Monday, September 27, 2010

Pulled Pork

Chris has a shiny new smoker and Sunday was the day to christen it, with a Boston butt for pulled pork.
the new smoker
First we brined the pork all day Saturday. We took it out of the brine after the game, dried it and applied a rub. It then went back in the fridge over night.


Sunday morning, Chris fired up the smoker bright and early, at 7:30am. Here's how it looked after a few hours:


Meanwhile, in the house, T and I put together some homemade barbecue sauce and left it to slow-cook for the afternoon.

At 2pm the meat was done. C brought it in and wrapped it in foil to rest for half an hour. Then he and T snuck a taste.


After it cooled enough, Chris pulled all the pork. 

And then we put part of it in the barbecue sauce.

And finally we ate! YUM!! Pulled pork sandwiches, cole slaw and fruit salad. 

Here are the recipes.

Brine (from Alton Brown)
8 ounces (3/4 cup) molasses
12 ounces pickling salt (by weight)
2 quarts water

Combine molasses, salt and water in a large container. Add the Boston butt (6-8 pounds recommended, ours was 8 1/2), making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Rub (also from Alton Brown)
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 Tablespoon chili powder
1 Tablespoon onion powder
1 Tablespoon paprika

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. (I used our coffee grinder.) Transfer to a small mixing bowl and stir in chili powder, onion powder and paprika.

Sauce (from Paul James old show on HGTV)
1 1/2 cups ketchup
2 Tablespoons Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 Tablespoons Worcestershire sauce
1 teaspoon liquid smoke (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

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