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A question about the cover "pulled pork and mac and cheese" recipe

Gretchen's picture

A question about the cover "pulled pork and mac and cheese" recipe (post #69246)

Gretchen on Sun, 02/14/2010 - 05:47
in

from the last issue.
This was posted by a new poster in the Abby Dodge folder, whose LAST post was 7 years ago!! After my reply, it has gone to the usual bottom of the heap, and since we apparently have no longer have an interested moderator from Taunton to read the very few new posts AND move them to the appropriate folder if needed (which used to be done) I have taken the liberty to copy and paste it here.

Submitted by zsieZCPvBc on Fri, 02/12/2010 - 11:00
in LiveOnline: Abby Dodge

The receipe in the recent issue for mac and cheese that includes smoked pulled pork indicates that a 4 lb smoked pork shoulder should be roasted for 5 to 6 hours. If it is smoked why am I cooking it? Or is the low tempurature, slow cooking considered smoking the meat? It seems like that would be braising and not smoking? What have I missed? Shoudl I add any seasonings? Any help would be appreciated.

Submitted by Gretchen on Sat, 02/13/2010 - 05:13.

Because the author of the article apparently doesn't have a clue about what REAL "pulled pork" is. I thought the combination of "pulled pork in mac and cheese" was just NOT a flavor combination I would care for when I first heard it talked about in that issue.
"Pulled pork" is a FRESH (NOT smoked and/or cured) pork shoulder (ideally) cooked VERY low and VERY slow (8 hours or more) to become meltingly tender, then pulled/chopped/sliced to make BBQ with the addition of sauces.
Then when I actually saw the recipe ingredients I realized they were NOT talking about "pulled pork" as it usually known, but about "ham". Smoked pork shoulder is what many would call "HAM" (although a true "ham" comes from the hind quarter of the hog, the shoulders are also prepared as "ham"). It is a cured and smoked product sold in supermarkets, usually fully cooked--easily cooked a bit longer to serve hot.
Additionally,,while you "can" cook a smoked pork shoulder for 5-6 hours, and it would undoubtedly be falling apart and "pullable" at that point, there is NO reason to do it for that long. And personally, I prefer chunks or diced ham in mac and cheese to shreds that you get when pulling meat.

Mac and cheese has ALWAYS been delicious with the addition of LEFTOVER ham. That is what this is--an old and favored use for a mac and cheese dish.

Gretchen

Gretchen
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Gretchen's picture

And I will add, I am now (post #69246, reply #1 of 5)

by Gretchen in reply to Gretchen [original] on Sun, 02/14/2010 - 05:53

And I will add, I am now wondering about the role of the Taunton's food editors in the use of something like "smoked pork shoulder" and allowing it to be called "pulled pork".
That, as a recipe, is VERY VERY popular in recent years in many publications and has become very "mainstream" as opposed to the southern country roots it came from. No problem with that--but it isn't "ham".

Gretchen
MEANCHEF's picture

BBq pulled pork is often (post #69246, reply #2 of 5)

by MEANCHEF in reply to Gretchen [original] on Sun, 02/14/2010 - 12:00

BBq pulled pork is often smoked, although not usually smoked then cooked.

 

MEAN CHEF RECIPES
Gretchen's picture

Yes, of course. But you don't (post #69246, reply #3 of 5)

by Gretchen in reply to MEANCHEF [original] on Tue, 02/16/2010 - 06:00

Yes, of course. But you don't start with a smoked pork shoulder as you also point out. OR if you do, then give the recipe for it.
I have never seen a smoked pork shoulder in a store that was not a "ham".

And apparently if a post is not replied to in 1 day and 16 hours, it goes back into the oblivion of the "main list". So I guess we can assume that a question about a cover recipe is not of interest to Taunton magazine people.

Gretchen
Jean's picture

Re. "picnic" hams -- smoked (post #69246, reply #4 of 5)

by Jean in reply to Gretchen [original] on Tue, 02/16/2010 - 08:29

Re. "picnic" hams -- smoked front shoulder -- one of my favorite things to do with them is slow simmer (do not boil)submerged in water until they are falling apart tender. Don't even try to slice -- just pull chunks off. We have one meal from it fresh from the water bath and then I use the leftovers for sandwiches, soups, or casseroles. Great addition to mac & cheese, scalloped potatoes, etc. The cooking water gets reduced a bit and saved for flavoring for soups like bean and pea that you're going to be adding some ham to anyway. Delicious.

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Gretchen's picture

I think you have mentioned (post #69246, reply #5 of 5)

by Gretchen in reply to Jean [original] on Wed, 02/17/2010 - 07:03

I think you have mentioned this before. I just bake them and we enjoy them--much cheaper than the "ham" cut. And your boiling method would really reduce the sodium in the final dish--a plus for those needing a lower sodium intake.

Hey, guys, just topping this, but we have choices now!!

I keep hoping someone from Taunton will comment.

Gretchen