Very Good
Brine1/2 cup pickling salt.
1 cup molasses.
stir and brine shoulder for 8 hours.
Take out and rinse and pat dry.
Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.
Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.
Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion
slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.
Cole Slaw for the pulled pork sandwiches
Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider
vinegar, 1 tsp. kosher salt, 1 tsp. black pepper, 1/2 tsp. celery seeds, 1/2 tbs. dry
mustard, 1/2 tbs. garlic powder, 1/2 tbs. onion powder, 3 tsp lemon juice, 2 tsp.
Korean red pepper powder.
Mixed ingredients then mixed with the coleslaw mix.
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