When do you add the optional ingredients? He misread the recipe and used apple cider vinegar instead of apple cider. Note that you’ll be using apple cider, NOT cider vinegar, in the pork shoulder brine. Enjoy!! Enjoy! I bought your book and wanted to try this and it looks delicious. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy. This was my recipe from over 5 years ago – so it’s changed a little. I spend my life cooking – mostly slow-smoked barbecue. Followed the directions exactly and was so happy with the result. You can also use another type of bbq sauce in this pulled pork recipe! Thank you Kristina! Soft, delicious pulled pork is what I wanted, this is better than I’d hoped! Don’t wanna lose!! It’s worth every minute of prep, and makes enough to serve a crowd of people (who will be your new best friends!). The sauces really are so much better after having them in the fridge for a week. Hi Jennifer! Do you ever wet or dry brine anything you smoke? Thanks for the great info and very detailed write up, the only thing I’d change is a tad less salt overall in the recipe (I’m nitpicking my own food haha) , but it was still the talk of the office. By itself with just the rub (see steps 2 and 3 in the “To Cook” section of the instructions). The key to making this Carolina pulled pork recipe is the brine. http://bit.ly/Zmy5vZ. Hi Lisa! BUT 12 hours in the oven is almost unmanageable for me – is there any way to cook this in a crock pot instead? I don’t really do spicy so I wouldn’t add much more. I’m sorry your party got postponed! This was one of the best meals I have ever made! Pour the dressing over the cabbage mixture and toss gently to mix. The flavor was perfect. I’m trying this pork butt recipe for the first time for the 4th. Such a good recipe! The key to making this pulled pork recipe a mouth-watering meal is the slow cooking time. Hi, Going to make it again this weekend. Has this been tried using a Big Green Egg? How long do I put it back on the smoker for the glazing process? With the fat on top, it will stay plenty moist! Thank you for your help. In goods hands cuz Malcom has yet to fail me. Thank you! I was second guessing myself, I have a total of 23.5 pounds of meat so I tripled everything, and I think I had to because I needed that extra brine to cover all the meat in the stockpot, any suggestions, or just go with my tripled recipe. . Prepped up real good like you’ve taught. This recipe sounds great! Thank you so much for the recipe and your help. Im doing my first smoke party today and im excited to do it. It’s brining already so I don’t have a choice now but I wonder if crock pot would work better? Carrian likes a thick, sweet sauce or a Carolina vinegar bbq, and I love this Carolina Mustard BBQ Sauce on my homemade pulled pork. Hi! I am making this again for this weekend’s playoff game. Nothing like it served on a bun with cold slaw and a touch of hot sauce. All rights reserved. Any tips on how to freeze and thaw with the best results! Apple cider the juice, or apple cider vinegar? At the most, it might increase it by 1-2 hours. © 2020 Discovery or its subsidiaries and affiliates. Haha. and just suck the air out and freeze pork for use over the next three months. Popping it in the oven after being in the crockpot is totally the key to getting that crusty exterior. Other than changing your mop from the original recipe to the 50/50 apple juice and apple cider vinegar, are there any other changes? It just depends on what flavor and style of BBQ sauce you want! ❤️. Hello! Some caramelization occurs, but not much. 3 dishes in 1 ! Yay!! Set aside. Massage the remaining spice rub onto the pork; let sit at room temperature for 1 hour. Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid. Thanks for a wonderful recipe!!! Can I cook two 7 lbs each at the same time in the oven? Serve with pickle spears and the remaining sauce on the side. Do you cook the meat in the brine or by itself with just the rub? Love boiled peanuts!! ), I couldn’t read through all of them! Thanks! My Grandchildren love it. Chill for 2 hours in the refrigerator before serving. And what do I do with the rest? Letting it rest redistributes the juices, and because it’s big and cooked for a long time you’re going to want to let it rest longer — like an hour or even two — before shredding. It turns out delicious too. I just love Bbq, and talking about it. Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie. It is one of our very favorites! So you are looking at putting it in the oven between 1am and 3am. How long did you have it in the crockpot? Love to hear this Meghan! Hey Michelle! Apple cider adds a little more flavor without ever tasting like apple, and all you have to do is dump it in. I like it that way too but I also like to just add the simple dill pickle slices to top off this yummy sandwich. Here is some info https://howtobbqright.com/2017/05/24/smoker-temperature-control/. Tyler teaches Jack to make a true American classic: Pulled Pork Barbecue. Can this be made in a crockpot? Puree the mixture with a hand blender and then cool and reserve for later use. The Carolina Vinegar Base Sauce you have listed is more of a traditional bbq sauce with the ketchup in it.


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