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Things We're Cooking

FaCe-LeE-uS

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Correct. Also if you eat gluten free, you're more than likely to reduce what you eat and monitor what you eat. Doing that by in nature will make you feel better because you won't be an overstuffed fat ass

The number of products that market themselves as gluten free, even products that would never have gluten, is why I get so annoyed. They're just tying into a craze and realizing people are too dumb to realize what gluten is and where it comes from

Screen_Shot_2015-07-10_at_10.03.35_AM.png

The Mayo Clinic agrees with you guys, but notes that "Research has shown that high-fructose corn syrup is chemically similar to table sugar. Controversy exists, however, about whether the body handles high-fructose corn syrup differently than table sugar."

I think fucking with all these foods is part of why we're all fucked up. Humans have been eating wheat for thousands of years, then we start fucking with its genetics and now we can't.
Agreed. Eating clean isn't as easy as it sounds. Simply going to the grocery store to buy vegetables isn't as healthy as it sounds either. Shit, you can't even trust a label that says "organic" anymore. Another marketing scheme milking dollars from the unknowing consumer.

Seeds are in large part produced from GM crops so growing at home is still not as pure as some might think. The chemicals the farmers use are more concerning to me. That's one of the biggest reasons why I plant my own garden. Even with GM seeds its still a safer & cleaner version.
 

FaCe-LeE-uS

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I didn't click on the link to check the amount, but why is this recipe asking you to put oil in the crockpot? It's not like you're trying to brown it in there. That cut of pork has plenty of fat and will melt down into the meat. Any oil seems like overkill to me. Otherwise, looks like a solid ingredient list. Good luck!
That's a great point. I wondered why at first, but then convinced myself that I don't know any better. Not hard to do when it comes to me in the kitchen.
 

FaCe-LeE-uS

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Shoulder will pull easier. A loin will work, but will be a bit drier
Read that the shoulder has more fat as opposed to the loin. Which I would assume is a direct result to why you said the loin is drier. Do I need to remove the fat off the shoulder after the meat is cooked, prior to pulling apart?
 

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Read that the shoulder has more fat as opposed to the loin. Which I would assume is a direct result to why you said the loin is drier. Do I need to remove the fat off the shoulder after the meat is cooked, prior to pulling apart?


If there is a fat cap ontop, I trim that off. The fat inside meat is more than enough. Most of it will render out while cooking, so won't be fatty.
 

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Need some advice! Signed up for a potluck at work to do some pulled pork. Never done it before but sounds easy enough. Going to put a pork roast in the crockpot tonight and was going to use this recipe:

Slow Cooker Texas Pulled Pork Recipe

*Pork shoulder roast
*Veggie oil
*BBQ Sauce
*Apple cider vinegar
*chicken broth
*brown sugar
*yellow mustard
*worcestershire
*chili powder
*white onion
*garlic cloves
*thyme



I'll probably use a 3-5lb roast with Sweet Baby Ray's BBQ sauce, and use the crockpot on LOW (10-12hrs) overnight. Shred it in the morning and then let it simmer until lunch. Any tips, recommendations, and/or advice is much appreciated!

@beardown07 @LongtimeRamsFan42 @Chef99 @Edisto_Tiger @SlinkyRedfoot @4down20 @DHoey @Across The Field @Gooch1034

I've only ever smoked mine, but the main thing/advice I can give you is that you need to make sure it gets up to at least 195 degrees internal, prefer around 205 personally. Some go as high as 210, and I have on accident without bad results. Much more tender when you get up to 205 I've found.

And I'm not 100% sure that you'd want to keep the fat cap on one cooked in a crock pot, since all the fat will stay in the crockpot instead of dripping. You might want to research that and see if you need to trim a good bit of it off. Getting the right amount of fat in your final pulled pork is a bit of a guessing game, but also pretty important because too much fat makes it kind of "rich" and you won't be able to eat more than a few bites. On the bright side, if this happens you can wait until the next day and it'll be fine, but that doesn't apply to you here I'm guessing. Too little fat and you don't get enough flavor. But it's a pretty wide tolerance before you get to the extremes, so it's not that difficult.

Then again, if you pull the entire thing out, then the fat left in the crock pot itself might not matter. So I'm not sure which.

And like all meat, pick out the one with the most marbling.
 

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I've done pulled beef in slowcooker, not pork, but this looks good. Make sure you use pork shoulder and not the loin

Yep, I learned this the hard way making sausage.

:tsk:
 

FaCe-LeE-uS

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If there is a fat cap ontop, I trim that off. The fat inside meat is more than enough. Most of it will render out while cooking, so won't be fatty.
To clarify... Trim the fat cap prior to cooking or after?
 

FaCe-LeE-uS

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I've only ever smoked mine, but the main thing/advice I can give you is that you need to make sure it gets up to at least 195 degrees internal, prefer around 205 personally. Some go as high as 210, and I have on accident without bad results. Much more tender when you get up to 205 I've found.

And I'm not 100% sure that you'd want to keep the fat cap on one cooked in a crock pot, since all the fat will stay in the crockpot instead of dripping. You might want to research that and see if you need to trim a good bit of it off. Getting the right amount of fat in your final pulled pork is a bit of a guessing game, but also pretty important because too much fat makes it kind of "rich" and you won't be able to eat more than a few bites. On the bright side, if this happens you can wait until the next day and it'll be fine, but that doesn't apply to you here I'm guessing. Too little fat and you don't get enough flavor. But it's a pretty wide tolerance before you get to the extremes, so it's not that difficult.

Then again, if you pull the entire thing out, then the fat left in the crock pot itself might not matter. So I'm not sure which.

And like all meat, pick out the one with the most marbling.
I'll have to do some research in my crockpot manual to see if I'm hitting that temperature. I think most low settings on crockpots are set to hit between 180-200.

I plan to, as stated in the recipe, to pull the meat out of the pot to pull apart after its cooked, then put it back inside the crockpot juices to let it simmer. Not sure what to expect, but if there are any fat globs floating around in there I'll probably get rid of them before putting the meat back in.
 

FaCe-LeE-uS

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@4down20

After a quick search online the crock-pot brand has a simmer point of 209deg for both low & high settings. So eventually that's where it ends up. Low setting takes up to 7-8 hours to hit that simmer point, and high takes around 3-4.
 

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I'll have to do some research in my crockpot manual to see if I'm hitting that temperature. I think most low settings on crockpots are set to hit between 180-200.

I plan to, as stated in the recipe, to pull the meat out of the pot to pull apart after its cooked, then put it back inside the crockpot juices to let it simmer. Not sure what to expect, but if there are any fat globs floating around in there I'll probably get rid of them before putting the meat back in.

@4down20

After a quick search online the crock-pot brand has a simmer point of 209deg for both low & high settings. So eventually that's where it ends up. Low setting takes up to 7-8 hours to hit that simmer point, and high takes around 3-4.

If you are going to do it for 12 hours and it's a 3-5 lb, then on low should be fine. You just really want to be above 195. Some say 190 is enough, but for me, 195 is an absolute minimum. You can tell the difference when you pull it.

And after reading others, I'd probably cut the fat cap off. Especially if you want to put it back in the crock pot after.
 

FaCe-LeE-uS

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If you are going to do it for 12 hours and it's a 3-5 lb, then on low should be fine. You just really want to be above 195. Some say 190 is enough, but for me, 195 is an absolute minimum. You can tell the difference when you pull it.

And after reading others, I'd probably cut the fat cap off. Especially if you want to put it back in the crock pot after.
10+ hours should be plenty enough time for that simmer point to really set in with my crock-pot. I plan to make it tonight and start cooking around 5:30-6pm. I get up at 4:30am and will have to unplug it to take it into work. Probably going to pull the meat apart in the morning. If it doesn't pull apart very easily then I'll just put it back in and take it to work & let it cook for longer. 15min drive to work so it won't cool off very much if I need to cook it longer. Ideally I'd get it pulled apart before leaving then let it simmer in the juices for the rest of the morning until the potluck at lunch time.
 

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10+ hours should be plenty enough time for that simmer point to really set in with my crock-pot. I plan to make it tonight and start cooking around 5:30-6pm. I get up at 4:30am and will have to unplug it to take it into work. Probably going to pull the meat apart in the morning. If it doesn't pull apart very easily then I'll just put it back in and take it to work & let it cook for longer. 15min drive to work so it won't cool off very much if I need to cook it longer. Ideally I'd get it pulled apart before leaving then let it simmer in the juices for the rest of the morning until the potluck at lunch time.

It should be good, I've never made a bad one and it's not because I'm a super cook.
 

FaCe-LeE-uS

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It should be good, I've never made a bad one and it's not because I'm a super cook.
I'm not much of a cook either, but I'm slowly getting more & more acquainted with different cooking/grilling/etc methods. I've always been more of a quick & easy type of chef.
 

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Well, sounds like everything has been pretty much covered. Lots of good advice here and the ingredients in the recipe sound like something I would use too. Good luck!
 

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High fructose corn syrup is metabolized to fat in the human body faster than other sugars and since we use it mostly in liquid form, the effects are intensified...
 

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I've been roasting chickens lately because breasts are getting too expensive.
 

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I've been roasting chickens lately because breasts are getting too expensive.

I love boneless/skinless leg quarters. I usually get them for $1.79 a lb and eat them a few times a week in various ways(grilled is my favorite and most often).

I've been thinking about smoking a whole chicken, but for some reason I always come home with pork butt.
 
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