posted:
A recent recipe post (at the other website) has me thinking I should make some pulled pork in the house oven.
I likely haven't roasted a large fatty chunk of pork, low enough and slow enough, to do it right.
I've done them on the smoker, sure, BUT not in the house.
I've also never brined the pork...gonna try that too.
When I've brined other meats, I always avoid sugar in the brine...this pork may get 50% Honey in the brine.
And am thinking of using an orange (juice in brine, and zest on top with the rub and under a layer of bacon.
I'll post more, it I actually do this (depends on the grocery store price), and if it doesn't fail, LOL.
So, this was a failure, it had an off taste, ...well I mean it was edible, but surely nothing to write home about.
Brown Sugar may have been part of it?
Not the Sugar per say, but sugar in the brine. While I don't mind a sweet BBQ sauce, I just can't wrap my head around a sweet brine for raw meat. I've never done it before, and I'll likely never do it again.
...OR maybe it was just a chunk of pork from an old Sow?
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Last night, at the grocery store, they had one of these 7 lb Pork Butts marked down, sell by date was the 25th.
I hesitated, but it looked to have good marbling besides a nice sized fat cap, so I bought it.
I DIDN'T brine it. I did like I usually do, and look around the pantry for what I have laying around that needs to be used up.
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So, I found one packet of Onion Soup mix, and used that as a dry rub on the bottom and I found the jar of Doritos Dust, and used most of that as a dry rub on the top (fat cap). Doritos dust was a failed experiment of mine. I read an article about it, an urban spice that mimics the powder left in a empty bag of Dorito's (google the recipe if you are curious, but making it was a waste of time, as I never found any good use for it.)
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I bumped the oven temp from the recipe prescribed 225, up to 230, and put it in the oven last night at 7pm (t
he previous brined 7 pounder took more than 13 hours, and still didn't reach the temp prescribed (200). BTW, that was cooked uncovered.) So, for this Oniony Doritos roast, I put 5 whole carrots on the bottom of the pan, to act as a rack, then the roast, (no added liquid), then put the cover on. Well I checked it at 6am (the 11 hour mark), there is an inch of juice/oil in the pan (
instead of being dry like the uncovered brined one I did last week), and the meat thermometer said 200...DONE. So guess what's for breakfast?
Oniony Doritos Pork Roast and a carrot...and it was delicious, definitely worth writing home about.
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