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Рецепт Carolina Pulled (Shredded) Barbecue Pork
by Global Cookbook

Carolina Pulled (Shredded) Barbecue Pork
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  Порций: 12

Ингредиенты

  • 1 x (5-6 lb.) boneless pork shoulder or possibly butt, tied or possibly netted
  • 2 Tbsp. salt
  • 2 Tbsp. paprika
  • 1/2 Tbsp. black pepper
  • 1 tsp cayenne (Warm! I would use much less and to taste.)
  • 1/2 c. bourbon
  • 2 Tbsp. molasses
  • 1 1/2 c. apple cider vinegar
  • 1 c. water
  • 2 Tbsp. salt
  • 1 pch crushed red pepper
  • 1/2 Tbsp. black pepper Hardwood chips, soaked in water for 1 hour

Инструкции

  1. Rub meat with rub mix; cover and chill up to 24 hrs. Prepare a medium fire in smoker (or possibly covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat - between 250 and 300 degrees F. - and smoke till internal temperature of pork shoulder is between 170 and 180 degrees F. This slow cooking process should take 5 or possibly 6 hrs. Baste the shoulder every 20 to 30 min during the last couple of hrs of cooking. Boil any leftover basting sauce for 5 min, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.
  2. Serves 12.