Smoked Pulled Pork Sandwiches
February 1, 2010 § Leave a comment
We are using S e v e n t e e n pounds of pork today. Seriously? As soon as the alarm went out that the Smoking Man was making pulled pork sandwiches, (who says texting is a good thing?) our “herd” of young adults were flying through the door like their jeans were on fire. They eat. Alot.
17 pounds of meat left us with little leftovers. Good thing someone around here enjoys cooking!
Please feel free to cut the recipe in half to suit your own “herds” needs.
17. lb pork shoulder
1 cup brown sugar
1/8 cup sea salt
1/8 cup passilla chili powder *
1 T. granulated garlic
1 T. black pepper
1/2 T. onion powder
*Passilla is a dried, ground powder made from pasilla negro chiles. Pasillas are a a long, slender, dark dried chile. Mexican Pasilla chiles have an earthy flavor and are used in mole sauce as well as other Mexican sauces and stews . In California the ancho chile is called pasilla. The powder carries a medium heat. You can substitute dried Ancho chilie powder.
Water Bath Seasonings: (if your smoker comes with one)
Generous amounts of oregano, chives, red pepper flakes, granulated garlic, paprika, basil, black pepper, and cider vinegar.
Rub meat generously, wrap in platic wrap and let sit refrigerated 6 to 12 hours.
Bring out and let it hit room temperature.
Place on smoker racks, along with the water bath, and wood chips. We used hickory today. Smoke until internal temperature reaches 170 degrees fareneheit. Remove from smoker and tent with foil until cool enough to handle.
Try and keep hungry kids out of the meat while it cools. We’re not done yet!
Use two forks to shred the meat.
Put into a large saucepot. Add your favorite barbecue sauce and simmer till warm.
Now, it’s time to eat!