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1/8/11 Chef Helen makes Pulled Pork

January 9, 2011

1/8/11

We were supposed to go biking today but
SNOW put a little damper on those plans….
(guess I should have gone with indoor volleyball!)
It seemed like a good day to COOK!
On today’s MENU – Indoor Pulled Pork
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Adam (butcher at Fresh Market) & his Pork Butt.
http://www.thefreshmarket.com/stores/store_locationsDetail.aspx?StoreID=97

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First step: use salt, sugar & liquid smoke to make a brine
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brine the pork butt for two hours
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mix up the “special spices”
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rub the butt first with the mustard mixture
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then the secret spices
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cover tightly with foil & in the oven she goes!
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this what it looks like after 3 hours @ 325 degrees
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then back in the oven until the internal temperature
is 200 degrees
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this is the fat separator – so you just use
the “good juices” when making the BBQ sauce
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this is after another 1 1/2 hours in the oven
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you pull the pork using two forks
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here is it with a little sauce.

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EAT UP — it’s quite YUMMY!!!!

the recipe!!!!!!!!!!!!
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