| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Sauces and, Pork | 8 | Servings |
INGREDIENTS
| 2 | tb | Salt |
| 2 | tb | Sugar |
| 2 | tb | Brown sugar |
| 2 | tb | Cumin |
| 2 | tb | Chili powder |
| 2 | tb | Black pepper |
| 1 | tb | Cayenne pepper |
| 1/4 | c | Paprika |
| 3 | c | Apple cider vinegar |
| 3 | c | Water |
| 1/3 | c | White sugar |
| 3/4 | c | Brown sugar |
| 2 1/2 | tb | Salt |
| 1/4 | c | Black pepper |
| 1 | tb | Cayenne pepper |
| 3 | tb | Paprika (Hungarian is best) |
| 1 | tb | Dry mustard |
| 1 | c | Worcestershire sauce |
| 6 | lb | Pork picnic shoulder roast or Bostom butt (up to 10) |
INSTRUCTIONS
FOR THE RUB FOR THE SAUCE PORK Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours. Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so. Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side. Recipe by: Unknown but by Bill Wight Posted to bbq-digest V5 #519 by wight@odc.net on Sep 9, 1997
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”