MainDishes.BBQPork History
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December 01, 2015, at 03:45 PM
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Tamila]] — [-30 November 2015, 09:18-]
>>messageitem<<
I did the same with pumpkin seeds from a small bnikag pumpkin (yielded 2 cups pumpkin meat). Rinse the seeds in water and then drain off the water. They don't need to be dried.then spread seeds on parchment paper and baked it in 350 degree F. oven until lighty browned. It smelled so good, too.Then I tried eating them. It was easy enough to crack them open with my front teeth but there was so little inside of the shell to eat, I gave up. I really didn't enjoy eating the hulls and doubt they contributed much toward my dietary requirements. I dumped the whole batch in the recycling container along with the pumpkin skin and stem. I saw the few hulls I did eat a few days later as they had not change shape (hulls did turn from toasted brown to white again) after they were processed through my digestive system. (Sorry for being so indelicate.)If your seeds have a large-enough seed inside, then maybe all the work would be worth the trouble.
>><<
November 30, 2015, at 05:18 PM
by - Comment added
Added lines 23-29:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Tamila]] — [-30 November 2015, 09:18-]
>>messageitem<<
I did the same with pumpkin seeds from a small bnikag pumpkin (yielded 2 cups pumpkin meat). Rinse the seeds in water and then drain off the water. They don't need to be dried.then spread seeds on parchment paper and baked it in 350 degree F. oven until lighty browned. It smelled so good, too.Then I tried eating them. It was easy enough to crack them open with my front teeth but there was so little inside of the shell to eat, I gave up. I really didn't enjoy eating the hulls and doubt they contributed much toward my dietary requirements. I dumped the whole batch in the recycling container along with the pumpkin skin and stem. I saw the few hulls I did eat a few days later as they had not change shape (hulls did turn from toasted brown to white again) after they were processed through my digestive system. (Sorry for being so indelicate.)If your seeds have a large-enough seed inside, then maybe all the work would be worth the trouble.
>><<
April 21, 2013, at 01:53 AM
by -
Changed line 3 from:
Preparation: bake; shred\\
to:
Preparation: bake, shred\\
May 25, 2008, at 03:00 AM
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Name: BBQ Pork\\
Key Ingredient: pork shoulder\\
Preparation: bake; shred\\
Cuisine: American\\
Source: Erin Seng/Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 8:20\\
Servings: 12
3 to 4 pound pork shoulder blade roast or Boston butt (pork)\\
South Carolina Barbecue Sauce or barbecue sauce of your choice
Put roast in a large roasting pan with 2 cups of water. Cover with foil and bake at 200F. overnight.\\
In the morning increase oven temperature to 350F. and cook for 40 minutes. Remove pan from oven and shred pork using two forks. Add barbecue sauce and cook for 45 minutes.
Note: Roast may be cooled, wrapped and stored before shredding.
Key Ingredient: pork shoulder\\
Preparation: bake; shred\\
Cuisine: American\\
Source: Erin Seng/Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 8:20\\
Servings: 12
3 to 4 pound pork shoulder blade roast or Boston butt (pork)\\
South Carolina Barbecue Sauce or barbecue sauce of your choice
Put roast in a large roasting pan with 2 cups of water. Cover with foil and bake at 200F. overnight.\\
In the morning increase oven temperature to 350F. and cook for 40 minutes. Remove pan from oven and shred pork using two forks. Add barbecue sauce and cook for 45 minutes.
Note: Roast may be cooled, wrapped and stored before shredding.