As you know, Mr. Hawthorne and I are always
on the lookout for bargains at Food Lion.
I also had a small bit of deer rump roast in the freezer
which I decided to throw in,
being sure to mark it off my inventory.
... and tucked the slices around the butt,
sprinkling with Montreal Steak Seasoning
and freshly ground salt and pepper.
For my liquid,
I poured in 1/2 can of beef broth
(which is what I had leftover in the fridge),
3 tablespoons each of soy sauce
and Lea & Perrins Worcestershire sauce,
and 1 teaspoon each of Stubbs
hickory and mesquite liquid smoke.
This went into the crock pot on high at 11 in the morning.
Here are the fixin's for our sauce:
1 cup cider vinegar
1 teaspoon red pepper flakes
2 tablespoons Lea and Perrins
2 tablespoons brown sugar
1/2 teaspoon hickory liquid smoke
And that's not a jar of Dijon mustard.
It's a jar Dijon mustard jar of my homegrown
hot peppers.
With pulled pork,
Mr. Hawthorne likes a vinegar based sauce.
He uses a tomato based sauce for
baby backs or short ribs.
The sauce was perfect with the pork.
Just a hint of heat from the pepper flakes.
As for the deer, it wasn't gamy at all.
It was similar to liver (which I love),
but not strong at all.
Mr. Hawthorne made the coleslaw and potato salad,
recipes not included since everyone has one
or two or a hundred.
This looks so delish. I love pulled pork. I would put the cole slaw right on top of that sandwich.....
ReplyDeleteRosie, you eat like a bird. The amount of food on that plate would make me sad.
ReplyDeleteI followed your instructions and the Butt is in the crock pot as we speak....It smells so fantastic!
ReplyDeleteDebbie D.
Hi mommy! What is "pulling" the pork? Just tearing it into little strips with your fingers???
ReplyDeleteYes, Waney Poo. Just tear into the pork.
ReplyDeleteWuv, Mommie