Can't find the original of Gretchen's Pulled Pork & haven't made it in ages - have question

M

music-city-missy

Well-known member
I found where Dawn shared it but it doesn't look like the full recipe and I can't find the full recipe. A bunch of links don't work. Anyway to anyone that has the recipe or has made it more than me, do you place it in an open pan in the oven or wrapped in foil or what? I only needed part of the smallest piece of pork I could find for Veselka's Borscht so I have 2/3rds of it marinating in my standard bbq rub but don't feel like trying to fire up the kamado to cook it. I haven't made Gretchen's pulled pork but once or twice and don't really remember it. Thought I would throw it in to let it cook overnight.
 
Found it

carianna-in-wa​

Well-known member​

REC: Carolina Pulled Pork as posted by Gretchen

Carolina Pulled Pork recipe

1 pork shoulder or butt, bone in or out--any
size--the cooking time is the same for a
3#or 8# piece.
BBQ rub of your choice (I will post mine if
you want) or just rub the meat with a
mixture of coarse ground black pepper and
brown sugar. Let marinate 8 hours or
overnight.

Method 1--IF you have a smoker that can
control the temp (I have a sidebox smoker
and can keep the temp at 200*-250*) smoke
the meat for 4 hours, keeping the temp low.
Then place the meat in a 250* oven for 4
hours to finish. It will be meltingly tender
and have a wonderful smoky flavor.
Method 2 (and this is the one I have really
used for 30 years). Place the meat in a 250*
oven for 8 hours. I have often done them
overnight. It will still have the melting
tenderness. You will have to slap your hands
to have any left over as you take it out of
the oven.

When ready to serve pull chunks of meat off
and then "pull" the meat into shreds by
pulling between 2 forks. Do not discard the
fat--mix it in. This is not a low fat dish
and to really enjoy, use it!!!

For a traditional Carolina serving method
very lightly moisten the meat with sweetened
vinegar (1 qt. vinegar + 1/4C sugar and 2TBS
coarse black pepper).
To warm before serving put the vinegared
meat in a pan (black iron frying pan is
good) and cover tightly. Heat at 250* until
heated.

To serve, offer bbq sauces, cole slaw (in
the Carolinas, it goes ON the sandwich),
baked beans, rolls, and banana pudding. For
fall bbq's Brunswick Stew is also offered.

For BBQ sauce here is my tomato based:

1 28-32 oz. ketchup
1 ketchup bottle cider vinegar
6 oz. yellow mustard
6 oz. Worcestershire sauce
1/2-1C brownsugar
3 oz. liquid smoke
Tabasco to your taste.
Simmer for 30 minutes.


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Glennis​

Well-known member​

 
This was posted in the T&T Pork category:

Gretchen's Pulled Pork (Carolina Pulled Pork)

*1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece *BBQ rub of your choice (I will post mine if you want), or just rub the meat with a mixture of coarse ground black pepper and brown sugar Let marinate 8 hours or overnight. Method 1: IF you...
recipeswap.org recipeswap.org
 
MCM, can you give me the post with all the broken links. If they were posted 2005 or later, I might be able to find them and clear up the broken links. Earlier than 2005 are lost unless someone actually wrote out the text and not just a link.

Damn Epicurious.
 
marilynfl said:
MCM, can you give me the post with all the broken links. If they were posted 2005 or later, I might be able to find them and clear up the broken links. Earlier than 2005 are lost unless someone actually wrote out the text and not just a link.

Damn Epicurious.
Click to expand...
Agree with the Damn Epicurious! Wish there was someway to get into their archives. And I bet there is, lol, one of these days I might see if we can find a way. I am missing a bunch of the old stuff.
 
I asked one of our SW geniuses while still at LM if he could extract the sub-posts at Wayback Machine. He said the way Epicuious’ SW code was constructed, each sub-link had to be accessed manually and that code wasn’t configured to allow for sub-level extraction.

They weren’t being clever or super-cautious…they just weren’t very good coders back in 1995 for use on the Internet.

All Wayback could do was archive the code as its written.
 
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