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Goldilocks Pulled Pork for the On-the-Go You!

For people on the go, quick snacks don’t get any better than this:

Goldilocks Pulled Pork

 

The Goldilocks Pulled Pork Wrap, which is the latest addition to their Foodshop’s bestselling Salad Wrap Line. A healthy meal made from crisp cucumber, carrots and turnip strips with pulled pork, egg and cheese, and drizzled with either Salad Wrap Sauce or Spicy Sauce, this new and exciting take on the traditional lumpia will leave you wanting more.

And as part of this month’s ongoing Buena Mano Mondays promo, every order of Goldilocks Pulled Pork Wrap comes with a free 12 oz. glass of Pineapple Juice every Monday.

Visit your nearest Goldilocks outlet or call 888-1-999 Go-Delivery before wrapping up your day.

entrepremom (120 Posts)


1 Comment on Goldilocks Pulled Pork for the On-the-Go You!

  1. Arron Webster
    June 18, 2013 at 1:56 am (10 months ago)

    Temperature: Once the smoker is ready, add the meat. The ideal smoking temperature is around 215 degrees F with the acceptable ranges being between 200 degrees F and 235 degrees F. Under normal conditions you should plan on smoking for about 1-1/2 hours per pound. Of course, the temperature modifies the cooking time. If you smoke on the higher end of the temperature range subtract about 10 minutes per pound. This means a ten-pound pork shoulder can take 15 hours to finish. Many people find it difficult to maintain a good temperature for this long and choose to wrap the pork in foil and place it in the oven. Like I said you should keep the meat in the smoker for at least 6 hours. Though there is still debate on the subject, conventional wisdom suggests that the amount of smoke flavor absorbed by meat declines as it cooks. Therefore, the amount of smoke flavor added in the last two hours is relatively insignificant. My opinion is that it is best to keep meat in the smoker for as long as possible. If it becomes difficult to maintain the temperature or other circumstances get in the way, move it to the oven. If you do transfer the meat to the oven, set the temperature in the ideal temperature range. Make sure you wrap the pork tightly in foil to hold in the moisture. Many people, even competition cooks, will smoke their pork roasts unwrapped for half the overall cooking time and then wrap.
    check Arron Webster’s awesome post: No last blog posts to return.My Profile

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