Title tells you the end game lol. Last week I grabbed 6 nice pork shoulders for $0.99 / lbs. I am on staycation next week so figured I would smoke them all and do some drop offs to friends and family. Came across a recipe awhile back from Jess Pyles for a jalapeno coleslaw and topped it off with my keto cheddar biscuits with canned hot hatch chilis.
Here are the butts all rubbed up and ready to roll. I ordinarily rub the night before but for these I just did about 1 1/2 before hitting the smoker. I used
TulsaJeff
pork rub with the exception being I subbed out the brown sugar to Swerve Brown. Worked great. I just used the natural meat juice and a little olive oil spray in bare spots for binder. They were trimmed down to very little fat cap but I did score was there and rub some into the crevices.
These went into my 270 KC smoker with B&B Hickory Lump and some nice double fist sized chunks of hickory added periodically. I have been turboing butts at 275F coasting up to 300F a lot the last year or so but for these I had time so settled in at 250F for the cook. Wrapped around 170F with the exception of the small one that was ready to pull when I put the rest in foil pans with broth from the drip pan. I ran a full pan of Minors pork broth under them and refreshed it twice. I thought the shoulders might be a tad drier than the higher "butt" cut but man these were juicy as heck!! I tell you what I think I am going back to the longer cook at 250F based on this result. Bones slide and it darn near just fell apart for pulling. I usually mix the broth pan back in the next day but this is so moist I am just packing it up in containers as a side dip au just for people. I got these two full hotel pans and a third pan I dropped to a neighbor fresh out of the smoker.
While it was smoking I tackled some sides. First up was the Jalapeno slaw.
Ingredients
Made up some of my keto cheddar biscuits with hot hatch peppers. I usually use canned minced jalapeno but saw hatch so used them instead
Ingredients
Here is some plated up for supper tonight. Pulled pork stacked nice and high on a roasted portabella and topped with a shredded 18 month old Australian sharp white cheddar. Drizzled in a bbq based off
chef jimmyj
Lexington dip recipe. I do add extra ketchup and a lot of extra Brown swerve. Makes a nice vinegary bbq sauce that everyone loves on the pork. Served up with the slaw and a biscuit. The tart bbq is an awesome contrast to the sharpness of the cheese. Overall this one was a winner according to my wife. I also made an incredible keto "Apple Crumble Pie with caramel sauce. I will post that up in a bit in the dessert thread. I don't want it to get lost in the shuffle because for anyone keto, low carb or diabetic it is MONEY!!
Well that's another weekend cooking wrap!! Hope you enjoyed looking as much as I enjoyed cooking and eating it!! I have a lot of leftovers if not and you are quite welcome to try some :)
Here are the butts all rubbed up and ready to roll. I ordinarily rub the night before but for these I just did about 1 1/2 before hitting the smoker. I used
TulsaJeff
pork rub with the exception being I subbed out the brown sugar to Swerve Brown. Worked great. I just used the natural meat juice and a little olive oil spray in bare spots for binder. They were trimmed down to very little fat cap but I did score was there and rub some into the crevices.
These went into my 270 KC smoker with B&B Hickory Lump and some nice double fist sized chunks of hickory added periodically. I have been turboing butts at 275F coasting up to 300F a lot the last year or so but for these I had time so settled in at 250F for the cook. Wrapped around 170F with the exception of the small one that was ready to pull when I put the rest in foil pans with broth from the drip pan. I ran a full pan of Minors pork broth under them and refreshed it twice. I thought the shoulders might be a tad drier than the higher "butt" cut but man these were juicy as heck!! I tell you what I think I am going back to the longer cook at 250F based on this result. Bones slide and it darn near just fell apart for pulling. I usually mix the broth pan back in the next day but this is so moist I am just packing it up in containers as a side dip au just for people. I got these two full hotel pans and a third pan I dropped to a neighbor fresh out of the smoker.
While it was smoking I tackled some sides. First up was the Jalapeno slaw.
Ingredients
- Slaw
- 1/2 large head of green cabbage
- 1/2 large head of red cabbage
- 2 red bell peppers slice thin cut into bite size pieces
- 4 green onions diced
- 3-4 large jalapenos seeded and minced
- Dressing
- 1 cup Dukes mayo ( is there any other lol)
- 4 tbsp spicy brown mustard
- 2 tbsp apple cider vinegar
- 3 tbsp sweetener (I used a new sugar sub we like called Allulose)
- 1/2 tsp celery seed
- 1/2 tsp cumin
- 1/4 tsp cayenne ( I subbed 1/2 tsp of homemade jalapeno powder my buddy gave me)
- 1/4 tsp black pepper.
Made up some of my keto cheddar biscuits with hot hatch peppers. I usually use canned minced jalapeno but saw hatch so used them instead
Ingredients
- 1/2 cup butter,
- 4 eggs
- 1/3 cup of coconut flour
- 1/4 tsp salt, 1/4 tsp baking powder
- 1/2 tsp cumin
- 1 cup of shredded cheddar
- 5 oz. can of diced hatch chili drained very well.
Here is some plated up for supper tonight. Pulled pork stacked nice and high on a roasted portabella and topped with a shredded 18 month old Australian sharp white cheddar. Drizzled in a bbq based off
chef jimmyj
Lexington dip recipe. I do add extra ketchup and a lot of extra Brown swerve. Makes a nice vinegary bbq sauce that everyone loves on the pork. Served up with the slaw and a biscuit. The tart bbq is an awesome contrast to the sharpness of the cheese. Overall this one was a winner according to my wife. I also made an incredible keto "Apple Crumble Pie with caramel sauce. I will post that up in a bit in the dessert thread. I don't want it to get lost in the shuffle because for anyone keto, low carb or diabetic it is MONEY!!
Well that's another weekend cooking wrap!! Hope you enjoyed looking as much as I enjoyed cooking and eating it!! I have a lot of leftovers if not and you are quite welcome to try some :)
Okay, a little of everything... and a tray of the biscuits.
