First of all, I should preface my post by saying I'm a new poster here and while I love to cook and try new recipes, things don't always turn out right. Baking seems to be no problem for me... it's more along the lines of cooking meats, etc. I was a vegetarian for over 7 years so while I've eaten meat for sometime now, I am generally lacking in knowledge in this department.
So I am trying the Tyler Florence recipe for oven roasted pulled pork today for the first time. First of all, I got the pork butt home last night and it had skin on it! Eeekkk!! So after about half an hour, I finally got all the skin off. Then I punctured the pork (that sucker was roughly 8 lbs!) in various spots on both sides and shoved in some fresh garlic and a little bit of liquid smoke. Then I covered the whole thing with Tyler's seasonings. I basically used his recipe but made a larger quantity becuase my pork was larger and I added some onion powder as well and put more brown sugar (dark) than he called for. It has been refrigerating since 11 p.m. last night and will go in the oven at 11 a.m. this morning so it can cook until about 5:30 or 6 when I get home from work. I wanted to allow for more cooking time since it's a bit larger than what he suggested (5-7 lbs in his recipe and mine is just over 8 lbs).
So first of all, does all this sound ok so far? I am a bit concerned that it will be over-seasoned! Will the additional brown sugar I used (I used quite a bit more) cause it to burn? I used more because my fiance wanted a nice crust on the pork. If that's the case, should I cook it with foil on top and just take the foil off the last hour so it won't burn?
I also want to make a coleslaw to go with it and have a bag of cabbage mix (green/red/carrots) and I also have general ingredients like regular vinegar, mayo, sugar, seasonings, etc. Can anyone suggest a coleslaw recipe that will be easy that I can make without having to go to the store to buy further ingredients (or exotic ingredients I might not already have on hand)? I've seen some simple recipes but they call for specific types of vinegar and all I have is the regular (white?). I don't know if this matters or not.
Thank you so much; I appreciate it!
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