We had the good fortune of enjoying quite possibly the best pulled pork EVER that our friend Patrick made over labor day weekend. We served it with my rendition of Thomas Keller's Bean and Fig salad. Luckily he took some pictures as I thought it was definitely blog worthy and had to share. His BBQ sauce is like a nice little marriage of Carolina and Texas BBQ. Slightly tangy yet sweet (and loaded with bacon flavor). So good! Here's how he did it...
He researched some methods and found a terrific blog HERE that he used to prepare the pork shoulder.
For the Rub he used:
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1tbs granulated garlic
1 tbs onion powder
2 tbs paprika
2 tbs chili powder
2 tbs fresh black pepper
2 tsp cayenne pepper
1 tbs dried thyme
1 tbs cumin
1 tsp nutmeg
Pat rubbed down the pork shoulder with rub, slathered with mustard and rubbed it down with more rub and let it rest in the fridge for 24 hours. He smoked the pork shoulder on the Big Green Egg fat side down on indirect heat at 220 degrees for about 14 hours or until internal temp reads 195 and the bark was crusty and the meat meltingly tender. Place a pan with apple cider vinegar and water underneath to keep it moist and catch the fat drippings. Fill a spray bottle with apple cider vinegar and worchester sauce and spritz the pork every couple of hours. When it's done wrap it in foil and store it in a cooler for a few hours to let it rest, then pull the meat and serve with the sauce (recipe below).
Pat modified this recipe from Food Network and it was fantastic.
Bacon fat rendered from 1/2 pound of bacon plus 2 tablespoons butter
1.5 cups finely diced onions
2 diced fresh jalapenos
2 1/4 teaspoons sweet paprika
6 cloves garlic, finely chopped
2 teaspoons dry mustard
1 1/4 teaspoons salt
1.2 teaspoon black pepper
1 6 ounce can tomato paste
1.5 cups water
3/4 cups vinegar
6 tablespoons turbinado sugar
In a medium non stick pan set over medium high heat add bacon fat, butter and onions, jalapenos and cook until onions are tender. Add garlic, spices and cook about 2 more minutes, then add tomato paste and stir about 2 minutes or until it begins to brown. add water, vinegar and sugar and stir until melted. Drop in 2 ham hocks, cover and simmer on very low about 40 minutes. Can be reserved for a week in the fridge.
1/2 teaspoon crushed red pepper
He researched some methods and found a terrific blog HERE that he used to prepare the pork shoulder.
For the Rub he used:
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1tbs granulated garlic
1 tbs onion powder
2 tbs paprika
2 tbs chili powder
2 tbs fresh black pepper
2 tsp cayenne pepper
1 tbs dried thyme
1 tbs cumin
1 tsp nutmeg
Pat rubbed down the pork shoulder with rub, slathered with mustard and rubbed it down with more rub and let it rest in the fridge for 24 hours. He smoked the pork shoulder on the Big Green Egg fat side down on indirect heat at 220 degrees for about 14 hours or until internal temp reads 195 and the bark was crusty and the meat meltingly tender. Place a pan with apple cider vinegar and water underneath to keep it moist and catch the fat drippings. Fill a spray bottle with apple cider vinegar and worchester sauce and spritz the pork every couple of hours. When it's done wrap it in foil and store it in a cooler for a few hours to let it rest, then pull the meat and serve with the sauce (recipe below).
Ready to smoke!
Pat modified this recipe from Food Network and it was fantastic.
Bacon fat rendered from 1/2 pound of bacon plus 2 tablespoons butter
1.5 cups finely diced onions
2 diced fresh jalapenos
2 1/4 teaspoons sweet paprika
6 cloves garlic, finely chopped
2 teaspoons dry mustard
1 1/4 teaspoons salt
1.2 teaspoon black pepper
1 6 ounce can tomato paste
1.5 cups water
3/4 cups vinegar
6 tablespoons turbinado sugar
In a medium non stick pan set over medium high heat add bacon fat, butter and onions, jalapenos and cook until onions are tender. Add garlic, spices and cook about 2 more minutes, then add tomato paste and stir about 2 minutes or until it begins to brown. add water, vinegar and sugar and stir until melted. Drop in 2 ham hocks, cover and simmer on very low about 40 minutes. Can be reserved for a week in the fridge.
1/2 teaspoon crushed red pepper
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