how to use spare trimmings for pulled pork

Darnoc

Had some left over trimmings from St. Louis style ribs seasoned uncooked,cut and put into fridge. What is the best way to cook the scraps for pulled pork? I am embarrassed because I did this one time before and forgot how I did it.

Richard Fl

I have been known to fudge a little.

Chili, Pork, BGE Red Neck, Richard Fl

OH, what to do with the leftover meat from trimming pork ribs!





INGREDIENTS:
4 Lbs. Pork Riblets, Trimming of St Louis Ribs
6 Lbs Pork, Country Rins, Bone in
1 Cup Green/Red Bell Peppers, Chopped
4 Large Onions, Coarse Chopped
2 Ribs Celery, Chopped
3 Tbs. Jalapeños, Chopped
2 Cans Beer
2 Bunches Cilantro, Chopped, Leaves Only
2 10 Ozs Rotel, Original
4 14 1/2 Ozs Tomatoes, Crushed
1 14 1/2 Ozs Stewed Tomatoes
3 Cups Tomatoe Juice
2 4 1/2 Ozs Can Green Chilis, Chopped
2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
1 7 Ozs Can Chipolte Sauce
2 Cups Pork/Beef/Chicken Stock
1 Tbs Red Pepper, Coarse Ground
3 Tsp Chili Powder, Chimayo
2 Tbs Pepper, White, Ground
2 Tsp Cayenne pepper
2 Limes, Juice of
4 Tsp Cumin
3 Tbs Garlic, Coarse, Chopped
4 Tbs Oregano, Mexican
Salt/Pepper to taste
1/2 Stick Butter




Procedure:
1 Cook the meat in a pot on the stove for about 2 1/2-3 hours. Turn off and when cool, drain the liquid--save some for the stock, and degrease it, separate the meat from the bones and fat. yielded about 6 cups of meat.
2 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
3 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
4 After 2 1/2-3 hours, add cilantro, pre-cooked pork, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


Yield: 9 Quarts
Preparation time: 45 minutes
Cooking time: 5 hours
Ready in: 6 hours

Recipe Type
Dutch Oven, Main Dish, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/04/25

DynaGreaseball

Trimmings? I throw away the diaphram piece, but I cook the cut off piece (the one on the other side of the knuckles) along with the rest of the ribs. 'Bout 3 or 4 hours into the cook, they're designated as the Chef's Delight. Always a good idea to test the food before subjecting my family to anything that might be poison.

Darnoc

Thank you Richard.I will have to make a batch of that up it sounds good.By the way have you tried the fried tomato recipe in beer batter yet? Don't forget the trick to stand them up in a rib rack or dish rack to get even air distribution all around for a even crisp surface on both sides.

Richard Fl

thanks for reminding. Have not had any fried green tomatoes since my friends mother passed Mar/06.

WooDoggies

If you want to cook them for pull off the bone, I'd cook them along with the ribs. They'll finish a lot sooner than the racks... so try to catch them as they're done or they'll quickly start to dry out.
They make good pulled meat but it's a lot of work. We like to use trimmings for soups, stews and stuff but I think they're best off the grill before the racks. Good luck!

john

Darnoc

Thank you for your input.What the problem is that they are raw but seasoned trimmed off pieces from three slabs of ribs. Got them on at 325 now for two hours and I think I will try wrapped in foil for another one and a half hours and do a taste test.