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Marinate and/or cook your pork in it

nom nom nom

Pictures or it's a McRib with Chipotle BBQ dipping sauce.

ajaxlepinski wrote:Pictures or it's a McRib with Chipotle BBQ dipping sauce.

The McRib - proof positive that the American public can be tricked into believing anything...

IndyWS6 wrote:

ajaxlepinski wrote:Pictures or it's a McRib with Chipotle BBQ dipping sauce.

The McRib - proof positive that the American public can be tricked into believing anything...

You know, I remember as a kid thinking the McRib was alright. Not great, but a passable sandwich from a company notorious for making noxious burgers. Got one a couple years back during the hype cycle and about choked on it. Utterly disgusting.

This recipe in thread sounds like a base for a nice BBQ sauce. Only missing some vinegar, tomatoes and seasonings.

The McRib is the golden standard of congealed meat paste sammiches *shakes fist*

I'll eat the heck out of some McRibs. I'll show myself out now.

simulated gristle is easier to eat than real gristle , even if it does taste like barf

I got food poisoning from a McRib that I grabbed in a hurry on my way to soundcheck. It kicked in mid-set at the House of Blues, was sure that I was gonna shit my pants. Never forget.

itchyfingers wrote:I got food poisoning from a McRib that I grabbed in a hurry on my way to soundcheck. It kicked in mid-set at the House of Blues, was sure that I was gonna shit my pants. Never forget.

Bullet dodged

I like where this is going, even if I’m a vinegar sauce man myself.

I have a festive mex inspired pulled pork going on later today. Recipe and photos later if I'm sober enough to remember.

Pork was sweet AF

Get some shoulder pork, remove the fat, and marinate overnight in this mash:
garlic
1 tbsp olive oil
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
3 tbsp white wine vinegar
2 tsp dried mexican oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves

Then cook this motherfucker in a pressure cooker

First in saute mode (I use a pressure king, way more common than instantpots here) fry this lot:
2 large red onions, sliced
2 tins of black beans (or whatever your preferred beans are)
Garlic

Add in the juice of 3 freshly squeezed limes and 2-3 oranges. This should be around 250ml/1 cup.
Add the pork in and any left over marinade. A table spoon or two of cranberry sauce doesn't go a miss here either.

Cook it for 90 minutes on meat mode (140°C, 50 kPa on my pressure king) and then wait 10-15 minutes for natural pressure release.
Remove pork and set aside to be pulled. This should be tricky to remove from the pot as it will be falling apart just looking at it.
Drain the pot, reserving some of the liquid. Pop the cooked beans and onion in a blender and process to your preferred texture.
Pull the pork and return to the empty pressure cooker pot, along with half a cup of the reserved liquid and mix.

Boom, you got yourself festive mex pork and a complementary bean sauce/dip for pretty much no fucking effort.