In preparation, a pork shoulder is used on the bone, which rubbed with mustard, sprinkled abundantly with a mixture of spices and smoked in for about 10 hours, until the meat is soaked in spicy aromas, smoke and will not easily fall behind the bone. You can smoke both on charcoal and gas grill over smoldering wood chips different breeds. Finished meat will be easily divided into fibers forks. Shred the whole shovel, mix with barbecue sauce and Serve with curry flavored pickles. Keep in mind that pickling cucumbers is better at least a day before cooking meat so that they have time to insist. Torn pork with cucumbers can serve as the main course or make delicious sandwiches from it and shawarma.
Recipe author – Melanie and Jason Schondorfer – owners fast food diner and meat counter in a deli (Palmetto Bay Village, Florida, USA)
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Time: 11 hours Difficulty: easy Servings: 14 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pork shoulder on the bone (3.5 – 4.5 kg.) +4 tbsp. mixtures apple, cherry and pecan chips
- 1 tbsp. brown sugar
- 0.5 tbsp. coarse salt
- 1.5 tbsp. l freshly ground black pepper
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp dried dill
- 1 tsp celery seed
- 1 tsp red pepper flakes
- 3 tbsp. l yellow mustard
- 4 tbsp. cider vinegar
- 1/4 Art. brown sugar
- 2 tbsp. l ketchup
- 2 tbsp. l hot sauce, not too hot
- 2 tsp red pepper flakes
- Serve: curry pickled cucumbers, slices potato bread
Recipes with similar ingredients: pork shoulder, spicy sauce, black peas, allspice, coriander, garlic powder, mustard powder, paprika, celery seeds, dill, curry
Recipe preparation:
- Cook the pork: mix brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork with mustard, then the mixture spices. You may not need the whole mixture.
- Soak the chips in water for at least 30 minutes; drain the water. Preheat the charcoal grill and prepare an indirect heat zone: rake the coals in one direction, leaving the other side empty. Install a pallet on it. Let the coals burn out so that the temperature grill reached 110 ° C-120 ° C.
- Sprinkle the coals with a piece of wood chips. Put the pork on a cooler side of the grill with the pan the thick side closer to the fire. Cover cover and smoke until the thermometer inserted in the center of the pork will show a temperature of 71 ° C, 5-6 hours, adding a handful of wood wood chips every 1-1.5 hours and, if necessary, more coal.
- Meanwhile, cook the barbecue sauce: in a pan of non-reactive metal mix vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 tsp each. salt and black pepper. Cook over medium heat until sugar dissolves, about 5 minutes. Cool and refrigerate until cooked. use.
- Remove the pork from the grill, wrap in foil and return to more the cool side of the grill. Cover and cook until the thermometer, inserted into the center of the pork, will not show a temperature of 90 ° C-93 ° C, yet 3-5 hours, adding more coal as needed.
- Remove the pork from the grill and let it rest for 30 minutes. Gently unfold and drain all the juices.
- Crush the meat into forks into pieces, throwing away excess fat and bones. Mix with half the barbecue sauce, salt and pepper over to taste. Serve with marinated curry cucumbers, bread and the remaining barbecue sauce.
Curry Pickled Cucumbers
Mix in a large bowl 3 thinly sliced English cucumbers with 2 Art. l coarse salt. Refrigerate for 1-2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly chopped large onion. Mix in a saucepan 1.5 tbsp. sugar and white vinegar, 3/4 tbsp. cider vinegar, 1/4 Art. light brown sugar, 2 and 1/4 tsp. mustard seeds and 3/4 each tsp celery seed, curry powder and red pepper flakes. Heat over medium heat until sugar is dissolved. Fill in marinade cucumbers and onions. Put in the refrigerator pickle at least a day and keep up to 2 weeks.
