Just a little ole working gal, who loves food

Tuesday, June 28, 2011

Slow Smoked Pulled Pork

This recipe was a duel effort by me and my husband...I prepared the pork, the marinade and the sauce and he smoked it slowly (10 hours!!) since he had the day off work! Totally worth the time in my opinion...smoked pulled pork really has a lot of flavour!! But first..you need a great rub!
My rub consists of the following spices: Onion Powder, Garlic Powder, Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, Sea Salt, Black Pepper, Brown Sugar and Garlic Salt. About a Tbsp of each.
Rub the spice mixture into the pork..getting it into every little crevice. Wrap up the pork and leave in the fridge overnight.
Now my husband smokes a lot of our meat..so he really has this mastered and I suggest you try out different types of woods and temperatures until you find what works best for you and your barbecue.
We used 4 Pouches of Apple wood (half wet, half dry). To make the pouches use 1 handful of soaked Apple wood chips to 1 handful of dry. Wrap in tin foil and poke some holes with a fork. Place 2 in one side of the BBQ. This is the side that you want the heat on for. We usually start the BBQ on high to get a good smoke going then turn it down wayyy low once we put the pork on (you want the BBQ temperature to eventually get down to about 200F to 250F). The side that the pork is on has NO HEAT. We are cooking using indirect heat and smoke here! Try not to open the BBQ to often during the cooking process. The pork will be in there for about 8-10 hours...so really just check it at the 3 or 4 hour mark to make sure you still have smoke. If there isn't..replace the pouches. Not pictured was the mop. The Mop is a vinegar based liquid that you baste the pork with (we started basting every hour at the 4 hour mark). Our mop was equal parts cider and white vinegar with 1 tbsp brown sugar. The vinegar helps break down the pork during the cooking process making it easy to pull apart.
While the pork is cooking you can make your BBQ sauce. We used 1 Cup Cider Vinegar, 1 1/2 cups Ketchup, 2 Tbsp Dijon Mustard, 1 Tbsp Brown Sugar, 2 Tbsp Molasses,  1/2 tsp Hot Pepper Flakes, Salt and Pepper to taste. Cook this on low for about 30 minutes until it starts to reduce and thicken. Set aside.

Once the pork is cooked remove from the smoker and let cool covered in tin foil. Once it is cool enough to handle shred the pork by hand, discarding any fat.
Serve on warm fluffy buns
And drizzle with your BBQ sauce
A great meal for the summer and party guests!!

No comments:

Post a Comment