It is heavenly. When it was finished and I pulled it out of the pot, I dove right in and ate it standing up, at the kitchen counter, dipping the tender, slow cooked meat into the bbq sauce which was still hot, on the stove.
While the pork was on, we also pickled some veggies.
It is very easy.
The brine solution is 1:1 white vinegar and water, with a couple peppercorns for flavor. Bring it to a boil.
Boil your jars, we re-used empty jam jars and mason sealers and they all worked. Technically, even if they don't seal, the vinegar should 'cure' the veg so as not to spoil.
However, we julienned the carrots and so they'll be ready in days, and will be devoured sooner than later and wont have a chance to spoil! I can't wait to make home made Bahn Mi (vietnamese sub) with these carrots, or add a pickled pearl onion to a martini!
Awesome! I love pickling and marinating stuff and the pulled bourbon pork sounds sooo good!
ReplyDeleteBourbon Street will be crowded (barring bad weather). It won't be as wild as during the last few days of Carnival (Mardi Gras), but close.
ReplyDeletehttp://www.neworleansbarandgrill.com/bourbon-bar-greensboro.html