Smoked Pork Bbq

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Servings: 1 Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
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This American main features Ground black pepper, Paprika, Turbinado sugar, Salt, Dry mustard. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Smoked Pork Bbq

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 141.3

Description

This American main features Ground black pepper, Paprika, Turbinado sugar, Salt, Dry mustard. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. In old Southern slang, "Mr.
  2. Brown" in the dark outside part of barbecued pork, usually the shoulder.
  3. The night before you plan to barbecue, combine the rub ingredients in a small bowl.
  4. Massage the pork well with about half the rub.
  5. Transfer the pork to a plastic bag, and refrigerate it overnight.
  6. Before you begin to barbecue, remove the pork from the refrigerator.
  7. Pat down the butt with another coating of rub.
  8. Let the pork sit a room temperature for about 45 minutes.
  9. Prepare the smoker for barbecuing, bringing the temperature to 200-220 F (104&# 194;°C).
  10. If you plan to baste the pork,
  11. stir any remaining rub into the mop (see Southern Sop recipe) ingredients in a saucepan and warm the mixture over low
  12. heat .
  13. Transfer the pork to the smoker and
  14. cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180F.
  15. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker.
  16. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.
  17. Pull off chinks of the meat, and either shred or chop them as you wish.
  18. Make sure each serving has some of the darker, chewier Mr.
  19. Brown along with the lighter interior meat.
  20. If you wish,
  21. serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce.
  22. Editor: the recipes for the Carolina Red, and Vaunted Vinegar Sauce are included in this recipe archiveNOTES : Above rub is called Southern Succor Rub

Nutrition Facts

Servings 1

Amount Per Serving
Calories 141.3kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 29284.4mg1221%
Total Carbohydrate 33.1g12%
Dietary Fiber 8.9g36%
Sugars 17.0g
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bbq, black, boston, butt, cayenne, dry, grilling, ground, main, mustard, paprika, pepper, pork, salt, smoked, smoking, sugar, title, turbinado
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