Comments on: Barbecue Pulled Pork

By: Barbecue (pulled pork) Pizza | The Food Spot

Barbecue (pulled pork) Pizza | The Food Spot — Thu, 05 Nov 2009 16:22:14 +0000

[...] anyway, so this isn’t really that much of a stretch. For the meat, I prefer using smoked pulled pork to barbecue chicken, but go with what you [...]

By: Grilling: Fire and Wood | The Food Spot

Grilling: Fire and Wood | The Food Spot — Thu, 21 May 2009 16:21:14 +0000

[...] alone can contribute a great deal of flavor. Its wonderful taste can nearly saturate the meat in a pulled pork barbecue. But in South America, the subtle smoke taste of open air grilling is preferred. Argetine [...]

By: Barbecue Brisket | The Food Spot

Barbecue Brisket | The Food Spot — Mon, 18 May 2009 19:08:40 +0000

[...] smoker to great success. Having already tackled Memphis style dry rub ribs and southern style pulled pork, Texas brisket was the next logical step in my journey. Beef [...]

By: William

William — Mon, 27 Apr 2009 17:56:56 +0000

What a great idea! The flavors in it seem great. I’ve bookmarked a few recipes/variations that I found online. I still have a pile of shredded pulled pork in my freezer to go through, but I’ll try the pernil soon after that’s gone. Any suggestions for side dishes?

By: wing

wing — Sun, 26 Apr 2009 01:43:28 +0000

Yum! Do you know what pernil is? It’s a delicious Puerto Rican dish — pork shoulder marinated in mojo criollo and baked for hours. You should try it! Lots of recipes online. Enjoying your new site!