Posts Tagged ‘pulled pork’

Few slabs of meat are as amazing as a pork butt or shoulder, rubbed with a special dry rub, then slow-smoked for 8 hours (or more), pulled and slathered with amazing barbecue sauce. It takes time, but it’s not really that hard to do.

 

My electric smoker allows me to set the time and temp and walk away.

 

 

 

First, get a hunka pork. The kind of pig I get matters to me, and so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that raises them humanely. I’m willing to pay the extra bucks to get better quality meat.

But going to a supermarket or butcher shop for pork is what most people do. The names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig.  (The term “butt” referred to the barrel the meat was stored in when the only method of preservation was salting the meat and storing it in barrels.)

The pork butt is actually the shoulder of the pig. The pork shoulder picnic is a lower cut of the same area. These cuts can also go by the names Boston shoulder roast, Boston butt, Boston roast, shoulder butt, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of meat that usually weigh in anywhere from 6 to 8 lbs, and are easy to find. Barbecue fanatics claim the bone-in pork butt is more flavorful, but boneless will work, too.

Once I’ve got my slab of pork, I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later.

After 8 hours in the smoker, the rub makes a crust on the meat that is just fantastic!

BASIC DRY RUB

1/4 cup kosher salt
1/4 cup black pepper
1/4 cup paprika
¼ cup brown sugar
1 tablespoon granulated garlic
1 tablespoon onion powder

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. I have a digital smoker at home, which allows me to set the temperature to cook and smoke my pork butt. I place the pork butt on a rack, put a drip pan with water underneath it to catch the grease, and set the smoker for 250 degrees. I cook the pork at 250 for about 6 to 8 hours, and then add hickory chips to the smoker and smoke the butt at 250 for at least another 2 hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling it apart with a couple of forks, shredding it into beautiful meaty bits.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.

Slaw on the side or on the sandwich…up to you!

 

BARBECUE SAUCE

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

COLE SLAW

My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.

 

1 package of cole slaw veggies
splash of pickle juice
1/4 cup mayonnaise (more to taste)
teaspoon celery seed (not salt)
salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover it with plastic wrap and chill. When ready to use, re-mix it, and taste for seasoning before using.

OK…time to make that sandwich!

You can either go Carolina style and place the cole slaw right on top of the pulled pork in the bun, or simply serve the slaw on the side. No rules!

Whether you go through all these steps yourself or not, it’s nice to appreciate a labor of love that is worth every bit of time and trouble invested in it.

When I used to go to my favorite barbecue place and asked for a pulled pork sandwich, I didn’t realize just how much work went into making it. Now I make my own, and I have a whole lotta new respect for those barbecue folks…

 

pulled pork

First, I get the pork butt. I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that humanely raises them. That’s better for the pig and also better for my family.

Going to a supermarket for pork is what many people do, and the names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig. It’s the shoulder. And the pork butt (or pork shoulder) picnic is a lower cut of the same area. These cuts can also go by: Boston shoulder roast, Boston butt, Boston roast, shoulder butt, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of pork that usually weigh in anywhere from 6 to 8 lbs, and are easy to find. Bone-in is for purists…boneless if you’re not.

Once I’ve got my slab, I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later.

1/4 cup kosher salt
1/4 cup black pepper
1/4 cup paprika
¼ cup brown sugar
1 tablespoon granulated garlic
1 tablespoon onion powder

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. I have a digital smoker at home, which lets me cook and smoke my pork butt all in one place. I place it on a rack, put a drip tray underneath it to catch the grease, and set the smoker for 225 degrees. I cook the pork for about 6 hours, and then I add hickory chips to the smoker and smoke the butt for another 2 hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling the meat apart with a couple of forks, shredding it into beautiful meaty bits.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: the sauce and the cole slaw.

saucey

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

COLE SLAW

My cole slaw recipe uses pickle juice. Just a splash from your favorite jar of pickles is all you need.

1 package of cole slaw veggies
splash of pickle juice
1/4 cup mayonnaise (more to taste)
teaspoon celery seed (not salt)
salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover with plastic wrap and chill. When ready to use, re-mix, and taste for seasoning before using.

 

OK…time to make that sandwich!

Drizzle the barbecue sauce on the pulled pork and mix well…trying not to over-sauce the pork! Take a nice amount of pork and place it on a freshly baked bun. Place the cole slaw right on top if you prefer the Carolina method, or on the side if not.

Whether you decide to go through all this trouble to make pulled pork or not, just remember that if you’re at a barbecue joint, someone else did. Whatever you pay for that pulled pork sandwich is a bargain!

When I used to go to my favorite barbecue place and asked for a pulled pork sandwich, I didn’t realize just how much work went into making it. But now that I make my own, I have a whole lotta respect for those barbecue guys…

pulled pork

First, I get a hunka pork. The kind of pig I get matters to me, and so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that humanely raises them in an environment that is not only better for the pig, but ultimately better for my family and me as a result.

Going to a supermarket for pork is certainly what most people do, but the names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig. It’s the shoulder. And the pork butt (or pork shoulder) picnic is a lower cut of the same area. These cuts can also go by the following names: Boston shoulder roast, Boston butt, Boston roast, shoulder butt, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of pork that usually weigh in anywhere from 6 to 8 lbs, and are easy to find. Bone in or boneless doesn’t matter.

Once I’ve got my slab, I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later. Here are the ingredients for the basic rub I use when roasting pork:

BASIC DRY RUB

Ingredients:

1/4 cup kosher salt

1/4 cup black pepper

1/4 cup paprika

¼ cup brown sugar

1 tablespoon granulated garlic

1 tablespoon onion powder

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. I have a digital smoker at home, which allows me to cook and smoke my pork butt all in one place. I place the pork butt on a rack, put a drip tray underneath it to catch the grease, and set the smoker for 200 degrees. I cook the pork at 200 degrees for about 6 to 8 hours, and then I add hickory chips to the smoker and smoke the butt at 200 degrees for at least another 2 hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling the meat apart with a couple of forks, shredding it into beautiful meaty bits.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.

 

BARBECUE SAUCE

 

Ingredients:

1 1/2 cups cider vinegar

1/2 cup ketchup

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/8 teaspoon red pepper flakes

1 tablespoon granulated sugar

1/2 cup water

Combine all the ingredients in a saucepan. Bring to a boil, then simmer and stir until sugar is dissolved. Cool to room temp.

 

COLE SLAW

My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.

 

Ingredients:

1 package of cole slaw veggies

splash of pickle juice

1/4 cup mayonnaise (more to taste)

teaspoon celery seed (not salt)

salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover with plastic wrap and chill. When ready to use, re-mix, and taste for seasoning before using.

 

OK…time to make that sandwich!

I drizzle the barbecue sauce on the pulled pork and mix well…trying not to oversauce the pork! Then I take a nice amount of pork and place it on a freshly baked bun and then add the cole slaw on top. Yes…right on top of the pork! (That’s the way they do it in the Carolinas.)

Whether you go through all this trouble yourself or not, just remember that if you’re at a barbecue joint, someone else did. Whatever you pay for that pulled pork sandwich… it’s a bargain!