Mexican Pulled Pork and Spicy Beans.
Started with an 8 pound on sale for $1.49/pound pork shoulder.
Following a recipe on the Meat Church website, the pork shoulder was coated in Cholula Hot Sauce and rubbed with Meat Church dia de la Fajita.
Once again, using my horizontal pellet smoker like a vertical smoker, with a water pan and a wire rack.
In progress picture
Hitting that 170F mark and getting ready for the next step.
Into a foil pan, adding more hot sauce and another layer of rub and sliced butter, along with a 1/2 cup chicken stock per the original recipe.
The foil pan was covered tightly with foil and continued in the Pit Boss KC Combo until the IT was 203F.
Out of the smoker and letting it rest for 30 minutes. Still unsure why the recipe wanted 1/2 cup chicken stock when there is plenty of moisture in a pork shoulder.
Clean bone pull after the 30 minute rest. Drained all the liquid into a separate bowl to use this same pan to pull the pork in.
The pork pulled super easy by hand and still very juicy and flavorful. After some spot sampling, I did add more hot sauce and light dusting of more rub and mixed all together again.
I made my bean recipe in the crock pot while the pork was cooking, and this time I added a pound of browned spicy breakfast sausage.
A small batch of coleslaw mixed up for the pending sandwiches.
Coleslaw on the top bun waiting to be married to the bottom pork covered bun, along with a helping of the spicy beans.
The beans were spicier than the pork and while it was a fun experiment, I am still not sold on the whole adding the butter and chicken stock to the pork. It doesn't really need it.
This particular rub from Meat Church also has more than double the amount of sodium than their other rubs.
The hot sauce does make a good binder, but like using mustard, I couldn't really taste it. Even adding more hot sauce after it was pulled didnt make it too spicy, but did add a nice layer of flavor.
I did receive a "This is the best pulled pork sandwich I have ever had in my life" compliment and that was the highlight of my day!
Started with an 8 pound on sale for $1.49/pound pork shoulder.
Following a recipe on the Meat Church website, the pork shoulder was coated in Cholula Hot Sauce and rubbed with Meat Church dia de la Fajita.
Once again, using my horizontal pellet smoker like a vertical smoker, with a water pan and a wire rack.
In progress picture
Hitting that 170F mark and getting ready for the next step.
Into a foil pan, adding more hot sauce and another layer of rub and sliced butter, along with a 1/2 cup chicken stock per the original recipe.
The foil pan was covered tightly with foil and continued in the Pit Boss KC Combo until the IT was 203F.
Out of the smoker and letting it rest for 30 minutes. Still unsure why the recipe wanted 1/2 cup chicken stock when there is plenty of moisture in a pork shoulder.
Clean bone pull after the 30 minute rest. Drained all the liquid into a separate bowl to use this same pan to pull the pork in.
The pork pulled super easy by hand and still very juicy and flavorful. After some spot sampling, I did add more hot sauce and light dusting of more rub and mixed all together again.
I made my bean recipe in the crock pot while the pork was cooking, and this time I added a pound of browned spicy breakfast sausage.
A small batch of coleslaw mixed up for the pending sandwiches.
Coleslaw on the top bun waiting to be married to the bottom pork covered bun, along with a helping of the spicy beans.
The beans were spicier than the pork and while it was a fun experiment, I am still not sold on the whole adding the butter and chicken stock to the pork. It doesn't really need it.
This particular rub from Meat Church also has more than double the amount of sodium than their other rubs.
The hot sauce does make a good binder, but like using mustard, I couldn't really taste it. Even adding more hot sauce after it was pulled didnt make it too spicy, but did add a nice layer of flavor.
I did receive a "This is the best pulled pork sandwich I have ever had in my life" compliment and that was the highlight of my day!
