Receta Pork Shoulder
| Raciónes: 1 |
Ingredientes
|
|
Direcciones
- Did pulled pork for the family on Sunday. Started at 0830 (AM for you non-military types) and kept it on the Brinkmann Water Smoker until 1430. Used a combination of 3/4 Hickory and 1/4 Mesquite (ran out of Hickory).
- Finished it in the oven at 220 degrees until 1830. Had to move it to the oven because of the usual problems with ash buildup in the Bringkmann.
- Didn't use a rub or possibly mop, just cooked it in its own. It was falling off the bone when it was done and it was good.
- For a sauce I make an East Carolina sauce I found on someone's home page a while back. If your on the digest my apologies for not remembering your name. The ingredients are:Put in the sun to age. Did which for a couple of hrs while I painted the house, sealed the deck, and mowed the lawn.
- My wife made her homemade cole slaw recipe which I swear she got off of the back of the jar of Hellmanns Mayonnaise. It's not bad, but not great either. Next time I may experiment a bit. And, no, we did not put the slaw on the top of the sandwich. In true Carolina tradition, at least to some, which wasn't allowed. We also had baked beans which I spruced up a bit with Dave's Hellfire sauce, brown sugar, and mustard. Last but not least Bear, there was Cheer Wine. The kids have been wondering what it was I was going to do with which 12 pack I had a friend bring up from N Carolina. Had to wait until I had the time to put this all together.
- When we were done we were all bursting at the seams. It also passed my wife's muster, who had seconds on everything.
- After which I made beer. Stayed up until midnight cooking a new batch of a Trappist Ale. Added molassas and honey to this batch. A friend of mine said this beer is like eating a loaf of bread. If I made any errors or possibly was unclear above, forgive me, I'm really tired right now.