With the record heat wave that bears all its force in the use of the poor of the Northeast, keeping my kitchen as cool as possible is an absolute requirement. I had originally made this recipe about a year ago (during a similar heat wave), and the food turned out fantastic. The only problem was that I ran out of BBQ sauce. Today, I have rectified the problem of increasing the ingredients of the sauce by 50%. To make the sauce even tastier, I also reduced the pork drops and incorporated them into the sauce. The sauce was rich but not too overwhelming, and not too much vinegar like the shredded pork from Lexington. Overall, I give this recipe a delicious 4-1/2-star.
Because the base recipe was written 15 years ago, I adopted some recent techniques by placing some unlit charcoal briquette techniques under the burning coal. This extends the life of the fire so that the temperature stays just above 300 degrees for at least two hours. During the third hour on the grill, I still had to add more briquettes.
Rating: 4-1/2 stars. Cost: $16. How much work? Middle. How big is a disaster? Middle. Start time 12 noon. Dinner time 6:30 PM. (Rub spices on roast up to 3 days before)
Here is the original Cook’s Illustrated link for this recipe. The sauce recipe is here. The descriptions of how I prepared the recipe today are as follows
: Shredded pork recipe: 1 tablespoon ground black pepper 1-1/2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dark brown sugar 1 tablespoon
dried oregano 4 tablespoons paprika 2 tablespoons table salt 1 tablespoon sugar 1 tablespoon ground white pepper 1 roast pork with bone in Boston butt, 6 to 8
- pounds 1 to 3 days before cooking, combine all spices in a small bowl and stir to combine. Evenly extend the spice massage at the roast. Use two layers of plastic wrap to wrap tightly, place them on a plate, and refrigerate overnight. (This step must be done at least 3 hours before.)
- Remove the roast from the refrigerator 1 hour before cooking. Soak four pieces of 3″ wood in tap water, using a plate to make sure the wood stays below the surface of the water.
- About 15 minutes before cooking, turn on a half-briquetted fireplace starter When
- charcoal is ready, spread 10 unlit briquettes on one side of the grill. Even spread the burning charcoal over the extinguished embers, leaving half of the grill completely empty. Place the soaked pieces of wood on top of the charcoal and replace the cooking grill. Open the lower vents and upper vents halfway open.
- Put the roast in a disposable aluminum skillet and put it on the cool side of the grill. Cover so that the vents are over the meat, which will attract smoke to give the meat a better flavor.
- After two hours, add 8 to 10 additional briquettes so you can maintain a cooking temperature of 275 degrees. Cook for a total of 3 hours on the grill.
- About 15 minutes before the meat is ready to go off the grill, place a rack in the center of your oven. Preheat to 325 degrees.
- Cover the pan tightly with sturdy aluminum foil and bake for 2 more hours; until the meat is “tender”.
- Place the entire pan in a brown paper bag and fold it to close. Let the roast sit for an hour inside the bag, but after 15 minutes start making the sauce next.
- Empty the meat onto a cutting board and use your hands to separate them into large sections along the fat lines. Scrape off any excess fat. Use your fingers (or forks) to finely crush and put meat in a large bowl. Add 1-1/2 cups BBQ sauce and stir to match. Serve as buns or bread as sandwiches.
Western South Carolina Style BBQ Sauce Recipe: 1-1/2 tablespoon vegetable oil 1 small onion 3 medium garlic cloves 3/4 cup cider vinegar 3/4 cup Worcestershire sauce 1-1/2 tablespoon dried mustard 1-1/2 tablespoon dark brown sugar 1-1/2 tablespoon paprika 1-1/2 teaspoon table salt 1-1/2 teaspoon cayenne pepper 1-1/2 cup ketchup
- After 15 minutes of the pork resting in the paper bag (step 9 above), slightly remove a corner of the aluminum foil and empty the drops into a 2-quart saucepan and bring to a boil. Reclose the aluminum foil and return the pork to the paper bag to continue resting. Simmer the pot with the half-open lid to reduce for 30 minutes. Pour the reduced sauce into a large bowl (the bowl will also be used in step 10 above).
- Chop the onion and peel the garlic. Place the pan on a medium burner and preheat the oil until it shines. Add the onion and sauté for 5 minutes. Press the garlic directly into the pan and cook for 1 minute.
- Add the reduced drops and all remaining ingredients (except ketchup). Stir to combine, bring to a boil.
- Reduce the burner to low and add ketchup. Cook for 15 more minutes until the sauce has thickened.
This entry was posted on Friday, July 19th, 2013 at 7:50 am and is filed under 2013 Recipe, Pork. You can follow any response to this post via the RSS 2.0 feed. You can leave a reply or trackback from your own site.