Pulled Pork Sandwich

[Xabia Jim]

I had some pork left over from the cochinillo. about a pound

I finely diced 1/2 an onion, 1/4 red pepper, a celery stalk and 2 cloves of garlic, and some fresh ground pepper. Threw that in a pan with olive oil and sauteed it gently.

Added 3 small diced tomatoes, tablespoon of coarse dijon mustard, some red wine, a tablespoon of honey, some vinegar and some tobasco.
Let that slow cook into a sauce.
Threw in the WFO pork, shredded with somefresh chopped parsley and cilantro.

Waited until it was happy and shared it with some bread.
Tasty!

[gjbingham]

Sadly, we do pulled pork sandwhiches by crock pot and seasoning packages. Yummy for sure, but not a culinary wfo treat like you made. What kind of bread did you put it on? Hopefully not the hamburger buns that we use.

[Xabia Jim]

Oh George, you've got to throw a butt in the oven after pizza. And some chips for the smoking. The other vegetables and stuff too. Just puree up the mixture (after defatting) and shred that pork.

(we hardly use any seasoning packages as Vaughn has allergies, particularly sensitive to the MSG)

I think the slow cooking and smoke is divine.

[CanuckJim]

George,

Now really, I am rattled to the core: HAMBURGER BUNS . Go to Reinhart's Bread Baker's Apprentice, find the kaiser bun recipe, make them in the WFO on sheet pans. You will never, ever buy those supermarket sinkers again. I call my kaisers "ketchup proof" because they refuse to get soggy, no matter what kind of goopy stuff you put on them. Freeze really well, too. Get busy, man.

Jim

[gjbingham]

Ha! Chastized, and rightfully so! Great lessons CJ/XJ! I knew I was dropping my pants to the world on that one! Publicly paddled! How embarrassing!

I'll post later on my success, or lack thereof with the next Pulled Pork (on Kaiser bun) attempt. Thanks!
George

[jeff]

Hahaha Sir George of Longview, and welcome to the club! At least CJ didn't shout at me.
Pulled the pork off the bones this morning. Wild!
Now to make XJ's sauce, and defrost those old hamburger buns!!! (Sorry CJ. Reinhart's you say?)
I probably won't have the gear, but I was going to do sourdough today, so we'll give it a bash.

On another tangent. Bought some chestnuts yesterday, but unsure how to roast. Maybe 15 - 20 mins @170C in convential oven? What about WFO?
Thanks. J.

[gjbingham]

Chestnuts? A Christmas specialty in Sicly. You can drive through every town and there's several BBQ type affairs on almost every corner, roasting chestnuts, smoke and steam rising in the cold dark evenings. An awesome sight and totally out of my American experience. 170 degrees? Probably about right. Just guessing - keep turning them as they roast. Just a guess.

[Frances]

We have stalls selling roast chestnuts here all through the winter. Ice creams in summer, chestnuts in winter.

They have a big metal drum with a fire in it, and a metal colander shaped thing on top with the chesnuts in it. Actually, a paella pan should work well, too. But I don't know how long it takes - until they're done maybe?

Frances, the helpfull



Jim, MSG is evil. I wouldn't be unhappy if it disapeared off the face the earth altogether... what's wrong with good old salt and pepper anyway?

[gjbingham]

Frances, you're right! Thanks for kicking me in the memory. Big metal drums is how they cooked them.

[Alfredo]

They have a big metal drum with a fire in it, and a metal colander shaped thing on top with the chesnuts in it.

As a kid in New York I saw pushcarts with this apparatus all over the city. Their arrival, and the aroma of roasting nuts, was as sure a sign of autumn as trees dropping leaves. You got 10 roasted chestnuts in a little paper bag for a quarter , and if eight of them were good (no rot, no worm, no parts roasted too hard to chew) you were happy.

Funny, I always thought of them as a city thing (which is in itself a typical New York attitude). It never occurred to me that the tradition and the technology would have been brought over on the boat with the wave of Italian immigrants so visible at that time.

Thanks for the reminder, Frances