got the JD horseradish mustard and rubbed it in.
followed by my dry rub mix
wrapped it up and put it away. then started with the beans got out a shallow half pan and filled it with the beans, half of a red bell pepper, 2 jalapeno peppers, turbo sugar, dry mustard, my Chile powder, 10 slices of bacon chopped in 1/4'' pieces, a small red onion and some garlic cloves sautéed in the bacon grease and chili sauce.
mixed it all up.
(a note about the ingredients, you can use reg. onions and green bell peppers reg. mustard, brown sugar and catsup but I like a colorful plate, and when using catsup and reg. brown sugar I can usually tell and it tastes like every one else's so I use chili sauce and turbinado sugar to change it up.) now fire up the smoker (I used hickory this time ) put the shoulder on a upper rack and place the beans under it to catch the goodness of the shoulder and rub. smoke at 250° stirring the beans every hour ( adding liquid if needed) to get the smoke in
I usually don't foil for pulled pork,but for the jack infusion to work I am putting it in a tall half pan after reaching 160°. dumping in the Jack, apple cider and recoating with more rub and toss some in the liquid,
at this time I also foil the beans after adding some Jack and water.
foil and cook to 205°. make sure you push the foil in around the sides so the moisture drips back in to the pan and not over the sides
once 205° is reached pull and let cool enough to handle
separated the fat and bone from the meat
and shredded
and the beans
before I started I made the finishing sauce modified a little from smokie made with apple juice, apple cider vinegar I infused with peppers and garlic, dry mustard, turbinado sugar, bay leaves, ginger, cumin, chili powder, ground cloves, garlic cloves, and Worcestershire sauce. add all the ingredients to a sauce pan and simmer for 15- 20 and let it set. when ready I strain and put in a squeeze bottle and just squirt on the pulled pork as needed I also have a bbq sauce for those that want that. well it's time for lunch, traditionally it is served with coleslaw or a chow chow but this weekend it's just the wife, and I and didn't want to make a batch for this so its just the sandwich, beans, a sliced apple and a beer
I put them on the Costco pub buns that are airier and not so bready. the beans are great and just the right amount of heat, enough to let you know it's there but not lingering and the pork well I am defiantly doing that again.easy
