Meat and more meat.

My husband loves meat.

I love potatoes …and bread…and veggies… and chicken and fish, and meat.

But not like Frank.

When we go out, he asks for his meat without seasoning.

Without sauces.  Without salsas.

But he does like gravy.


So when I made this roast, the gravy was acceptable.

I made a gravy using burnt sugar syrup and allspice as seasoning.

After taking the meat out of the pan and covering it with foil, I added 1 1/2 Tablespoons

of the syrup  ( I made the syrup here to use in a cake recipe)- then I added 3/4 cup of

broth to the drippings and stirred it with a whisk.  Heat the drippings back up and

then add 1/4 cup cold water with 2 teaspoons of cornstarch stirred into it.   Add salt

and pepper to taste, and simmer until thickened.  Then pour over sliced beef and

boiled potatoes before serving.


The gravy tastes caramelized but very savory.


more meat.


This is the pork shoulder I bought to make pulled pork.

Again- meat.

I rubbed it down with Hickory smoked salt  and put it into the

crock pot all day on low- about  8 hours.


Hickory salt with black Hawaiian lava salt rub.



Again- pulled pork with  barbecue sauce for me—- plain for Frank.

I use a bbq sauce with mango and guava in it- from the Dixie Bar and Grill in Hawaii-



Because it just makes it taste so very good.

I couldn’t even take the time to take a picture of Frank’s sandwich with plain

pulled pork- he likes it that way- but I was busy.


Eating mine!

14 thoughts on “Meat and more meat.

  1. Heidi, the only time I ever tried to make pulled meat, I nearly set fire to my rangehood! I was using a Silver Palate recipe that said to add lots of brandy and flame it – whooosh! – a huge pillar of flame went straight up into the vents. I always dream about making it though – I have visions of a pot of pulled meat in the fridge that we can dip in for sandwiches over the course of a week. Can you make shredded beef/pulled pork in the oven? Or do you have to have a slow cooker? Thanks!

    • A long slow cooking time is the only necessary way- whether in the oven or a slow cooker. Set your oven to a low setting- add enough liquid to keep it from drying out and cover it and bake for at least 4 to 5 hours. I really love to add about 1/2 cup water and a whole bottle of bbq sauce to slow bake roast beef and pull it when it is falling apart done. Try it and let me know how yours turns out. 🙂

  2. I like the look of that roast dinner and gravy! And the Hawaillan black salt rub, just makes me think of volcanos and black beaches and warm skies and I start humming tunes from South Pacific, (probably the wrong part of the ocean hmm? – geography never my strongest subject)

    Having read Celia’s comment above I am now terrified at the idea of making pulled pork though. I don’t think I’ve ever tried it. It looks like Peking Duck to me, when they shred it in front of you at the table and you pile it into your little pancakes. We will have to try it one of these days. Thanks for visiting me earlier, hope you recover gently and peacefully, together we can be strong or if we pretend hard enough, maybe we will just kind of fall into it. Thinking of you too x Joanna

    • LOL- I have never had flaming pulled pork. Although this is a big meat choice in the south of the US- this is actually the first time I’ve ever heard of it served flaming.
      Let;s do be strong together- depression is so sad- yet almost impossible to pass through quickly.

  3. Pulled pork is soooooo good. Once I finally get my HHG cleared through customs and AQIS and moved into my house I will have to make some Kaula pig to share with the neighbors – I think I will have to go to the butcher to get the right cut of pig though. Love reading your stories. Miss and love you bunches. Oh Dixie Bar and Grill was great when I stopped through HI. I had the fish and chips (Mahi Mahi) and 2x screaming Mai Tai:)

    • Oh Meredith- I was thinking so much about you- and blessing your giving ways when I opened that last bottle of Bbq sauce! And it really was so good!
      You are going to make such good friends in your neighbourhood with your Kahlua pig!
      So happy to hear from you!
      I miss you all the time- and you know it is very unkind to mention the fish and chips at Dixie. I still think of the last time I had it there!

  4. Dear Heidi,

    I absolutely love roasts with the traditional thick savoury gravy and my fave would have to be roasted pork belly. And like Frank I prefer not to have the apple sauce although I wouldn’t mind some nice veges of a potato salad with it. I have never made pulled meat before but I would imagine the strands of meat would be perfect to soak up a nice sauce / gravy 🙂

    • Hi Chopinand-
      This is one of my favorite meat treatments for roasts. I grew up with New England pot roast meals that were good, but kind of flavorless- especially the veg.- and I’ve been working on a really good gravy to step it up a notch. Add the burnt sugar syrup and allspice does that for me.
      And the pulled meat does soak up the sauces to a perfection!

  5. Ok, I confess. I’ve NEVER purchased a pork shoulder because I never knew what to do with it! Now I know!! I’m assuming that when you put it in your crock pot it comes out nice and tender, right? My kids complain when meat is even the least bit chewy. I see these on sale every once in awhile and have always been tempted to just try something with it, but now I know! All you need is a good bottle of barbeque sauce! 🙂 Thanks for that suggestion!

    And yes, your roast looks absolutely delicious, too!!

    • It does come out nice and tender- about 8 hours later!
      I’d like to add the BBQ sauce right from the get go- but if you give it a nice salt rub with some smoke flavoring during the cooking process, it will be flavorful and just drop off of the bones. Use two forks to pull it apart and add a
      ittle of the juices so it doesn’t dry out. They will love it- I promise!

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