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Topic: nisu (2 msgs / 63 lines)
1) From: Bob Rendrick

Bill: The 1/4 cup of butter in the nisu recipe is correct.

BTW  I also have a panini grill (VillaWare)--will try your recipe although wild boar is scarce around here <g>. ....Bob Rendrick

   
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2) From: Bill Martin
Thanks Bob.
You can use oven roasted pork.
Rub it down good with salt, pepper, red pepper flakes and granulated or =
powdered (or fresh) garlic.  Roast in a 250-275 F, oven, uncovered, no =
water no nothing, fat side UP.  Put it on a grill, with a pan on the 
shelf underneath, so it doesn't sit in its own "juice".   Roast for 
10-11 hours for a 6-10 pound pork butt.  You should be able to twist a =
two tined fork easily in the "bottom" part of the butt, under the bone, =
and you should be able to take hold of the bone, (with several layers 
of paper towel or heat resistant gloves), and just slide it right out.
When its tender all over.... nearly all the fat will be gone.  
Carefully, lift it into a large, empty, roasting pan, and with two 
dinner forks....  start shredding the meat.  Get rid of any remaining 
fat.  I put the meat into those re-useable ziplock containers and 
freeze whatever I don't eat right away.
Sauce:
any unit of measure works
1/3 yellow mustard
1/3 apple cider vinegar
1/3 brown or turbinado sugar
Heat in a pot on the stove, stirring nearly constantly, without 
boiling.  When the sugar is dissolved and the liquid is a uniform 
color, pour into a jar.
I put some of this....  about 1/4 to 1/2 cup onto the pulled pork and 
mix it in, before freezing.
This is a good sauce on just about anything.  Even scrambled eggs.  
Keeps nearly forever in the fridge.
Bill
On Feb 2, 2004, at 7:42 AM, Bob Rendrick wrote:
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 From the fertile slopes of Kilauea Volcano on the Big Island


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