Monday, January 11, 2010


Today we went for a cheap Costco food court lunch at our usual location (Azusa), and lo and behold, I spied the new Kirkland pulled pork sitting in the refrigerated case! So sometime between my asking and being disappointed yesterday morning to the time we arrived today, someone stacked some boxes.

We brought one home and tried it tonight. Let me just say, if you like pulled pork, you have to try this. It has no sauce but does have smoke flavoring and I thought it was delicious. Julie said it had too much fat but then you have to expect that from pulled pork; actually, compared to what I have had before, the Kirkland version seems to be lower in grease and fat - though still not the healthiest thing to eat, of course! I bet chashu (char shu?) has just as much if not more fat plus plenty of carbs. The pulled pork has zero carbs.

Two pounds cost $9.59 and there is plenty of meat. Beware, the nutrition label considers a serving to be 2 ounces, which will add 190 calories to you. If you ask me, four ounces is a decent portion so 380 calories for some heavenly pulled pork that is as good as any I've ever had at a restaurant is not too big a price to pay, once in a while.

After church and before going to Costco, we stopped at Big Lots. I like checking out their food section. While they have a lot of standard label stuff that you see in the markets, there are also some products that I've never seen anywhere else. Stuff like habanero sauce from Francis Ford Coppola. Potato chips from producers I've never heard of, but sound good from looking at the label. Various sauces and condiments.

It made me wonder what route these items took to wind up at Big Lots. Were they overstocks? Products that didn't sell very well or people didn't like? They don't seem to be the brands you find at the regular grocery stores, though. Direct sales to Big Lots? Doesn't seem like it, unless that happened because the grocery stores didn't want to buy them in the first place.

Then I thought about all those books that wind up in warehouse stores that sell overstocks and clearance items, or on the markdown bargain bin table at places like B&N or Borders.. what must the author be thinking when they see their treasure wind up there? Or when you see sellers on Amazon or listing it for a penny?

On the other hand, one can say, and rightly so, at least the books got published. Or, in the case of the food shelves at Big Lots, at least the food got made. That's in itself is an accomplishment.

And that may lead to the question, why am I writing stuff like this??? Have I been diligent with my book that I said I am going to write?

Well, every time I sit down to try and work on the book, my mind goes blank. It does get frustrating at times, as you can see from this webcam video that I took of myself the other day:


donna said...

Do I have a recipe for you! Easiest pulled pork ever. Did you not heed your advice and eat 100 portions of pulled pork? You've put on a lot of weight in that video!! Had me laughing about his cubicle neighbor!

Rickie Miyake said...

Well by all means give me that recipe! Haha.. yeah, that Kirkland pulled pork is addicting.. ate the whole thing but as you can see from the video, it also has a lot of protein for lots of energy!

Anonymous said...

I took my parents to Memphis last month and had the Memphis pulled pork BBQ at the Blue Note Cafe. It was pretty good and from what I gather this is the recipe:


* 1 boneless pork butt (about 5-6 pounds)
* For Memphis Rub:
* 2 tablespoons paprika
* 1 tablespoon salt
* 1 tablespoon onion powder
* 2 teaspoons fresh ground black pepper
* 1 1/2 teaspoons cayenne
* For Finishing Sauce:
* 2 cups ketchup
* 2 cups chopped onion
* 1 cup red wine vinegar
* 2 cloves garlic, minced
* 1/4 cup yellow mustard
* 1/4 cup brown sugar
* 1/2 teaspoon Louisiana hot sauce

This takes 8 hours in a smoker set at 220 looking for an internal temperature of 185. My brother uses his smoker but I have given it up and the use of liquid smoke. Tastes great but its too much and I think a cancer risk.

Personally I use a very quick and easy recipe.


* two chubs of Costco pork loins.
* 2 tablespoons paprika
* 1 garlic clove diced.
* 1 half cup of diced onion
* 2 teaspoons fresh ground black pepper
* 1 1/2 teaspoons cayenne
* 1 cup water
* half cup of smoke BBQ sauce.
* 1 tablespoon Montreal or Santa Maria rub.

I put it all into a pressure cooker an let it cook for 10 minutes. Pull it off the burner, let it depressurize naturally and cool enough to pull the loins apart. Mix it up and cook it for another 10 minutes. It should pull apart with no problems. If not, give it a mix and 5 more minutes at pressure.