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More pulled pork & roasted veg

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=135386
Printed Date: 29 Mar 2024 at 3:02am


Topic: More pulled pork & roasted veg
Posted By: RockCrashing
Subject: More pulled pork & roasted veg
Date Posted: 18 Apr 2021 at 7:50am
Smoked some more pulled pork. This smoke took little longer to finish, almost 11hrs, started Friday at 18:00 finished at 05:00 Saturday morning Ermm  Cooler temperature at night= longer cooking time.

   



Replies:
Posted By: Muppet
Date Posted: 18 Apr 2021 at 8:15am
Very nice, good value in the old pig 🐷


Posted By: Hook-it
Date Posted: 02 Jun 2021 at 6:08pm
Looks very good, can almost smell the taste. Well done.


Posted By: MrWildabeast
Date Posted: 03 Jun 2021 at 7:23am
Yum!!!

-------------
Here fishy..fishy....


Posted By: LupeGrobmyer
Date Posted: 11 Feb 2022 at 7:35pm
Good idea, it's very appetizingCĂ´ne


Posted By: RockCrashing
Date Posted: 13 Feb 2022 at 12:18pm
Originally posted by LupeGrobmyer LupeGrobmyer wrote:

Good idea, it's very appetizingCĂ´ne

 
That's very special ...
joining fishing forum and paying complement to my pork, thanks very much LOLErmm


Posted By: RockCrashing
Date Posted: 22 Jul 2022 at 11:03am
Just finished seasoning pork butt's x4 at 3kg each and spare ribs also x4.
Finally got some ok weather. Tomorrow planning to fire-up smoker at 04:00 and finished cooking about 18:00.
Going low&slow at 225F all the way. 
While smoking i'm going to make few side dishes, KFC coleslaw, jalapeno wrapped peppers, lots of bacon jam and some nice spicy finished sauce for the pulled pork.
P.s. got lots of beverage to make the cook enjoyable Wink




Posted By: BananaBoat
Date Posted: 22 Jul 2022 at 9:10pm
Do you spritz on the hr till the stall & is there any wrapping around 160f internal, or just keep going till its done

I'm doing a pulled pork this Sun on my Weber Go Anywhere (a modest 1.2kg). They're easy eh
While the pork is resting, the macncheese goes in for the last of the coals 30-40mins with apple chunks


Posted By: RockCrashing
Date Posted: 22 Jul 2022 at 9:50pm
Yes i do spritz both, porkbutt & ribs. Most of the time using apple cider and then wrapped in double foil.
Its a long cook so starting early, don't like to finish cooking in the dark.
What kind of rub/seasoning you like on the pork shoulder ?        


Posted By: BananaBoat
Date Posted: 23 Jul 2022 at 10:45am
pork rub

3 tbs paprika              Â 
1/2 tbs salt           
1/2 tbs celery salt                        Â 
2 tbs black pepper          
2 tbs garlic powder          
2 tbs onion powder          
2 tbs ground cumin     
4 tbs brown sugar          
tbs chilli powder

Finishing Sauce
pull it & mix together

    1 ½ cup - Apple cider vinegar
    2 tbs - Brown sugar
    1 tbs - Salt
    1 tbs - Black pepper
    1 tsp - Cayenne pepper flakes (to taste)
    Â˝ tbs - Hot sauce (optional)



Al Browns Rub (copied from somewhere, havent tried yet)

This is my own personal rub that I have come up with over the years.
It works beautifully with pork; however I have used it to great effect
with all manner of meats. It’s a long list of herbs and spices, but you
just mix them all together and keep them in an airtight container.
Have some fun with it when you’re cooking or use it as a guideline to make your own rub.
Mix together all the spices until incorporated. Store in an airtight container.

2 tbs regular paprika
1 tbs Spanish smoked sweet paprika
1 tbs freshly ground black pepper
1 1/2 tbs chilli powder
2 tbs salt
1/2 tsp celery seeds, crushed
1 tbs dried oregano, ground
1 tbs dried thyme, ground
1 tbs sumac
1 tsp cayenne pepper
2 tbs garlic powder
1 tbs mustard powder
2 tbs brown sugar
1 tbs cumin seeds, toasted in a dry pan and ground
1 tbs fennel seeds, toasted in a dry pan and ground

Ive got heaps of rub recipes Ive found on the net over the years, many untested as it seems once you find something that suits a particular meat, you tent to stick with it
But I do enjoy Blackout on my steak, the Mrs likes the Bulldust (Rum & Q)


Posted By: RockCrashing
Date Posted: 24 Jul 2022 at 8:20am
Hi BB,
Greatly appreciated you sharing those recipes. Myself, definitely going to have a try the AL Browns Rub.
I've to admit, recently been using lots of ready made rubs for smoking & grilling, but before our kitchen look like a test lab, full of spices & herbs.
Well, my cook yesterday was long, started at 04:00 and finish at 18:30, very happy with the pulled pork, it falls apart on touch ... lol, sounds like a lyric from a song.
Your plan was to cook today, i hope your bbq is in a sheltered place away from the bad weather and it's coming our way. 
All the best ;)   



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