[USA] Simple Pulled Pork
- NorCal Kid
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[USA] Simple Pulled Pork
I had a hankerin' for some good smoked pork this past weekend so I grabbed two pork shoulders from the freezer (about 11 pounds worth); thawed them overnight, slathered them in yellow mustard and gave them a generous coating with this rub:
My RUB
This makes a good-sized batch
2 oz cayenne pepper
8 oz chili powder
4 oz garlic powder
4 oz onion powder
8 oz Spanish paprika
3 oz cumin
4 oz kosher salt
16 oz brown sugar
4 oz black pepper
Broke out the bag of Kingsford as I was going to use my ol' reliable Weber WSM for this long smoke. I anticipated it would take about 12-18 hours for the desired temp (190°) to be reached.
For the wood, I added 3-4 large chunks of apple wood and a few smaller pieces of hickory.
Got the two pork roasts in and got smoke rolling...
The temps were very consistent (225-250°). I had to add a few more briquettes about 2:00 am (about 12 hours into the smoke) as the temps dipped down a bit. 16 hours later, my Maverick went off (at precisely 6:00 am!); took the pork out of the smoker, wrapped them in saran & foil, and placed them in a insulated container for a few hours.
Few hours later, the pork was pulled. Great bark, nice smoke ring, moist & flavorful. The rub added a nice ZING!
Pulled pork sandwiches with homemade sauce & freshly-made coleslaw! Good eats that were well worth the wait!
Kevin
My RUB
This makes a good-sized batch
2 oz cayenne pepper
8 oz chili powder
4 oz garlic powder
4 oz onion powder
8 oz Spanish paprika
3 oz cumin
4 oz kosher salt
16 oz brown sugar
4 oz black pepper
Broke out the bag of Kingsford as I was going to use my ol' reliable Weber WSM for this long smoke. I anticipated it would take about 12-18 hours for the desired temp (190°) to be reached.
For the wood, I added 3-4 large chunks of apple wood and a few smaller pieces of hickory.
Got the two pork roasts in and got smoke rolling...
The temps were very consistent (225-250°). I had to add a few more briquettes about 2:00 am (about 12 hours into the smoke) as the temps dipped down a bit. 16 hours later, my Maverick went off (at precisely 6:00 am!); took the pork out of the smoker, wrapped them in saran & foil, and placed them in a insulated container for a few hours.
Few hours later, the pork was pulled. Great bark, nice smoke ring, moist & flavorful. The rub added a nice ZING!
Pulled pork sandwiches with homemade sauce & freshly-made coleslaw! Good eats that were well worth the wait!
Kevin
Last edited by NorCal Kid on Thu May 03, 2012 22:16, edited 1 time in total.
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Here's the sauce I use on pork. Nothing fancy. Easy to make, without any exotic ingredients. It's starts out a bit sweet-which I like on smoked meats-but has a nice 'afterburn.' The molasses really adds a nice depth and richness to the sauce, and helps balance out the heat from the chile, cayenne & ginger. All 3 boys & my wife really liked it.
BBQ Sauce for Pork
1-1/2 cups Ketchup- use your favorite
1/3 cup White Vinegar
2 Tbs Basic yellow Mustard
2 Tbs Worcestershire Sauce
1/2 small Onion, Minced- Use fresh or dried
1/2 cup Dark Brown Sugar
2 Tbs Molasses
4 tsps Honey
1 Tbs Chili Powder
1/2 tsp Garlic Salt
1/2 tsp Black Pepper
1/2 tsp Ground Ginger
1/8 tsp Cayenne Pepper*
* more if you like heat
Combine all ingredients and add 1/2 cup water. Slowly bring to a boil over medium heat. Reduce heat to slow boil or simmer and cook 30 minutes or until thickens. Keep stirring! Sauce should eventually get a nice, dark reddish-brown color and thicken up nicely to coat the spoon.
Kevin
BBQ Sauce for Pork
1-1/2 cups Ketchup- use your favorite
1/3 cup White Vinegar
2 Tbs Basic yellow Mustard
2 Tbs Worcestershire Sauce
1/2 small Onion, Minced- Use fresh or dried
1/2 cup Dark Brown Sugar
2 Tbs Molasses
4 tsps Honey
1 Tbs Chili Powder
1/2 tsp Garlic Salt
1/2 tsp Black Pepper
1/2 tsp Ground Ginger
1/8 tsp Cayenne Pepper*
* more if you like heat
Combine all ingredients and add 1/2 cup water. Slowly bring to a boil over medium heat. Reduce heat to slow boil or simmer and cook 30 minutes or until thickens. Keep stirring! Sauce should eventually get a nice, dark reddish-brown color and thicken up nicely to coat the spoon.
Kevin
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