Tuesday, February 2, 2010

I Love Me Some BBQ!

I'm not talking about cooking out I'm talking about Southern style BBQ which is PLENTIFUL down here in FL. But I like to make my own too with my favorite being pulled pork. Yeah, it's not great FOR you but man does it taste good. I searched high and low for a good recipe that had good seasoning and I found this one by Tyler Florence which I use for the seasoning. For the sauce, I based mine off of the Neeley's BBQ Sauce but I add my own twist since I couldn't find my beloved chipotle BBQ sauce I used to buy in CT down here nor could I find anything even close. So here is my take on those recipes.

Pulled Pork

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Your favorite BBQ sauce

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour BBQ sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw. Serve with pickle spears and BBQ sauce on the side.

Neelys BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

And here is my addition:

1 or 2 FINELY chopped chipotles in adobo, seeds removed (how much you use can depend on the size of the chipotles and how spicy you like it)

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

I've made this for my friend Wendy and her family so maybe she'll chime in with her review. Hmmm, I think I know what we'll be eating during the Super Bowl!


Wendy F said...

You know my review - DELISH! I even took your advice and individually froze the leftover chipotles from the can with a bit of the juice. Now I can just thaw when I am ready to make it again. Great tip!!!

Erin said...

LOL! I knew you'd chime in. And thanks for reminding me...I need to get out some chipotles for the chicken quesadillas. I am going to try to take a stab at measuring so I can post the recipe. That is one thing that I usually TOTALLY wing.