Comments: An oldie but a goodie

Now - That's what I call good eating.

I have deep respect for Eastern NorthCarolinian Pulled Pork. Nothing but melt in your mouth goodness.

We both use the same principle of slow cooking, yielding the same tender effect. However we rely on less sauce, and more of the natural flavor of the meat itself. Just a different take on the same noble beast.

Don't know if you have seen the pixs that I posted over at SWWBO, they are of a traditional whole-hog spit roasting. The Pernil recipe, yields basically the same thing except that it is cut down to fit inside any standard sized Range Oven.

Good Eatin'!!!

Posted by Boquisucio at October 16, 2005 10:06 AM

Definitely going into my little box of favorite recipes!!

Thank you!

Posted by Christina at October 16, 2005 01:19 PM


Gad, that sounds good. I'm gonna have to try this SOON. I gots me a craving, now. ;)

Posted by Margi at October 16, 2005 10:58 PM

Great recipe -- we made this with a 7 Lb shoulder roast (the smallest we could find) and pigged out (ahem)on several meals of this. So, what do you with the leftovers?! I'm pondering pulled pork and apple tortilla wrap sandwiches, but am desperate for suggestions.

Posted by cookie at October 26, 2005 04:03 PM

Excellent, excellent recipe...i'm sure the rub will come in handy for other stuff as well! I got a 2lb butt just in case it didn't turn out...oh me of little faith!!!

Posted by Michael Jackson at December 5, 2005 02:54 PM