Monday, July 13, 2009

Pork Fat Rules

Yesterday we cooked a 7.46 pound bone-in pork shoulder.
Joe liberally coated the meat with a blend of salt, pepper and garlic.
Joe put it on the grill with an aluminum pan of cider vinegar and water underneath.
He put charcoal and applewood chips in the sidebox. He also put some charcoal in the main compartment.After several agonizing hours of smoking, the butt was finally done.
In one cast iron skillet, I added the pulled pork, salt, hot pepper flakes, cider vinegar and water.
After simmering and stirring, the lovely carolina barbecue looked like this:
For some variety, I put pulled pork in another skillet and topped it with bottled barbecue sauce.
With some nudging from some cider vinegar, the alternate barbecue eventually looked like this:

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