posted by Polar Bear 08-21-101 1:29 PM
Southern Pork Barbecue
6-8 pound pork shoulder or Boston butt (enough for 10-12 servings)
1 T paprika
1 t salt
1/2 t black pepper
Sauce:
1 c cider vinrgar
2 T crushed red chiles
1 T ketchup
1 t salt
1 t liquid smoke, optional
Cole Slaw:
1 1/2 t dry mustard
2 t sugar
1 t salt
1 t black pepper
4 T cider vinegar
1/2 c mayonnaise
1/4 c sour cream
1 small head green cabbage
1 large carrot
Trim the pork shoulder. Sprinkle with paprika, salt and black pepper. Chill uncovered on a rack overnight. Cook 8 to 10 hours in an electric smoker-steamer. Or, sear in a skillet and cook 9 to 11 hours on a rack over 1/2 c water in a large (6 qt) crock-pot.
Let cool enough to handle. Trim out fat; there'll be a fair amount, but easy to get at; discard. Slice or chop meat across the grain and remove to a storage container. Can be prepared to this point several days ahead and chilled covered.
To serve, place insert in crock-pot (if feasible, "defrost" about 10 minutes by microwave to break the chill); or place meat in a large pot if heating on the stove. Combine vinegar, crushed red chiles, ketchup and salt; if meat was cooked in a crock-pot, you may also want to add liquid smoke; pour over meat and toss. Simmer covered until heated through, about 2 hours by crock-pot (more if not microwaved), an hour on the stove. It sometimes turns out that the meat isn't quite as tender as you thought when you pulled it from the smoker or crock-pot. Not to worry. Trim and slice as directed. Then, on serving day, steam covered with the vinegar sauce (plus 1/2 c water) until the meat is very tender. Usually an extra hour will do it, two or three if using a crock-pot.
Meanwhile, at some point, preferably the night before, you should have prepared some cole slaw. Combine dry mustard, sugar, salt and black pepper; gradually stir cider vinegar. Combine mayonnaise and sour cream; gradually stir in vinegar mixture. Slice cabbage thinly, then chop coarsely. Peel carrot and grate finely. Add both to dressing and toss well. Chill covered 4 hours to overnight. Stir before serving. Makes about 2 qt (enough for a double batch barbecue, if serving a crowd).
And, of course, you need rolls. Here is where I break with tradition. The usual rolls are basically Wonder bread. I don't eat Wonder bread. On the other hand, French rolls, which some people use instead, are too chewy. What I find work best are supermarket kaiser rolls. Which, in my neck of the world at least, aren't very good kaiser rolls - too soft - which is what makes them perfect for pulled pork sandwiches.
At last, we're ready to assemble the sandwiches; about 3/4 c meat and 3 T slaw, depending on the rolls
Note: IMHO, the easiest way to duplicate true wood pit barbecue is with a smoker-steamer, also known as a water-smoker. Available relatively cheap (about $70, last I checked) from Home Depot. There are both electric and charcoal models; go with electric (more reliable and cheaper in the long run).