{"id":6350,"date":"2011-05-24T05:09:00","date_gmt":"2011-05-24T11:09:00","guid":{"rendered":"http:\/\/ishmaels.net\/blog\/?p=6350"},"modified":"2011-05-24T05:09:00","modified_gmt":"2011-05-24T11:09:00","slug":"pulled-pork-collection","status":"publish","type":"post","link":"https:\/\/www.ishmaels.net\/blog\/2011\/05\/24\/pulled-pork-collection\/","title":{"rendered":"Pulled Pork collection"},"content":{"rendered":"<p>It has been so long since I had a good meal that I spent a little time collecting some recipes for Pulled Pork.&#160; Strange how some fix it.&#160; cooked in ginger-ale \u2013 rootbeer glaze, and others but a big percentage suggest the Crock Pot to cook it and put it in for all day or longer\u2026 I have got to try these when I can.&#160; Not all at once mind you but spread them out a little bit ;)&#160; &#8211; WD0AJG<\/p>\n<p>&#160;<\/p>\n<p>&#160;<\/p>\n<p>North Carolina Pulled Pork BBQ Sandwiches<\/p>\n<p><strong><\/strong><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" hspace=\"4\" src=\"https:\/\/i0.wp.com\/images.affinitygroup.com\/ts-TldArtElements\/2436751_Pulled%20pork%20sandwich.jpg?w=640\" align=\"right\" vspace=\"4\" \/><b>Serves 10-12<\/b>     <br \/>For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.     <br \/><b>Ingredients:<\/b>     <br \/>2 cups cider vinegar     <br \/>1?4 cup packed brown sugar     <br \/>1 tablespoon red pepper flakes     <br \/>1 tablespoon Worcestershire sauce     <br \/>1 teaspoon salt     <br \/>Hot pepper sauce, to taste     <br \/>1 5- to 5 1?2-pound boneless pork shoulder roast     <br \/>Salt and pepper to taste     <br \/>4 cups wood chips (use hickory or oak chips for the best flavor)     <br \/>10 to 12 hamburger buns, split and toasted     <br \/>Coleslaw (optional)     <br \/>Top with coleslaw for a crunchy, cool contrast.     <br \/><b>Directions<\/b>     <br \/>In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions and set aside. At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for MEDIUM INDIRECT heat. Add 1\/2-inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan.     <br \/>Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1\/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.     <br \/><b>Submitted by:<\/b> National Pork Board     <br \/><a href=\"http:\/\/www.trailerlifedirectory.com\/TravelStore\/ProductDetails.aspx?productid=13XA&amp;effortID=806\">Best Ever RV Recipes<\/a>     <br \/><i>National Pork Board<\/i>     <br \/><strong>Trailer Life Directory 2010<\/strong><\/p>\n<h3>Pulled Pork Barbecue<\/h3>\n<p>User Rating4.5 Star Rating(<a href=\"http:\/\/southernfood.about.com\/u\/r\/od\/pulledporkrecipes\/r\/bl103c4.htm\">16 Reviews<\/a>) <b><a href=\"http:\/\/reviews.about.com\/6843-2\/32e33jW006x3\/submission.htm?bvpage=action.htm&amp;action=AddReview&amp;format=embedded&amp;user=__USERID__&amp;return=http:\/\/southernfood.about.com\/od\/pulledporkrecipes\/r\/bl103c4.htm&amp;loginparams=__BVLOGINPARAMETERS__&amp;submissionparams=sdn%3Dsouthernfood&amp;campaignid=BV_RATING_SUMMARY_ZERO_REVIEWS&amp;submissionurl=__BVSUBMISSIONURL__\">Write a review<\/a><\/b><\/p>\n<p>By <a href=\"http:\/\/southernfood.about.com\/bio\/Diana-Rattray-2.htm\">Diana Rattray<\/a>, About.com Guide<\/p>\n<p><q><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Pulled Pork Barbecue\" src=\"https:\/\/i0.wp.com\/0.tqn.com\/d\/southernfood\/1\/I\/h\/b\/2\/pulled-pork-g1.jpg?w=640\" \/><\/q><\/p>\n<p>Diana Rattray<\/p>\n<p><cite>Diana Rattray<\/cite><\/p>\n<p>A pulled <strong class='StrictlyAutoTagBold'>pork<\/strong> recipe made with <strong class='StrictlyAutoTagBold'>pork<\/strong> roast and barbecue sauce, along with onions and other seasonings.<\/p>\n<h5>Ingredients:<\/h5>\n<ul>\n<li>4 lb <strong class='StrictlyAutoTagBold'>pork<\/strong> roast <\/li>\n<li>2 onions, sliced, divided <\/li>\n<li>1 onion, chopped <\/li>\n<li>5 or 6 whole cloves <\/li>\n<li>2 cups water <\/li>\n<li>16 oz bottle of your favorite BBQ sauce <\/li>\n<li>salt and <strong class='StrictlyAutoTagBold'>pepper<\/strong> <\/li>\n<\/ul>\n<h5>Preparation:<\/h5>\n<p>Place one sliced <strong class='StrictlyAutoTagBold'>onion<\/strong> at the bottom of Crock Pot.    <br \/>Stud <strong class='StrictlyAutoTagBold'>pork<\/strong> roast with cloves and season with salt and <strong class='StrictlyAutoTagBold'>pepper<\/strong>.     <br \/>Place roast in slow cooker on top of the sliced <strong class='StrictlyAutoTagBold'>onion<\/strong>. Cover with the second sliced <strong class='StrictlyAutoTagBold'>onion<\/strong> and add enough water to fill Crock Pot two thirds of the way.     <br \/>Cover and cook on low 8 to 12 hours.     <br \/>Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.     <br \/>When <strong class='StrictlyAutoTagBold'>pork<\/strong> roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.     <br \/>Return the pulled <strong class='StrictlyAutoTagBold'>pork<\/strong> to the crockpot. Mix in the chopped <strong class='StrictlyAutoTagBold'>onion<\/strong> and BBQ sauce and <strong class='StrictlyAutoTagBold'>cover<\/strong>. Heat on high for 1-3 hours or until the onions are soft.     <br \/>Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw <strong class='StrictlyAutoTagBold'>onion<\/strong> and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled <strong class='StrictlyAutoTagBold'>pork<\/strong> sandwiches..that&#8217;s up to you. <\/p>\n<p>NOTE: The above is the original recipe I was given. I have cooked the roast on high (4-6 hrs) instead of low when I was in a hurry and didn&#8217;t have that long. I have also done the last past on low and left to <strong class='StrictlyAutoTagBold'>heat<\/strong> while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.    <br \/>This pulled <strong class='StrictlyAutoTagBold'>pork<\/strong> recipe was posted by tdmorris<\/p>\n<p><a href=\"http:\/\/beer.about.com\/od\/cookingwithbeer\/f\/PulledPorkPairs.htm\">What Drinks Pair Well With Pulled Pork Barbecue?<\/a><\/p>\n<\/p>\n<p>&#160;<\/p>\n<h3>Beer-Braised Pork Loin<\/h3>\n<p>User Rating5 Star Rating(<a href=\"http:\/\/southernfood.about.com\/u\/r\/od\/porkroasts\/r\/bl30115l.htm\">2 Reviews<\/a>) <b><a href=\"http:\/\/reviews.about.com\/6843-2\/99b33jW005LI\/submission.htm?bvpage=action.htm&amp;action=AddReview&amp;format=embedded&amp;user=__USERID__&amp;return=http:\/\/southernfood.about.com\/od\/porkroasts\/r\/bl30115l.htm&amp;loginparams=__BVLOGINPARAMETERS__&amp;submissionparams=sdn%3Dsouthernfood&amp;campaignid=BV_RATING_SUMMARY_ZERO_REVIEWS&amp;submissionurl=__BVSUBMISSIONURL__\">Write a review<\/a><\/b><\/p>\n<p>By <a href=\"http:\/\/southernfood.about.com\/bio\/Diana-Rattray-2.htm\">Diana Rattray<\/a>, About.com Guide<\/p>\n<p>Pork loin braised with carrots in dark <strong class='StrictlyAutoTagBold'>beer<\/strong>.<\/p>\n<h5>Ingredients:<\/h5>\n<ul>\n<li>1 <strong class='StrictlyAutoTagBold'>pork<\/strong> loin roast, about 5 pounds <\/li>\n<li>3 cups chopped <strong class='StrictlyAutoTagBold'>onion<\/strong> <\/li>\n<li>4 to 6 carrots, pared and diced <\/li>\n<li>12 ounces dark <strong class='StrictlyAutoTagBold'>beer<\/strong> <\/li>\n<li>2 teaspoons salt <\/li>\n<li>1\/4 teaspoon <strong class='StrictlyAutoTagBold'>pepper<\/strong> <\/li>\n<li>1 bay leaf <\/li>\n<li>4 whole cloves <\/li>\n<\/ul>\n<h5>Preparation:<\/h5>\n<p>Brown <strong class='StrictlyAutoTagBold'>pork<\/strong> loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Saut\u00e9 onions and carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves. Return <strong class='StrictlyAutoTagBold'>pork<\/strong> to pan or Dutch oven and <strong class='StrictlyAutoTagBold'>cover<\/strong> tightly with aluminum foil. Bake at 350\u00b0 for 2 hours, or until <strong class='StrictlyAutoTagBold'>pork<\/strong> is tender. Place <strong class='StrictlyAutoTagBold'>pork<\/strong> loin on a serving platter and keep warm. <\/p>\n<p>Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; <strong class='StrictlyAutoTagBold'>cover<\/strong> and process at low speed until smooth. Or, press through sieve or process in food processor in batches.<\/p>\n<p>Pour processed <strong class='StrictlyAutoTagBold'>beer<\/strong> sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced <strong class='StrictlyAutoTagBold'>pork<\/strong> to serve.    <br \/>Pork loin recipe serves 8.<\/p>\n<p>&#160;<\/p>\n<h3>Pulled Pork (Crock Pot)<\/h3>\n<p>By duonyte on July 25, 2005<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" height=\"120\" alt=\"Photo\" src=\"https:\/\/i0.wp.com\/food.sndimg.com\/img\/recipes\/13\/10\/18\/small\/picF4zz1o.jpg?resize=160%2C120\" width=\"160\" \/><\/p>\n<p>Photo by run for your life<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/food.sndimg.com\/2010\/print\/star50.gif?w=640\" \/>404 Reviews<\/p>\n<ul>\n<li><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" height=\"24\" alt=\"timer\" src=\"https:\/\/i0.wp.com\/food.sndimg.com\/2010\/print\/timer.png?resize=31%2C24\" width=\"31\" \/> <\/li>\n<li><strong>Prep Time:<\/strong> 30 mins <\/li>\n<li><strong>Total Time:<\/strong> 1 day <\/li>\n<li><strong>Servings:<\/strong> 10 <\/li>\n<\/ul>\n<h4>About This Recipe<\/h4>\n<p>&quot;I found this recipe years ago, and it&#8217;s a favorite at potlucks. Freezes well for easy quick meals.&quot;<\/p>\n<h4>Ingredients<\/h4>\n<ul>   <\/ul>\n<ul>\n<li>4 lbs <strong class='StrictlyAutoTagBold'>pork<\/strong> roast ( shoulder or butt) <\/li>\n<li>2 large onions <\/li>\n<li>1 cup ginger ale <\/li>\n<li>1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray&#8217;s) <\/li>\n<li>barbecue sauce, for serving (optional) <\/li>\n<\/ul>\n<h4>Directions<\/h4>\n<ol>\n<li>Slice one <strong class='StrictlyAutoTagBold'>onion<\/strong> and <strong class='StrictlyAutoTagBold'>place<\/strong> in crock pot. <\/li>\n<li>Put in the roast and <strong class='StrictlyAutoTagBold'>cover<\/strong> with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. <\/li>\n<li>Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. <\/li>\n<li>Return the shredded <strong class='StrictlyAutoTagBold'>meat<\/strong> and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. <\/li>\n<li>Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well. <\/li>\n<li>TIP: freeze ready-made sandwiches &#8211; a scoop of <strong class='StrictlyAutoTagBold'>meat<\/strong> on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave. <\/li>\n<li>Note: Shoulder or butt are recommended because the <strong class='StrictlyAutoTagBold'>meat<\/strong> shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid. <\/li>\n<li>Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. <\/li>\n<li>Note3: You might want to turn your roast over after it&#8217;s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose <strong class='StrictlyAutoTagBold'>heat<\/strong> and be careful, as turning a large piece of <strong class='StrictlyAutoTagBold'>meat<\/strong> is awkward. <\/li>\n<\/ol>\n<p>Page 2 of 2Pulled Pork (Crock Pot) (cont.)<\/p>\n<h5>Nutrition Facts<\/h5>\n<p>Serving Size: 1 (292 g),Servings Per Recipe: 10,Amount Per Serving-Calories 335.1,Calories from Fat 62-18%,Saturated Fat 2.0g10%,Cholesterol 125.1mg41%,Sugars 18.0 g,Sodium 584.5mg24%,Total Carbohydrate 25.3g8%,Dietary Fiber 0.8g,3%,Sugars 18.0 g72%,Protein 40.2g80%<\/p>\n<p>\u00a9 2011 <a href=\"http:\/\/www.scrippsnetworks.com\/\">Scripps Networks<\/a>, LLC. All Rights Reserved. http:\/\/www.food.com\/131018<\/p>\n<p><a name=\"module3664687\"><\/a><\/p>\n<h4>Easy Crock-pot Pulled Pork<\/h4>\n<h5>By Brad Kamer<\/h5>\n<p><b>Ingredients      <br \/>1\/2 Cup Ketchup       <br \/>1\/3 Cup Worcestershire       <br \/>1\/3 Cup Apple Cider Vinegar       <br \/>1 Tablespoon Ground Mustard       <br \/>1 Tablespoon Garlic Powder       <br \/>1\/2 Teaspoon Paprika       <br \/>1\/4 Cup Brown Sugar       <br \/>1\/2 Teaspoon Liquid Smoke       <br \/>Dash Red Chili Pepper Flakes       <br \/>Pinch Salt and Pepper       <br \/>1 Medium Sweet Onion, Chopped       <br \/>3 Pounds Pork Shoulder, Trimmed of Fat.       <br \/>Method       <br \/>1. Combine all ingredients except for <strong class='StrictlyAutoTagBold'>onion<\/strong> and <strong class='StrictlyAutoTagBold'>pork<\/strong> into crock pot. Whisk all ingredients until well blended.       <br \/>2. Place <strong class='StrictlyAutoTagBold'>pork<\/strong> and onions into mixture, coating both sides of <strong class='StrictlyAutoTagBold'>meat<\/strong>.       <br \/>3. Cook for 8 to 10 hours under &quot;low&quot; slow cooker setting.       <br \/>4. After <strong class='StrictlyAutoTagBold'>meat<\/strong> is cooked, remove from slow cooker onto plate and break apart with fork. If <strong class='StrictlyAutoTagBold'>meat<\/strong> has any bones, please discard at this time.       <br \/>5. Place <strong class='StrictlyAutoTagBold'>meat<\/strong> back into warm sauce to reheat.       <br \/>6. Serve on hamburger buns or Kaiser Rolls.       <br \/>7. Enjoy.       <br \/>Optional: I usually top the sandwich with coleslaw (Memphis Style).       <br \/>Shortcut:       <br \/>When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time. All you do is pour about cup and a half of sauce, 1\/3 cup of water, and <strong class='StrictlyAutoTagBold'>heat<\/strong> for 8 to 10 hours on low. The store sauces are okay, but it is better to go through the prep method above. There is no substitute for the slow cooker pulled <strong class='StrictlyAutoTagBold'>pork<\/strong> marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.<\/b><\/p>\n<\/p>\n<h3>Pulled Pork with Root Beer Sauce<\/h3>\n<p> <strong>From:<\/strong> <a href=\"http:\/\/www.bhg.com\/recipes\">Better Homes and Gardens<\/a>   <\/p>\n<p>Root <strong class='StrictlyAutoTagBold'>beer<\/strong> gives these slow cooked <strong class='StrictlyAutoTagBold'>pork<\/strong> sandwiches rich color and pleasant sweetness.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.recipe.com\/images\/pulled-pork-with-root-beer-sauce-R015515-l.jpg?w=640\" \/><\/p>\n<p><strong>Servings:<\/strong> Makes 8 to 10 servings.<\/p>\n<p><strong>Prep:<\/strong> 15 mins<\/p>\n<p><strong>Total:<\/strong> 4 hrs 15 mins<\/p>\n<p><a href=\"http:\/\/www.recipe.com\/search\/?searchType=partnerRecipes#partner_800001=true\">See More Better Homes and Gardens Recipes<\/a><\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>\n<p><strong>1<\/strong> 2-1\/2- to 3-pound&#160; <strong class='StrictlyAutoTagBold'>pork<\/strong> sirloin roast<\/p>\n<\/li>\n<li>\n<p><strong>1\/2<\/strong> teaspoon&#160; salt<\/p>\n<\/li>\n<li>\n<p><strong>1\/2<\/strong> teaspoon&#160; pepper<\/p>\n<\/li>\n<li>\n<p><strong>1<\/strong> tablespoon&#160; cooking oil<\/p>\n<\/li>\n<li>\n<p><strong>2<\/strong> medium&#160; onions, cut into thin wedges<\/p>\n<\/li>\n<li>\n<p><strong>1<\/strong> cup&#160; root beer*<\/p>\n<\/li>\n<li>\n<p><strong>6<\/strong> cloves&#160; garlic, minced<\/p>\n<\/li>\n<li>\n<p><strong>3<\/strong> cups&#160; root <strong class='StrictlyAutoTagBold'>beer<\/strong> (two 12-ounce cans or bottles)*<\/p>\n<\/li>\n<li>\n<p><strong>1<\/strong> cup&#160; bottled chili sauce<\/p>\n<\/li>\n<li>\n<p><strong>1\/4<\/strong> teaspoon&#160; root <strong class='StrictlyAutoTagBold'>beer<\/strong> concentrate (optional)<\/p>\n<\/li>\n<li>\n<p><strong><\/strong>Several dashes&#160; bottled hot <strong class='StrictlyAutoTagBold'>pepper<\/strong> sauce (optional)<\/p>\n<\/li>\n<li>\n<p><strong>8<\/strong> to 10&#160; hamburger buns, split (and toasted, if desired)<\/p>\n<\/li>\n<li>\n<p><strong><\/strong>&#160; Lettuce leaves (optional)<\/p>\n<\/li>\n<li>\n<p><strong><\/strong>&#160; Tomato slices (optional)<\/p>\n<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p><strong>1.<\/strong> Trim fat from <strong class='StrictlyAutoTagBold'>meat<\/strong>. If necessary, cut roast to fit into a 3-1\/2- to 5-quart crockery cooker. Sprinkle <strong class='StrictlyAutoTagBold'>meat<\/strong> with the salt and <strong class='StrictlyAutoTagBold'>pepper<\/strong>. In a large skillet brown <strong class='StrictlyAutoTagBold'>meat<\/strong> on all sides in hot oil. Drain off fat. Transfer <strong class='StrictlyAutoTagBold'>meat<\/strong> to cooker. Add onions, the 1 cup root beer, and garlic.<\/p>\n<p><strong>2.<\/strong> Cover and cook on low-<strong class='StrictlyAutoTagBold'>heat<\/strong> setting for 8 to 10 hours or on high-<strong class='StrictlyAutoTagBold'>heat<\/strong> setting for 4 to 5 hours.<\/p>\n<p><strong>3.<\/strong> Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root <strong class='StrictlyAutoTagBold'>beer<\/strong> and the chili sauce. Bring to boiling; reduce <strong class='StrictlyAutoTagBold'>heat<\/strong>. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root <strong class='StrictlyAutoTagBold'>beer<\/strong> concentrate and bottled hot <strong class='StrictlyAutoTagBold'>pepper<\/strong> sauce, if desired.<\/p>\n<p><strong>4.<\/strong> Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and <strong class='StrictlyAutoTagBold'>place<\/strong> on serving platter. Discard juices. Using 2 forks, pull <strong class='StrictlyAutoTagBold'>meat<\/strong> apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add <strong class='StrictlyAutoTagBold'>meat<\/strong> and onions; spoon on sauce. Makes 8 to 10 servings.<\/p>\n<p><strong>Note<\/strong>     <br \/>Do not substitute with diet root <strong class='StrictlyAutoTagBold'>beer<\/strong>.<\/p>\n<p>Nutrition Facts<\/p>\n<p>Calories 356, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 59 mg, Sodium 786 mg, Carbohydrate 44 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 4%, Vitamin C 9%, Calcium 4%, Iron 13%.    <br \/>Percent Daily Values are based on a 2,000 calorie diet<\/p>\n<p>Recommended Recipe:<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Slow-Cooked Pulled Pork Sandwiches\" src=\"https:\/\/i0.wp.com\/www.recipe.com\/images\/slow-cooked-pulled-pork-sandwiches-26160-s.jpg?w=640\" \/><\/p>\n<p><a href=\"http:\/\/www.recipe.com\/slow-cooked-pulled-pork-sandwiches\/\">Slow-Cooked Pulled Pork Sandwiches<\/a><\/p>\n<p>These fabulous sandwiches feature <strong class='StrictlyAutoTagBold'>pork<\/strong> shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.<\/p>\n<p><a href=\"http:\/\/www.recipe.com\/slow-cooked-pulled-pork-sandwiches\/\">See Recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It has been so long since I had a good meal that I spent a little time collecting some recipes for Pulled Pork.&#160; Strange how some fix it.&#160; cooked in ginger-ale \u2013 rootbeer glaze, and others but a big percentage suggest the Crock Pot to cook it and put it in for all day or longer\u2026 I have got to try these when I can.&#160; Not all at once mind you but spread them out a little bit ;)&#160; &#8211; WD0AJG<\/p>\n<p>&#160;<\/p>\n<p>&#160;<\/p>\n<p>North Carolina Pulled Pork BBQ Sandwiches<\/p>\n<\/p>\n<p>Serves 10-12 For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary. Ingredients: 2 cups <\/p>\n<p><a href=\"https:\/\/www.ishmaels.net\/blog\/2011\/05\/24\/pulled-pork-collection\/\">&#8220;And Now the Rest of the Story &#8211; &#8220;Pulled Pork collection<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[15],"class_list":["post-6350","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-hf","odd"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pulled Pork collection - And That was How it Went<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ishmaels.net\/blog\/2011\/05\/24\/pulled-pork-collection\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pulled Pork collection - And That was How it Went\" \/>\n<meta property=\"og:description\" content=\"It has been so long since I had a good meal that I spent a little time collecting some recipes for Pulled Pork.&#160; Strange how some fix it.&#160; cooked in ginger-ale \u2013 rootbeer glaze, and others but a big percentage suggest the Crock Pot to cook it and put it in for all day or longer\u2026 I have got to try these when I can.&#160; Not all at once mind you but spread them out a little bit ;)&#160; &#8211; WD0AJG &#160; &#160; North Carolina Pulled Pork BBQ Sandwiches Serves 10-12 For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary. 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First I had to get to the store to pick up some things and had to clear off the car\u2026 Early the roads were\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"SAM_3837","src":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2016\/03\/SAM_3837_thumb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2016\/03\/SAM_3837_thumb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2016\/03\/SAM_3837_thumb.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2016\/03\/SAM_3837_thumb.jpg?resize=700%2C400 2x"},"classes":[]},{"id":57897,"url":"https:\/\/www.ishmaels.net\/blog\/2015\/06\/26\/what-did-i-done-today\/","url_meta":{"origin":6350,"position":1},"title":"What did I done today?","author":"wd0ajg","date":"June 26, 2015","format":false,"excerpt":"First up, I got the fire going, cause last night I put a pork loin roast in the fridge after I had put a little rub and marinade on it\u2026 Once it was going good at about 225 deg\u2026 I put the pork on the grill to smoke for 3\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"SAM_3478","src":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2015\/06\/SAM_3478_thumb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2015\/06\/SAM_3478_thumb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2015\/06\/SAM_3478_thumb.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":16667,"url":"https:\/\/www.ishmaels.net\/blog\/2014\/07\/17\/rain-rain-and-more-rain-october-weather-in-july\/","url_meta":{"origin":6350,"position":2},"title":"Rain, rain and more rain\u2026 (October weather in July?)","author":"wd0ajg","date":"July 17, 2014","format":false,"excerpt":"It rained much of yesterday and almost all of today\u2026 total so far in two days\u2026 2.95 inches +\/-\u2026 The rain came more like a mid to late fall rain\u2026 no thunder, no lightening, just persistent rain that fell straight down\u2026 very little wind\u2026 temps in the low 60\u2019s\u2026 just\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"1-SAM_1708","src":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/07\/1-SAM_1708_thumb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/07\/1-SAM_1708_thumb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/07\/1-SAM_1708_thumb.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":60603,"url":"https:\/\/www.ishmaels.net\/blog\/2017\/03\/02\/out-gas-and-lunch-then-gas\/","url_meta":{"origin":6350,"position":3},"title":"Out, gas , and lunch then gas","author":"wd0ajg","date":"March 2, 2017","format":false,"excerpt":"yep\u2026 didn\u2019t do much today either\u2026 I think it is a bad habit?\u00a0 I did a little book keeping to get more stuff ready for taxes OUCH! and then took off to get the jeep filled up with gas.\u00a0 I had seen the new station down by Walmart was cheaper\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"20161220_213718","src":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2017\/03\/20161220_213718_thumb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2017\/03\/20161220_213718_thumb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2017\/03\/20161220_213718_thumb.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":18676,"url":"https:\/\/www.ishmaels.net\/blog\/2014\/12\/14\/new-and-oldfood\/","url_meta":{"origin":6350,"position":4},"title":"Windows for Christmas and New and old\u2013food","author":"wd0ajg","date":"December 14, 2014","format":false,"excerpt":"Friday we got the windows washed.\u00a0 I have the done once a year and seems a good thing to have done for Christmas\u2026 They do a good job, only takes them 2 hours and they get up on the roof and reach our tall windows or the ones that are\u2026","rel":"","context":"In \"Ishmael Bathurst Genology\"","block_context":{"text":"Ishmael Bathurst Genology","link":"https:\/\/www.ishmaels.net\/blog\/tag\/ishmael-bathurst-genology\/"},"img":{"alt_text":"SAM_2046","src":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/12\/SAM_2046_thumb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/12\/SAM_2046_thumb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/12\/SAM_2046_thumb.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/ishmaels.net\/blog\/wp-content\/uploads\/2014\/12\/SAM_2046_thumb.jpg?resize=700%2C400 2x"},"classes":[]},{"id":59494,"url":"https:\/\/www.ishmaels.net\/blog\/2016\/05\/07\/free-stuff-and-huge-changes\/","url_meta":{"origin":6350,"position":5},"title":"FREE STUFF! 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