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Master Recipe For Pulled Pork Part 1
Ingredients:
1 recipe spicy chili rub
1 bone-in pork roast -- 6 to 8 pounds
Boston butt, shoulder
1 recipe Carolina-style Barbecue sauce
***SPICY CHILLI RUB***
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoon chili powder
2 tablespoon ground cumin
2 tablespoon brown sugar
1 tablespoon ground oregano
4 tablespoon paprika
2 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon white pepper
***E NC-STYLE BARBECUE SAUCE***
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot red pepper flakes
salt and ground pepper to taste
***MID-SOUTH CAROLINA MUSTARD SAUCE***
1 cup cider vinegar
6 tablespoon Dijon mustard
2 tablespoon maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce
1 cup vegetable oil
2 teaspoons salt
ground black pepper
***W SC-STYLE BARBECUE SAUCE***
1 tablespoon vegetable oil
1/2 medium onion -- minced
2 medium garlic cloves -- minced
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon dark brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup ketchup
Instructions:
Here's the high-point of the Cooks Illustrated article on Pulled Pork
Preparing pulled pork requires little effort, but lots of time. Plan
on nine hours from start to finish: three hours with the spice rub,
three hours on the grill, two hours in the oven, and one hour to rest.
To give the meat its characteristic smoky flavor, use either hickory
chips that you've wrapped in foil pouches or add one medium to large
chunk of hickory. We prefer one chunk, even though it has to be soaked
in water for at least one hour, whereas the chips do not require soaking.
If you do this with the chip pouches, the number will determine how
strong a smoky flavor you get: One pouch is detectable, two noticeable,
and three assertive. Serve the pulled pork on plain white bread or
warmed buns with the classic accompaniments of dill pickle chips and
coleslaw. 1. If using a fresh ham, remove skin. Massage dry rub into
meat. Wrap tightly in double layer of plastic wrap; refrigerate for
at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior
to cooking, remove roast from refrigerator to stand at room temperature.
Soak hickory chunk or assemble hickory chip pouches by wrapping a
large handful of wood chips in each of one to three 12-inch squares
of foil. Prick each foil pack with fork tines to allow smoke to escape.
Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes,
and burn until completely covered with thin coating light gray ash,
20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas
into two equal piles on opposite sides of grill, place chunk or pouch(es)
directly on one pile of coals and set grill rack in place. Set unwrapped
roast in disposable pan and place on rack between two piles of coal.
Open grill lid vents three-quarters of the way and cover, turning
lid so that vents are opposite chunk or pouch(es) to draw smoke through
and around roast. Cook, adding fifteen to twenty briquettes every
30 to 40 minutes or seven to ten pieces lump charcoal every 15 to
20 minutes, along with additional pouches (if using), until smoke
flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack
to middle position and preheat oven to 325F. Place roast in pan and
wrap with foil to cover completely. Place pan in oven and bake until
meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan
into double grocery bag. Crimp top shut; let rest 1 hour. Transfer
roast to cutting board and unwrap. When cool enough to handle, "pull"
pork by separating roast into muscle sections, removing fat if desired,
and tearing meat into thin shreds with fingers. continued in part
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