Pulled Pork Heaven

Hey Dufus--post those recipes. If I've learned anything in life, it's that learning is for life. Can always learn something.

Quit your grinnin and drop your linen. By all means we want to see your recipes.

Hey NJ,

I moved here from MI so I'm a huge Redwing fan. I really don't like the Devils though. Remember the four game sweep back in "96? I do. But I love Q and will share my pulled pork recipe with a Quen brother.

Here ya go:

1 recipe shredded smoked pork butt (follows)
1 recipe dry rub (follows)
1 recipe pork sandwich slaw (follows)
1 loaf spongy white bread

DRY RUB:
1/2 cup Hungarian paprika
1/4 ground black pepper
1/8 cup salt
1/4 cup sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons onion powder

Mix all ingredients in bowl until well blended and reserve.


PORK BUTT:
1 (5 to 8 pound) Boston pork butt
1 recipe dry rub (above)
1 cup molasses

Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. (I smoke for 9 hours set at 200 degrees and use a polder for an internal temp of 190 to 200 degrees. It pulls easier that way.) In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred.


PORK SANDWICH SLAW:
2 cups shredded cabbage
2 tablespoons minced onions
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
Fresh ground black, to taste

Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich.


PORK SANDWICH SAUCE: 1/4 cup butter 1/2 quart white vinegar 1/2 cup apple cider vinegar 1/4 lemon, juiced 1/2 teaspoon salt Freshly ground pepper, to taste

Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours.

ASSEMBLY OF SANDWICH: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy.

I got this off Food TV from a show called Street Eats back in 1999. All rights go to a Peter Bastuli. I add 1/4 cup brown sugar to the rub in addition to the white sugar and usually use a bigger Butt. You can also play with the Cayenne to taste. This rub recipe is enough for two big butts. (My wife and her sister LOL! God I hope she never reads this.) I also make SmokinOkies Virgin Musturd sauce to go with it. The provided vinegar and butter sauce is yummy if you like vinegar sauces. The mollasses is the secret ingredient here. It makes an awesome bark.

I'll get you the rib recipe when I have the time to type it in. The hunt and peck typing school I went to has never served me well.

Yours in Humble Quentude,

The Dufus

PS,

I forgot to add that I use about 3 ounces of apple chunks and about 1 ounce of hickory when I make the pulled pork.

Hey Dufus...

welcome to the group. Even IF you didn't buy CS, we'll talk to you

now, please post your "recipes" in the recipe forum.

What happens, when you post a recipe in a different post like this and in a different forum, people won't be able to find it very easy when they do a search.

The idea is that the recipe form stays around a lot longer than some of the others.

Thus spoke the Moderator....

So it is written, so it is done.

Many apologies Dr. Q

I post here from time to time and I got no guilt at all. Guilt? You need a conscience for guilt.

And I have a new motto: "Clueless, but not queless." How's that?

Cold here in NY. Got to go home soon.