Ragged pork (English pulled pork) is used for making sandwiches or salads. Make Pork Recipe American restaurant chain Oklahoma Joe’s, which is famous for the most the best barbecue in the USA. Pork shoulder rubbed with a mixture of spices in perfectly selected proportions and smoked for 7 hours before conditions when the meat will easily move away from the bone. Then meat tear with your hands or forks into pieces. Pour split meat fiber barbecue sauce, put them between two halves of a bun and enjoy a delicious aromatic smoked snack свинины. 
Time: 7 час. 50 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (1.8 – 3 kg.) Pork shoulder on the bone
- 1/4 Art. salt
- 1/4 Art. brown sugar
- 2 tbsp. l simple sugar
- 2 tbsp. l garlic powder
- 2 tbsp. l onion powder
- 2 tbsp. l paprika
- 2 tbsp. l chili powder
- 1 tbsp. l celery salt
- 1 tbsp. l ground black pepper
- 1 tsp ground white pepper
- 1 tsp dried thyme
- 1 tbsp. apple juice
- 1.5 tbsp. barbecue sauce
- Additionally: 4 tbsp. chips of hickory or oak soaked in water for 30 minutes
- Special device: atomizer for apple juice
Recipes with similar ingredients: pork, barbecue sauce, sugar brown, apple juice, onion powder, garlic powder, seasoning chili, paprika, celery salt, white peas, thyme
Recipe preparation:
- In a bowl, mix the spices and rub them generously over the entire surface. meat. Cover the spatula or wrap in foil and leave when room temperature while lighting a smokehouse or charcoal grill. Do not leave meat at room temperature longer than 1 hour.
- The grill will be ready when the coals burn to white ash. If a instead of a smokehouse you use a street grill, move all the coals into one side, organizing a large space for indirect heat without coal under the meat.
- When the heat reaches 93 – 107 ° C, sprinkle the coals 1/4 part of the chips, install the wire rack, put the meat on top and close grill lid. Maintain grill temperature 93 – 107 ° С to the end Smoked meats by adding charcoal every 2 hours or as needed. When laying new coals, do not forget to sprinkle them with chips and sprinkle meat with apple juice. The rest of the time, try not to open the lid.
- When the temperature inside the pork becomes 74 – 76 ° C (measure meat thermometer after 4 – 5 hours), remove it from the grill and wrap in foil so that juice does not leak. Put back on the grill (or in the smokehouse). Pork will be ready when meat temperature reaches 87 – 90 ° C, after about 1 – 2 hours. Meat should be easy break up.
- Remove the pork from the grill and leave it wrapped for 1 hour. Then unroll and pull the bone out of the shoulder blade. Narrow the meat with your hands along fibers, removing large pieces of fat. Serve with Sauce B-B-Q.
