Although it may be the best choice to make pulled pork using a smoker or grill, it is not the only way. You can make delicious pulled pork in your oven. The key to cooking the pork in your oven but having the pork come out deliciously tender is to use low and indirect heat and cooking very slowly.
The cut of pork usually used for pulled pork is the pork shoulder, but when my sister makes pulled pork, she uses a whole pork loin and it comes out delicious. Everyone loves her pulled pork barbecue. Another tip is you can cook the pork in the cooking bags and this will help keep it tender as well.
My sister doesn’t really have a set recipe for her pulled pork barbecue, though. I think this is what makes it taste so good. She just adds her ingredients and doesn’t measure!
Here is a great New Year’s Day brunch recipe you can create that your whole family will be happy to ring in the New Year with!
Cheese Strata with Ham and Tomatoes
| From Food Network Kitchens |
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1 teaspoon plus 1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes |
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This recipe is by Emeril Lagasse, from Essence of Emeril on the Food Network. He recommends this as a great New Year’s main dish.
Sugarcane Baked Ham with Spiced Apples and Pears
12 sugarcane swizzle sticks, each cut into about 3-inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
Glaze:
1 cup firmly packed light brown sugar
1 cup Steen’s 100 percent Pure Cane Syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 1/2 pounds (about 4) Granny Smith apples
1 1/2 pounds (about 4) Bartlett pears
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LOTTA CHOCOLATE SORBET
1 1/4 cups sugar
2 1/4 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Pinch salt
1/2 teaspoon vanilla extract
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CRAB MEAT APPETIZER
- 1/2 lb. crabmeat
- 8 oz. cream cheese
- Dash Worcestshire sauce
- Dash Old Bay seasoning
- 1 tsp. lemon juice
- 2 tablespoons mayonnaise
- Seafood Cocktail Sauce (8 oz.)
Blend cream cheese and all other ingredients except cocktail sauce and crabmeat. Spread in a pie pan. Layer the crabmeat on the above mixture. Spread the sauce on top. Chill. Serve with crackers.
Merry Christmas to you and your family! Have a happy, healthy day and enjoy all of the good food!
PAULA DEAN’S FRUIT PUNCH
2 (6-ounce) cans frozen orange juice concentrate, thawed
2 (6-ounce) cans frozen lemonade concentrate, thawed
1 (48-ounce) can pineapple juice
3 cups water
3 cups sugar
2 pints strawberries, hulled
1 (1-liter) bottle lemon-lime soda (recommended: Sprite)
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HONEYED HAM GLAZE
- 1 cup honey
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1 tablespoon worcestshire sauce
- 1 tablespoon minced onion
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Mix together and pour over ham.
