Smoked Pork Shoulder - Pulled Pork Nachos
Smoked Pork Shoulder
To make the sauce, combine all ingredients in a blender and blend until smooth:
2 tbsp siracha
2 tbsp chili pepper
1/4 cup Worcestershire
2 tbsp chipotles Tabasco
1/4 cup red wine vinegar
2 tbsp acv
1/3 cup ketchup
1/3 cup beef stock
2 tbsp jelly ( I used strawberry today)
2 chipotles, plus 1 Tbsp adobo sauce
2 tbsp brown sugar
1 tsp cinnamon
1 tsp cumin
1 tsp coffee grounds
2 Tbsp mustard
1 Tbsp molasses
Brushing liquid for meat while in smoker:
1/4 cup beef stock
1/4 cup Apple cider vinegar
2 tbsp chipotles Tabasco
Seasoning rub:
1 Tbsp chipotles powder
1 Tbsp cumin
2 tbsp Applewood rub
2 tbsp pork rub
1 Tbsp paprika
1 Tbsp smoked paprika
1 tsp onion powder
1 Tbsp pepper
1 Tbsp salt
Other things you will need:
Canola oil
2 pounds of hickory wood chips
1 beer
5 cups of water
Directions:
1. Buy about a 6-8 pound pork butt, bone in. Rinse it and pat dry. Drizzle with a little Apple cider vinegar and canola oil. Rub the spices all over generously.
2. Cover tightly with plastic wrap and refrigerate for at least 1 hour but up to 20 hours. Let meat come to room temperature before putting in the smoker.
3. Preheat your electric smoker for about 15 minutes with just the lava rocks, no wood chips.
4. Soak your hickory wood chips in water for about 1 hour. Add the beer and water to the water pan. Add your meat on the center rack. Add 2 handfuls of wood chips and cover.
5. Every 45-60 minutes you will want to add wood chips. When you add wood chips quickly brush the meat a little and recover. You are cooking at a low temperature so you want to limit the amount of time the smoker is open to avoid big temperature fluctuations.
6. Turn your meat over after 3 hours and continue the process.
7. The internal temperature of your pork shoulder should be about
Chateaux La Tonnelle
2010
Bordeaux
Gilbert at Gaillard 2012 award
70% merlot, 30% cabenet Sauvignon
Aged 12 months in French and American oak. Ideal with red meat and strong cheeses. Decant 1 hour before serving for the best aroma and flavor.
To make the sauce, combine all ingredients in a blender and blend until smooth:
2 tbsp siracha
2 tbsp chili pepper
1/4 cup Worcestershire
2 tbsp chipotles Tabasco
1/4 cup red wine vinegar
2 tbsp acv
1/3 cup ketchup
1/3 cup beef stock
2 tbsp jelly ( I used strawberry today)
2 chipotles, plus 1 Tbsp adobo sauce
2 tbsp brown sugar
1 tsp cinnamon
1 tsp cumin
1 tsp coffee grounds
2 Tbsp mustard
1 Tbsp molasses
Brushing liquid for meat while in smoker:
1/4 cup beef stock
1/4 cup Apple cider vinegar
2 tbsp chipotles Tabasco
Seasoning rub:
1 Tbsp chipotles powder
1 Tbsp cumin
2 tbsp Applewood rub
2 tbsp pork rub
1 Tbsp paprika
1 Tbsp smoked paprika
1 tsp onion powder
1 Tbsp pepper
1 Tbsp salt
Other things you will need:
Canola oil
2 pounds of hickory wood chips
1 beer
5 cups of water
Directions:
1. Buy about a 6-8 pound pork butt, bone in. Rinse it and pat dry. Drizzle with a little Apple cider vinegar and canola oil. Rub the spices all over generously.
2. Cover tightly with plastic wrap and refrigerate for at least 1 hour but up to 20 hours. Let meat come to room temperature before putting in the smoker.
3. Preheat your electric smoker for about 15 minutes with just the lava rocks, no wood chips.
4. Soak your hickory wood chips in water for about 1 hour. Add the beer and water to the water pan. Add your meat on the center rack. Add 2 handfuls of wood chips and cover.
5. Every 45-60 minutes you will want to add wood chips. When you add wood chips quickly brush the meat a little and recover. You are cooking at a low temperature so you want to limit the amount of time the smoker is open to avoid big temperature fluctuations.
6. Turn your meat over after 3 hours and continue the process.
7. The internal temperature of your pork shoulder should be about
Chateaux La Tonnelle
2010
Bordeaux
Gilbert at Gaillard 2012 award
70% merlot, 30% cabenet Sauvignon
Aged 12 months in French and American oak. Ideal with red meat and strong cheeses. Decant 1 hour before serving for the best aroma and flavor.
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