Master Recipe for Pulled Pork Pt 1

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1 Recipe Carolina-style
2 md Garlic; minced
2 ts Cayenne pepper
1 c Cider vinegar
1 ts Hot red pepper sauce
1/2 c Worcestershire Sauce
1 tb White pepper
1 tb Paprika
1 c Cider vinegar
1 tb Vegetable oil
1 ts Cayenne pepper
6 tb Dijon mustard
2 tb Salt
1 tb Ground oregano
1/2 md Onion; minced
1 tb Dark brown sugar
1 c Vegetable oil
1 Recipe Spicy Chilli Rub
2 tb Maple syrup; or honey
1 ts Salt
2 ts Salt
Black Pepper; ground
1 tb Granulated sugar
4 ts Worcestershire Sauce
1 Bone-in pork roast
2 tb Ground cumin
2 tb Chili powder
1/2 c Cider vinegar
1 c Ketchup
2 tb Brown sugar
1 c Distilled white vinegar
1 tb Hot red pepper flakes
1 tb Dry mustard
1 tb Black Pepper; ground
4 tb Paprika
1 tb Sugar
1 tb Crushed red pepper flakes
Salt and ground pepper; to taste

Original recipe makes 8



Heres 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 youve 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 325 degrees. 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 2

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