Smoked pork in smokehouse recipe - ReCiPes
Photos - Alton Brown

Recipe author – (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman

Stock Foto Torn pork in smokehouse

Ragged pork is a popular ingredient in the US for summer barbecue sandwiches. This is a smoked pork shoulder, which, when ready-made, easily breaks into fibrous pieces with two forks, hence the name. Before you send a whole shovel to the smokehouse, it must be kept in brine overnight (preferably 12 hours). So pork is saturated with taste and moisture and will be ready for long smoking, and then it is rubbed with a mixture of spices and smoked for 10-12 hours. Therefore, plan to start cooking about a day before serving. To make sandwiches, ragged pork is mixed with barbecue sauce or any other sauce to taste.

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Time: 13 hours
Complexity: easy
Servings: 8 – 10

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Brine

  • 2.7 – 3.5 kg. pork shoulder
  • 220 gr (or 3/4 tbsp.) molasses
  • 340 gr shallow salt
  • 2 l bottled water

Spice mixture for rubbing

  • 1 tsp zira seed
  • 1 tsp fennel seed
  • 1 tsp coriander seed
  • 1 tbsp. l chili powder
  • 1 tbsp. l onion powder
  • 1 tbsp. l paprika



Recipe preparation:

  1. Combine molasses, pickling salt and water in a 6 liter pan. Add pork, completely immersed in brine, cover and refrigerate for at least 8 hours. Ideally for 12 hours.
  2. In a spice mill, mix the seeds of zira, fennel and coriander and chop. Pour into a small bowl and add chili powder, onion powder and paprika.
  3. Remove the pork shoulder from the brine and pat dry with paper towels. Rub the entire surface of the meat with a mixture of spices, patting it to stick. If you wear latex gloves, the mixture will stick to the meat.
  4. Preheat the smokehouse to 100 ° C. Put the meat in the smokehouse and cook for 10-12 hours, maintaining a temperature of 100 ° C. Start checking the meat for readiness after 10 hours of smoking, piercing it with a fork.
  5. Ready-made pork should easily be fiberized when poked with a fork. Once the meat is ready, take out its pans and set aside so that it rests for at least 1 hour. Grind the pork into slices with two forks and use it in the preparation of cabbage salad sandwiches and any dressing to your taste.

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