Don't make the pulled pork too delicious!

That may be too intimidating to your future daughter -in-law.

Get to know your future DIL "low and slow". Don't rush. LOL!

dcarch :-)

LOL! We've known her 2 years now. She loves my pulled pork. It was one of the first meals she had with us. I'm waiting until they get a house the. Teaching them to make it! They love to cook and I cook because I have to! I put 3 pork shoulder butts on at 9:00 this morning and they are still going. I'm finally up to 158 degrees internal.

Yum, Tami, it sounds delicious to me. She'll want to marry into the family just so she can keep eating your pulled pork!

Annie

I Finally took it out about 6:30. It was on almost 10 hours. We had some sliced for dinner. Oh my! Some of the best I've done. Most of it is pulled apart. I finally had to quit but there is only a few chunks/slices to break up. I didn't move all night just passed out when I hit the bed. When I posted on face book that it was done. Future DIL said she couldn't wait until Saturday! And you are righ Annie she can't wait and that's only secondary! October 12 here we come! And then we get 2 step grands that love my cooking. But that could be because they are 8 and 13, you think? Lol. No left overs when they are here!

Wonderful!

Save the bones to make stock.

dcarch

Dcarch, no bones! They were tied up all nice in little stretchy net bags, no bones at all. I only paid for meat and fat. They would make good stock though. We have a local market that caters to the diverse ethnic communities in the area, and they do their own butchering in house. Slaughter is elsewhere, but they do the rest. I went in and told them I was making smoked pulled pork. What do I need and how much! I paid $1.99/#. Their weekly ad came out today. Small beef loin, cut free, was either $4.99 or $5.99, cant remember which. I think $4.99# . We came home with $105 worth of T-bones and Porterhouse steaks! I can even get yeast cakes there year round.

Tami

Sounds delicious Tami. I haven't done pulled pork in what seems forever. I have one in the freezer and company for the weekend.......I know what lunch will be!

"dcarch, no bones! ---"

I also save the skin to make cracklins, or as the Canadians call it, "oreilles de crisse"

dcarch

So good! We made smoked pork tip roast, 4 of them, last month and froze in small packages for sandwiches for our recent 3 day road trip. (only stopped for a lobster roll in NovaScotia).
Also smoked a couple chickens while we had the smoker going. Chickens take about 6 hours to the 9-10 for the pork. Had half a chicken that night while tending the pork, froze the rest for smoked chicken salad for the trip.
(lots of meals in the freezer back home when we return)

Congrats on the expanding family! So nice when good food brings much love and affection.