Ok, so I was going to throw my pork into a crock pot and forget it and then later come back and pull it and call it pulled pork. Hey, what can I say I am a home school mom with a bunch to do. But then I joined a group whose theme is smoking and grilling and whatnot and started slobbering as I read through the posts in the group. I decided how dumb am I to crock my pork? Today I spent 9 hours manning my smoker. My classroom was in the backyard. Hey I am a home school mom and we can school anywhere 😀 So, here is what I did: It all started last night. I made the rub: 1/2 cup white sugar mixed with a little maple syrup (I didn’t have brown sugar so I improvised). 1/4 paprika I used the smoked paprika you can buy in bulk at Winco 1 TBSP each of onion powder garlic powder chili powder black pepper salt 1/4 tsp cayenne pepper
Adjust this rub to your own taste. I rubbed this all over my roasts after I rinsed them and patted them dry. Then I covered them and put them in the fridge overnight. In the morning I pulled them out and threw em onto the smoker after it was hot and ready. I kicked back and enjoyed the songs of the birds and the breeze and the sounds of my daughter reading to me or doing math. This is the smoker I used. Nothing fancy, but it does a really good job!
I really like the taste and smell of Frontier brand lump charcoal and today I tried chunk hickory instead of chips for the first time. The chunks are way better. I used some dry and some wet just depending on the level of smoke I wanted the heat inside the smoker. If it was getting on the hot side I would use wet chunks and if it was cooler I threw in some dry ones. I brushed the meats with some olive oil a couple hours in to keep them from drying out. Also, make sure your water bowl has water in it. The water helps to even out the distribution of the heat and it keeps the inside humid which also aids in maintaining moisture in the meat.
At the stall, I wrapped the meats in foil and put them back on the grill and increased the heat to 250. Once the meats hit an internal temp of 200, I pulled them off and rested them for an hour under heavy towels. Once the meat was cooled and pulled I made a vinegar-based sauce using these ingredients:
1 c Cider vinegar
1/2 c Hot water
1 TBSP Smoked paprika (you can use regular it’s okay)
2 TBSP Dark brown sugar
1 tsp Black pepper
1 tsp Salt
1/4 tsp cayenne pepper
Mix the brown sugar with the hot water until dissolved then mix everything else together and pour over the meat. This sauce added a tang and spice that was a real kick in the mouth! Adjust the ingredients to your own taste but you can’t go wrong with this recipe. So to balance the tang and spice of this sauce in the finished product, I also made a white barbecue sauce that was a real hit with the family. Here is what I did:
1 c Mayo
1/3 c Cider vinegar
1 tsp Water (not sure what that was for but whatever)
1 tsp (or more heehee) Worchestershire sauce
1/2 tsp Kosher salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Black pepper
1/4 tsp Hot sauce (I used Tapatio)
Whisk it all up and viola! White barbecue sauce southern style!
No pulled pork is complete without a good coleslaw. I went looking online for a good recipe but didn’t find anything that particularly enthused me but I did find some inspiration. For mine, I didn’t really measure I just threw things together. Here is an estimated recipe:
1 cup of mayo
1/2 c sour cream
1/4 c white vinegar
1/4-1/2 c white sugar
2 TBSP black pepper
2 tsp salt
1/4 cup sweet relish
1/2 tsp of celery seed
I mixed it all up and poured it over my cabbage which I shredded in my food processor. The slaw added a nice mild flavor to the meat. All-in-all, my mouth was jazzed trying to wrangle all the different flavors and textures in the sandwich. One thing I would change is I would not have used regular hamburger buns. That was dumb. I recommend using a hoagie roll or something that absorbs juice without getting soggy. This is a JUICY sandwich!
I didn’t stop there, though. As I sat there thinking about how wonderful this meat was going to be when I eat it this weekend I got to thinking about dinner for tonight. I knew I wanted to cook up the pork Spare ribs I had in the freezer and thought, “what the heck? Why don’t I thaw them and throw them on the smoker too?” So I did. I gave em a rub down with the same rub (I had leftovers) and tossed em in with the roasts after the roasts were foiled. Before long, they were done so I put them in a pan, poured in my preferred beverage:
covered it with foil and left the pan in the smoker a while longer.
Here is what those babies look like!
There are four of them in there. I know my pictures suck but the lights in my house are just not conducive to capturing true color. Anyway, dinner was so yummy! I served this with tomato/blue cheese salad and broccoli.