A Day's Pork, pulled pork for your face

**NOTE: The use of a smoker is highly recommended for this recipe. The results are not nearly as delicious without it.**

Here's the deal, pulled pork is delicious. Another thing, pulled pork takes time to be delicious. So, this recipe takes at least one day, and likely better to start one night and finish for dinner the next night. Don't worry, it's not a solid day of work, but it will take one day from start to finish. Ready? Ok, let's do this-

The meat:
  • 8 pound Boston Butt 
What ya need for the brine:
  • 8 ounces of quality molasses
  • 12 ounces of pickling salt, or fine ground sea salt (make sure it's non-iodized salt)
  • 56 ounces of clean water 
  • 8 ounces of Merlot
What ya need for the rub: 
  • 1 tablespoon of onion powder
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of whole fennel seed 
  • 1 teaspoon of chili powder
  • 1 teaspoon of red pepper flakes
  • 3/4 teaspoon of ground coriander
  • 3/4 teaspoon of ground cumin


Ok, so:
     In a large (seriously big) casserole dish, or a cooler that will hold about 12 bottles of beer, combine the ingredients for the brine and stir together. Throw the Boston Butt in there and make sure it's completely submerged. Throw this in the refrigerator for at least 8 hours. If you can afford to keep it in there for 12 hours, do so. After the Boston Butt has been soaking, remove it from the brine and pat dry. Save 1 cup of the brine if you don't have a smoker.
     In a small bowl, mix all of the ingredients for the rub together. Transfer this to a spare salt shaker, if you have one sitting around. If not, no worries. Evenly cover your Boston Butt with the rub, and pat it down to help it stick to the meat.
    If you have a smoker, read this paragraph. If not, skip to the next paragraph. Preheat the smoker to about 210 degrees Fahrenheit while the rub sets in to the meat. Use whatever sort of smoke wood you desire. I happen to like apple and hickory. Place the Boston Butt in the smoker and smoke for about 12 hours, but check it at 10 hours, and every 20 minutes between, in case it gets ready earlier than expected. It will be done when it pulls apart easily with a fork. Skip the next paragraph, as it is for those without a smoker.
     If you don't have a smoker, that's not a problem. Do steps 1-4 of this. Now, throw that 1 cup of brine you saved from earlier into the bottom of this makeshift smoker with the smoke sawdust. Put this in the oven at 215 degrees Fahrenheit for 10 hours, or until done. This may take up to 12 hours. It will be done when it pulls apart easily with a fork. 
     Now, set the meat aside to rest for one hour. Seriously, don't mess with it. Then, grab two forks and start pulling the meat apart. Get as chunky or fine with it as you please. Boom, you're done.

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