The Black Teapot

March 25, 2012

Smoked Pulled Pork

Filed under: Sandwiches — blackteapot @ 11:41 pm

1 pork shoulder, about 4-5 lbs

Dry Rub:

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne
  • 2 tsp onion powder
  • 1 tbsp garlic powder

BBQ Sauce:

  • 1 cup apple cider vinegar
  • 1 cup bourbon
  • 1 cup chicken or beef stock
  • 1/4 cup molasses
  • 4 large Anaheim peppers
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 head of garlic, top sliced off
  • 1 medium white onion, peeled
  • Couple bags of hickory wood chips

Mix together ingredients for the dry rub, and message into the pork shoulder. Let rest overnight.

Soak half of the  hickory chips in a bowl of water for at least half hour. Preheat your BBQ to medium high heat. Using only some woodchips at a time, combine 2 cups wet chips with 1 cup dry. Make a pouch from aluminum foil, and poke a couple holes in it. Put this in the BBQ, and close the lid until the chips begin to smoke. Turn one side of the burners of your BBQ off, leaving the side with the woodchips are on. Lower heat to medium, and put the pork shoulder on the side of the BBQ that is off.

Add the whole white onion, the head of garlic, and the anaheim peppers onto the BBQ by the foil pack. Roast them until they are soft, about an hour to an hour and a half. Remove from heat and let cool.

The smoke pack on the BBQ will need to be changed out, so check it after about an hour. If all the wood chips have turned black, remove it, and add another smoke pack. Make sure you put the hold smoke pack somewhere fire proof. No one likes when the plastic siding of their bbq melts, or the siding of the house catches fire.

After the onion, garlic, and peppers have cooled, chop them very finely, or puree them in a food processor.  Add the remaining ingredients for the BBQ sauce. Use this to brush the pork shoulder about every 20 minutes.

You’re going to want to smoke your pork for 5-7 hours, or until the internal temperature reaches 185*F.

Remove pork from BBQ, and tent with foil and rest for 15 minutes.

Boil any remaining baste on the stove for a couple minutes before using it as a sauce on the pork.

 

You can also use your oven to make this pork if you don’t feel like using the barbecue. Eliminate the smoke packs, unless you want the fire department showing up, and roast on 225*F for about 7 hours, basting the pork shoulder with the sauce.

 

Rootbeer Slow Cooker Pulled Pork

Filed under: Sandwiches — blackteapot @ 11:09 pm
  • 1 big pork shoulder (or butt), about 4lbs
  • 1 large white onion, thickly sliced
  • 1/4 cup brown sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 big bottle rootbeer, I always use A&W

BBQ sauce:

  • 2 cups ketchup
  • 2 cups cooking liquid left from cooked pork
  • 1/4 cup molasses
  • 2 tbsp hot sauce (I use Franks Thick)
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Slice pork shoulder into large chunks. I usually just split it into four pieces.

In a medium bowl combine brown sugar, salt, paprika, garlic powder, pepper and cinnamon. Rub that into the pork shoulder. If you have the time, let it rest overnight to absorb the delicious flavours. Put onions in bottom of crock pot, and put your pork shoulder on top. Pour in about 2-3 cups of rootbeer, or enough to cover just over half of the pork. Pour yourself a glass as well.

Start out on high for about an hour to get everything nice and toasty warm, then lower to low heat and let cook away for about 8 hours. Check it every so often to make sure all the rootbeer hasn’t cooked away, or you’ll get a burnt sticky sweet mess in the bottom of your slow cooker that will not be fun to clean after. If it is running low on liquid, add some more of the cook stuff  it. Also check your pork to see if it’s pullable around the 6 hour mark. When your pork is done, remove from the slow cooked and cover with foil to rest for about 15 – 20 minutes. When it has rested and has cooled slightly, pull the pork apart. You can use your fingers, but if it’s still too hot and your don’t feel like burning yourself then grab a pair of forks.

For the sauce, in a large sauce pan add two cups of the cooking liquid. If you literally have none left, or not enough, substitute with more rootbeer and 2 tsp onion powder. Let this liquid simmer on medium heat until reduced to about 3/4 cup. Add ketchup, molasses, hit sauce, soy sauce and garlic powder, and let simmer uncovered for about 15-20 minutes until the consistency is thicker. Don’t simmer it on too high of a heat, or you’re going to get barbacuey goodness all over your stove.

When it’s all done and thickened and delicious, toss with with pork you shredded. Pile onto a fresh kaiser roll, top with homemade coleslaw, and devour. I usually top it with some of those really soft rootbeer braised onions that are in the bottom of the crock pot after.

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