MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-07-2019, 11:09 AM   #1
marubozo
is one Smokin' Farker

 
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
Default Leftover pulled pork? Make pozole!

We're trying to incorporate any leftovers we have here at the restaurant and every few weeks we rotate something new into the mix. Right now, it's pozole. Perfect for this cold midwest weather we have right now.

marubozo is offline   Reply With Quote




Old 12-07-2019, 11:10 AM   #2
SmokerKing
is Blowin Smoke!
 
SmokerKing's Avatar
 
Join Date: 09-07-10
Location: Sunny AZ
Default

Excellent use of left over butt! we just made some last weekend!
Love the stuff!
SmokerKing is offline   Reply With Quote


Old 12-07-2019, 11:14 AM   #3
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Looks great Jeremy.
__________________
Marty

UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.
Stingerhook is online now   Reply With Quote


Old 12-07-2019, 11:43 AM   #4
Smoke on Badger Mountain
Babbling Farker
 
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
Default

Yum!
__________________
Josh

24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon.
Instagram @lumberjacksmokestack
https://www.youtube.com/c/LumberjackSmokestack
Smoke on Badger Mountain is offline   Reply With Quote


Old 12-07-2019, 12:03 PM   #5
FrankZ
On the road to being a farker
 
Join Date: 06-18-18
Location: The Chesapeake
Name/Nickname : Frank
Default

That looks tasty.

Have you thought of making hash with the pork? I love me some good pork liver hash over rice.
FrankZ is offline   Reply With Quote


Old 12-07-2019, 12:17 PM   #6
Plata-O-Plomo
On the road to being a farker
 
Join Date: 06-01-19
Location: Minden, NV
Name/Nickname : Martin
Default

Very nice! Love that rich color.
__________________
YS 640s Comp Cart, UDS #1 Fat Man, UDS #2 Little Boy, Large BGE
Plata-O-Plomo is offline   Reply With Quote


Old 12-07-2019, 12:20 PM   #7
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

I. Love. Pozole! (Just had a big bowl of its cousin, Menudo, for breakfast.)

I assume you're hiding the hominy under the pork, eh?

I'll be interested to hear how this goes over with the locals.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Old 12-07-2019, 12:33 PM   #8
marubozo
is one Smokin' Farker

 
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
Default

Yes, the hominy is at the bottom.

We fortified the stock with pork shoulder bones as well. Next batch we're talking about making pork belly croutons for a little crunch. What I do is smoke whole bellies every day, and then for our mac and cheese, cube it up small, and we drop them in the fryer real quick to get them nice and crispy and stir into the mac. So these little crunchy pork cubes would be a nice addition to the pozole.
marubozo is offline   Reply With Quote


Old 12-07-2019, 12:44 PM   #9
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Quote:
Originally Posted by marubozo View Post
...these little crunchy pork cubes would be a nice addition to the pozole.
Oh, day-um! That sounds fantastic!
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Old 12-08-2019, 09:47 PM   #10
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

It looks really good!

Love the idea of adding some pork belly.
SmokinAussie is offline   Reply With Quote


Old 12-09-2019, 04:52 PM   #11
BillN
somebody shut me the fark up.

 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Nice! A bowl of that would hit the spot about now.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Old 12-09-2019, 05:42 PM   #12
mcyork28
Babbling Farker

 
mcyork28's Avatar
 
Join Date: 11-15-13
Location: West Linn, OR
Default

I have some leftover turkey in the freezer that is reserved for pozole. Yours looks great.
__________________
LSG 20x42
BPS Drum
Blackstone 24
Weber Kettle
Weber Genesis
Weber Smokey Joe

Passed on to a new home
Tejas 2040 Deluxe
Humphrey's Long Weekender
mcyork28 is offline   Reply With Quote


Old 12-09-2019, 08:31 PM   #13
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

That looks great!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 12-10-2019, 03:27 PM   #14
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

I think I would love a bowl of that
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:46 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts