Forum Discussion
Old-Biscuit
Aug 06, 2015Explorer III
We throw together a dry rub out of whatever spices we have on hand and our mood
Could lean towards Cajun, Mexican, peppery or something untried
Then pork roast goes into out waterless cookware on a hot plate.....no liquids added.
Slow/low for 5 hrs.
Remove and let rest for 10 minutes then shred which is so easy cause it falls apart.
Pour liquid that was captured from meat and pour over shredded pork, mix and then serve.
Sandwiches, tacos, burritos, over baked/mashed taters, pile of rice etc.
Could lean towards Cajun, Mexican, peppery or something untried
Then pork roast goes into out waterless cookware on a hot plate.....no liquids added.
Slow/low for 5 hrs.
Remove and let rest for 10 minutes then shred which is so easy cause it falls apart.
Pour liquid that was captured from meat and pour over shredded pork, mix and then serve.
Sandwiches, tacos, burritos, over baked/mashed taters, pile of rice etc.
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