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Pulled Pork

Source: © EatingWell Magazine
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 Reviews:  12   Viewing: 11 - 12   Page 1 2 < Back Next > 
Rating: 3
by: Kerry, OR Reviewed: 04/23/2010
Not authentic
While this would, no doubt, taste good, I agree with the previous reviewer about the sweetness and the garlic. I would also not "stew" my pork in the sauce. Real pulled pork is rubbed with a spice rub and slow roasted "dry" in a 225-250 degree oven until done. Cooked in the sauce you miss all the wonderful browned outer meat and the "burnt ends". It sometimes takes 12 hours for a 7-8 lb butt, less for smaller roasts. For me, the sauce goes on after it is pulled, if at all. Still, pork rules!
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Rating: 2
by: Gitte Reviewed: 04/19/2010
The recipe has a few flaws. First of all, it lacks balance of sweet to play up to the sourness of the vinegar. Ketchup has sugar in it, but not enough. Try some honey or maple syrup. Second: very few would make pulled pork straight from raw (unmarinated) meat - and next to no one would make it without using garlic. Third: olive oil has too much flavour - use a more neutral oil like peanut oil or canola oil
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 Reviews:  12   Viewing: 11 - 12   Page 1 2 < Back Next > 
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