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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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9855963 No.9855963 [Reply] [Original]

I'm making pulled pork sandwiches for supper with this pork shoulder I got on sale. The hardest part is the 5-8 hour wait.

Post pictures of what you're making today!

>> No.9855990

>>9855963
I hope you seared that first. What's your recipe OP?

>> No.9856009

>>9855990
Welp, there's my first mistake...

Anyway, I used this recipe: https://www.chowhound.com/recipes/easy-slow-cooker-pulled-pork-30356

Should I add anything else to the pot while this cooks?

>> No.9856202

>>9856009
if you dont like waiting, you shouldnt open the pot

>> No.9856392

>>9855963
>>9856202
>if you dont like waiting,
get a pressure cooker.

>> No.9856399

>>9856392
pressure cookers are deeply underrated.

And on topic: making more sugar cookies because god damn these things are good

>> No.9856425

>>9856399
I know right!
Carelian stew takes normally like 3-5 hours.
But with pressure cooker it takes only 1.5 and that includes slow depressurising.

>> No.9856473

>>9855963
I worked at a restaurant for years. We smoked all our ribs and meat for pulled pork. We dusted it in “magic dust” and left it in the smoker all day. You can also sear it beforehand like the other anon said, but boiling or slow cooking your meat by itself is not recommended. Hell, when we smoked the meat, we never slow cooked it. We shredded it right out of the smoker, bagged it up, and when someone ordered a sandwich, we would microwave it in a little bit of water. Then slather the sauce and serve.

>> No.9856486
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9856486

>spend 2 hours making pot of chili w/ potatoes for the week
>finally sit down with first bowl from the pot
>forgot to add salt

>> No.9856611

>>9856473
God damn that sounds good. Was the magic dust a cajun spice blend? I've noticed they're called that a lot of the times. Or serendipity seasoning.

>> No.9856707
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9856707

>>9856486
Dumb question, does adding salt during cooking bring out the flavor even more, or can you still add salt at the end and get the same/similar flavor?

I cook for my grandpa and I never salt any of his dishes to keep his blood pressure down, but I want to make him good tasting food, you know?

>> No.9856754

>>9856707
Pretty sure it has fluid displacing properties that help it to bring out flavors during preparation. Hoping adding it after the fact and letting it sit overnight will have at least a similar effect.