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Making first pulled pork for Easter, need help!!

post #1 of 7
Thread Starter 
I am planning on making my first pulled pork for Easter. I have the 10lb butt.I need a rub,so I can put it in the fridge tonight... any suggestions?
post #2 of 7
Thread Starter 
post #3 of 7

These are my Fav Rubs with increasing heat from Mild to some Pinch. I recommend adding a Finishing Sauce to the Pulled Pork. First is on the Sweet side, popular with Northern Folks and the Tangy one is a more NC Vinegar based sauce that my Southern Friends prefer. Of course either can be changed to your taste...JJ

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

 

Cajun Rib Tickler

 

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

 

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

 

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

             ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

 

Mix and store in an air tight container...

 

 

Carolina Q Dust 

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed

 

Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.

 

Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar ( I add it for balance. ). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

post #4 of 7
Hehe... I'd try one of his! I know I will! Every time I've followed a Chef Jimmy recommendation I get more slaps on the back than I deserve for plagiarism! Only other bit of advice is to buy some of Jeffs recipes. They are excellent and it supports the forum! I make big ziplock bags full so if I don't have time or energy to do something different I have a go to pre made I know will make everyone smile! Good luck! Post pictures!
post #5 of 7
Quote:
Originally Posted by bauchjw View Post

Hehe... I'd try one of his! I know I will! Every time I've followed a Chef Jimmy recommendation I get more slaps on the back than I deserve for plagiarism! Only other bit of advice is to buy some of Jeffs recipes. They are excellent and it supports the forum! I make big ziplock bags full so if I don't have time or energy to do something different I have a go to pre made I know will make everyone smile! Good luck! Post pictures!

Thanks! Passing our knowledge keeps our Art alive!...JJ

post #6 of 7
Quote:
Originally Posted by Chef JimmyJ View Post

Thanks! Passing our knowledge keeps our Art alive!...JJ

Gotta give credit! It's only art if human emotion/experience is driving the chemistry!
post #7 of 7

Here's a link to some of Jeff's recipes for pulled pork!

 

http://www.smoking-meat.com/tag/pulled-pork

 

Happy reading.

 

Al

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