vmarwin
05-19-2010, 11:20 AM
Just made this, had to share because its awesome.
First a disclaimer, I am a huge fan of traditional BBQ and I was skeptical about making this, but I'm glad I did.
Get yourself a 7-8lb pork shoulder and trim the excess fat (you're not smoking it, there will still be plenty inside and you're braising so it wont dry out).
I slathered it down with Stubb's Liquid Smoke (mesquite) and then dry rubbed it with a rub I made from:
smoked paprika
paprika
granulated garlic
onion powder
celery salt
white pepper
cayenne pepper
ground mustard
Adjust the proportions to taste and let the shoulder sit, covered in foil, in the fridge overnight.
In the morning I took the shoulder out and browned it on both sides in my crock pot, which has a removable liner that can be used on the stove top. If yours doesnt, brown it in a big frying pan on high, until you have a nice crust on each side, but dont burn it.
Chop 1 onion into petals to put in with the meat.
Get a big mixing bowl for the braising liquid, here's one I concocted:
2 beers, I used pale ale.
Some chicken stock (I probably used about a cup)
about 1/2 a bottle of the liquid smoke
a few heaping tablespoons of Stubbs barbeque sauce
few squirts of yellow mustard
some celery salt
some worcestershire sauce
some soy sauce
Whisk it all together and pour over the meat and onions until the liquid level is almost to the top of the meat.
Turn the crockpot up to high to get the temp up and once its simmering, switch to medium or low until its pull apart tender (8-10 hours, depending on how big it is).
Pull it, discard the bones, fat and gristle and now you have a big pile of smoky pork to grow your muscles.
First a disclaimer, I am a huge fan of traditional BBQ and I was skeptical about making this, but I'm glad I did.
Get yourself a 7-8lb pork shoulder and trim the excess fat (you're not smoking it, there will still be plenty inside and you're braising so it wont dry out).
I slathered it down with Stubb's Liquid Smoke (mesquite) and then dry rubbed it with a rub I made from:
smoked paprika
paprika
granulated garlic
onion powder
celery salt
white pepper
cayenne pepper
ground mustard
Adjust the proportions to taste and let the shoulder sit, covered in foil, in the fridge overnight.
In the morning I took the shoulder out and browned it on both sides in my crock pot, which has a removable liner that can be used on the stove top. If yours doesnt, brown it in a big frying pan on high, until you have a nice crust on each side, but dont burn it.
Chop 1 onion into petals to put in with the meat.
Get a big mixing bowl for the braising liquid, here's one I concocted:
2 beers, I used pale ale.
Some chicken stock (I probably used about a cup)
about 1/2 a bottle of the liquid smoke
a few heaping tablespoons of Stubbs barbeque sauce
few squirts of yellow mustard
some celery salt
some worcestershire sauce
some soy sauce
Whisk it all together and pour over the meat and onions until the liquid level is almost to the top of the meat.
Turn the crockpot up to high to get the temp up and once its simmering, switch to medium or low until its pull apart tender (8-10 hours, depending on how big it is).
Pull it, discard the bones, fat and gristle and now you have a big pile of smoky pork to grow your muscles.