The Piecemeal Man (abmann) wrote,
The Piecemeal Man

Pork your mother.

I'm a pork fiend. I'm trying to make the best pulled pork I've ever eaten.

    Currently in the slow cooker:
  1. 4.5 pound pork shoulder plus rub.

    In my rub:
  1. 4T salt
  2. 4Tl granulated sugar
  3. 2T brown sugar
  4. 2T garlic powder
  5. 1T ground pepper
  6. 1 Dash cayenne
  7. .5T onion powder

    My Barbecue sauce:
  1. Minced onion, 1 half small
  2. Minced 4 cloves garlic.
  3. 2c Dr. Pepper
  4. 14oz tomato sauce
  5. 3oz tomato paste
  6. .33c Worcestershire sauce
  7. >.25c balsamic vinegar
  8. Liberal application of liquid smoke.
  9. salt and pepper to taste (maybe 2T salt and 1T pepper)

    Best made the night before: Sweat onions and garlic. Add all ingredients, stir, and simmer for approximately 20 minutes, tasting and stirring occasionally. I pulled it when the flavors became rich and amazing. Let sit in fridge overnight and it should mellow and blend int amazing.

I'm not convinced the onion matters given the flavor profile I chose. Next time I'll leave them out and see if it matters. Irrespective of onions, it tasted and smelled incredible while cooking.

I've been cruising at work. I found two great techno/trance stations that help me focus like crazy. Feeling less stressed today. Next week will still be hard but looking better today than on Tuesday.
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded