BBQ Pulled Pork Sandwiches (Slow Cooker)
BBQ Pulled Pork Sandwiches (Slow Cooker)
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
BBQ Pulled Pork Sandwiches (Slow Cooker)
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Ingredients
Servings: sandwich
Instructions
  1. For tender and juicy pork, use of a pressure cooker is highly recommended. There is a link in Recipe Notes for how I prepare pork shoulder/butt. Amount of pork is up to you, when I make this I use 1 1/2 kilos (3 lbs).
  2. After the pork is cooked, place on a cutting board and use two forks to shred it, then place the pork in your slow cooker and set to Low setting.
  3. Add BBQ sauce as needed to coat all the shredded pork. Leave the pork on Low for about 30 minutes to heat everything through.
  4. When the pulled pork is good and hot, lay out a slice of rye bread, then add a slice of onion, as thick as you like it, add some pickle slices.
  5. Scoop on some hot BBQ pulled pork, top that with sliced Provolone, as many slices as you like. Top with another slice of rye and enjoy.
Recipe Notes

Low cost, well under $1 per sandwich.

Shortcuts: Pork Shoulder/Butt (Pressure Cooker), Light Rye Bread, Fridge Pickles, BBQ Sauce.

Variants. 1. Use a cheese of your choice. 2. Use lettuce in place of the onion or in addition to the onion. 3. Leave out the pickles or replace with hot peppers. 4. Use sandwich rolls in place of rye bread, or use any bread you like.

Common type of sandwich.

Pork Shoulder/Butt (Pressure Cooker)
Pork Shoulder/Butt (Pressure Cooker)
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This produces fork tender and very juicy pork. No set quantity of pork shoulder/butt is needed, but observe the rule of NOT overfilling your pressure cooker more than 2/3 full. If meat is above the water, perfectly fine, you are cooking with heat and pressure, not boiling. Follow all safety precautions with your pressure cooker.
Servings Prep Time
6 servings 5 minutes
Cook Time
32 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
32 minutes
Pork Shoulder/Butt (Pressure Cooker)
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This produces fork tender and very juicy pork. No set quantity of pork shoulder/butt is needed, but observe the rule of NOT overfilling your pressure cooker more than 2/3 full. If meat is above the water, perfectly fine, you are cooking with heat and pressure, not boiling. Follow all safety precautions with your pressure cooker.
Servings Prep Time
6 servings 5 minutes
Cook Time
32 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
32 minutes
Ingredients
Servings: servings
Instructions
  1. The amount of pork shoulder/butt is not really important, I used 1 1/2 kilos but I also have a 9 liter (9 1/2 quart) pressure cooker. Main thing is the pressure cooker (for smaller pressure cookers) is no more than 2/3 full.
  2. Trim off any large thick pieces of fat, add the pork to your pressure cooker. Add about 1 to 1 1/2 inches of water to the pressure.
  3. Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 33 minutes.
  4. When 33 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
  5. When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use the pork as needed in other recipes. Don't forget to try a piece first 🙂
Recipe Notes

For pork shoulder, figure about 100 Baht/kilo. For 1 1/2 kilo, six servings, this is about 78 cents per serving. If you can source the pork locally, you could save even more.

Adapted from using pressure cooker times on the internet.

Cumberland Sausage
Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Ingredients
Servings: meters of sausage
Instructions
  1. First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  2. Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  3. Mix together the two meats, then add the spices and herbs.
  4. Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  5. Grind the meat with the wagon wheel plate, or a a course plate.
  6. Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
  7. Mix until well combined, use your hands for this.
  8. Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
  9. Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
  10. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Recipe Notes

I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Pork Ragu
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

Homemade SPAM
Homemade SPAM
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I really like canned SPAM but the price is very costly, and has preservatives and a load of salt as well. So I set out and found a couple of recipes on the internet. This version has NO curing salt to keep the color a nice pink shade and cannot be stored like the canned stuff.
Servings
1 loaf
Servings
1 loaf
Homemade SPAM
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I really like canned SPAM but the price is very costly, and has preservatives and a load of salt as well. So I set out and found a couple of recipes on the internet. This version has NO curing salt to keep the color a nice pink shade and cannot be stored like the canned stuff.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Take the pork should and cut into large cubes/strips that will fit in your grinder, fat and all. Place the chopped pork in the freezer for about 30 minutes. Cut the ham into large cubes/strips that will fit in your grinder. Mince the garlic and mix into the ham chunks, place in the freezer for 30 minutes.
  2. Preheat your oven to 150 C. Set up your grinder. Remove the ham from the freezer. Grind the ham with the finest grate on your grinder. To the ground ham, add the salt, sugar, and corn starch, mix with your hands. Remove the pork from the freezer, add the ground ham to the pork chunks and mix in with your hands, then grind the pork with the ham mixture with the finest grate on your grinder. After grinding, give it a mix with your hands as well.
  3. Pack the ground meat mixture into a loaf pan and cover with foil. Place the loaf pan in a large baking dish and fill that dish with water to 3/4 full. Carefully place this in the oven and cook for 3 hours, the target internal temp of the SPAM should be minimum 68 C at 3 hours.
  4. Take out the baking dish carefully and remove the foil on the loaf pan it will be full of fat. Carefully drain this off (you can save this for fried potatoes if you like or discard). Cover the loaf pan loosely will foil, set another loaf pan on top and fill with weights, like bricks that are covered with foil, etc, place this in the fridge overnight. The next morning, the SPAM is ready for use. Slice, fry, enjoy.
Recipe Notes

Pork shoulder will cost about 125 Baht/1.25 kilos. Ham (Makro has good ham) will cost about 100 Baht/250 grams. This will make about 1,500 grams of SPAM, minus the fat you will drain off. This makes 4 cans of SPAM.

One can of SPAM (US import) is about $6.15 (340 grams), one can of Tulip brand SPAM equivalent (Denmark import) is about $3.07 (340 grams).

This homemade type is about $1.65 per can. Great savings!

Per serving, figuring about 3 slices per person, 9 slices in a can, this is about 55 cents per serving. This can be used in many recipes, Mac and Cheese comes to mind.

Adapted from an internet recipe.

Slow Cooker Cuban Pork
Slow Cooker Cuban Pork
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This sounds really good and is a must try for me.
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Slow Cooker Cuban Pork
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This sounds really good and is a must try for me.
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. In a medium bowl, whisk together the oil, juices, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
  2. Make slits in the pork with a pairing knife and rub liberally all over with the oil mixture.
  3. Place pork in the slow cooker, along with the onion and bay leaf. Poor the remaining juices from the bowl over the pork.
  4. Cover and cook on low for 8 hours. Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
  5. Serve with cilantro lime rice and black beans, or in a sandwich with some of the juice spooned over the top, or in a tortilla with Cheddar cheese, etc.
Recipe Notes

Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 150 Baht for 1 1/2 kilo. For 6 servings, this is about 75 cents per serving, great value.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork Ragout with Fettuccine Pasta
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  3. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  4. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  5. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  6. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Recipe Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.

Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.

Pork Tacos
Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Ingredients
For the Marinade
To Prepare
Servings: servings
Instructions
  1. Place the cubed pork in a large bowl, mix together the marinade ingredients and pour over and mix into the meat. Refrigerate for 2-24 hours.
  2. After marinating, place the pork in your slow cooker and cook for 6-10 hours on Low setting, remove and drain the meat, place a few spoons of meat on a tortilla, top with some onion, cilantro, and salsa, fold and enjoy!
Recipe Notes

The pork would cost about 100 Baht/kilo, so 150 Baht for that. The tortillas, flour, import from the states (actually good quality) will run 240 Baht/pack of 10. For 10 servings, this is about $1.15 per serving, not bad for visiting friends and family.

Shortcut: Salsa.

Adapted from an internet recipe.