Buster has placed a total of 5 MasterCook recipes in this file: Eastern North Carolina Pulled Pork Master Recipe For Pulled Pork Part 1 Master Recipe For Pulled Pork Part 2 Pork Red Sauce Vaunted Vinegar Sauce (For Pulled Pork) ----------------------------------------------------------- * Exported from MasterCook Buster * Eastern North Carolina Pulled Pork Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE RUB*** 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons cumin 2 tablespoons chili powder 2 tablespoons black pepper 1 tablespoon cayenne pepper 1/4 cup paprika ***FOR THE SAUCE*** 3 cups apple cider vinegar 3 cups water 1/3 cup white sugar 3/4 cup brown sugar 2 1/2 tablespoons salt 1/4 cup black pepper 1 tablespoon cayenne pepper 3 tablespoons paprika -- (Hungarian is best) 1 tablespoon dry mustard 1 cup Worcestershire sauce ***PORK*** 6 pounds pork picnic shoulder roast or Bosto -- (up to 10) Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours. Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so. Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side. Posted to BBQ List by Bill Wight on Sep 9, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Pulled Pork Part 1 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe spicy chili rub 1 bone-in pork roast -- 6 to 8 pounds Boston butt -- shoulder 1 recipe Carolina-style Barbecue sauc ***SPICY CHILLI RUB*** 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon ground oregano 4 tablespoons paprika 2 tablespoons salt 1 tablespoon granulated sugar 1 tablespoon white pepper ***E NC-STYLE BARBECUE SAUCE*** 1 cup distilled white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon hot red pepper flakes salt and ground pepper to taste ***MID-SOUTH CAROLINA MUSTARD SAUCE 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce 1 cup vegetable oil 2 teaspoons salt ground black pepper ***W SC-STYLE BARBECUE SAUCE*** 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup Here's the high-point of the Cooks Illustrated article on Pulled Pork Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the chips do not require soaking. If you do this with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two noticeable, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. 1. If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack to middle position and preheat oven to 325F. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut; let rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. continued in part 2 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Pulled Pork Part 2 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See part 1 Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately. SPICY CHILLI RUB (Makes 1 cup): Mix all ingredients in small bowl. EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups): Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper spiked vinegar sauce. Mix all ingredients, including salt and pepper, to taste, in medium bowl. MID-SOUTH CAROLINA MUSTARD SAUCE (Makes 2-1/2 cups): The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste. Mix all ingredients, including pepper to taste, in medium bowl. WESTERN SOUTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups): Serves originally at Mama Rosa's, along-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992). Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saut‚ until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes. Portions from the article "Home-Style Pulled Pork Barbecue by A. Cort Sinnes, "Cooks Illustrated", July/August 1997. A. Cort Sinnes' most recent book is "The Gas Grill Gourmet" (Harvard Common Press, 1996). Posted to BBQ List by BBQdChilies@aol.com on Jul 3, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces crushed tomatoes 1 small onion -- (minced) 1/8 cup honey 1/4 cup molasses 1/8 cup cider vinegar -- (amber) 1 cup ketchup 1 tablespoon minced garlic 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Frank's Louisiana hot sauce 1 tablespoon chili powder 1/2 tablespoon powdered mustard 1 teaspoon salt This is a sauce that I use on pulled pork, my wife really likes it and thinks that it might be good on ribs. Another suggestions would be to get a prepared sauce and add what you think is missing (I like to add jalapenos) or, we just had some Taco bell salsa, I'd bet with a bit of molasses or honey, some salt and some jalapenos that that would make for a tasty sauce. Personally though, I wouldn't waste good BBQ on the Vikings. Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up before I mix it into the pork. Posted to BBQ List by Tom Bernhardt on Jan 02, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vaunted Vinegar Sauce (For Pulled Pork) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne or red pepper flakes For slaw, mix all and refrigerate for at least 30 minutes. For sauce, mix all until sugar dissolves. Pile portions of pork, slaw, and sauce on bun and squish together. Devour. Posted to BBQ List by Jeff Lipsitt on Aug 4, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -