Re-habbed Pork
I'm not a big fan of smoking pork butt. I can't seem to sync a solid recipe that guarantees moist and tender. For whatever reason, I once again picked up a pork butt thinking I could smoke it into greatness. That didn't happen, but to not waste, I pulled the pork and simmered it in RUST for an hour. From dry to awe hell yeah…
I'm not a big fan of smoking pork butt. I can't seem to sync a solid recipe that guarantees moist and tender. For whatever reason, I once again picked up a pork butt thinking I could smoke it into greatness. That didn't happen, but to not waste, I pulled the pork and simmered it in RUST for an hour. From dry to awe hell yeah…
- Carbohydrate 70.8405926681557 g
- Cholesterol 262.29315 mg
- Fat 96.7421594860331 g
- Fiber 3.80879489460917 g
- Protein 70.2472229757038 g
- Saturated Fat 36.1916091333271 g
- Serving Size 1 1 Serving (729g)
- Sodium 4999.18549878913 mg
- Sugar 67.0317977735465 g
- Trans Fat 9.21306306534569 g
- Calories 1457 calories
Step-by-step
- Ingredients: 3 lb pork roast cooked, 8 oz rust, 18 oz shoestring fries, 12 oz buns, 1 cup onion (chopped), 4 oz pickled jalapenos, 6 oz velveeta cheese, 1 ounce milk, 1 tbs cilantro (chopped)
- Simmer the cooked pork roast in 8 oz of rust for one hour.
- Prepare the shoestring fries according to package directions.
- While fries cook, chop the onion and cilantro.
- Warm the buns.
- Melt the velveeta cheese with the milk.
- Assemble the sandwiches: bun, pulled pork, cheese sauce, onion, jalapenos, cilantro, fries.
My Unexpected Pork Adventure
Let me tell you, folks, I'm not exactly a barbecue queen. Smoking a pork butt? That's a whole other level of culinary expertise that I haven't quite mastered. I've tried numerous recipes, countless techniques, and yet, the results are often less than stellar. The pork ends up dry, tough, and a far cry from the juicy, tender masterpiece I dream of. So, naturally, what did I do? I bought another pork butt. Yes, I know, the audacity! I figured, this time, things would be different. I envisioned a smoky aroma, perfectly tender meat, the works. I followed a recipe, meticulously, patiently, with hope blooming in my heart. And then... disaster. The pork was drier than the Sahara. My culinary dreams lay in ruins, a testament to my continued struggles with the smoker. The pork was dry as dust. However, I refuse to let good food go to waste!
This is where my culinary rescue mission began. Instead of throwing it out, I remembered a recipe my grandmother used when her roast was a bit dry. I decided to give it a go. So, I pulled the pork apart, ignoring the dryness, and decided to give it an hour-long soak in some flavorful rust. I was skeptical, almost cynical about the whole thing, but oh my goodness, what a transformation! The rust did something miraculous. The dry pork resurrected from the culinary grave! What was once tough and unappetizing transformed into something truly amazing. It was moist, tender, and infused with an unexpected depth of flavor. The rust seemed to penetrate the fibers of the pork. It magically changed the whole dish.
The resulting sandwich? Let's just say it was a revelation. I piled the juicy, flavorful pork onto some soft buns, added a generous layer of melted cheese (velveeta is a great choice, by the way), a crunchy slaw of onion and pickled jalapenos for a bit of zing, a sprinkle of fresh cilantro for a burst of herby freshness, and finished it off with a generous helping of crispy shoestring fries. It was pure comfort food perfection, a testament to the power of redemption. I really surprised myself, going from a dried-out disaster to a delicious sandwich!
This wasn't just a meal; it was a lesson. A lesson in not giving up, in embracing unexpected outcomes, and in the transformative power of a little (or a lot of) rust. It was a testament to the magic of second chances, both in the kitchen and in life. You can turn a disaster into a deliciously unexpected triumph and trust the process.
So, the next time your pork smoking attempt goes south, don't despair. Take a chance, improvise, and see what culinary magic you can create. You might just surprise yourself. And don't underestimate the power of a good, hearty, and unexpected addition like a good amount of rust. It might be the key to unlocking a whole new level of flavor in your cooking. Happy cooking, friends, and happy eating!
