Eating BBQ before noon?
does this indicate a problem like drinking before noon? Not that it matters since I'm drinking a beer, too.
I love pulled pork, and this may be odd, but I much prefer it braised in beer than smoked, which is much more traditional. I think the meat is more tender, and I like the taste of the beer as much or more than smoke.
So here's my recipe:
one well trimmed Pork Butt. I like to use the whole shoulder. Some may prefer just the bottom muscle, this is called Western Style (NOT to be confused with a Picnic Ham) or a halved shoulder (Boston Butt).
1 Beer
Pork Rub (I use this for ribs as well, very tasty stuff)
1 Cup Brown Sugar
2 Tablespoons chopped thyme
2 Tablespoons Cayenne (use one T if you don't want it to be spicy)
2 Tablespoons Salt
Mix together, then pack all over the pork butt until every bit of exterior has some rub on it. Put into your crockpot on high and pour in a beer. Turn after a half hour, then reduce the heat to low in another half hour (one hour total). You might need to add more beer at this point (you want it to cover about half way up). Let cook for about 8 hours or overnight. The meat should be falling off the bone and all the individual muscles should be falling apart. Save the liquid in the crockpot. Using two forks (or your fingers), pull the pork apart into shreds. Be sure to pick out the big pieces of fat.
For the sauce, I usually use the Joy of Cooking BBQ sauce recipe and tweek it to my liking, but you can use any store bought brand, although I would advise against a vinegar based sauce. Just cut it with the cooking juices (skim the fat off first) at about 2 parts BBQ sauce to 1 part liquid. Mix it all together and it should be tasty eats. Yum!
I love pulled pork, and this may be odd, but I much prefer it braised in beer than smoked, which is much more traditional. I think the meat is more tender, and I like the taste of the beer as much or more than smoke.
So here's my recipe:
one well trimmed Pork Butt. I like to use the whole shoulder. Some may prefer just the bottom muscle, this is called Western Style (NOT to be confused with a Picnic Ham) or a halved shoulder (Boston Butt).
1 Beer
Pork Rub (I use this for ribs as well, very tasty stuff)
1 Cup Brown Sugar
2 Tablespoons chopped thyme
2 Tablespoons Cayenne (use one T if you don't want it to be spicy)
2 Tablespoons Salt
Mix together, then pack all over the pork butt until every bit of exterior has some rub on it. Put into your crockpot on high and pour in a beer. Turn after a half hour, then reduce the heat to low in another half hour (one hour total). You might need to add more beer at this point (you want it to cover about half way up). Let cook for about 8 hours or overnight. The meat should be falling off the bone and all the individual muscles should be falling apart. Save the liquid in the crockpot. Using two forks (or your fingers), pull the pork apart into shreds. Be sure to pick out the big pieces of fat.
For the sauce, I usually use the Joy of Cooking BBQ sauce recipe and tweek it to my liking, but you can use any store bought brand, although I would advise against a vinegar based sauce. Just cut it with the cooking juices (skim the fat off first) at about 2 parts BBQ sauce to 1 part liquid. Mix it all together and it should be tasty eats. Yum!
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on 24.5.05 at 11:18.
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