Diet starts Monday folks-
Just starting to learn and experiment with something much more interesting than fast food- slow food.
Pulled pork was the goal and I was happy with the result first time out, but I will continue to study and play around with it.
I set up a Webber kettle like this: Start charcoal using the newspaper chimney method. Pour coals in a pile to one side of the grill and leave them for a few minutes to really get going. Set a pork roast on foil (maybe foil isn’t necessary) on the grill as far away from the coals as possible- indirect method. Take a handful of wood-chips (I do not soak them) and throw them on the coals. Put the lid on-vents open- and watch until the smoke stops- maybe 20 minutes.
Take the roast off and put it into a crock-pot . Add a little sea salt, fresh ground pepper, and a few cloves of fresh, sliced garlic. Add a little apple juice to cover the bottom of the crock. Set to low heat. Leave pork in the crock-pot overnight.
With this method, I get a smokiness, with a minimum of time tending the grill.
Pull the meat apart with a fork.
Serve on the small, cheap, plain kind of hamburger buns.
I made North Carolina style vinegar sauce to serve with the pork. I did not add any during cooking, just had it for each person to add to taste at the table.
Made up a batch of coleslaw with homemade dressing- still looking to learn and experiment more on the dressing.
Several months after my first attempt at pulled pork, I tried a South Carolina style mustard sauce. I am very happy with the way it turned out- a new favorite. Click the image above for the recipe. Mustard is an ingredient linked to the German heritage in parts of South Carolina.
Onion Rings make a nice low-cal side dish. Click on the image above for an excellent method.
I am thinking of trying “baked beans” starting with dry beans-not canned- and adding some pulled pork for flavor.
There is a whole culture about BBQ and how people who didn’t have expensive cuts of meat learned how to prepare them in such a way that the methods are now widely practiced.
If you really want to be casual- use the bottom of the bun as the top.
Fast Food- our buyers inspect and select only the leanest cuts of meat for the grill.
Slow Food
