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***pulled pork*** - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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***pulled pork***

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  • ***pulled pork***

    xxxxxxxxxx
    Last edited by ThisOldGarageNJ; 08-01-2011, 05:21 AM.

  • #2
    Re: ***pulled pork***

    xxxxxxxxxx
    Last edited by ThisOldGarageNJ; 08-01-2011, 05:21 AM.

    Comment


    • #3
      Re: ***pulled pork***

      Mark,

      Nicely done!

      Residual heat, what can a guy do...

      Well, the first obvious answer is an overnight slow cook pork... and what a treat, just good food.

      Can't wait for your next stroke of inspiration... what will it be next?

      Keep'm coming...

      JED

      PS: The Mrs's just finished the prep on a pre season turkey, to use the heat left over from last night's pizza event. So many options...

      Comment


      • #4
        Re: ***pulled pork***

        How hot was the oven when you put it in. It looks fantastic.
        Joe

        Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

        My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html

        Comment


        • #5
          Re: ***pulled pork***

          Try using a big ole pork shoulder roast (Boston Butt) for pulled pork sometime. You will be even more amazed.

          Comment


          • #6
            Re: ***pulled pork***

            Was there any smoke/fire?
            Door on or off?
            Do you know what the temp was when you put it in?
            Mike - Saginaw, MI

            Picasa Web Album
            My oven build thread

            Comment


            • #7
              Re: ***pulled pork***

              xxxxxxxxxx
              Last edited by ThisOldGarageNJ; 08-01-2011, 05:22 AM.

              Comment


              • #8
                Re: ***pulled pork***

                Pork is good.....ummmm
                Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

                Member WFOAMBA

                Comment


                • #9
                  Re: ***pulled pork***

                  I am planning to follow your recipe tonight. I made pulled pork last time with boston butt and was great, this time I will do it with the loin. Where is that picture?
                  my own Quest for Fire:
                  http://www.flickr.com/photos/leckig/

                  Comment

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