Pulled pork

[pscot]

My daughter gave me this recipe and I believe it's worth passing along. It's cheap, easy and tastes pretty good. It takes a little time but it works great if you need to feed a crowd.

The Rub:
3/4 cup brown sugar
1/4 cup kosher salt
1/4 cup paprika
1/4 cup cayenne(or your preferred alternate heat source)
1/4 cup granulated garlic
1/4 cup dried onion
1/4 cup coarse ground black pepper

2 tsp oregano
2 tsp coarse ground cumin
2 tsp coarse ground coriander
2 tsp parsley (1/2 cup if you use fresh)

10 pounds of pork shoulder and/or country style ribs

Mix the rub and work it into the pork. You may want to wear latex gloves for this part and don't inhale. Put the coated meat in a big bowl, cover and refrigerate over night.

The meat should be smoked for at least a couple of hours. If you don't have a smoker, a charcoal grill works fine. Keep the fire low and off to the side. Put the meat on a sheet of foil and replenish your wet wood chips to get a good smoke. We aren't really trying to cook it. When it's had enough smoke, transfer to a covered roaster or dutch oven, add 2 cups of apple or cranberry juice and put it in a 275 oven for 4 to 5 hours.

You don't raally shred this stuff, it just falls apart. The remaining liquid makes for a dynamite sauce.

[BarbaRosa]

1. The last pulled pork I did

I had it on the smoke for 10 hours. mmmmmmm so good. I'll give this rub recipe a try, thanks.


Low and slow..
If you're lookin', you ain't cookin'..

[pscot]

2. Long smoke is good

but if you're using something like a charcoal kettle it's a hard to keep a slow fire going for more than a couple of hours. The oven method simplifies the process.

[BarbaRosa]

4. I've got a homemade smoker/bbq,

and it is an all day chore. I tend the coals every hour, using a mixture of charcoal and wood chunks, but it is worth it.

[Stinky The Clown]

5. Here's another home made smoker

Courtesy of Alton Brown

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x78141

[flamin lib]

3. You could do it in the oven at 200 f for 6-8 hours and

add liquid smoke to the rub. Needs to be wrapped in foil to keep moist. Not the same but close. You may have to evacuatge the house 'cause the smoke smell will be really, really strong.

[madmax]

8. I put mine in before bed

which for me is around 12 or 1 a.m. cooks slow all night. The smell doesn't bother me but, I wake up ready to eat a bear. ;)

[kestrel91316]

6. I don't have a smoker nor any way to do that, but my pulled pork done in a crockpot suits

me just fine, lol. I must confess that the last time I did it, I just threw in a bottle of commercial BBQ sauce. I won't make THAT mistake again......

[madmax]

7. Have just started making this since

moving to NC from NJ. LOVE IT!!

I cook the pork in a heavy enameled roaster and it just falls apart. Heaven!

[The empressof all]

9. I sometimes cheat and use the pressure cooker

I rub the meat with salt, pepper, chili powder, cumin, brown sugar and garlic powder then I do a quick sear in a hot oven to get it brown and crispy on the outside. Then I stick it in the pressure cooker with my beloved Pace Picante Sauce (I use about a half a cup of medium and a half a cup of hot.} I also throw in six or more cloves of garlic into the liquid. I run the pressure cooker for about 40 minutes and check to see if it's melty yet. I then just reduce and skim the juices or if they are too fatty I just serve with some fresh Pace from the bottle. I do go on about that Pace a bit....I just think it's one of the best grocery store prepared products out there for general cooking. And I really prefer it to the barbecue sauce for the pork. You can wrap the pork in tortillas or even use it for Cubano's which I make with a fried egg, pulled pork, swiss cheese, maybe a smidge of coleslaw and a pickle. Drizzle a little of the spicy sauce on top and you have heaven.