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Ingredientes
- 1 c. Brown sugar (250ml)
- 1/2 c. Kosher Salt (125ml)
- 1/3 c. Paprika (84ml)
- 1/4 c. Celery Salt (62ml)
- 2 Tbsp. Hickory Salt (30ml)
- 2 Tbsp. black Pepper (30ml)
- 4 tsp Garlic Pwdr (20ml)
- 2 tsp Thyme (10ml)
- 2 tsp Coriander (10ml)
- 2 tsp Marjoram (10ml)
- 2 tsp Cayenne (10ml)
- 2 tsp Dry Mustard (10ml)
- Â Â Smoked Pulled Pork
- 1 x Boston Butt (bone in pork shoulder roast) 5-6 lbs, covered with a layer of fat 1/2 -1 inch thick
- 12 x Fresh Sandwich buns
- 6 c. Hickory or possibly Mesquite (or possibly a combination) wood chips
- Â Â Basting Liquid
- 2 c. cider vinegar - (500ml)
- 1Â 1/4 c. water - (310ml)
- 2/3 c. -plus of ketchup - (167ml)
- 1/3 c. firmly packed brown sugar (83ml)
- 6 tsp salt - or possibly more to taste - (30ml)
- 5 tsp warm red pepper flakes - (25ml)
- 2 tsp freshly grnd black pepper - (10ml)
- 1 tsp freshly grnd white pepper - (5ml)
Direcciones
- Place the brown sugar on a baking sheet and spread it around so which there are no clumps. Let the sugar sit at room temperature for several hrs. Turn and stir the sugar every 2-3 hrs till it is dry.
- Sift the now dry out sugar into a bowl. Add in all the dry rub ingredients and mix together.
- Put on a pair of rubber or possibly plastic gloves to protect your hands from discolouring. Apply the rub to the pork with medium to light pressure. Rub the mix into the pork and ensure which the entire surface is well spiced.
- Place the pork butt into a large plastic bag to rest for 5 -8 hrs.
- Smoked Pulled Pork:Place 2 c. of the wood chips in water and soak for 1 hour.
- Drain half (1 c.) of the wet wood chips and squeeze the excess water out. Spread them proportionately on a large piece of tin foil. Place 2 c. of the dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork and puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
- When the pork has finished marinating, let it rest for approximately 30 min to bring it to room temperature. This will ensure which it cooks proportionately.
- Remove the grill top and place the wood chip package directly over high heat to the far side of the barbecue. Once smoke is visible, turn the heat down to a medium-low heat (220 C).
- Place the pork on the opposite side of the grill from the smoke package. Use indirect heat to smoke the pork by ensuring which there is no direct heat under the meat. The only heat on should be the burner underneath the smoke package.
- Close the lid and allow the pork to cook for 1 hour before opening the lid. After 1 hour, if you are using a baste (see warm vinegar base bbq sauce) lift the lid and baste the meat quickly. Baste every 20-30 min.
- If you would like a more intense smokey flavour on the pork, after two hrs, build another smoke package using the remaining wet and dry wood chips and swap it for the now finished first package. If not, continue to cook over indirect heat for another 2 hrs.
- Continue to cook for the remaining 2 hrs, basting every 20-30 min. The meat is done when the pork pulls away easily from the skin.
- Basting Liquid:Combine the vinegar, water, ketchup, brown sugar, salt, warm pepper flakes and peppers in a nonreactive bowl and whisk till sugar and salt are dissolved.
- Taste for seasoning, adding sugar or possibly salt as necessary.
- The sauce should be piquant but not sour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.26g | 5% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 7266mg | 303% |
| Potassium 523mg | 15% |
| Total Carbs 56.01g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 29.37g | 20% |
| Protein 7.94g | 13% |
