Tag Archives: pulled pork

Ah, there’s the rub…for pulled pork, that is.

A couple of my wonderful readers have recently asked me for my “recipe” for pork rub. You will find the recipe below and I want you all to know, that if ever you want a recipe from me, just write me and I will be happy to help out.

Actually, I have been meaning to have a discussion with you on the subject of recipes, so I am going to take this opportunity now.

You may have noticed that I do not generally post recipes. This is definitely NOT because I keep these things secret or because I am stingy in this way. I am more than happy to tell anyone how I prepared any particular dish, sauce, etc. and to give enough details to enable a person to duplicate my effort. The real truth about why I don’t post formal recipes is because I don’t very often use them! My cooking is an ongoing experiment and I always think it is a delightful miracle when I can duplicate a dish perfectly a multiple of times. My mom taught me how to cook early on and it was always about being there, at her side, watching. “A little bit of this and a handful of that” she would tell me. Taste and adjust, taste some more. This explains why I am not much of a baker – precision is my nemesis.

When I research how to cook something, I look at multiple sources. The internet is invaluable and I also have a sizeable cookbook collection (I can always use more). I try to find two or three recipes for something I am thinking of preparing. From these, I get ideas and guidance. I look at a recipe as a set of suggestions for seasonings, proportions, etc. Of course, I also get assistance about methodology – what is the right temperature to cook something at, should I braise or roast it, and so on. But, it is rare for me to really follow a recipe closely, unless I am baking. But, I don’t bake much! 

I do like to think of myself as a big time locavore. By limiting my cooking to mostly what is local and seasonal, often times something has to give with the ingredients, right? Ok, I admit, that is a bit of a cop-out. With many recipes, you can at least figure out what to substitute for what is not available. Certainly in this case a recipe can provide good guidance.

Ok, ok, no more chatter. Here is the pulled pork Rub:

  • 1 part ordinary chile powder
  • .5 part each of Ground cumin, good fresh smoked paprika
  • .25 parts each ground coriander, granulated onion powder
  • .12 parts each granulated garlic, white pepper, a combo of dried herbs including parsley, rubbed sage, cilantro, basil and oregano
  • Kosher salt, cayenne to taste – a little of each though be careful with the heat.
  • A teaspoon or two of dehydrated/granulated lemon zest – entirely optional

Mix or shake up these ingredients and give the mix a smell. Adjust the seasoning. Sprinkle the spice mixture generously on and rub into any kind of pork  for barbeque, crock pot or of course, sous vide cooking.

A couple of final notes: the smoked paprika I bought lately has a whole lot of heat so I left out the cayenne in my recent batch. But I have used some weaker stuff in the past so I pick it up with the cayenne. The rub mixture will keep for a year – I make it in batches of about 4-6 oz.

Someday I will realize my dream of having a bona fide recipe section on this blog. Until then, please don’t hesitate to let me know if you want any other recipes.

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Filed under Baking, Cooking, Education, Pork, Recipes, Seasoning

Pulled Pork Preeminent

One of the justifications I used to talk myself into buying the Sous Vide Supreme was that it would replace my crock pot. Now those who know me are aware that it is my intention, in just a little more than two years (781 days, but who’s counting), to move to New York City. So this rationale is no matter of little importance. I am going to have to fit a s#%tload of rooms worth of all my important stuff into a shoe box apartment in order to become happily ensconced in the Big Apple. Thus, until such time arrives, I have come up with a rule to live by: anything new which is brought into the house must give rise to the throwing or giving away of something of equal or greater volume. The crock pot, while being shorter than the SVS, definitely has a bigger footprint, i.e. takes up more space in a closet or cabinet.

I have one friend who has an SVS and when he heard this, he said “nooooo, the SVS will not replace the crock pot.” I took that as a challenge. Actually, my friend should have asked me just what I do with the crock pot. All I do with the crock pot is (1) make soup, and (2) make pulled pork. Try though I might, I have never found anything else to do with this appliance that can’t, just as well, be done on top of the stove.

“Slow cooker” you say? Oh no, that is just not so. The darn thing simmers the bejeebers out of everything. I can braise just fine in the oven and I can cook soup on the top of the range, thank you very much. But for pulled pork…well I bought the SVS and so it was time to put up or shut up.

Lets just say that something magical happens to a fatty chunk of pork shoulder or boston butt when it goes into the crock pot for 6 or 8 hours. Even my darling, adolescent, loving, sweet, wonderful, adorable brat of a  step-daughter asks for this dish regularly. Rubbed with a beautiful spice mix I have developed (mild chili powder, cumin, smoked paprika, ground mustard seed, granulated garlic & onion, ground coriander seed, and salt) this relatively cheap cut of meat becomes an intensely flavorful pile of porky deliciousness that my family adores. Most often, we stuff it into fresh tortillas with refried beans, spanish style rice, sauteed veggies and other favorite condiments. I call it our “make your own fajitas” meal.

So I had to prove to myself that pulled pork would make the grade coming out of the SVS. For this experiment, I just happened to have a beautiful chunk of Red Wattle in my freezer, perfect for the main ingredient in our fajita fest. I thawed that chubby chunk-o-piggy out and rubbed my spice mix all over the surface of the roast with abandon before bagging it up with my Food Saver. Many sous vide recipes talk about how you have to use a little restraint with spices when cooking by this method but I have found this applies to only a limited range of items. This includes some herbs, especially bay and rosemary, and garlic (which I am, alas, unable to eat much of anyway). I was not worried about overdoing my pork rub. I set the water oven on 60C (140F) and put the sealed up meat in to cook for 48 hours!

 

The results were, if I may say, award winning. Better than out of the crock pot, by far, the pork was tender, exceptionally moist, just the right doneness and orgasmically flavorful. There was not a trace of dryness as is often the case with the slow cooker. The meat pulled away from the fat very easily so that in the end we were left with a much more low calorie version of our old crock pot standard. The spice rub gave the meat a wonderful, smokey, complex flavor that was exactly what we had come to love. One interesting thing is that we poured a couple of cups of spicy meat juice out of the cooking pouch. I froze this wonderful liquid figuring that it will make a delicious sauce for a chop or tenderloin in the future.

Say bye bye, crock pot!

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Filed under Cooking, Pork, Shoulder, Sous Vide, sous vide cooking, Sous Vide Supreme, water oven