-country Carolina BBQ sauce. I sent it straight back to the kitchen bc I thought it had gone bad. I never knew there was anything other than vinegar and tomato based bbq sauce. Talk about living a sheltered life in the mtns of east tn as a kid. The cook came out to my table and explained to me that the bbq sauce had not gone bad and that mustard went on more things than just hot dogs and burgers and then he shook his head with a "what is the world coming to??" expression on his face. I felt like a fool.

Having opened my mind to the possibility that there are other bbq sauces out there, I stumbled upon white bbq sauce and instantly fell in love. It goes great with an apple or cherry wood smoked bird of your choosing. I've toyed around with it and the olive oil mayo is a good substitute for the health conscious.

[PSM]

Originally Posted by LarryW

Sounds delicious. Hope your batteries recovered.

Not quite. We had high, thin overcast today so we still didn't get a full charge. On the other hand, the clouds and wind meant that the A/C was not needed. Didn't run the dishwasher today either. We could have, but you never really know what tomorrow will bring.

Originally Posted by DIYPatriot

Having opened my mind to the possibility that there are other bbq sauces out there, I stumbled upon white bbq sauce and instantly fell in love. It goes great with an apple or cherry wood smoked bird of your choosing. I've toyed around with it and the olive oil mayo is a good substitute for the health conscious.

I'll have to give that a try. Thanks.

(I thought that I had put this in the "Who's making what today" thread. )

Pat

[DIYPatriot]

The good thing about Gibson's recipe is that you can go in a lot of different directions with it. I've experimented with lemon-dill (paired with smoked salmon), lime and cajun seasonings brushed over bacon wrapped grilled shrimp...but never anything with pork. Some things are better left untouched and had God intended for man to use mustard on smoked pork then he never would've given us tube steaks or pretzels. Jk, chief