Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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Our Lady's Loom, Larder, and Laundry
 4Real Forums : Our Lady's Loom, Larder, and Laundry
Subject Topic: BBQ Pork, Pull-Apart Pork Post ReplyPost New Topic
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SuzanneG
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Posted: Jan 05 2008 at 7:09pm | IP Logged Quote SuzanneG
I finally made this last week and it was SO DELICIOUS.

Pretty much followed the directions from Joy of Cooking. I had a 7-lb Pork Shoulder Blade Roast. Did a dry rub, then browned on each side and put it in the oven for 3 hours or so.

Question: Do I HAVE to brown it?    What would happen if I didn't? Would it just bake and not "pull apart" ?

Always looking for the easiest way possible...ya know?

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Tami
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Posted: Jan 05 2008 at 8:01pm | IP Logged Quote Tami
Hmmm, I can't imagine it would make any difference. I do mine in the crockpot - a loin with a bottle of bbq sauce and ~ 1/2 c. water. If I have the time, I will brown it, but usually don't bother.

Oh, and sometimes I add some sliced onion.

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SuzanneG
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Posted: Jan 07 2008 at 6:22pm | IP Logged Quote SuzanneG
OK, so since you have done it....I'm not "scared" to skip the browning next time. Thanks, Tami.

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Heliodora
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Posted: Jan 08 2008 at 1:43am | IP Logged Quote Heliodora
This dish is one of my favorite things I learned from living in the South. I never brown it before putting it in the crockpot. I've never made it in the oven. The meat is still wonderful and juicy, regardless.
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Mary G
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Posted: Jan 08 2008 at 3:49am | IP Logged Quote Mary G
The browning it first will do two things -- one, seal in juices, and two, give a depth to the taste that is not there if just cook straight out. Tami's recipe calls for sauce which would mask the unbrowned taste while Suzanne, you're doing a rub right? The crockpot (which "steams") and the oven which cooks and potentially dries are two very different cooking processes ...

So, Suzanne, you could try it without the browning, but I think you'd find it much drier and not as robust a taste.

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SuzanneG
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Posted: Jan 20 2008 at 11:21pm | IP Logged Quote SuzanneG
Mary G wrote:
The browning it first will do two things -- one, seal in juices, and two, give a depth to the taste that is not there if just cook straight out. Tami's recipe calls for sauce which would mask the unbrowned taste while Suzanne, you're doing a rub right? The crockpot (which "steams") and the oven which cooks and potentially dries are two very different cooking processes ...

So, Suzanne, you could try it without the browning, but I think you'd find it much drier and not as robust a taste.


Mary, Coming back to this.....
So, if I didn't have time/didn't want to brown the meat, it's better to use the crockpot, rather than the oven?

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Fe2h2o
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Posted: Jan 20 2008 at 11:26pm | IP Logged Quote Fe2h2o
Jamie Oliver did a trial (for a stew, not a single piece of meat) where he browned one batch and skipped that step for the other. He said he couldn't taste a difference.

I very often skip browning.

(Not sure if I read this in one of his books, or saw it on one of the shows...)

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SuzanneG
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Posted: Jan 20 2008 at 11:37pm | IP Logged Quote SuzanneG
Fe~
Do you remember how he cooked the stew? Stovetop? Crockpot? Oven?

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Posted: Jan 20 2008 at 11:54pm | IP Logged Quote Fe2h2o
I can't recall, but I _think_ most of his stews we've done have been in the oven (aside from curries).

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Posted: Jan 21 2008 at 5:50am | IP Logged Quote Tami
I just did a loin in the oven on Saturday, and didn't brown it. It tasted just fine.

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Posted: Jan 21 2008 at 6:33am | IP Logged Quote chicken lady
I cook mine in the crockpot, I do not brown first.
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