Posted October 04, 2018 07:51:03 When I was growing up in Wisconsin, we had no problem making our own pulled pork.
My mom would cook it on the grill and I’d do it in the oven.
She would always make us pick up the steaks, which I would cook for a while before they were done and serve over a bed of shredded lettuce, tomato and onions.
It was easy.
I was the only kid in our neighborhood who could make my own pulled-pork and I had my own recipes.
Today, the way we make our pulled pork is a little different.
We’re still making it with a lot of the same things, but it’s a little less of a challenge and it’s much more authentic.
The best part?
The only thing we’ve changed is how we pick up and eat it.
I make pulled-to-order pulled pork and make it with apples or other ingredients, which means it’s easy to store, and the only ingredients we use are our own.
I also love that this recipe doesn’t take a lot more time than any of my other recipes.
The process of cooking a pulled pork steak is pretty straightforward.
I start by steaming some potatoes.
I then add in some bacon bits and some apple cider vinegar.
Next, I cook the pulled pork in a heavy bottomed pot that’s lined with foil.
I place a layer of the pork on the bottom of the pot and cover it with the foil.
Next I add in a generous amount of shredded cheddar cheese and let it cook until the cheese is melted.
Then I flip the pork over and put it in a steamer basket and cook it for about 20 minutes.
You can add in other seasonings and spices, but I always do my best to leave out the mustard.
You’ll probably want to make the pulled-tenderloin steaks first, because it’s the easiest way to make a pulled-pocketed steak.
Then you can add the pulled potatoes to the pot, and then you can serve the pulled steaks.
The pulled pork will be tender when you cut into it and cooked through, but if you’re feeling a little bit adventurous, you can slice it open and serve it on a bed the size of a loaf of bread.
The steak is delicious served with some lettuce and a tomato.
You might want to serve this as an appetizer, too, because I like to add a little more sauce than I do the steak.
Recipe Notes You’ll need: 1 pound ground beef