Friday, January 11, 2008

Time to eat a pork sandwhich

My partner Tom and I joined forces in mid fall 2007. I remember when he was showing me around he would always say, 'we don't make much money, but we eat good'. That half serious statement and its deeper philosophical meaning stuck with me. We both work our asses off for our clients. If you're not careful, the stress could take you down. So our indulgence is food and it allows us to get away from the stress and remember the things we enjoy and why we do what do; even if the moment is efemeral.

Saw this on another website. Tried it. YAY! Thats all. Eat well and enjoy my friends.

Authentic Pulled Pork BarbecueYou're going to need:About 5lb of cheap bone-in pork roast: butt or shoulder (whichever is cheaper)CharcoalWood chipsBBQ bunsBBQ marinadeBBQ spice rubBBQ sauce (optional)Let me talk about these ingredients a bit. Tough, otherwise bottom choice meat is perfect for BBQ. The slow cooking process breaks it down and makes it nice and tender. The cut in this thread is a butt. It cost about $6. Crazy, ain't it?In regards to the rest: I like match-light charcoal. It's just easier to start and it ensures an even burn. I like apple wood. It has the best smoke flavor I've tried and doesn't taste gimmicky like mesquite does to me. BBQ buns must be big, and have sesame seeds. Just because, OK?Sauces, marinades and rubs can be made at home with your own ingredients with a little research and time. Otherwise, pick to suit your preference, but I can highly recommend Stubbs. I'm so in love with Stubbs I don't even bother making my own stuff right now - although I am planning on doing so in the future. This recipe uses Stubbs pork marinade, Stubbs BBQ Spice Rub and Stubbs Spicy BBQ sauce to finish things off.

Step 1:
Now then. Let's BBQ! Put your roast in a big plastic container and pour the marinade in.

Step 2:
Put this in the fridge overnight. Turn it a few times as you think about it to marinade evenly.

Step 3:
The next day, setup your grill. Line the sides with charcoal. We want indirect heat on our roast.Light it up!

Step 4:
Remove your now marinated roast into a pan.Pour the reserve marinade into a container. Keep it for later.

Step 5:
When your coals are nice and hot and grey and no more chemical starter smell remains, sprinkle some wood chips over the coals. I don't soak the wood chips in water because I tried that and it just doesn't work on charcoal. It's best to just keep them dry. You have to use a lot more wood (like a whole bag) but at least you get results.

Step 6:
This will ignite the wood pretty fast.So quickly put your roast pan in the center of the grill.

Step 7:
And close the lid. This will stifle the fire and the chips will begin to smoke heavily. NOTE: Don't shut any of the vents, top or bottom, of your grill. Just enough air needs to get in to aid combustion. Too little and your fire will die.

Step 8:
Every half hour or so, the wood chips will smolder out and stop smoking.

Step 9:
I just sprinkle more chips in through the grill and some land on the grill itself. This starts up the smoking again. After the first couple of applications, you can also poke a stick around in the charcoal to reactivate the smoke rather than adding more chips, but you're basically going to have to be out there every half hour or so stoking up the smoke.

Step 10:
And so it goes. For three hours.

Step 11:
And now we come to the real secret to making good BBQ when all you have is your cheap charcoal grill. The CROCK POT!

Step 12:
Take your roast off after three hours of smoking. Try and tear it apart with a fork. You won't be able to, it's still too tough.

Step 13:
No, we're going to have to do this right. To do it right, we gotta slow cook it until this meat submits to our will. We accomplish that with between 6-8 hours in the Crock Pot on LOW.Do what you have to do to get the meat in the pot, I had to cut mine in half or so.

Step 14:
This is the part in the process where you add your spice rub. Coat the meat with it:

Step 15:
Then pour in the marinade you reserved.

Step 16:
And now, cook this bad boy for 6-8 hours. You can't really overcook it, or at least I haven't yet. This roast took 8 hours before it was falling apart. You can tell because when you stick a fork in it it truly just melts. I also turned the meat over around 4 hours in so no part of the meat wasn't submerged in the marinade at one point or another.

Step 17:
When your roast has truly had the precious time it needs to become REAL DEAL BBQ, take it out. It should look something like this:

Step 18:
And now the pulled pork part, wherein you "pull" the pork apart into shredded, sandwich-ready yumminess.

Step 19:
When you're all finished, you're left with a big pile of delicious BBQ pork (note the bone at top of picture that this meat simply "fell" off of). Can you believe all this was $6? Well, OK, maybe more like $15 once you factor in the wood and the fixins, but heck - this is a lot of food. I have successfully fed eight people with this.

Step 20:
Plate your pulled barbecue pork or make sandwiches out of it.Top the bbq pulled pork with some sauce - if you like. This is utterly optional. This meat tastes fantastic just like it is.Top with coleslaw, you can find my coleslaw recipe in the appetizer category or use the search feature.

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