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BBQ Related Topics => BBQ Recipes => Pork Recipes => Topic started by: Grilling50 on July 14, 2009, 08:47:46 am

Title: Pulled Pork Sandwhiches, with left overs recipe
Post by: Grilling50 on July 14, 2009, 08:47:46 am: This recipe came from Safeway's summer website - is anyone familiar with the website? It's great for summer grilling. Anywho, what I like about this recipe is that it gives you a left overs recipe in case u have any left over pork. My family really likes this idea too.

Spiced Pulled Pork Sandwiches

* 3 tbsp. firmly packed Safeway Light Brown Sugar, divided
* 3 tsp. ground allspice, divided
* 2 tsp. kosher salt, divided, plus more to taste
* 1 bone-in pork shoulder blade roast (3 1/2 lbs.), rinsed and patted dry
* 8 green onions (4 oz.), coarsely chopped
* 2 cloves garlic, peeled
* 2 fresh jalape
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: Mike (AZBarbeque) on July 14, 2009, 10:13:17 am: That squiggly on the Jalepeno's cut your post off. Please repost...
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: RobOConnell on July 14, 2009, 12:57:34 pm: It got cut off.... omg! You cant just leave us hanging here. Repost quickly. ROFL

Rob
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: desertdog on July 14, 2009, 04:30:12 pm: The cut and paste on this site is about as functional and user freindly as Ron's ProQ on the Res! ;D
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: Mike (AZBarbeque) on July 14, 2009, 04:31:23 pm: Yea, it's something with the new software they released in the last update. I've sent in numerous complaints already. Hope they get it fixed in the next update.
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: Quiggs on July 14, 2009, 05:39:08 pm: Hey what do we have against "squigleys"?!?

Quiggs
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: jmcrig on July 15, 2009, 08:30:18 am: Not to steal Grilling50's thunder. Went to Safeway's web site and found the main recipe, but not the leftover recipe. Lets try it as an attachment. Thanks Grilling50 for the recipe.

[attachment deleted by admin]
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: Grilling50 on July 15, 2009, 09:07:54 am: Hey guys sorry about that. here it is:

   * 3 tbsp. firmly packed Safeway Light Brown Sugar, divided
   * 3 tsp. ground allspice, divided
   * 2 tsp. kosher salt, divided, plus more to taste
   * 1 bone-in pork shoulder blade roast (3 1/2 lbs.), rinsed and patted dry
   * 8 green onions (4 oz.), coarsely chopped
   * 2 cloves garlic, peeled
   * 2 fresh jalapeno chiles, seeded
   * 2 tbsp. Safeway Tomato Paste
   * 1/4 cup Safeway Cider Vinegar
   * 1/2 tsp. freshly ground black pepper
   * 1 tsp. dried thyme
   * 12 Safeway French Bread Dinner Rolls, split horizontally
   * Lime wedges

1. Prepare a gas or charcoal grill for indirect, medium-low heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). Set a 10- by 12-in. foil drip pan beneath center of cooking grate; fill with 2 qt. water.

2. In a small bowl, mix 1 tbsp. brown sugar, 2 tsp. allspice, and 1 1/2 tsp. salt; rub over pork. Place pork fat side up on oiled cooking grate over drip pan (not over direct heat). If using charcoal, add 5 briquets to each mound of coals now; repeat every 30 minutes of cooking. Cover charcoal grill and open vents; close lid on gas grill. Cook meat until tender when pierced, about 2 to 2 1/2 hours.

3. Meanwhile, in a food processor, whirl remaining 2 tbsp. brown sugar, 1 tsp. allspice and 1/2 tsp salt; green onions; garlic; chiles; tomato paste; thyme; pepper; and vinegar and whirl until smooth. When meat is tender, generously baste with half of onion mixture. Cook for 15 minutes and baste again. Cook until coating is brown and meat shreds easily with a fork, about 30 minutes more.

4. Lift pork to a bowl; and tent with foil. Skim and discard fat from pan liquid. Measure liquid; if more than 1 1/2 cups, pour into a medium saucepan and boil over high heat until reduced to 1 1/2 cups. Cut meat from bone (discard bone). With 2 forks, pull meat into thin shreds; discard fat. Stir in cooking liquid.

5. Spoon about 1/3 cup pulled pork into each roll. Top with a spoonful of Savory Mango Salsa. Serve with lime wedges to squeeze over the meat and more salt to add to taste.

The leftover recipe is for Spiced Pork, Goat Cheese and Mango Quesadillas. Here's the link http://www.safeway.com/IFL/Grocery/Summer-Stretch-Your-Budget#iframetop (http://www.safeway.com/IFL/Grocery/Summer-Stretch-Your-Budget#iframetop)

**In the right hand column you'll see the recipes for the Pork Sandwhiches and leftover recipe for the Quesadillas.
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: azkitch on July 18, 2009, 10:15:09 pm: Quote from: Quiggs on July 14, 2009, 05:39:08 pm
Hey what do we have against "squigleys"?!?

Quiggs
I think they came in illegally, and Sheriff Joe is rounding them up...
singing like Harry Belafonte "My tilde, my tilde, my tilde she take the forum and run wit de new post"

boo, hiss...
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: desertdog on July 31, 2009, 07:37:41 pm: Dave, you need to lay off the Peyote, dude.
Title: Re: Pulled Pork Sandwhiches, with left overs recipe
Post by: ron b on July 31, 2009, 07:48:25 pm: Quote from: desertdog on July 14, 2009, 04:30:12 pm
The cut and paste on this site is about as functional and user freindly as Ron's ProQ on the Res! ;D

YOU ARE A MEANNIE DOG :'( I TRIED----- I KNOW NO DIAMONDS,LUCKILY I AM GETTING THE 1/2OFF PRICE ON A RUB COMBO FROM YOU THANKS BOSS THATS ALLRIGHT OF YA. ;) :P