Tuesday, February 23, 2010

Smoked Pulled-Pork Sandwiches

It's pretty miraculous how the simplicity of long smoky heat can transform an ordinary piece of meat like a pork shoulder, into the succulent and tender masterpiece that is BBQ pulled pork.
There is really nothing difficult about making fantastic BBQ pulled pork, all it takes is patience, and a good steady low smoky heat. If you have a great bar and must tend it, I suggest a
Wireless BBQ Thermometer with Remote Pager....

INGREDIENTS: 20 Soft fresh baked buns
10 pounds of Pork Shoulder
Bad Girl BBQ Basic Brine Recipe
Brine for 24 hours
Take roast out of brine and pat dry. Cover with pork rub.

Pulled Pork Rub ~
4 tablespoons paprika
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
For mop:
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons olive oil

COOKING MUSIC SELECTION: Marshall Tucker Band - Can't You See

It's time to fire up your smoker with some nice size beer soaked wood chips or chunks, Hickory, Pear, Apple Wood...what ever you like. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F.

Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.) Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Use my light
Carolina Red BBQ Sauce.
Top with coleslaw. Cover with tops of buns.

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