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Reheating Pulled Pork
Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?
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King of Northern Blvd Jul 02, 2006 11:41PM
5 Replies so Far
I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.
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janedoe67 Jul 02, 2006 11:50PM
I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.
Laurie
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sivyaleah Jul 02, 2006 11:53PM
I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.
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sheiladeedee Jul 03, 2006 01:46AM
Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.
Enjoy
DT
Friday, July 9, 2010
Mango Chutney (for topping Pulled Pork)
http://simplyrecipes.com/recipes/homemade_mango_chutney/
I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).
This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).
Already putting these ingredients together, it's delicious. I can't wait to eat it.
Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).
This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).
Already putting these ingredients together, it's delicious. I can't wait to eat it.
Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
Wednesday, July 7, 2010
Zesty Hot Squash with Grilled Onions and Tomatoes
3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.
Saturday, June 26, 2010
Mango Rosemary Ice Cream
Here's the original recipe from blog delementals. What I did to match my cupboard nd needs was this:
Substituted 1:1 heavy cream for milk.
Halved the brown sugar dose.
Used vanilla extract for "vanilla"
Did not have and did not use Ginger.
Everything else the same. All in all, tasty, less sugary, less fatty ice cream. Same delicious taste... I hope!
Ingredients:
1 Mango, peeled and seeded
1 cup Milk
1 cup Heavy Cream
1/2 cup Brown Sugar
1 tsp Fresh Rosemary; very finely minced
1 tsp Vanilla
1/2 tsp Ground Ginger
1/4 tsp Kosher Salt
Method:
In a blender, puree rosemary and mango together – scrape sides if neccessary
Add Milk, sugar, vanilla, ginger, and salt and blend until sugar is dissolved
Add the cream and pulse on low until just combined
Freeze in an Ice Cream Maker
Substituted 1:1 heavy cream for milk.
Halved the brown sugar dose.
Used vanilla extract for "vanilla"
Did not have and did not use Ginger.
Everything else the same. All in all, tasty, less sugary, less fatty ice cream. Same delicious taste... I hope!
Ingredients:
1 Mango, peeled and seeded
1 cup Milk
1 cup Heavy Cream
1/2 cup Brown Sugar
1 tsp Fresh Rosemary; very finely minced
1 tsp Vanilla
1/2 tsp Ground Ginger
1/4 tsp Kosher Salt
Method:
In a blender, puree rosemary and mango together – scrape sides if neccessary
Add Milk, sugar, vanilla, ginger, and salt and blend until sugar is dissolved
Add the cream and pulse on low until just combined
Freeze in an Ice Cream Maker
Unami Pizza Extraordinaire - wild mushroom, roasted garlic, Parmesan, mint and parsley
Wild Mushroom, Garlic And Mint Pizza
Gordon Ramsay
Serves 2-4
2 large cloves garlic
6 tbsp extra virgin oil, plus extra to drizzle
200g chopped fresh wild mushrooms
2 tbsp corn meal
1 basic pizza dough
100g freshly grated parmesan, plus shavings
3 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
Freshly ground black pepper
1 Preheat the oven to 210C/Gas 7.
2 Place the garlic cloves in a small ovenproof dish, sprinkle with 2 tablespoons of the olive oil and season with black pepper. Cover and bake while oven is preheating, shaking the pan occasionally, until the garlic cloves are soft and golden, for 15-20 minutes. Set aside.
3 Meanwhile, heat 4 tablespoons olive oil in a frying pan, add the mushrooms and sauté over a high heat for 4-5 minutes. Season with pepper, and reserve.
4 Lightly oil a pizza stone or baking tray and sprinkle with corn meal. On a well-floured surface, roll the dough out
to form a 20cm circle. Transfer it to the prepared pan and cover with the grated parmesan, leaving a 2.5cm rim around the edge.
5 Spoon the cooked mushrooms evenly over the cheese. Arrange the roasted garlic and the parmesan shavings on top. Sprinkle with the mint and parsley. Season well with salt and pepper (but do not oversalt!), drizzle lightly with olive oil, and bake for 15 to 20 minutes until the crust is golden brown.
Verdict: This pizza sounds unconventional, and it is, and the flavors meld and elevate beautifully, like a great symphony. The mint overlays the sweeping groundswell of shiitake mushrooms I used, an earthly delectable slice of heaven. More flavorful than the pistachio rosa pizza previously posted, this combo with roasted garlic and more will surely satisfy and blow your pizza works.
Gordon Ramsay
Serves 2-4
2 large cloves garlic
6 tbsp extra virgin oil, plus extra to drizzle
200g chopped fresh wild mushrooms
2 tbsp corn meal
1 basic pizza dough
100g freshly grated parmesan, plus shavings
3 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
Freshly ground black pepper
1 Preheat the oven to 210C/Gas 7.
2 Place the garlic cloves in a small ovenproof dish, sprinkle with 2 tablespoons of the olive oil and season with black pepper. Cover and bake while oven is preheating, shaking the pan occasionally, until the garlic cloves are soft and golden, for 15-20 minutes. Set aside.
3 Meanwhile, heat 4 tablespoons olive oil in a frying pan, add the mushrooms and sauté over a high heat for 4-5 minutes. Season with pepper, and reserve.
4 Lightly oil a pizza stone or baking tray and sprinkle with corn meal. On a well-floured surface, roll the dough out
to form a 20cm circle. Transfer it to the prepared pan and cover with the grated parmesan, leaving a 2.5cm rim around the edge.
5 Spoon the cooked mushrooms evenly over the cheese. Arrange the roasted garlic and the parmesan shavings on top. Sprinkle with the mint and parsley. Season well with salt and pepper (but do not oversalt!), drizzle lightly with olive oil, and bake for 15 to 20 minutes until the crust is golden brown.
Verdict: This pizza sounds unconventional, and it is, and the flavors meld and elevate beautifully, like a great symphony. The mint overlays the sweeping groundswell of shiitake mushrooms I used, an earthly delectable slice of heaven. More flavorful than the pistachio rosa pizza previously posted, this combo with roasted garlic and more will surely satisfy and blow your pizza works.
Pizza Bianco pistachio Rosa pizza
http://books.google.com/books?id=FGHEyD4FvP4C&pg=PA186&lpg=PA186&dq=pistachio+pizza+Rosas&source=bl&ots=_TF_bzhpnM&sig=fSadgxJQ3NiBuVEfeFG3LRhCqUs&hl=en&ei=0UYlTPz7F4H-8AarwcWzDw&sa=X&oi=book_result&ct=result&resnum=9&ved=0CC4Q6AEwCA#v=onepage&q&f=false
Saturday, May 22, 2010
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