Pulled Pork
The rub
1/2 teaspoon mild paprika
1/2 teaspoon firmly packed dark brown sugar (or raw sugar)
1/4 teaspoon hot paprika
1/8 teaspoon celery salt
1/8 teaspoon garlic salt
1/8 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dry mustard powder
pinch salt
Above ingredients per pound of pork shoulder
8 pound skinless pork shoulder, bone in (can be larger it will just take longer)
Get the shoulder out about three hours before it goes in the smoker to bring the temperature up.
There are about two hours of final prep and standing and the pork will take about 1 hour per pound to cook in the smoker. So for an 8 PM meal, put the shoulder in a low temperature, 225F, smoker at about 10 AM. Bring the pork up to 195 internal temperature, Note it can be hurried in an oven at 400 if needed or held in a 195 oven for some time. If you do the high oven after 8 hours or so in the smoker, check the internal temperature often, you don't want it above 195.
The sauce
1/4 cup cider vinegar
3 oz water
1 oz ketchup
1 oz packed dark sugar
3/4 teaspoon salt
1/4 teaspoon hot red pepper flakes (can double if you like heat)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
All ingredients per pound of pork shoulder
Mix above together
When pork has reached 195 F, take off heat and let it sit under aluminum foil tent for 15-30 minutes (20 minutes for an 8 pound shoulder). Pull into pieces, discarding skin, fat and bone. Chopping with a cleaver is acceptable and done in some good BBQ joints. Transfer to non-reactive cooking vessel, mix in half the sauce, cover with the foil and put back in smoker for up to 45 minutes.
Serve over good sandwich rolls, white or whole wheat as you prefer.
Serve with a Pilsner or I'm told Killian's Red works well, will let you know. Pilsner was excellent: Pilsner Urquell and the lager Czechvar
The rub
1/2 teaspoon mild paprika
1/2 teaspoon firmly packed dark brown sugar (or raw sugar)
1/4 teaspoon hot paprika
1/8 teaspoon celery salt
1/8 teaspoon garlic salt
1/8 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dry mustard powder
pinch salt
Above ingredients per pound of pork shoulder
8 pound skinless pork shoulder, bone in (can be larger it will just take longer)
Mix the rub together, rub over pork, put in a plastic bag and let it sit overnight in the fridge.
Get the shoulder out about three hours before it goes in the smoker to bring the temperature up.
There are about two hours of final prep and standing and the pork will take about 1 hour per pound to cook in the smoker. So for an 8 PM meal, put the shoulder in a low temperature, 225F, smoker at about 10 AM. Bring the pork up to 195 internal temperature, Note it can be hurried in an oven at 400 if needed or held in a 195 oven for some time. If you do the high oven after 8 hours or so in the smoker, check the internal temperature often, you don't want it above 195.
The sauce
1/4 cup cider vinegar
3 oz water
1 oz ketchup
1 oz packed dark sugar
3/4 teaspoon salt
1/4 teaspoon hot red pepper flakes (can double if you like heat)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
All ingredients per pound of pork shoulder
Mix above together
When pork has reached 195 F, take off heat and let it sit under aluminum foil tent for 15-30 minutes (20 minutes for an 8 pound shoulder). Pull into pieces, discarding skin, fat and bone. Chopping with a cleaver is acceptable and done in some good BBQ joints. Transfer to non-reactive cooking vessel, mix in half the sauce, cover with the foil and put back in smoker for up to 45 minutes.
Serve over good sandwich rolls, white or whole wheat as you prefer.
Serve with a Pilsner or I'm told Killian's Red works well, will let you know. Pilsner was excellent: Pilsner Urquell and the lager Czechvar
Camera Nikon D-90 with internal flash.
Lens(es) AF-S NIKKOR
18-55mm f2.5-5.65G
AF-S
NIKKOR 70-300mm f4.5-5.6G
AF-S
NIKKOR 35mm F1.8G
AF-S
NIKKOR 50mm F1.4F
AF
DC-NIKKOR 105 mm F2
on the PDF itself
on the PDF
itself
As always feel free to
use and distribute, if you use our pictures
and/or text then give
us credit – thanks.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.
© 2012 Virginia L.
Dyson & Warner W. Johnston
No comments:
Post a Comment