Sunday, May 3, 2009

Southern Cooking - Pulled Pork

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One of my favorite things to do is barbeque. So once the weather warmed up enough to make cooking outside tolerable it was the first thing that came to mind. I decided to make a smoked pork shoulder and Michael Rulhman's cornbread(Post coming soon).

To make the pork you need a 5-8 pound pork shoulder, apple cider vinegar, apple cider and a rub. A rub is a big part of bbq. Lots of people have secret recipes that are never shared. Well I don't have a problem sharing since all I do is mix the same spices together in whatever quantity I like that day. The essentials in my rub are: brown sugar, chili powder, onion powder, garlic powder, cumin, cinnamon, salt and pepper.

The night before smoking I inject the pork with a mixture of apple cider and apple cider vinegar to help keep it moist while it smokes. Then I put the rub on. Here it is ready to go marinate for the night. The next day I got an early start since it takes about an hour to hour and a half per pound. I used hardwood charcoal with applewood and mapplewood chips (soaked in water for 20 min before using). You want to kept the temperature in the 225 - 250 degree range. It took me 9 hours to get to 180 degrees. I let it rest for 20 mins and then pulled it. Here's the final product.


I served this on plain white rolls so that the bread doesn't effect the taste of the pork along with a North Carolina vinegar sauce (Apple cider vinegar, water, cayenne pepper, red pepper flakes). Smoked meats are some of the best eats. I could eat this everday.

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