[USA] Simple Pulled Pork

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NorCal Kid
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[USA] Simple Pulled Pork

Post by NorCal Kid » Wed May 02, 2012 17:46

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.
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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...
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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

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Last edited by NorCal Kid on Thu May 03, 2012 22:16, edited 1 time in total.
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Post by two_MN_kids » Wed May 02, 2012 18:07

That looks and sounds real tasty, Kevin. It's Noon here and all I can find to eat is sauerkraut! I need to make some sausages or something!

Jim
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Post by Baconologist » Wed May 02, 2012 19:01

Looks delicious!
Nice pics.
What camera do you use?
Godspeed!

Bob
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Post by NorCal Kid » Wed May 02, 2012 19:57

Bob, I use my wife's camera. It's a Sony DSC-h50 I bought for her about 5 or 6 years ago. It's a great little camera that takes some real nice shots, and darn near idiot-proof.

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Kevin
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Post by Baconologist » Wed May 02, 2012 20:06

NorCal Kid wrote:.......darn near idiot-proof.
That's the kind of camera I need! LOL
Godspeed!

Bob
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Post by uwanna61 » Thu May 03, 2012 02:38

Kevin
That pulled pork looks awsome bud! Man you have me thinking now, maybe this weekend!! :wink:
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Post by Bubba » Thu May 03, 2012 02:44

That pulled Pork looks awesome!

.......cooked soft and tender and pull it apart with a fork. I will try this recipe next time I do some again.
Ron
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Post by Chuckwagon » Thu May 03, 2012 05:38

Nice job AGAIN Kevin! :wink: What barbecue sauce are you using? Inquiring minds (like El Duck) want to know :mrgreen: .

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by NorCal Kid » Thu May 03, 2012 18:04

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. :grin:

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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Post by Chuckwagon » Thu May 03, 2012 22:15

Verrrry nice! Thanks for sharing. :wink:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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