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Monday, April 16, 2012

Pulled Pork Practice, Number 1...

Well, I needed to do one more pulled pork to dial in the final recipe for this year.  Here is how it turned out...


Injected with the following:

Three Dogs BBQ 2012 Pork Butt Injection

10 Ounces Apple Juice
Tbsp Rub
Tbsp Turbinado Sugar
2 Tbsp Balsamic Vinegar
Tbsp Kosher Or Sea Salt

Slathered the outside with Herlochers Dipping Mustard:

Rubbed with the following:

Three Dogs BBQ 2012 Pork Butt Rub

1 Cup Turbinado SugarGround
Tbsp Paprika
4 Tbsp Granulated Garlic
4 Tbsp Mild Chili Powder
3 Tbsp Black PepperGround
3 Tbsp Kosher Or Sea Salt
2 tsp Celery SeedGround
1 Tbsp Dry Mustard
1 Tbsp Onion Powder

Wrapped for overnight happy time in the frig...

Unwrapped in the morning...

Placed on the 3rd rack from the bottom on the Baby.  250 F with a mix of hickory and peach wood...

Pulled and lightly sauced with our Yeungling Lager sauce.  

It had nice bark, good flavor, and was nice a juicy inside.

Served with tater salad...

And my famous Honey Mustard Slaw...

Honey Mustard Slaw

1/2 Small head of Green Cabbage, diced
1/4 Small head of Red Cabbage, diced
1/4 Red Onion, diced
1/4 Green Bell Pepper, diced small
1/8 tsp Celery Seed
Ken's Honey Mustard Dressing, to desired taste

The slaw goes really well with the pulled pork.  So do dill chips and diced sweet onion...




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