BBQ Pulled Pork Tomatillo Chili

Lately I have been trying to break away from the same old recipes.  I either try something completely different or put a new spin on an old dish.  Walking through the grocery store one evening, I passed the tomatillos.  Why not?  I decided it was time to try a tomatillo chili.

I didn't know where to start with this dish.  I was thinking pork would go well as the protein source and I happened to have some frozen pulled pork, with lots of bark, in the freezer.  For a base, I used turkey broth that I had made from the remains of the Thanksgiving turkey.  I decided to go light on the seasonings, relying on the rub from the pulled pork to season this chili.  To add some heat, I added some sliced fresh jalapeño peppers.

BBQ Pulled Pork Tomatillo Chili

2 lb tomatillos, paper skin removed and rinsed
1 lb smoked pork butt, cubed
12 cups low fat turkey or chicken broth
4 garlic cloves, roasted
1 cup sweet onion, diced
3 jalapeno peppers, sliced and seeds included
Salt and pepper to taste
Olive oil for sautéing

First, I removed the skins from the tomatillos and rinsed well.  If you have never worked with a tomatillo, do not try and rinse that sticky feeling off of the skin.  It is part of the tomatillo and not added by your produce department.  I sprayed a cookie sheet with cooking spray and placed the tomatillos on the sheet for roasting.  I also roasted four cloves of garlic at the same time.  Just put the garlic in aluminum foil with some olive oil and wrap tight.  The cookie sheet went into an oven set for 350 F to roast for 60 minutes.

Before:

After:

While the garlic and tomatillos were roasting, I diced my onion and sliced the jalapeño peppers, then sautéed slowly in about one tablespoon of olive oil.

Once the onions and peppers were starting to caramelize, I added my turkey broth and brought the mixture to a boil.  At about this time, the tomatillos and garlic were roasted.  So, I placed tomatillos and garlic cloves in a large mixing bowl and pureed with an immersion blender.  Don't have an immersion blender?  A standard table top blender will work as well.  Once pureed, I added the tomatillo/garlic puree to the simmering liquid, along with my cubed pulled pork.

Once all of the ingredients were in the pot, I allowed the mixture to simmer for about 90 minutes to allow the pork to break down a bit and to disperse the flavor of the rub throughout the chili.

This chili was good, but not great.  The BBQ flavor from the rub slightly overpowered this dish.  The flavor just did not mingle well with the tartness of the tomatillo.  I will try this dish again, but I will be trying another flavor profile.  Perhaps something more Southwestern, but definately not BBQ.

Thanks for stopping by,

Bill

Corn Cakes with Pulled Pork and Honey Mustard Slaw

So, what did I do with all of this pulled pork?

We made some homemade corn cakes and piled the pulled pork and slaw on top.  Here is what we did.

First, I made a batch of corn bread batter.  My recipe is a combination of various recipes that I have found on the internet.  I have always kept in mind that my Mom always put more corn meal in the batter than flour.  We just like that taste and texture that the extra meal adds to the final product.  Also, no sugar for me.  I prefer my corn bread savory.

Buttermilk Corn Cakes

1-½ cups Cornmeal
½ cup Unbleached All-Purpose Flour
1-½ tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 Egg, beaten
1-3/4 cups Buttermilk
4 Tbsp Vegetable Oil

In order to get a thinner consistency for a corn cake, I added extra buttermilk, about 1/2 cup more.

Then, I heated up my griddle pan that was lightly sprayed with cooking spray.  Then, I added batter in 1/4 cup scoops, flipping when they started to look firm.  Bottom line, I cooked them like a pancake.

Of course, I had to try one for quality purposes.  They were outstanding.  Slightly crisp on the outside, moist and fluffy on the inside.  These just might be our new pancake recipe.  We like them that much!

While I was making the corn cakes, Hope heated up some pulled pork in a sauce pan with some Sweet Baby Rays Original BBQ sauce.

Then we topped our cakes with a healthy dollop of pulled pork and slaw.

This was an outstanding dinner.  Something different than the usual pulled pork sandwich.  We will be making this again.

Thanks for stopping by,

Bill

Getting Caught Red Handed and Smoking a Butt, Low and Slow

We love our dogs.  Generally, they are not allowed on the furniture.  But, you know how it goes.  There is that unspoken agreement.  We are going to sleep on the couch at night.  When the alarm goes off, we will get down.  Kinda of like "Don't ask, Don't tell" with your dogs.  Well, I woke up a few weekends ago for an all day smoke for some pork butt practice.  I did so without the alarm to wake me up.  Look who I caught red handed...

Now, on to our experimental pork butt.

Last year, after we had received comments that our pork butt tasted too much like injection, we entered a pork butt without any injection at all.  Then, we scored a 3rd place.  Our brisket scores improved when we stopped using the packet of au jus mix in our injection, netting us a 5th place.  So, we are experimenting with a pork stock injection.  Here is how we make our pork stock.

2 lbs of country style ribs
1/2 sweet onion
2 carrots
2 ribs of celery
1 tbsp of dried parsley
2 cloves of garlic
1 gallon of water

Bring to a boil and simmer for 12 hours.  Chill, strain off fat, and freeze until ready for use.  I froze in two cup packages for my anticipated injection recipe.  For our injection, we formulated the following:

2 cups of pork stock
1 bottle of Stubbs Pork Marinade, strained to remove the solids
1 cup apple juice
1 Tbsp sea salt
3 Tbsp of butter

Bring to a boil and chill so that it is safe to inject into your pork butt.

We picked up our butt at the butcher.  It was a beauty at 8.25 pounds.  We always use bone-in.

After injection, we applied a fresh coat of plain yellow mustard.  This adds some tangy flavor and helps the rub to stick to the meat.

Then, we mixed 1/2 cup of turbinado sugar with 1 cup of Oakridge Secret Weapon Pork and Chicken Rub and applied evenly to all surfaces of the butt.

We wrapped the panic foil and placed in the refrigerator for some overnight happy time.

In the morning, I woke up and caught the dogs red handed.  Then I went outside, started the smoker and brought to 225 F.  We wanted to try low and slow for this cook since it worked so well for our last brisket.  While the smoker was coming to temperature, I took the butt out of the frig, applied a fresh coat of rub, and inserted the temperature probe in the meatiest part of the pork butt.

Once the smoker was at temperature, I placed some hickory, pecan, and apple splits in the ash pan.  Once the smoker was rolling with that thin blue smoke, I placed the butt on the top rack.  Here are our cooking notes:

8:00 am, placed butt on top rack of smoker.
10:00 am: reloaded ash pan with wood.
12 noon: 140 F
2:00 pm: 159 F
4:00 pm: 164 F, pushing through the dreaded stall (All meat when cooked at low heat experiences a stall in temperature rise.  This is usually where all of the protein is breaking down, producing that tender meat you associate with pulled pork)
5:39 pm: 175 F.  Placed butt in foil pan and covered tightly with foil.  Here is a picture before foiling.

Look at that beautiful bark!

7:24 pm: 190 F.  Probed with Thermapen.  Meat is like warm butter.  Pulled and placed in a cooler to rest for two hours.

9:30 pm: Removed from cooler, pulled and sliced.

How was the final product?  The bark was outstanding.  Sweet with a bit of heat.  The meat was a bit over done.  Just slightly mushy.  The longer cook time with the lower heat seems to break down the meat more than a shorter cook at a higher temperature.

Next time, I will try Stubbs Chicken Marinade in our injection as it has a mellower flavor and we will check the meat and possibly pull from the smoker at 185 F.  Overall though, we were happy with the result.

Thanks for stopping by,

Bill

More Butt Rubbing and a Product Review: Oakridge BBQ Secret Weapon Pork and Chicken Rub

We needed to improve upon the last pork butt we practiced with.  While the taste was there, the tenderness was not.  So, more practice with a few butts this weekend...

First, we injected with a mix of hard apple cider, Worcestershire sauce, and soy sauce.  We used the Jack's Hard Cider we purchased at Hauser Estate Winery in Gettysburg...

We made 4 cups of injection and split it evenly between 2, 7.5 pound bone in pork butts.  Once injected, we wrapped with plastic wrap and placed in the refrigerator overnight...

The next morning, I got up, fired up the smoker, and pulled the pork butts out of the frig.  Then, I rubbed each butt thoroughly with the Oakridge Secret Weapon Pork and Chicken rub.  I did not cut the rub with any brown or turbinado sugar...

Note the ingredients...

After about an hour, the smoker was up to temperature, about 235 F.  I added apple, hickory, and pecan to the ash pan for smoking wood and placed the butts on the top rack, fat cap up.  When the butts hit 165 F internal, I placed them in foil pans and covered with foil.  When the foiled butts hit 195 F, I placed the pans into a cooler lined with towels and allowed them to rest.  So, for some ideas on time:

7 hours from room temp to 165 F.
2 hours from 165F to 195 F while foiled.
2 hours rest in the cooler.

After the rest, we brought the butts in to dissect.  Here is the final product...

Money muscle...

Pulled with bark...

As is always the case, one money muscle was better than the other.  One main reason we cook two butts.  The pulled pork was moist and tender with a mellow smoke flavor.  For the sauce, we mixed Blues Hog Regular with some Blues Hog Tennessee Red and some defatted pork juice from the pans.  Perfect, sweet, but not too sweet.  Spicy, but not over the top.

As for the Oakridge Secret Weapon Pork and Chicken rub, I can't say enough.  It had the right amount of spice balanced with sweet.  It complemented the sauce and injection perfectly.

Bottom line:

Did the Jack's Hard Cider add anything special?  Probably not.  But, it was a nice substitute for apple juice and I would use it without hesitation should we run out of AJ in the future.

Oakridge Secret Weapon Pork and Chicken Rub, 3.5 stars out of 4.

The pork butt was the best we have made.  Moist, tender, not too much sauce, and the right amount of smoke.  Will it will us a trophy?  Who knows.  But, it is worthy of a call for sure...

Thanks for stopping by...

Bill

KCBS Competition Practice. Pork Butt. Part 3 of 4, and a Product Review, Dukes Dirt Rub

Ok, you have two boxes turned in.  You are half way home and you are really in the groove.  Time to dissect your pork butt for turn in at 1 pm.

Overall, pork butt is the easiest category in KCBS.  At least it is for us.  Here is what we are trying in this experiment:

1.  A new injection mix: apple juice, Worcester sauce, and soy sauce.
2.  A new rub, Dukes Dirt.
3.  Lower cook temperature: 235 F vs. 250 F.

After injection, I placed in a foil pan covered with foil and let sit overnight...

Then, about 2 hours before placing the butt on the smoker, I covered with a new rub that my friends have been talking about, Dukes Dirt...

After opening the Dukes Dirt, I knew I had a possible winner on my hands.  I could smell some citrus  and nutmeg overtones that were confirmed with the standard finger test.  I could not wait to see how this new predicted performed with this butt.  But, more on that later.

I fired up the smoker and brought to a temperature of 235 F.  Once I reached this temperature, I placed hickory and peach wood in the ash pan, than loaded the butt in the smoker...

I cooked this butt without panning or foiling.  I just took to a temperature of 195 F, then wrapped in foil to rest for 30 minutes.  More on that later.  Here is a picture before pulling..

Here is a picture after resting and pulling...

So, my overall thoughts:

I like the flavor of the new injection.  I also like the flavor of the Dukes Dirt.  The smells coming from the smoker while cooking were intoxicating.  I could not wait to try this pulled pork. 

But, after pulling the meat and trying, I was a little disappointed.  Number one, the meat did not pull well.  But, this was due to the 30 minutes of rest time.  I usually allow my butts to rest for at least 2 hours in a cooler.  They usually just fall right apart.  But, I had hungry people waiting and a butt that took longer than usual to cook.  Number two complaint was the bark.  I would have liked more of a uniform color and darkness.  I did notice the Dukes Dirt did not have as much sugar as I would usually see on a rub.  Also, perhaps I did not place enough rub evenly on the butt.  Things to consider the next time I make pulled pork.  But, I was very happy with the taste, flavor, and smell.  Once I refine my technique on this one, I will dutifully report back. 

For now the Dukes Dirt gets 3 out of 4 stars.  But, I reserve the right to revise my scoring in the future. 

Thanks for stopping by...

Bill

I Rubbed my Butt for at least Two Minutes...

Then I covered it with mustard and let sit overnight, but lets go start back at the beginning, shall we?

I have modified my brisket technique for competition which has a higher cook temperature at the start.  Since I use one smoker for competition, I wanted to see how these temperatures affected my pork butt results.  I have heard about people cooking their pork in the same matter.  So, into the kitchen and into what has now become my R&D unit, my Stumps Baby.

First, I made a fresh batch of our Butt Rub and then a batch of our injection.  Recipes below:

Three Dogs BBQ 2012 Pork Butt Injection

Ingredients:

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


Three Dogs BBQ 2012 Pork Butt Rub

Ingredients:

1 Cup Turbinado Sugar, Ground
8 Tbsp Paprika
4 Tbsp Granulated Garlic
4 Tbsp Mild Chili Powder
3 Tbsp Black Pepper, Ground
3 Tbsp Kosher Or Sea Salt
2 tsp Celery Seed, Ground
1 Tbsp Dry Mustard
1 Tbsp Onion Powder

Then, I took my pork butt and inspected for silver skin, blood, or any bone fragments...

I thought there was too much fat on the cap, so I trimmed of a decent amount of fat, leaving between 1/8 and 1/4 of an inch on top...

Then, I throughly injected and rubbed the pork butt...

Then I applied a healthy coating of yellow mustard to promote bark formation and add a bit of a vinegar tang...

I then wrapped in some grocery bags and placed in the refrigerator for overnight happy time...

In the morning, I started the fire in the Baby and brought the temperature up to 325 F.  While I was waiting on the fire, I placed the butt in a pan and inserted the thermometer...

Once the fire was at temperature, I placed some hickory and peach in the ash pan and put the butt on the third rack down on a four rack Baby.  Fat side was up...

After 1 hour at 325 F, I lowered the pit temperature to 250 F, and flipped the butt over, fat side down...

Once the butt reached 175 F internal temperature, I placed in a foil pan and wrapped it tight.  Then, I cooked until the internal temperature was 195 F...

Once the butt hit 195 F, I wrapped the whole pan with towels and placed in a cooler to rest.  

After two hours of resting, here was the final product...

I formed a nice crispy bark and there were lots of juices in the foil pan to make a dipping sauce that I have not quite perfected yet.  

I did not get pics of the pulled product.  I completely forgot, but the meat pulled nicely and the chunks were tender and moist.  Overall, the R&D session was a success!

Thanks for stopping by...

Bill

Pulled Pork Pizza on the Baby

One of the best non-traditional pizzas you can make is Pulled Pork Pizza.  There was a pizzeria around here that used to make it.  But, unfortunately, they are not around anymore.  So, I made it myself.

First, smoke yourself a pork butt.  Nothing fancy, just my usual rub...

Pull, add BBQ sauce, and mix...

Take some hamburger dill chips, drain and pat dry with a paper towel.  Spread the pork over a pizza crust, then top with the dill chips and diced sweet onion...

Cover with cheese.  I use Four Cheese Mexican Blend...

About 40 minutes in a 350 F smoker and you have something great!

Good stuff.  Tangy, sweet, and full of pork goodness.  Everyone should give this a try!

Thanks for stopping by...

Bill

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...

Ingredients:

Injected with the following:

Three Dogs BBQ 2012 Pork Butt Injection

Ingredients:

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


Slathered the outside with Herlochers Dipping Mustard:

Rubbed with the following:


Three Dogs BBQ 2012 Pork Butt Rub

Ingredients:

1 Cup Turbinado Sugar, Ground
8 Tbsp Paprika
4 Tbsp Granulated Garlic
4 Tbsp Mild Chili Powder
3 Tbsp Black Pepper, Ground
3 Tbsp Kosher Or Sea Salt
2 tsp Celery Seed, Ground
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...


Enjoy...


Thanks,


Bill