Sunday, May 4, 2008

Barbeque Pulled Pork

There are different sauces to use for pulled pork, according to where in the Carolina's you are from. The one I chose was a mustard sauce, but there are tomato sauces, barbeque sauces, mustard sauces, vinegar sauces... Each family has there own sauce! So feel free to use whatever you want. I will include the pictures of each step as well. Cheater instructions are down toward the bottom, by the mustard sauce recipe. :-)

8 lb bone-in pork roast

Combine in a bowl:
1 tbsp ground black pepper
2 tsp cayene pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp brown sugar
1 tbsp ground oregano (I used regular dried)
4 tbsp paprika
2 tbsp salt
1 tbsp granulated sugar
1 tbsp ground white pepper

Take this spicy chili rub and massage into meat.

Wrap the roast in saran wrap. Double layer is best. Let sit in the fridge for at least 3 hours, but it is better to let sit overnight (24 hours)

To cook:

Pull out of fridge and let sit for 1 hour before grilling. While that is sitting, soak a couple handfuls of wood chips (hickory, apple, or oak) for 1 hour. Take 3 small handfulls of the chips and make 3 foil packets. Poke holes with a knife or fork all over top of packet to let smoke out.

Light enough charcoal to fill about 2 shoeboxes. When covered in ash, divide into two piles, one on each side of the grill. Lay smoke packets on one of the piles. Replace grill. Place roast in a disposable pan and place on center of the grill. Put lid down. Every 30-40 minutes, put about 10-15 new brickets on top of hot ones on each side, put on new smoking packets. Replace lid. Do this for about 3 hours.

At this point the recipe says to keep replacing the brickets but not the packets until the roast is done, about 1 1/4 hours per pound of total cooking time. But I did that and ended up with this:

I would recommend taking it off at this point and putting it in the oven at 325, completely covered, until done to avoid the whole charcoal thing.

When done cooking, wrap in foil and place in a doubled paper bag, crimp top closed. Let rest for 1 hour. Unwrap and let stand on cutting board until cool enough to handle. Then pull/shred/carve it. Serve meat and sauce together. Sauce recipe below...

Cheater instructions:

After thinking, you can get approximately the same smoke flavor without the work by mixing a couple tbsp liquid smoke, available in any grocery store by the barbeque sauces, with the dry rub and letting it sit on the meat overnight. Then just roast at 300-325 in the oven for 1 to 1 1/4 hour per pound or until done and easily pulled off the bone. Serve with whatever barbeque sauce you want, or find a yummy regional one online. This is how I will make this again, so I can taste the spicy rub on the outside, not charcoal. And I will smell better all day too. This way doesn't call for any special equipment, just slow cooking all day. Give it a try!

Mustard Sauce:

1 cup apple cider vinegar

6 tbsp dijon mustard

2 tbsp maple syrup or honey

2 tsp worchestershire sauce

2-3 dashes hot pepper sauce

2 tbsp cup vegetable oil

1 tsp salt

ground black pepper

Whisk together in a small bowl. Serve with meat, traditionally over plain white bread or buns with dill pickles and coleslaw.

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