Это предварительный просмотр рецепта "Smoked Pork Shoulder (pulled pork)".

Рецепт Smoked Pork Shoulder (pulled pork)
by Robert Swim

Smoked Pork Shoulder (pulled pork)

Indirect moist heat smoking is a great slow-cooking process that produces an incredible, tender and easy end result, the meat falls apart, Considering the end result requires 12 hours, it is not for the fainthearted, but the lucky thing is, it is perhaps one of the easiest as far as prep work, and one of the oldest. An unusual side benefit is that the meat keeps longer, and if fully smoked, can be used to flavor other dishes. For those who don't have the patience, take heart, you can do your prep work, smoke say, an entire Pork Shoulder or raw ham 3-5 hours, and then cut it up and cook it until it shreds in a crock pot, saving the flavor of the smoke in the meat.

I'd like to mention that I do my smoking in a similar fashion to the old Caribbean jerk system, using a simple salt/sugar/chili powder/pepper/hot pepper rub which is held onto the outside by a light coating of molasses. It should be said that the wood used adds an enormous amount to the meat, Apple wood, mesquite add a simple flavor, and hickory or oak add a stronger, pungent taste. In the Caribbean, green allspice is used, here in the US, pecan is a similar choice, but every area has it's own choice of local wood. When learning o smoke, remember that less spice is better, and get a thermometer to take internal meat temp, the correct internal temp is 165-175 F, so a correct cooking temp is much lower than grilling, between 220-260 F.

One thing to recall is this, grilling is fun, barbecuing is a masterful skill, but smoking/jerking is the easiest method, and so it is understandable that those early settlers in the islands began jerking meat to sell to passing ships. These early cooks, as well as their grills, were called Boucaniers, the French term for those who hunted with large, wicked looking knives called boucans, which were often made from broken maritime cutlasses.
It should be remembered hat the Spanish, who wanted absolue control of all islands and trade in the Carribean, ran these merchants out onto ships, where they took their skills with knives and cutlass to a new direction, becoming Pirates, or, as we have anglicized the French term, Buccaneers.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Native american
Приготовление: Порций: 6

Ингредиенты

  • 6-10 pound pork shoulder, large brisket, or other large, medium fat meat, remove excessive fat and skin, if you wish more flavor, put garlic slivers into the meat, or inject to near the bone with marinade. when learning, remember simple is best, your favorite rub, either homemade or bought, held in place by light oiling, or, in the old-fashioned manner, brushing the skin with molasses.
  • Suggest simple rub, equal parts salt, sugar, chili powder, and ground hot peppers to your taste
  • place water below smoking meat, to keep meat
  • moist, replenish as needed with boiling water.

Инструкции

  1. Once smoker is up to about 220-260, place meat on rack over water, allow smoke to pass over, keep door closed as much as possible, to retain heat and flavor. Allow 17-30 minutes per pound, depending upon temperature, but for a large hunk of meat, fully expect 10-12 hours to completion.
  2. At half way mark, turn meat, possibly baste with liquid or spray with water. Maintain water level below meat
  3. When done, temp internal should be at 165-175 F, juices should run clear, remove meat and WRAP IN FOIL 45 min, to allow juices to get back into meat.
  4. After resting, the bones should pull out, meat should be tender, if not, (or if you lost patience!) cut the meat into chunks to finish in your crock pot on high, cover 3/4 with hot water, and cover until mea shreds easily. Don't be surprised if your initial smoking did not turn out perfect, it is a learning process, and no flavor is lost through finishing in a crock pot.